Posts Tagged ‘furniture design’

Well it’s Friday night at last! For some reason the work days are dragging by at the moment and I am sooo thankful that the weekend is finally here.

The good news is that the cake was a success at James’ work – despite my hiccups in the preparation. Very pleased indeed!



The recipe is as follows:-

Brooklyn Blackout Cake (courtesy, once again, of The Hummingbird Bakery Cookbook)


100g unsalted butter, at room temperature

260g caster sugar

2 eggs

1/4 teaspoon vanilla extract

45g cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon bicarbonate of soda

a pinch of salt

170g plain flour

160ml whole milk

Chocolate custard

500g caster sugar

1 tablespoon golden syrup

125g cocoa powder

200g cornflour

85g unsalted butter, cubed

1/2 teaspoon vanilla extract

Three 20cm cake tins, base lined with greaseproof paper

Preheat the oven to 170 C. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.  Turn the mixer down to slow speed and beat in the vanilla extract, cocoa powder, baking powder, bicarbonate of soda and salt until well mixed. Add half the flour, then all the milk, and finish with the remaining flour. Mix well until everything is well combined.

Pour the mixture into the prepared cake tins (I ended up using only 2 tins as not sure what the exact size of my tins are so next time will make 1 1/2 times the recipe) and smooth over with a palette knife. Bake in the preheated oven for 25-30 minutes. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

For the chocolate custard:-

Put the sugar, golden syrup, cocoa powder and 600 ml water into a large saucepan and bring to the boil over a medium heat, whisking occasionally.

Mix the cornflour with 120ml water*, then whisk into the cocoa mixture in the sauepan. Bring back to the boil, whisking constantly. Cook until very thick, about 10 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour the custard into a  bowl, cover with clingfilm and chill until very firm.

When the cakes are cold, using a serrated knife, slice a thin layer off of one of the cakes. Put this layer in a food processor to make fine crumbs. Put one cake on a cake stand and spread about one quarter of the chocolate custard over it with a palette knife. Place a second cake on top and spread another quarter of the custard over it. Top with the last cake and spread the remaining custard over the top and sides.

Cover with cake crumbs and chill for about 2 hours.

* This is where I went wrong. After doing an internet search I found this issued by the publisher – www.rylandpeters.com/content/uk_content/hummingbird_tips.pdf

Looks like there were some negative reviews on this recipe surrounding the cornflour/water combination. These tips say to add up to 250ml water if required (original recipe says 120ml) in order to make a lump free paste!!

So there we go, down side is that just looking at this cake will add 5 pounds. I really wish I could say it was fat free – if I could I would be a zillionaire!!I think I may have gained 10 pounds just licking my finger!! Definitely one for choc lovers.

Grand Designs

At lunchtime today I headed up to the New Designers show at the Business & Design show in Islington. My very talented sister is a student at London Met and was selected very early on to be an exhibitor. I am not just saying this because I am biaised but she is so creative and clever. The 2 items being exhibited are amazing.I am so proud of her 🙂

The Vessel table




The Hair (yes, human hair) Chair



This chair needs to be seen close up as is beautifully woven.

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