Today’s recipe is a variation on my popular Chocolate Birthday Cake Recipe, as with that recipe it can be made in pretty much any size of round, square or rectangular tin (see the handy calculator just above the main recipe).
It’s incredibly simple to make. I’ve taken the Mary Berry approach to baking and kept it as easy as possible by making an all-in-one chocolate sponge cake. This means all of the ingredients (except for the melted milk chocolate) are added into the bowl and simply mixed together. The melted milk chocolate is then mixed in before baking.
Today’s recipe was created for my husband, Jon, who is a complete ginger lover (I have to buy him a ginger hamper every year for his birthday). He requested I create a gingerbread cheesecake for Christmas.
Today I am very excited to have been asked to create a new recipe for a brand I adore – Opies. I’ve always got several jars of their products in the cupboard, and you’ll see them cropping up in my recipes from time to time, like my delicious Sticky Gingerbread Cupcakes. I also made their Ginger Christmas Cake last year and my family absolutely loved it.
However, it’s not their stem ginger I’m using today; it’s something that’s especially popular at this time of year – Pickled Walnuts.
At the start of each recipe post I write I like to share a bit of background about how the recipe came about, but there’s no real story behind this one. It’s very simple – Chocolate Orange is delicious and cheesecake is delicious and so sticking the two together makes something extra delicious.
A while ago I shared my recipe for vegan vanilla cupcakes. This was my first attempt at vegan cake baking and whilst they were nice, I’ve experimented a lot since then and realised they could be made even better. Rather than leaving you with a recipe I thought could be improved upon, I’ve replaced it with this even fluffier, even lighter and even more delicious version (which is just as easy to make).
One question I get asked quite regularly is whether medium eggs can be substituted for large in a recipe or vice versa. So I took to the kitchen and started experimenting to test the difference egg size makes and to answer some other egg-related baking questions.
I promised last week when I shared my recipe for Cream Cheese Buttercream that I would come back with my recipe for carrot cake cupcakes, so here it is!
I’ve made cupcakes as recipe testing is so much simpler using mini cakes than full-sized ones. It means I can make lots of small batches with little tweaks without ending up with far too much cake to eat. I made at least ten different versions of these cupcakes before setting on this as the perfect recipe.
One of Jon’s favourite cakes is carrot cake and he’s been nagging me for ages to make a carrot cake to share on here.
I’m happy to say that I’ve finally mastered a carrot cake that we absolutely love (well it’s actually cupcakes as recipe testing is far easier for little cakes). Before I get to the recipe for the cake (I promise I’ll share it very soon), I thought I’d share my recipe for delicious, smooth cream cheese buttercream. It’s the perfect match for my fruity carrot cake or a red velvet cake.