2oz semi-sweet chocolate, melted and cooled to room temperature
1 can (14 oz) sweetened condensed milk (not evaporated)
8oz cream cheese, full fat, softened
1/2 cup milk
4 eggs
Method
Heat oven to 350°F. Spray 12-cup fluted tube cake pan, or bundt pan, with cooking spray
In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter into prepared cake pan
In blender, combine the Flan layer ingredients. Cover; blend on high speed until smooth and uniform in color. Slowly pour, or ladle, the flan mixture evenly over the cake batter. (Flan mixture will mix a little with batter, but they will separate during baking)
Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly
Place cake pan in large roasting pan; add between 1-2 inches water, creating a water bath for the cake
Bake 1 hour 30 minutes to ensure cake. To check insert toothpick, or skewer, inserted in center of cake layer will come out clean. Remove cake pan from water bath to cooling rack and remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours
Remove from refrigerator and, if needed, run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Slice and serve!
Store loosely covered with cling wrap in refrigerator
In a large bowl combine the semi-sweet chocolate, milk chocolate and butter. Set aside until needed
In a pan combine the egg yolks, sugar, cocoa powder and salt, whisking to combine. Over a low heat add the cream and milk, whisking to combine and cook for 8-9 minutes, until thickened and smooth. Take care not to overheat the mixture
Remove the egg yolk mixture from the heat and pour over the chocolates/ butter, passing it through a strainer, or sieve, as you do. Let the combined mixture sit for 5 minutes
Once the chocolate has fully melted add the olive oil and vanilla extract, stirring to combine until smooth and glossy. Set aside
Divide the Amarena cherries between 4 small bowls, ramekins or glasses and portion each with some of the chocolate budino mixture (in the region of 1/2 cup each). Place in the refrigerator to set for at least 90 minutes
Towards the end of this time you can make the vanilla cream topping. In a small bowl combine the powdered gelatin and water, heat for a few seconds in a microwave to dissolve the gelatin and then set aside to cool to room temperature
While the gelatin mixture is cooling, combine the whipping cream, powdered sugar, vanilla extract in a bowl and whip to soft peak stage
Reduce whisking speed to slow and add in the cooled gelatin solution to the soft whipped cream, pouring in steady stream as you continue to whisk. Once all the gelatin solution has been added increase the speed and whisk until stiff peaks, taking care not to over beat
Pipe or spread the vanilla cream over the tops of your set chocolate, dust with cocoa powder, top with an Amarena cherry (optional). Serve and enjoy
12 tablespoons (1½ sticks) unsalted butter, room temperature
½ cup whole milk, room temperature
2 teaspoons red food coloring gel*
1 teaspoon apple cider vinegar
“Coal” Candy
3 tablespoons unflavoured popping candy
½ tablespoon coconut oil
1 tablespoon black cocoa
*Measurement dependant on strength of color. Please note that if using liquid coloring a larger quantity may be required, which in turn may affect the consistency of what you’re coloring. Color to personal preference
Method
Midnight Chocolate Cake
Preheat your oven to 350F
Prepare 3 no. 8” diameter baking pans by greasing/spraying and lining with baking parchment
In a large bowl combine all the cake ingredients- the flour, sugar, cocoa powder, black cocoa, espresso powder, baking soda, salt, water, canola oil, vanilla extract, and vinegar
Whisk slowly until fully combined, making sure to scrape the bottom of the bowl to avoid any dry ingredient residue. Continue mixing until fully blended and smooth
Divide and pour into your prepared pans. If needed gently tilt the pans to allow the cake batter to flow into an even layer
Bake in your preheated oven for between 20-25minutesm or until a cake tester, or skewer, comes out clean when inserted into the centre of the cake. Remove the cake from the oven allow to cool in tin for 5 minutes in a rack
After allowing to cool for 5 minutes, remove from the pans and allow the cakes to cool fully before decorating
Ganache Filling and Decoration
For the ganache, place the chocolate pieces in a medium heatproof bowl
Heat the heavy cream/ whipping cream, in a small pan over a medium heat until just below boiling (look for small bubbles at the edge of the cream in the pan)
