Cake of the Month - Recipes
Visit 'News' to discover James Martin's recipe to create a Steamed Sponge Pudding using Tácnbora Whisky

Cake of the Month - Recipes

13th February 2024

Foret noire / Black Forest

For the Cocoa sponge cake

  • 7 medium eggs
  • 2 tsp vanilla extract
  • 225g  caster sugar
  • 65 g cocoa powder
  • 105g plain flour
  • 150g unsalted butter, melted, plus extra 25g for greasing
  • 45 black cherries “Griottine”

For the syrup

  • We use black cherries Griottine syrop

For the Chocolate Shaving

  • 150g dark chocolate 71% cocoa

For the kirsch cream

  • 780ml whipping cream
  • 75g Icing sugar
  • 3 tsp vanilla extract
  • 3 tbsp kirsch

 

  1. Make the sponges  one day before. Preheat the oven to 160°C Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper.
  2. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick, it will take about 10 minutes. Sift the cocoa powder and flour together, then fold in. Stir in the melted butter.
  3. Divide the cake mixture between the tins and bake for 20-25 minutes. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely.
  4. Shave the block of chocolate using a grater. Chill the shavings in the fridge until use.
  5. To assemble the cake, level the sponges using a knife. Place a little kirsch cream on a serving plate and secure one of the sponges on top. Brush the sponge with some of the syrup; spread over a layer of the kirsch cream (1cm). Place 15 pieces of cherries.
  6. Sandwich together with a second sponge and brush again with the syrup. Spread over a layer of the kirsch cream (1cm).
  7. Top with the last sponge, upside down. Brush with syrup.
  8. Spoon a 1/4 of the cream into a piping bag fitted with a large star nozzle. Using a spatula, cover the top and sides of the cake with the rest of the cream.
  9. Stick the chocolate shavings over the sides of the cake. Pipe around the edge of the cake and 10 swirls (1 in the middle, 9 on the edge) place the reserved cherries on the swirls.

-

Salted Caramel mousse cake

 

For the sponge cake

  • 7 medium eggs
  • 2 tsp vanilla extract
  • 225g  caster sugar
  • 105g plain flour
  • 150g unsalted butter, melted, plus extra 25g for greasing

For the Salted Caramel Buttercream

  • 200g unsalted butter, cut into cubes and room temperature
  • 300g icing sugar
  • 100g salted caramel sauce
  • sea salt flakes, for sprinkling

For the Salted caramel sauce

  • 175g light brown sugar
  • 300ml double cream
  • 50g unsalted butter
  • 7g sea salt flakes
  1. Make the sponges  one day before. Preheat the oven to 160°C. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper.
  2. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick, it will take about 10 minutes. Sift the flour, then fold in. Stir in the melted butter.
  3. Divide the cake mixture between the tins and bake for 20-25 minutes. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely.
  4. To make the caramel sauce, combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until turn a golden brown colour. Let cooldown.
  5. To make the buttercream, dice the butter into a large bowl and beat with an electric whisk until very soft. Add a 1/3 of the icing sugar, whisk well, and repeat until all the sugar has been used and the mixture is very light and fluffy. Add the caramel sauce and the sea salt, then beat until combined.
  6. To assemble the cake, level the sponges using a knife. Place a little salted caramel cream on a serving plate and secure one of the sponges on top. Spread over a layer of the salted caramel cream (1,5cm).
  7. Sandwich together with a second sponge and spread over a layer of the Salted Caramel cream (1,5cm).
  8. Top with the last sponge, upside down (to have a flat top).
  9. Spoon a 1/4 of the cream into a piping bag fitted with a large star nozzle. Using a spatula, cover the top and sides of the cake with the rest of the cream.
  10. Pipe around the edge of the cake and 10 swirls (1 in the middle, 9 on the edge).

 


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