by Kate | Apr 8, 2020 |
Chocolate mousse sandwiched between chocolate cake covered in chocolate mirror glaze. This Easter Chocolate Mousse Cake has it all – a classic for a reason!
Easter Chocolate Mousse Cake
2020-04-08 09:27:29
Serves 6
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 250ml water
- 125ml vegetable oil
- 225g (265ml) brown sugar
- 100g The Kate Tin Dark Baking Chocolate, chopped
- 60g (120ml) The Kate Tin Cocoa Powder
- 2 large eggs
- 160g (300ml) cake flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 750ml whipping cream
- 360g The Kate Tin Dark Baking Chocolate, chopped
- 3 egg yolks
- 100g (120ml) white sugar
- 80ml water
- 2 x 2g sheets of gelatine (or 4g powdered gelatine - see TIP)
- GLAZE
- 185ml water
- 300g (360ml) white sugar
- 185ml cream
- 90g (180ml) The Kate Tin Cocoa Powder
- 8 x 2g sheets gelatine (or 16g powdered gelatine)
- Easter eggs and edible gold dust, to decorate (optional)
- To make the cake layers, preheat oven to 160C (fan-forced). Grease and line 2 x 20cm spring form cake tins.
- Boil water then add oil and sugar.
- Stir until the sugar is dissolved and then pour over the chopped chocolate. Stir until smooth. Whisk eggs lightly then stir in the chocolate mixture.
- Fold in the combined dry ingredients. Let mix stand covered for 1 hour.
- Place the batter into the lined cake tins and bake for 25 minutes or until a skewer inserted comes out clean.
- Allow to cool for 5 minutes before turning out. Cool completely then level the tops with a sharp bread knife.
- Grease a springform 20cm cake tin. Create a 20cm high collar for the inside of the cake tin using baking paper or foil - this is to extend the height of the cake in.
- To make the mousse, whip 375ml of the cream until stiff peaks - chill.
- Heat the remaining cream to just below boiling point then pour over the chopped chocolate. Allow to stand for 2 minutes then stir until smooth. Soften the gelatine sheets in cold water, add to the hot chocolate mixture and set aside.
- Whip the egg yolks in a stand mixer until thick and pale.
- Place the sugar and water in a saucepan and bring to the boil - simmer until it reaches 120C on a thermometer. With the mixer running, gradually add the hot syrup down the sides of the bowl into the egg yolks. Whip until the mixture is cool.
- Fold the cooled egg mixture into the room temperature ganache then fold in the whipped cream.
- Pour half the mousse into the prepared cake tin. Press one of the cake layers into the mouse, top with the remaining mousse and the next cake layer. Freeze for at least 4 hours or overnight.
- For the mirror glaze, in a saucepan, combine the water, sugar, fresh cream and cocoa powder. Simmer, about 5 minutes, until mixture slightly thickens. Soften the gelatine sheets in water and add to the hot glaze. Set over an ice bath and whisk until the glaze thickens and reaches about 26˚C, about 1 minute.
- Unmould the frozen mousse cake, by using a hairdryer on a low heat setting to gently warm the pan and unmould easily. Set the cake on a small cake tin on top of a baking tray. Pour the glaze over, all at once, so it runs down the sides. Refrigerate until ready to serve.
- Decorate with Easter eggs and edible gold dust, if desired.
- The cake will keep in the freezer for 3 months. Once glazed, it will keep for 4 days in the fridge.
- TIP If using powdered gelatine, remove 30ml of the water in the recipe and sprinkle the gelatine over that first. Allow to bloom then use the same way as the soaked gelatine sheets.
The Kate Tin https://thekatetin.com/
by Kate | Apr 1, 2020 |
There’s never been a better time to combine wine, chocolate, cake and a microwave. And if you’ve already drunk all the wine then you can use water. All made with cupboard basics and ready in 2 minutes.
This chocolate cake recipe is legendary in the Williams household. It was the first thing I learnt to bake, probably the only reason we owned a microwave and definitely one of the last things I want to eat on this earth. The chocolate cake is light as a feather and has been layered into chocolate birthday cakes, baked into a Bundt tin for Bible studies and poured into slabs and topped with swirls of tinned caramel for school fundraisers. It has been a cupcake and a lamington – and now it has red wine in it because #adulting.
This recipe is extracted from cookbook ‘Chocolate’ which you can purchase at HERE or at all major bookstores.