Remove the cream from the heat and gently pour the warmed cream over the chocolate pieces in the bowl. Leave to rest for 5 minutes
After 5 minutes, gently stir the chocolate/ cream mixture with a whisk to emulsify it. It will appear mottled and speckled at first but continue gently stirring until it thickens and is uniform in color
Once fully smooth and uniform in color, set aside and leave to fully cool for 1 hour before dividing the mixture into two separate bowls. After 30 mins, using an electric whisk, beat one of the bowls of mixture to a fluffy, whipped consistency (this will be your filling ganache). Set both aside for about another hour until the they to a spreadable consistency. (The cooling/thickening process can be speeded up by placing the bowls of mixture in your refrigerator)
Buttercream Frosting
In a bowl, sift together the powdered sugar and cocoa powder. Set aside
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter beat on medium speed for 2 minutes. Scrape down the sides and bottom of the bowl
Reduce the speed to low and the add in sugar/cocoa mixture a cup at a time. Combine on low speed until all the sugar/ cocoa mixture has been added
With mixer on low speed, add in milk, red food coloring and vinegar
Increase speed medium and mix for 2 minutes until smooth. After this time, increase the speed to medium/ high and whip for a further 2 minutes
“Coal” Candy
Put the coconut oil into a heat proof bowl and heat in a microwave for 20 seconds until the coconut oil is melted
Add in the popping candy and stir to fully coat it in the melted oil
Add the black cocoa and stir until an even color and it looks like “coal dust”
To assemble and decorate
Level off the cake layer to flat
Frost each layer with a ring of frosting. Pipe or spread an even layer of the whipped chocolate ganache inside the ring of buttercream frosting. Stack the next layer on top and repeat the process.
Using the buttercream frosting apply a light crumb coating on the outside of the cake and let the cake chill in the refrigerator for 20 minutes.
Frost the cake the remaining frosting, and chilli again for a further 20 minutes
Use the remaining (unwhipped) ganache to decorate the cake. You can either apply a final top layer by smoothing the ganache on top, or as I’ve done, using a Wilton #233 tip apply a “fur trim” to the edge.
Add the apple cider to a medium pan, and over a medium heat boil to reduce to 1/3 cup quantity. Remove from heat and allow to cool
Preheat oven to 350 degrees
Prepare a 12-cup bundt pan by liberally spraying with baking spray, or generously grease with butter and flour. Pay special attention to all those crevices and folds
In a large bowl, whisk together both flours, baking powder, cinnamon, baking soda, and salt
In separate bowl, whisk together sugar, cooled cider concentrate , oil, applesauce, vanilla, and eggs
Add egg mixture to flour mixture; whisk until combined, making sure there are no flour pockets
Transfer batter to prepared pan, and bake for 45- 50 minutes, until a tester inserted in center comes out clean
Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes
While the cake cools make the coating. Mix together remaining sugar, cinnamon and Baobab fruit powder
After 15 minutes, turn the cake out onto a cooling rack set over some baking parchment
Brush with melted butter, then sprinkle liberally with the sugar coating. Let cool completely before serving
I adore peaches. Nothing sums up Summer quite like the heady waft of a ripe peach just before you bite in, followed by the trickles of sweet juice running down your chin. Ahh Summer days! Needless to say as a result I’m a sucker for all things peach- bakes and desserts. One of my favourites being Peach Cobbler. Being synonymous with the American South there’s a deluge of recipes of the sweet peachy dish which has been baked into the history and hearts of people, each tweaked in accordance with individual family traditions and tastes.
You will of course by now know of my love for the unexpected in baking, turning things on their heads. So why not Peach Cobbler- but make it cake? Yes, I know it’s been done before…but featuring tea as an ingredient? Welcome to my world!
For those of you who followed my adventures in the kitchen of Food Networks Canada’s Great Chocolate Showdown, you’ll of course remember there was a Tea Challenge- where bakers were tasked with incorporating a selected tea into their desserts. The perfect springboard for this recipe!
