It’s Fiona’s Birthday Cake

Fiona's birthday cake


It was my birthday on the weekend and of course Julia’s kids and I made my favourite chocolate log cake.

This photo is as real as it gets. We used every available candle in Julia’s house. All of the kids had already placed fingers into the icing before we even got it to the table.

This time we didn’t feel like a coconut flavour for the fudge topping so we swapped it for melted butter. It was so delicious…..Just makes me smile thinking about it.


  • Makes: 10-12 slices
  • Oven temp: 180 (170C fan forced)
  • Cook time: 40-45 minutes
  • Pan: large log tin

Ingredients
Cake:
150g softened unsalted butter
1 cup The Sugar Breakup Dextrose
2 eggs, lightly beaten
1 teaspoon vanilla essence
½ cup frozen raspberries or 1/2 cup of The Sugar Breakup jam any flavour
1 ¼ cups self-raising flour, sifted
½ cup cocoa powder, sifted
1 teaspoon bicarbonate of soda
1 cup (250ml) milk


To Do

  1. Preheat oven to 180 (170C fan forced), grease and line cake tin
  2. Take raspberries out of the freezer or create jam.
  3. Beat butter and dextrose with electric beaters until the mixture is light and creamy
  4. Add eggs one at a time beat after each addition to combine
  5. Add vanilla essence and raspberry pulp or jam and beat until combined
  6. To the butter mixture fold in half of the sifted flour combined with the bicarbonate of soda and cocoa powder with half the milk then repeat with the second half of the flour mix and milk.
  7. Stir using a spatula until the mixture is just combined (don’t over mix!)
  8. Pour into the prepared tin and smooth top
  9. Bake for 40-45 minutes and test with a skewer.
  10. If the skewer comes out clean, remove from the oven and allow to cool in the tin for 10 minutes then turn our onto wire rack to completely cool

Chocolate Fudge Ganache

Ingredients:

4 tbs Butter
4 tbs The Sugar Breakup Organic Golden Rice Malt Syrup
3 tbs Dutch Cocoa Powder

To Do:

  1. Place butter and Golden Rice Malt Syrup in a small pot over a low heat, whisk to combine until just melted.
  2. Remove from heat, add Dutch cocoa powder and whisk together. As you whisk the consistency of the mix will change to become a gooey fudge.
  3. Once cake has cooled spoon fudge on top and enjoyed!

Notes:

Warm weather – If it’s warm where you live and your ganache isn’t thickening as much as you would like, pop it in the fridge for 5 to 10 minutes then remove and stir. Repeat until you have a desired spreading consistency.


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