2-Minute Chocolate Shiraz Cakes
2020-03-25 17:03:02
Serves 6
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- CAKE
- 160 g (250 ml) cake flour
- 160 g (250 ml) muscovado sugar
- 30 g (80 ml) cocoa powder
- 20 ml (4 tsp) baking powder
- 5 ml (1 tsp) ground cinnamon
- pinch of salt
- 60 ml (¼ cup) vegetable oil or melted butter
- 2 large eggs, at room temperature
- 250 ml (1 cup) Shiraz (or any other red wine)
- 5 ml (1 tsp) vanilla extract or essence
- CHOCOLATE GLAZE
- 60 g good-quality dark chocolate, chopped
- 60 ml (¼ cup) cream
- 25 g (30 ml) golden syrup or honey
- 60 ml (¼ cup) Shiraz (or any other red wine or water)
- Grease a 6-hole silicone muffin pan and set aside (you could also use a large silicone Bundt tin). Place all the cake ingredients into a large mixing bowl and whisk together until smooth. Pour the batter into the silicone muffin pan – don’t fill more than halfway, as the cake mix expands quite a bit.
- Pop the pan into the microwave and cook on high for 1 minute (10 minutes for a large cake) or until the mini cakes spring back when you touch them. Remove from the microwave and allow to cool slightly before unmoulding.
- While the cakes are cooling, make the glaze by placing all the ingredients in a small microwave-safe bowl and heat gently in the microwave for 4–5 minutes or until melted and glossy. Allow to cool. Drizzle the glaze over the mini cakes and serve immediately.
- TIP: If you’d prefer this cake without the alcohol, simply swop the wine for water.
The Kate Tin https://thekatetin.com/
by Kate | Mar 27, 2020 |
Made with storecupboard essentials and just the right portion for 2 people these are (delicious) budget brownies that will be ready in just 15 minutes.
I grew up in a home where I was one of four sweet tooths (or is that teeth?), so having chocolate ‘lying around’ never happened. But the 9 pm chocolate cravings are real, and when you’re tight on time or cash, this recipe is your hero because let’s be honest, we can’t always use 500g of chocolate in a brownie recipe. This cheap-‘n-cheerful recipe is courtesy of my childhood best friend, Tammy. It’s not fancy or frilly but when you need chocolate, it will hit the sweet spot. You will probably have most of the ingredients in your cupboard and if you have a few nuts or chocolate chips, on hand, then the brownies will only be better!
This recipe is extracted from my cookbook ‘Chocolate’ which you can purchase at HERE or at all major bookstores.
Broke Brownies for Two
2020-03-25 16:33:07
Serves 2
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 large egg, at room temperature
- 75 g (125 ml) white sugar
- 45 g (45 ml) salted butter or margarine, melted
- 2,5 ml (½ tsp) vanilla extract or essence
- 15 g (30 ml) The Kate Tin Cocoa Powder
- 50 g (85 ml) cake flour
- 1,25 ml (¼ tsp) baking powder
- Preheat the oven to 180 °C (160° for fan-forced). Grease and line a standard loaf tin.
- Beat the egg and sugar together until pale, then add the melted butter and vanilla. Sift the dry
- ingredients into the same bowl and whisk until smooth.
- Pour into the lined loaf tin and bake for 10 to 15 minutes or until the top is firm and cracked – a cake skewer inserted into the middle should come out with a few crumbs stuck to it. Allow to cool slightly, then cut into squares to serve.
- Toasted nuts, chocolate chips, cherries, marshmallows, cinnamon, chilli – any of these ingredients can level-up these brownies.
The Kate Tin https://thekatetin.com/
by Kate | Feb 21, 2020 |
No trip to visit my Granny Williams would be complete without leaving with a tin of these fudgy chocolate bars. In our house, they are the go-to recipe to cure the 8pm munchies when there is no chocolate to be found in the house (because, hello? I live there!). You most probably already have all the ingredients in your cupboard, and they only take 10 minutes to knock up. I’ve used my own cocoa powder in these as it is darker and richer than the kind you get in the shops – it’s also sustainably sourced which is a big deal for me. Click here to shop my range now – and add some baking chocolate too, for next time 😉
No-Bake Chocolate Oat Fudge Bars
2019-07-01 12:17:09
Yields 12
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 125g salted butter, cubed
- ½ cup (125ml) milk
- 400g (2 cups) white granulated sugar
- 35g (80ml) cocoa powder
- 1 tsp vanilla extract
- 270g (3 cups) instant oats
- 40g (1/2 cup) desiccated coconut
- Line a 20x20cm baking tin with baking paper and set aside.
