Granulated Sugar

Marble Cake and Maple Whiskey Chocolate Ganache

Ready for the oven

Ready for the oven

“The way to a man’s heart is through his stomach.”

For my Valentine’s Day for Him theme, this week I decided to spice up a simple white cake by marbling it with red and pink. I then poured some maple whiskey chocolate ganache over it and it changed everything! It’s sugary, chocolaty and looks pretty cool. Everything you want for V-day! I wanted a mix of red, pink and white marble but I ended up with a pink and white marble cake instead. The pink was too light and ended up looking white and the red was also too light and ended up pink. Still pretty rad looking if you ask me!

Ingredients

White Cake:

Marble Heart-Shaped Cakes

Marble Heart-Shaped Cakes

  • 4 egg whites
  • 2 cups of unbleached all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking powder
  • 1/8 teaspoon of salt
  • 1/2 cup of shortening or butter (You’ll get a whiter cake if you make it with shortening)
  • 1 3/4 cups of sugar
  • 1 teaspoon vanilla
  • 1 1/3 of buttermilk or sour milk
  • Red and pink food colouring
  • Cocoa powder for dusting dust (optional)

Ganache:

  • 1 cup of semi-sweet chocolate chips
  • 1/2 cup of 35% heavy cream
  • 2 tbsp of unsalted butter
  • 1 tbsp of Maple Cream Whiskey (I used Sortilège)
  • 1 tbsp of Maple Whiskey (I used Sortilège)
  1. Marble Cake and Maple Whiskey Chocolate Ganache

    In a medium bowl stir together flour, baking powder, baking soda, and salt and set aside

  2. In a large bowl beat the shortening or butter on high speed until well combined
  3. Add the sugar and vanilla and beat until well combined
  4. Add the egg whites one at a time and blend well
  5. Add the flour mix and the buttermilk or sour milk – alternating between the 2 and mixing well after each addition
  6. Separate the batter evenly for each colour you want to use
  7. Add the food colouring to your separated batters and mix well
  8. Scoop one colour at a time into your chosen cake pan
  9. Bake at 350°F for 25-30 minutes
  10. In a medium bowl add the chocolate chips
  11. In a saucepan, add the butter and the heavy cream and bring to a boil
  12. Pour into the chocolate chip bowl and gently mix until the chocolate is smooth
  13. Add the maple cream whiskey and blend
  14. When the cake is done, let it cool down on a rack
  15. Pour the ganache over the room temperature cake, dust cocoa powder and refrigerate for an hour
Marble Cake and Maple Whiskey Chocolate Ganache with Maple Whiskey bottle

Marble Cake and Maple Whiskey Chocolate Ganache with Maple Whiskey bottle

Marble Cake and Maple Whiskey Chocolate Ganache

Marble Cake and Maple Whiskey Chocolate Ganache

Other Valentine’s Day Recipes:

Hot & Spicy Beef Jerky

PB & J Thumbprint Cookies

Categories: All-Purpose Flour, Baking, Cake, Chocolate, Colours, Food, Granulated Sugar, Maple, My Photography, Recipes, Valentine's Day, Whiskey | Leave a comment

Chocolate Covered Honeycomb Toffee

Crunchie_bar

Crunchie Chocolate Bar – Picture from Wikipedia

The Crunchie chocolate bar from Cadbury has been a favourite of mine ever since I was a child. I used to also buy big bags of just the honeycomb toffee which I called tire éponge which is just French for sponge toffee, honeycomb toffee or cinder toffee. I always thought it was complicated and messy to make but this past week I was a pleasantly surprised to find out that it wasn’t complicated after all.

DO YOU SEE THE FACE?

DO YOU SEE THE FACE?

I was browsing Youtube and ended up finding Gemma Stafford’s channel: Gemma’s Bigger Bolder Baking and let me tell you that I have a new favourite YouTube channel! Gemma is a professionally trained chef from Ireland so she knows her stuff. Go check her out, she’s absolutely fantastic and her recipes are so tasty and delightful. I have already tried a few after binge watching her videos – is it okay to admit that?! Her recipes are easy, packed with yumminess and she is so entertaining to watch. I recommend!

Liquid honey and honeycomb toffee

Liquid honey and honeycomb toffee

Close up honeycomb toffee

Close up honeycomb toffee

With that being said, I chose to make my honeycomb with raw honey as opposed to golden syrup like Gemma used. I haven’t made any with golden syrup therefore I am not in a position to tell you which one is better… I welcome you to try both and see which one you prefer!

Since Gemma went through the efforts of writing all the ingredients and instructions and I followed exactly what she said to do, I’m gonna save myself some typing and quote her. The pictures are from my own adventure but the instructions are all from Gemma’s video description.

Honeycomb toffee

Broken Honeycomb toffee

 

Chocolate Covered Honeycomb Toffee

Dark Chocolate Covered Honeycomb Toffee

FULL RECIPE BELOW
Homemade Honeycomb & Crunchie Bars
(Adapted from Nigella Lawson)

INGREDIENTS
½ cup (100g) sugar
4 tablespoons golden syrup or honey
1 ½ teaspoons baking soda (AKA bicarb of soda) NOT BAKING POWDER
(crush any lumps in the bicarb with a spoon)

METHOD
1. First, prepare your tray. Line a baking tray with parchment paper, or grease a marble surface with flavorless oil (like I did in the video)

2. READ FULLY THESE INSTRUCTIONS BEFORE COOKING YOUR CARAMEL:
Place the pot on the heat with the sugar and golden syrup(or honey) and let the mixture first melt, then turn to goo. Turn up the heat to medium and let the it simmer until the color of maple syrup -THIS TAKES 3 MINUTES, SET A TIMER!!! take care not to over cook.

3. Turn Off the heat, and get prepared with your whisk and spatula because the next step happens really fast. Whisk in the bicarbonate of soda , fast and stand back and watch the syrup turn into a whooshing cloud of aerated pale gold. Quickly stop whisking and use your spatula to pour this immediately onto a piece of baking parchment or greased surface or a silpat .

4. Leave until set cold and then bash at it, so that it splinters into many glinting pieces. To wash your pot fill it with hot water and let it sit and it will melt away.

5. To make a crunchie bar: Melt good qualitybchocolate (i used 72% but you can go lower). Dip your broken honeycomb in the chocolate using a fork. Take out and let excess chocolate drip off. Place on a wire wrack to set.

TIP: IF YOU LIVE IN A HUMID CLIMATE THE HONEYCOMB MIGHT GET STICKY AND MELT SLIGHT. IT LIKES DRY AIR. IF THIS HAPPENS, STORE THEM IN THE FREEZER AND THEY WILL BE PERFECT. 🙂

 

Chocolate Covered Honeycomb Toffee

Chocolate Covered Honeycomb Toffee

Categories: Baking, Chocolate, Food, Granulated Sugar, Honey, My Photography, Recipes | 4 Comments

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