A few years ago, I was asked to help the younger members of my school choir, organising a break bake sale to raise money for a departmental music trip. A lot of people brought in buns and biscuits, but I wanted to bring in something a little different. I took this opportunity to make Rocky Road bars. They sold out fast!!
In addition, this recipe was a request from a good friend of mine, raising money for a life changing trip to Fiji. I wish her the best of luck and I'm sure this recipe will do you proud Amy <3
TOP TIP: I have made these a few times now and to get them to set like a proper refrigerator cake, it's more beneficial to use the exact amount, if not less, of biscuit and additional chocolate.
Ingredients
125g soft unsalted butter
350g quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g rich tea biscuits
100g mini marshmallows (larger marshmallows chopped up can be substituted)
icing sugar to dust
Magical Method
1. Melt the butter, chocolate and golden syrup in a large sauce pan. Once melted and combined, place around 150ml of mixture to one side.
2. Place the rich tea biscuits into a freezer bag and seal, before bashing the biscuits into shards, with a rolling pin. Good for stress relief, just don't go too crazy!
3. Fold the biscuit pieces, crumbs and marshmallows into the saucepan full of chocolate and combine.
4. Transfer the mixture into a tray (24cm square/rectangle), lined with foil (parchment will do), and flatten with a spatula.
5. Pour the remaining chocolate over the top and smooth to finish.
6. Refrigerate for four hours, preferably overnight.
7. Before serving, cut into fingers or squares and dust with sieved icing sugar.
Easy peasy, lemon squeasy! Get the kids involved for a treat.
Variations
In some cases you may want to add nuts and/or glacier cherries to the mixture, for a fruity twist!!
Keep calm and polish 'em off, kiddies!
Have fun,
Red Velvet xo
Showing posts with label rich. Show all posts
Showing posts with label rich. Show all posts
Sunday, 15 January 2012
Sunday, 11 September 2011
Red Velvet Beautiful Baking: Irresistible Recipes
Red Velvet Beautiful Baking: Irresistible Recipes: Rich, Moist Chocolate Yogurt Cake...
Just starting to get the hang of this blogging! Here's the recipe for one of my favourite cake recipes, courtesy of my Nan. I've never had a problem with the recipe - it's my fail safe chocolate sponge and it's one that always goes down a treat! This recipe delivers a beautifully risen sponge, with a dense traditional heavy cake texture. It is fantastically moist and will last for well over a week in a concealed tin - retaining its homemade deliciousness. Give this a try and wow your friends and family with such a simple recipe, boasting such wonderful results. This cake is perfect as a base cake for elaborate sugar paste decorations, as an afternoon tea cake and for simply scoffing! Eat up :)
Rich, Moist Chocolate Yogurt Cake
Serves 1 deep 8in round tin (30-40mins), 2 7in round cake tins (40-50mins) or 1 Large Heart Shaped tin (1hour+)
- 5floz Vegetable Oil
- 5floz Natural Yogurt
- 4 Level tbsp Golden Syrup
- 6oz Caster Sugar
- 3 Medium Eggs
- 8oz Self - raising Flour
- 3 Rounded tbsp Cocoa Powder
- 1/2 Level tsp bicarbonate of soda
- 1/2 Level tsp Salt
- Prepare a 160deg.c oven, from cool and line/grease your chosen tin (base and sides).
- Place the oil, yogurt, syrup, caster sugar and eggs in a bowl and beat (with a wooden spoon) until a smooth, pale paste like consistency is formed.
- Next, sift the flour, cocoa powder, bi carb, and salt into the liquid mixture and combine until well mixed.
- Pour the mixture into the lined cake tin(s) and bake in the centre of the oven. Times for tins given above. In the latter half of the baking period, test the cake with your fingers by pressing lightly on the sponge - if the cake bounces straight back after the pressure is removed, it is done. Another method is to use a skewer - if it comes out clean, the cake has baked through.
- Leave the cake in the tin to cool, before turning it out onto a wire rack.
- Decorate the cake as you wish
Decoration Suggestions
- Melted galaxy/green and blacks chocolate (and sprinkles/smarties/dragees)
- Sugar-paste designs (flowers, animals etc)
- Split in two to make a buttercream sandwich and also top with buttercream (flavours such as butterscotch, chocolate, vanilla, raspberry and coffee would work fantastically)
- Or eat plain as a rich tea cake - this cake is quite dense and very moist due to the butter being replaced by the oil and yogurt. I believe this cake works just as well straight from the oven.
Variations
I have altered this recipe to make a golden syrup yogurt cake. By replacing the oz of cocoa with additional flour, you can remove the choclateyness of the cake and the cake will be flavoured by the syrup. This works particularly well as a tea cake also, but is equally as nice with a fresh cream and jam filling or with fresh fruit or even a syrup based buttercream!
Get Baking Chocoholics!
A list of all my recipes will be archived on my Irresistible Baking Page...feel free to explore.
Thanks,
Jess xo
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