Lemon Drizzle and Chocolate Birthday Cake

Brilliant Classy Birthday Cake

Two Tiered Lemon and Chocolate Cake

It was my fathers birthday, so I needed to make something special. I knew he liked both chocolate and lemon cake, so I thought what the heck lets do both! Plus, I knew Id have quite a few young ones round to scoff some cake and chocolate cake never goes a miss with them!

I also liked the contrast between the two, both in flavours and colours, I then blended both colours together with the blueberries and the caramelised lemon for decoration. 

Ingredients for Lemon Sponge

• 200g/7oz Caster Sugar
• 200g/7oz Unsalted Butter
• 2 Lemons, zest only
• 3 Eggs, 
• 200g/7oz Self-raising Flour

Method:

1) Beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy.

2) Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. 

3) Fold in the sieved flour using a metal spoon.

4) Pour the cake batter into the prepared cake tins and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into 

the centre of the cake comes out clean.)

Lemon Butter Cream:

• 140g/5oz Butter, softened
• 280g/10oz Icing Sugar
• 1-2 tbsp Milk

5) Wait for the cake to cool and cover it fully in lemon butter cream (including in between each layer)

optional decoration:

-caramelised lemon zest and blueberries

6) Peel slices of lemon zest and cook in a pan with sugar and water (enough to cover the zest) until they start to caramelise. 

Large Chocolate sponge:

- 350g Unsalted Butter, 

- 350g Caster Sugar

- 6 Large Eggs

- 2tsp Vanilla extract

- 275g Plain Flour

- 75g Cocoa Powder

- 5tsp Baking Powder

- 4-5tsp Milk

Method:

1) Beat the sugar and butter in a mixing bowl until pale and fluffy.

2) Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. 

3) Add the vanilla extract.

4) Sieve the flour, cocoa powder and baking powder together and  fold in using a metal spoon.

5) Pour the cake batter into the prepared cake tins and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through.

To decorate and for the filling:  Dark Chocolate Ganche 

Cover the chocolate cake once cooled in the ganche.

Then add on the lemon cake and you're done!! 

"The Bread Street Kitchen" Restaurant Review

               Overall :  4.5/5

 The Bread Street Kitchen   ......................all I can say is Gordan you've done well here!  

                                                                                

I stumbled upon this place as it happened to be in the St Pauls area of London (on Bread Street) where I was staying. However, I am very glad I did. I was lucky enough to be taken here, as yes, I will admit it is not the cheapest restaurant, however it is similar pricing to restaurants on the same level. It is also very worth it, I may have to be bold and say it was one of the best meals I have had out. 

I would describe the design of the restaurant as sexy.... yes you read it sexy... with an open plan layout and warehouse feel. It is very rugged but with some romantic booths and desk lamps surrounding the tables for added light. It has a good atmosphere and the staff were great, yes I made sure to test them and ask for their opinion on what dishes to pick and I have to say they were spot on! The menu is original as there is a choice from the raw bar, wood stone or hot kitchen- giving you good variety.  
                                                                                                        


For drinks, we started with two cocktails and I have to say my lycée martini was perfect, sweet but with a good kick! We also had a bottle of wine however, although it was also nice I won't dwell on it as we committed a wine snobs big sin; choosing red when we were having fish.... but at the end of the day, you get what you fancy right??

For starters I sampled:

Salmon ceviche, ruby grapefruit, jalapeño, lime, coriander

£10.50

This was good, although slightly too acidic maybe a tad too much lime, however it is a good light starter, especially if you like salmon.

 I chose:

Baked scallops, salsify, treacle bacon, bittercress

£12.00 / £19.00

 These were to die for, I fully recommend them. They cut through like butter and the bacon and apple slices gave the dish great flavour.

For Mains I sampled:

Seared loin of yellow fin tuna with a sesame, soya and shallot	£19.00
dressing, fennel, coriander salad

This was extremely good, the tuna still pink with great flavours and texture. I chose:

Devon cuttlefish, chorizo, avocado and pepper salsa     £16.50

I was excited to see cuttlefish on the menu, especially teamed with chorizo and salsa. I wasn't too sure if I would find the flavours complementary, but I am happy to say they were! The chorizo used was also the best I have had, it was in the form of small sausages which were a lot softer and less fatty/chewy then the slices of large chorizo sausage. The cuttlefish was also cooked to perfection. Overall, this restaurant provides a great atmosphere with a funky sexy design and fantastic food. The staff are very professional and know the food being served. It is innovative with different cooking styles to choose from and a good variety of dishes. I highly recommend paying a visit to The Bread Street Kitchen!