When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Triple Chocolate Easter Layer Cake

Triple Chocolate Easter Layer Cake

Lee Majhen-Todd

Triple Chocolate Easter Layer Cake

 Now this is a cake to show off at Easter time.

 A cake to set in the middle of a packed table and let everyone dig in to the layers of chocolate cake with chocolate ganache buttercream topped with white chocolate syrup icing, and just for good measure add a few, or a lot, of mini chocolate eggs.

 Not too many pictures for this recipe so apologies for that, but I hope the How It’s Done section, will give you enough description to see you make your own Triple Chocolate Easter Layer Cake.

 Go on, give it a go and enjoy your sweet lifer!

Let the icing dribble down the cake

 What You Need

 Cake

  • 280g Cooking Margarine - softened

  • 150g Dark Chocolate

  • 250g Self Raising Flour

  • 30g Cocoa Powder – See Tip Box

  • 5 Large Eggs

  • 280g Castor Sugar

  • 300ml Milk

  • 1 ½ Tsp Baking Powder

Can never have too many mini eggs

 Ganache Buttercream

  •  150g Dark Chocolate

  • 150ml Double Cream

  • 100g Softened Butter

  • 100g Icing Sugar

The ganache before adding the butter and whipping

 

Syrup Icing

  •  100g White Chocolate

  • 2 Tbsp Golden Syrup

  • 60g ICING SUGAR

  • 2 Tbsp Hot Water

 

How It’s Done

  • Grease 3 x 7” round cake tins or as I did, 4 long tins with margarine.

  • Dust each of the tins with flour.

  • Cut out some non-stick baking parchment and place a piece in the bottom of each tin.

  • Heat the oven to 180c

 Cake

  • Melt the chocolate

  • Place the flour, cocoa, salt and the baking powder into a bowl.

  • Using an electric mixer, In another bowl, beat the margarine and sugar together until its very light and fluffy – approx.: 8 mins

  • Add the eggs and beat them until they are all incorporated – See Tip Box

  • Fold in the flour mixture – See Tip Box

  • Add the melted chocolate and the milk and fold that in too.

  • Divide the cake mixture between the prepared tins

  • Place in the hot oven and bake until risen, golden and a tooth pick comes out clean when inserted in the centre of the cake – approx.: 15-20 mins – See Tip Box

  • Leave in the tins to cool for 5 minutes before turning the cakes onto a cooling rack to cool completely.

 Ganache Buttercream

  • Melt the chocolate and cream together

  • Once the chocolate is melted into the cream, mix together well to form a smooth ganache.

  • Let the ganache cool for 3 minutes

  • In a separate bowl, beat the softened butter and icing sugar until fluffy and pale

  • Stir the chocolate ganache into the nutter mixture.

  • Using an electric mixture, beat the butter ganache until it changes colour and becomes light and fluffy – around 15 mins

 Assembly

  • Peel the parchment paper off each of the cooled cakes

  • Place the first on a plate or serving dish

  • Divide the mixture up to allow for how many layers of cake you have

  • Spread some of the chocolate butter cream between the first and second layers, repeat until all the layers are stacked.

 Syrup Icing

  • Place the chocolate into a bowl along with the syrup

  • Melt them together and give them a really good mix – the mix will get thick very quickly

  • Add the hot water and mix really well to form a runny icing

  • Pour the icing over the cake while it’s still warm

  •  Decorate with small chocolate eggs and serve straight away or store in a cool place until needed

  • Best served at room temperature

Bad photos , but i hope you get the idea

 

Layers of chocolate cake held together by moreish chocolate ganache butter cream

Tip Box

  • Cocoa Powder – Do not substitute cocoa for drinking chocolate

  • Add eggs – Scrape the bowl down a few times when the eggs are being mixed in.

  • Add flour – When mixing in the flour, don’t worry that there are a few lumps left in the mixture.

  • Baking – All ovens vary so adjust the cooking time accordingly.

 

Lime Slice

Lime Slice
Wild Garlic Laminated Pasta with Garlic Brown Butter

Wild Garlic Laminated Pasta with Garlic Brown Butter
0