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!! 

White and Dark Chocolate, Hazelnut Tart with Raspberries and Blueberries.

The perfect dessert for a Sunday Lunch!

This tart has come from the well known White Chocolate and Raspberry Tart, which is the ideal combination of sweet from the chocolate and sour from the fruit. However, I wanted to be a bit more creative. Therefore, firstly, I added ground hazelnuts to the pastry, making it lovely, crisp and interesting. Then for a contrast of colours and also to help re-enforce the pastries strength and prevent it becoming soggy on the bottom (if making in advance), I covered the inside of the pastry with melted dark chocolate. This was also a great semi-sweet layer which gave an added flavour and texture boost. 

Now, I have to admit.... I did not make enough filling for the size of my pastry case.... however I think that was firstly, because I ended up not having enough white chocolate (I may have eaten a few pieces) and secondly because I cooked the pastry round the outside of the tin it was bigger in size. I guess its better than over filling it and allows a good view of the dark chocolate. 

Just looking at the picture of this tart makes me crave it again!

So here is the recipe, its very easy and simple to make, the pastry is probably the most difficult part. 

Ingredients

Hazelnut Pastry:

• 100g Plain Flour
• 25g Ground Hazelnuts
• 50g cool, Unsalted Butter 
• 25g Icing sugar
• 1 Egg Yolk
• 1tbsp Cold Water

1) Place the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.

2. Add the nuts and sugar, then the egg yolk and water. Mix with a knife until the mixture starts coming together then gather together with your hands, turn onto a floured surface and form into a ball.

3. Wrap the pastry in cling film and rest in the refrigerator for 30 minutes. 

4. Line a tart tin with the pastry (I turned the tin over and baked the pastry round the outside to easily get it off the tin), bake for 

30mins or until light golden brown.

 5. Once your pastry is cooked, allow it to completely cool and melt 75grams of dark chocolate and apply it to the inside of the tart.

6. Set the pastry back into the fridge to cool.





White Chocolate and Mascarpone filling:

 

• 200g White Chocolate
• 250g Mascarpone
• 150ml Double Cream

7. Heat the cream over the stove or in the microwave, add the white chocolate and then the mascarpone.

8. Allow to cool and then add to the tart casing.

 9. Top the tart with a packet of raspberries and blueberries.


Hey Presto ..... its ready to eat!!