We are busy getting ready for our August bake which ships on Tuesday 28th August. If you would like to try a HALF PRICE Classic Cake box for just £7.50 including postage then head on over to the website NOW!
In May we celebrated our second birthday here at Cake HQ – for us any birthday is not complete without chocolate!
Our choc chip cake was a hit with many of our subscribers and we included the recipe card in our box. Anyone had a go yet? For those who haven’t signed up to Cake Club yet here is the recipe we used so you can have a go at home. Do let us know how you get on and remember to share a photo with us over on Instagram or Facebook@thecaketastingclub.
225g Golden caster sugar
225g Self raising flour
4 Free-range eggs
1 tsp Vanilla bean paste
100g Dark choc chips
Cream the butter and sugar together until light and fluffy using a stand mixer (or handheld mixer)
Using a fork lightly beat the eggs together with the vanilla bean paste
Add a third of the egg mixture with a tablespoon of flour to the butter and sugar and beat until well combined
Repeat until all the egg has been added
Gently fold in the rest of the flour
Then, fold in the chocolate chips
Pour the mixture into the tins and level the mix gently
Bake for 20-25 mins until a skewer comes out of the cake cleanly with just a few crumbs
Icing – beat the butter, cocoa and icing sugar together until light and fluffy, adding a little milk if needed
Assemble the cake adding half the icing to the middle and the other half to the top
I have been a little bit obsessed with the new Choc chip almond cookies that Pret have introduced to their menu. They are gooey, nutty and deeply chocolatey – I had a play last night with a recipe that I think is pretty close to the original. I only had peanut butter (crunchy) so I will definitely be trying them again with almond butter and chopped roasted almonds to see if they are even closer to the Pret original.
If you give this recipe a go I would love to hear what you think. We gobbled so many fresh from the oven and they were gooey in the middle and lovely and crisp on the edge. Today they have crisped up slightly more so I will also have a play with the cooking time next time.
You will need:
2 baking trays lined with baking paper
Oven preheated to 180C
60g Peanut butter (other nut butters should work as well)
60g Coconut oil
100g Golden caster sugar
100g Dark soft brown sugar
1 tsp Vanilla Extract
125g Plain flour
50g Cocoa powder
1 tsp Bicarbonate of soda
1/4 tsp Salt
1-3 Tbsp Oat milk (or other non-dairy milk)
100g Dark Chocolate
Add the coconut oil and sugars to a stand mixer and cream together. Add the vanilla and mix in.
Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
Add the dry ingredients to the wet, mixing in by hand until crumbly.
Add 1 Tbsp oat milk, or other non-dairy milk, and mix into a thick cookie dough – you may need to add more milk but be careful not to add too much.
Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
Roll into small balls and space evenly on baking trays.
Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
We would love to hear from you if you make the tiffin so please do get in touch. If you missed out on this month’s box remember that you can sign up over at The Cake Tasting Club and receive your first Classic box on subscription for just £7.50 including delivery. Our next shipment leaves Cake HQ on Monday 16th April.
This month we have chosen a classic Victoria Sandwich. Light vanilla sponge filled with lashings of buttercream and delicious raspberry jam.
Thank you for all your lovely feedback about our January Cake Boxes. We love hearing that you have had a go at one of our bakes so please do send us a photo.
Thank you to @heyimjasmineh on Instagram for sharing your photos. Your cake looks awesome and it looks as though you had some great helpers!
Here at Cake HQ we believe that Victoria Sandwich is a classic for very good reason. Also, once you have mastered the perfect sponge you can apply those skills to so many other great cake recipes.
We grew up baking with our mum’s and still believe that the “creaming method” is the way to go. However, if you are new to baking then Mary Berry’s “all in one method” is super easy and always produces great results.
When baking our cakes for our subscription boxes they are still done one at a time as you would at home, although they are slightly larger! We have scaled our recipe back down to make the perfect 8″ cake for you to enjoy at home.
225g butter – softened
225g golden caster Sugar
4 eggs – lightly beaten
225g self raising flour
1 tsp vanilla paste/extract
For the filling:
125g butter – softened
250g icing sugar
1 tsp vanilla paste/extract
1/2 jar good quality strawberry/raspberry jam
Cream the butter and sugar in a mixer until pale and fluffy – this really needs to be done with a hand held beater or stand mixer. It will take a while so do be patient.
In a separate bowl lightly beat the eggs with the vanilla paste/extract.
Beat the eggs into the butter/sugar gradually with a little flour*.
Gently fold in the remaining flour.
Divide the mixture between the two lined tins and level the surface.
Bake in pre-heated oven for 20-25 mins.
It’s ready if it springs back when pressed in the centre and the edges are coming away from the tin.**
Cool for a few minutes before turning out onto a cooling rack
Make the icing – beat the icing sugar with the butter and vanilla until light and fluffy***
Assemble the cake! Top one cake with jam and the base of the other with icing
Then sandwich together and dust the top with icing sugar