With Father's Day just around the corner, Dr Oetker has come up with some really lovely chocolate bakes to please Dad on his special day!
Chocolate Guinness CakePrintable Recipe
Adapted from an American cola cake, this great chocolate cake recipe is easy to make, yet incredibly tasty and moist!
Preperation: 20 minutesCooking Time: 50 minutes plus cooling
Ingredients125g salted butter (9 TBS)
125ml Guinness (1/2 cup plus 1/2 TBS)
125g self-raising flour (3/4 cup plus 2 TBS)
40g cocoa powder (1/4 cup plus 1 TBS)
½ tsp Dr. Oetker Bicarbonate of Soda
125g caster sugar (2/3 cup)
75ml milk (5 TBS)
1 egg, beaten
1 tsp Dr. Oetker Madagascan Vanilla Extract
50g Dr. Oetker Fine Cooks’ Dark Chocolate, broken into small pieces (2 ounces)Preheat the oven to 180°C, 160° Fan, Gas Mark 4. Line a 1kg loaf tin with greaseproof paper. Put the butter and Guinness in a saucepan over a low heat until the butter has melted.
Spoon the mixture into the prepared loaf tin and bake in the preheated oven for 50 minutes until risen and just firm to touch. A skewer or cocktail stick inserted into the middle of the cake should come out clean.Leave to cool for 10 minutes, then carefully remove from the tin. It is delicious served warm as a dessert with a chocolate sauce, or eaten cold.
Hints and Tips:To add something special to your Chocolate Guinness cake, why not give it a cream cheese frosting to make it look like the pale top of the stout?
Dark Chocolate Layer CakePrintable RecipePreperation: 45 minutes plus cooling and settingCooking Time: 30 minutes
IngredientsDr. Oetker Cake Release Spray
150g Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
165g (5 ½ oz) plain flour (1 1/4 cup)
175g (6 oz) soft dark brown sugar, free of lumps (14 TBS)
2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
75g (3oz) unsalted butter, softened (1/3 cup)
2 medium eggs, beaten
200ml (7 fl.oz) dark beer or stout
For the filling:
200g (7oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
350ml (12fl.oz) double cream, at room temperature
To decorate:
100g (3 ½ oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
50g (2oz) unsalted butter (1/4 cup)Method1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly spray 2 x deep 18cm (7 inch) Victoria sandwich tins with Cake Release Spray.
2. Break the Extra Dark Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water.
3. Meanwhile, put the flour, sugar and Bicarbonate of Soda in a large bowl. Mix together and make a well in the center.
4. When the Chocolate has melted, scrape into the well and add the butter, eggs and beer. Carefully mix everything together then whisk for a few seconds until thoroughly blended.
5. Divide the mixture between the prepared tins and smooth the tops. Put the tins on baking trays and bake in the oven for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely. Carefully slice through the middle of each sponge to create 4 equal cake slices.
6. For the filling, break up the Extra Dark Chocolate into a large heatproof bowl and melt as above. Remove from the water and leave to cool for about 10 minutes until warm but not hot.
7. Whilst whisking the Chocolate, gradually pour in the cream, whisking until thickly whipped and glossy.Use the filling to sandwich the 4 sponges together and place on a wire rack over a board.
8. To decorate, break the Extra Dark Chocolate into a small, heavy bottomed saucepan. Add the butter and pour in 20ml (4 tsp) water. Heat gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for about 20 minutes to cool to a thick, coating consistency.
9. When the Chocolate starts to thicken, spoon the ganache over the top of the cake, allowing it to drip over the edges. Use a small bladed palette knife to smooth over any gaps and leave to stand in a cool place for several minutes to allow the Chocolate to set.
10. Carefully, slide 2 palette knives or cake slices, one on each side of the cake, to loosen and then lift the cake on to a serving plate.
Note: For a firm finish, chill the cake for 30 minutes before serving. However, once chilled, the Chocolate cream filling will set firm and the ganache with become firm and less glossy. Prolonged chilling of this cake will dry out the texture. If the room temperature is warm when you are assembling the cake, you may find it easier to chill each layer of iced cake for a few minutes before you stack it.
Coconut Chocolate BarsPrintable RecipePreparation time: 30 minutes plus cooling and settingCooking time: 40 minutes
Makes: 14
Ingredients:For the base:100g (3 ½ oz) lightly salted butter, softened (7 TBS)50g (2oz) caster sugar (4 1/2 TBS)115g (4oz) plain flour (3/4 cup plus 1 TBS)15g (1/2oz) cocoa powder (2 1/2 TBS)
For the topping:2 sachets Dr. Oetker Egg White Powder100g (3 ½ oz) caster sugar (9 TBS)150g (5oz) unsweetened desiccated coconut (2 cups)1 tsp Dr. Oetker Madagascan Vanilla Extract with Seeds150g Dr. Oetker Fine Cooks’ Milk Chocolate (scant cup)
Method:
1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 20cm (8 inch) square cake tin with baking parchment.
2. Put the butter in a bowl and whisk in the sugar until pale and creamy. Sift the flour and cocoa on top and mix well to make a short, crumbly dough.
3. Press the mixture evenly into the tin to cover the base, using the back of spoon. Prick all over with a fork and bake for 15 minutes then set aside. Reduce the oven temperature to 140°C (120°C Fan, Gas Mark 1).
4. Make up the Egg White Powder as directed on the pack, and whisk until stiff. Gradually whisk in the sugar to make a glossy meringue. Gently fold in the coconut and Vanilla Extract.
5. Pile the coconut meringue on top of the chocolate base and smooth the top. Bake for about 25 minutes until lightly golden and crusty on top. Leave to cool in the tin.
6. Break the Milk Chocolate into pieces and place in a heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water.
7. Scrape the melted Chocolate out of the bowl using a spatula on to the coconut. Spread the Chocolate to the edge of the tin and tap the tin gently on the work surface to smooth the Chocolate. Leave to cool.
8. Just before the Chocolate sets hard, gently score the top using a knife to make 14 bars – this will make the slices easier to cut up when completely cold.
9. To serve, carefully cut right through the scored Chocolate and lift out the slices to serve.
TIP:
For a richer Chocolate flavour, use Dr. Oetker Dark or 72% Extra Dark Fine Cooks’ Chocolate on top instead of the Milk variety.
Dr. Oetker Natural Flavours and Extracts have a new and improved recipe which makes them easier to add into your cake and cupcake sponges, icings and chocolate. From Madagascan Vanilla to Sicilian Lemon, we have searched the globe to find unique provenance for flavourings and extracts that deliver the most delicious taste. For a more intense flavor try our Madagascan Vanilla Extract with Seeds or our specially selected Vanilla Pods. Our new Limited Edition Flavour gives you the chance to try something different in your baking.
For creative recipe ideas using the Dr. Oetker home baking range, visit their Recipe Search page, where you can also find helpful hints and tips and browse their collection of recipe books.
For creative recipe ideas using the Dr. Oetker Chocolate range, visit their Chocolate Indulgence page, where you can find their most tempting collection of recipes, as well as helpful tips for baking with chocolate.