- Place the butter, milk, sugar and cocoa powder into a medium-sized saucepan over low heat and stir until the sugar has dissolved completely.
- Bring the syrup to the boil (do not stir) for 3-5 minutes or until the syrup reaches soft ball stage – drop a small amount of the syrup into a cup of tap water, it should immediately form a soft ball and come together.
- Remove the syrup from the heat and immediately add the vanilla, oats and coconut.
- Working quickly, pour the mixture into the prepared tin and spread out using the back of the spoon.
- Allow to cool for 5 minutes then slice into bars.
- TIP: These also make fantastic clusters! Working quickly use an ice cream scoop to scoop out the mixture and dollop onto a lined baking tray.
The Kate Tin https://thekatetin.com/
by Cassie | Dec 17, 2019 |
No, that is not a typo – this white chocolate mousse really only uses just two ingredients!
You can make a delicious chocolate mousse, without reaching for the gelatine or whipping egg whites. A little edible gold dust and this 2-ingredient white chocolate mousse goes from drab to fab. It’s delicious served as-is in glasses as dessert but also doubles as a filling for cakes, tarts, pile it onto pavlova or even frost a cake with it!
2-Ingredient White Chocolate Mousse
2019-07-01 13:08:10
Serves 6
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 500ml fresh cream
- 200g The Kate Tin Baking White Chocolate, finely chopped
- Edible gold dust, to serve
- Heat the cream until just below boiling point then pour over the chopped chocolate (in a large bowl).
- Allow to stand for 5 minutes then stir until smooth.
- Place the bowl in the freezer and chill until cold (not frozen)*.
- Remove from the refrigerator and using an electric mixer, whip the chocolate mixture until soft peaks form (take care not to over whip it, or the mousse will split).
- Pour into serving bowls and serve immediately sprinkled with gold dust or refrigerate until ready to serve.
- Earl Grey – infuse the cream with 2 Earl Grey tea bags before pouring over the chocolate
- White Mint – add a few drops of mint extract
- Turkish Delight – add 1 tsp rose water to the cream
- Amarula – replace 60ml of the cream with Amarula
- *If you’re not in a hurry, leave the bowl, covered, at room temperature overnight until set.
The Kate Tin https://thekatetin.com/
by Cassie | Dec 2, 2019 |
This Rose, Strawberry and Pistachio White Chocolate Bark makes a beautiful and thoughtful handmade gift for Christmas or a teacher's gift and it's easy enough that the kids can help you make it too!
This pretty-as-a-picture Rose, Strawberry and Pistachio White Chocolate Bark is so incredibly versatile. You can load it up with whatever makes your heart skip a beat; try dried pineapple blossoms, toasted coconut and chopped macadamia nuts for a tropical twist.
Unless you're wanting to temper your own white couverture chocolate (which you can learn to do here), you'll need to use white baking chocolate to make the chocolate bark. Lucky for you, I just launched my very own range of baking chocolates for this exact reason - not many of us have the time (or inclination) to temper chocolate. If you want to find out more about my baking chocolate (and shop the range), check it out here.
Rose, Strawberry and Pistachio White Chocolate Bark
2019-07-01 13:25:42
Yields 12
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 200g fresh strawberries, hulled and thinly sliced
- 400g The Kate Tin Baking White Chocolate, chopped
- 100g pistachios, toasted and chopped
- ½ cup dried, organic rose petals
- Silver dragees, to decorate
- Pink sea salt, to grind
- Preheat the oven to 100 degrees celsius (80 degrees fan-forced).
- Line two large baking sheets with baking paper or a silicone baking mat.
- On the first baking sheet, arrange the strawberry slices.
- Place in the preheated oven for 1 hour or until completely dry.
- Melt the baking chocolate then spread onto the prepared sheet using an offset spatula.
- Immediately arrange the strawberry slices on top and sprinkle over the pistachios, rose petals , silver balls and grind some pink salt over.
- Press the toppings in lightly to make sure they don’t fall off later.
- Allow to set completely.
- Remove the bark from the baking sheet and either break into shards, or use a sharp knife to cut into tiles.
The Kate Tin https://thekatetin.com/
