Baking: Choc-Mint Slice

I have a confession​ to make: I messed up. I got my dates all mixed up. I’ve gone and done something that’s almost criminal. 

I let July 21 pass without the moment of reverence it deserved.

I missed National Lamington Day. I know. It is with an unopened pack of dessicated coconut against my heart that I say ‘Lamington proponents of the day, I acknowledge your right to get the pitchforks out’.

Early last week (I lie: coming on two now) I was up late researching Lamington recipes of all types—traditional, filled, flavoured, banana bread Lamingtons even. I feel like that last one might fail the bona fide Lamington test if there were such a thing. An unAustralian Lamington or a very Australian Lamington? I wonder what Captain Cook would have thought. Would he have shipped the banana bread Lamington pairing? I have a feeling he might just have flagged both as delicious.

Lamingtons had, by all accounts, been in mind. I had sorted through all the must-know tips for sorting National​ Lamington Day (I was amazed: there are articles on this). I had the date set in my mind. During the week, I had done a Woolies shop for Lamington supplies, and had even remembered to bring my reusable Woolworths Macro Jute bag like a good little Woolies customer. I had bought my two types of coconut for the pantry: shredded and dessicated. Yes, they are different, and no, that wasn’t impressed upon my mind until said research into Lamingtons. I had got a new half-kilo butter block for the fridge. I had stocktaked my chocolate stash to ensure the adequacy of supplies: two full tins of dutch cocoa powder, one of Nestlé’s cooking cocoa, and three blocks of chocolate. Ostensibly satisfactory to most minds, but I always get a niggling feeling that more I could do with.

Then things got in the way. Enthusiasm waned. Lost in a sea of distractions, the arbitrary passing of time, somewhere between four sunrises and sunsets, Lamington Day dropped off my radar. 

Four days later I instead did up a choc-mint slice.

Because I felt like mint. 

I’ve resolved to postpone Lamingtons until such time that I can do them justice. Lamington Day Atonement Day is in the pipeline. Lamingtons on hold…

Here’s the recipe for the choc-mint slice

Ingredients:
150g butter
1 egg
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp vanilla extract
2 tsp peppermint extract
1/2 cup plain flour
1/3 cup SR flour
1/4 cup cocoa powder
1/2 cup desiccated coconut, plus extra

Mix butter and sugar. Mix through egg. Add extracts, cocoa powder and stir through flours. Bake in a lined slice tin at 150°C for 20-30min until a skewer comes out clean. Leave to cool while preparing icing.

Icing:
2 cups icing sugar 
50 g butter
2 tbps water
1-2 tsp peppermint extract
1 drop green food colouring

Cream butter and sugar. Add water and extract. Add colour. Mix well.

Spread on top of cooled slice. I didn’t let mine cool, they were just out of the oven and onto the board—definitely made it fiddly to ice and cut. 

Ever since discovering Nestlé’s Peppermint Crisps this year, I’ve been digging minty flavours. It’s like it flicked on a switch allowing me to appreciate mint-flavoured things rather than have them remind me of toothpaste. 

These mint slices are light as, and very easy to eat your way through. They won’t do your wallet in. 

For an absolutely mint version of these, I’d add:
• to the topping, a sprinkling of crushed Nestlé Peppermint Crisps and chopped up Nestlé Mint Patties. Replace the icing with melted dark chocolate. Add a tablespoon or two of peppermint schnapps to keep things cool as a cucumber.
• to the base, a good chunk of a block of melted Lindt Dark Intense Mint from their Excellence range. This stuff is velvety and simply mint.

I am going to have to do the decadent version of these. I’ll add it to the list of things I’ve mint to do but haven’t.

Baking: Chocolate Cupcakes

Awaking all of a sudden at 4am this morning, I decided to bake a batch of choccy cupcakes for the mum’s class. 

Today’s assembly day and the assembly is themed as part of NAIDOC celebrations at the school. I did cupcakes in red, yellow, green, and blue cupcake liners to reflect the colours of the Aboriginal and Torres Strait Islander flags.

The cupcakes are iced with a choccy buttercream. Really happy with how they have turned out and I hope the students like them!

Recipe

Cupcakes
250g butter, softened
1 1/2 cups white sugar
4 eggs
2 1/2 cups SR flour
2/3 cups cocoa
1 1/3 cups milk (tepid)

Cream butter and sugar well, until light and almost white. Add eggs. Cream very well. Add sifted flour and cocoa, and the milk. Fold through. 

Bake for 20-30 minutes in small lined cupcake tins at 150°C.

Buttercream
100g butter, softened
2 cups icing sugar
1/3 cup cocoa
2 tbsp milk – adjust

Mix butter, sugar, and cocoa. Cream thoroughly. Add milk. Less is best, adjust accordingly. Pipe.

This recipe makes great chocolate cupcakes and the ingredients won’t break the bank.

Ultra Baileys​ Chocolate Mud Cake

I love Baileys in chocolate cakes. This cake was Baileys on steroids. Even moreso than the last Baileys cake I made.

I steambaked the Baileys chocolate cake (extra Baileys poured in for good measure), iced it with a white chocolate Baileys glaze, then covered it in chocolate ganache. The Baileys glaze soaked right through the cake which became very dense and moist. The ganache kept all this goodness from going anywhere. 

The crumb was white- and dark-chocolate bikkies, and Rafaello.

Doing this post-midnight bake reminded me how much I enjoy it. I need to get back into doing more frequent bakes. 

It seemed to impress our overseas guests who don’t usually take alcohol but nonetheless downed large slices of the cake. A sincere suggestion that I open up a cake shop was a nice compliment from the evening. 

I’m happy.

Bake verdict Best Baileys cake yet.

Base recipe:

http://www.eatmorechocolate.com/recipe/chocolate-baileys-mud-cake/

This recipe is a keeper! I modified it a bit, see below.

Adjustments
– Cake: 2 cups Baileys, 80g Dutch cocoa, +200g flour.
– Baileys glaze: 200g melted white chocolate, 80mL Baileys, 80mL pouring cream. This was quite thin and there was a fair amount of excess. I might reduce this for next time. I left it for a couple of hours to sit on the cake and soak through.
– Chocolate ganache: 200g chocolate, Tbsp Dutch cocoa, 80mL pouring cream.

Update: Made a video!

I really like the word amazing! 😄

Bailey’s Chocolate Cake with a Bailey’s Cream Cheese Icing

One boozy choccy dessert baked. Bailey’s on even more Bailey’s because goddammit why not. Washed down with a Bailey’s mocha tomorrow it shall be. 

Taste verdict Holiday season food. We shall see!

Update: So much chocolate. It’s the chocolate-y cake I want, but not the one I need right now. 😉 Holiday season has begun.

Supersteamed Chocolate Cake

Chocolate cake made with the full steam function aka the supersteam function.

Taste verdict Big love for the full steam option. Easy-as, too.

Recipe

Ingredients: 150 SR Flour, 60 Dutch processed cocoa, 170 sugar, 240 thick cream, 180 butter, 2 eggs, vanilla extract, rum

Mix well and steam for 50 mins. 

Icing: 1 cup thick cream, whipped, two tbsp Dutch cocoa, rum essence