Odlums Coffee and Walnut Cake

Beautifully presented Coffee and Walnut cake on a white cake stand
Beautifully presented Coffee and Walnut cake on a white cake stand

Odlums Chocolate Banana Swirl Cake

Banana-Swirl

 

CategoryCakes

Cook Time45 mins

What you need:

  • 275g/10oz Odlums Cream Plain Flour
  • 1 Teaspoon Shamrock Bread Soda
  • 50g/2oz Butter
  • 150g/5oz Shamrock Light Brown Sugar
  • 125g Carton Natural Yogurt
  • 2 Large Bananas (mashed)
  • 1 Egg
  • 1 Teaspoon Vanilla Essence
  • 100g Packet Chocolate Chips (melted)

Icing

  • 125g/4oz Chocolate
  • 4 Tablespoons Cream

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 20cms/8″ round tin.
  2. Beat the butter and sugar together. Add the yogurt, bananas, egg and vanilla essence. Beat until smooth.
  3. Sieve in the flour and bread soda into the mixture and mix well. Gently stir in the melted chocolate until it looks marbled۪.
  4. Transfer to the prepared tin. Bake for about 40 to 45 minutes until risen and firm to the touch. Cool in tin for 5 minutes then transfer to wire tray to cool completely.
  5. Warm the chocolate and cream until chocolate has melted. Stir well, and then allow to cool and thicken.
  6. Spread over cold cake. Cut into squares or slices.

To Decorate: Add some banana to the top of the cake

 

Chocolate Banana Swirl Cake

Odlums Coffee and Walnut Cake

Beautifully presented Coffee and Walnut cake on a white cake stand
Beautifully presented Coffee and Walnut cake on a white cake stand

Odlums Coffee and Walnut Cake

Beautifully presented Coffee and Walnut cake on a white cake stand
Beautifully presented Coffee and Walnut cake on a white cake stand

Nigella Lawson’s Chocolate Cheesecake recipe

Retweeted

This is not a drill! is Chocolate Cheesecake

Ingredients

Makes: 10-12 slices

Metric Cups

For the Base

  • 125 grams digestive biscuits
  • 60 grams butter
  • 1 tablespoon cocoa powder

For the Filling

  • 175 grams dark chocolate (chopped small)
  • 500 grams cream cheese
  • 150 grams caster sugar
  • 1 tablespoon custard powder
  • 3 large eggs
  • 3 large egg yolks
  • 150 millilitres sour cream (or just use a 142ml pot)
  • ½ teaspoon cocoa powder (dissolved in 1 tablespoon hot water)

For the Glaze (Optional)

  • 75 grams dark chocolate (finely chopped)
  • 125 millilitres double cream
  • 1 teaspoon golden syrup

Method

  1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
  2. Process again until it makes damp, clumping crumbs and then tip them into a 23cm / 9 inch springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
  3. Preheat the oven to gas mark 4/180ºC/160°C Fan/350ºF. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
  4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
  5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
  6. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
  7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
  8. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.

Chocolate Meringue Cake: Rachel Allen