This recipe gave me the perfect opportunity to work with Pluck Teas. Pluck Teas is an award-winning female-founded Canadian small business and tea maker, producing premium quality tea blends in Toronto for tea drinkers who value quality and sustainability. Hand-blended in small batches with several of the brand’s favourite ingredients (like lavender, grapes and ginseng) grown and dried in Ontario, ensuring that the product is fresh while also reducing the brand’s carbon footprint.
I’ve created this Peach Cobbler Cake using their “Just Peachy” tea blend. “Just Peachy” is one of Pluck’s black teas – a delicious, soft, and fruity infusion featuring a full black tea character layered with luscious ripe peaches. Perfect for a Summer tea treat!
Layers of tasty cinnamon sponge filled with juicy Ontario peaches, peach flavoured crunch, enrobed in sumptuous brown butter buttercream, and finished with a delectable caramel drizzle. All infused with Pluck “Just Peachy” tea blend. Everybody likes tea and cake, right?
*This is a sponsored post
Ingredients
Cinnamon Sponge Cake
2/3 cup milk, room temperature
1 sachet Pluck Tea “Just Peachy” tea*
3 cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract, or paste
Cake Syrup
1 cup water
1 sachet Pluck Tea “Just Peachy” tea*
1 cup white sugar
Peach Filling
5 Peaches, diced
1 Tablespoon lemon juice
1/3 cup brown sugar
1 sachet Pluck Tea “Just Peachy” tea*
¼ teaspoon fresh nutmeg
1 Tablespoon corn-starch
Peach Crunch
20 Golden Oreo Cookies
1 sachet (85g) Peach Jell-O powder
1 sachet Pluck Tea “Just Peachy” tea*
¾ cup butter, melted
Brown Butter Buttercream
1/3 cup whole milk
1 sachet Pluck Tea “Just Peachy” tea*
1 ½ cups (3 sticks) butter (divided in to 2 sticks and 1)
½ teaspoon Kosher salt
5 cups powdered sugar
Caramel drizzle
1/3 cup boiling water
1 sachet Pluck Tea “Just Peachy” tea*
1 Tablespoon liquid glucose, or light corn syrup
1 ½ cups sugar
¾ cup heavy cream, room temperature
1 teaspoon Kosher salt
3 Tablespoons butter, room temperature
*Pluck Tea “Just Peachy” sachets used here are from the “Just Peachy” Iced Tea selection. If you are using “Just Peachy” loose leaf it is 2 ½ Tablespoon equivalent (along with using a tea steeper ball where required)
Method
Cinnamon Sponge Cake
Preheat oven to 350F. Grease and flour three 8″ cake rounds and line with parchment
In a small pan combine the milk and tea sachet. Gently heat the milk to just below boiling. Remove from heat, set aside to infuse until needed later
In a medium bowl, whisk flour, baking powder, cinnamon, and salt until well combined. Set aside
Using a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and beat on med-high until pale and fluffy (approx 10mins)
Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla
Alternate adding flour mixture with cooled milk/ tea infusion, beginning, and ending with flour (3 additions of flour and 2 of cooled milk/ tea infusion). Fully incorporating after each addition
Spread batter evenly between the prepared pans and smooth the tops.
Bake for approx. 35mins or until a toothpick inserted into the centre comes out mostly clean
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely
Caramel Drizzle
In a large pan, steep the tea sachet in the boiled water for 15mins.
Remove the tea sachet, add in the sugar, and glucose (or light corn syrup if using). Swirl the sugar to ensure it is fully soaked with the tea infusion
Heat over a low heat until the sugar is melted, gently swirling the occasionally
Increase to high heat to bring to a boil, allow to boil for 1 minute, then reduce to medium heat and simmer for 7 minutes
Remove from heat, add the heavy cream and salt. Take care here as the mixture will steam and bubble. Whisk at a steady pace to combine the mixture. If the caramel seizes around your whisk don’t worry continue to stir until almost combined
Return the pan to a medium heat and simmer for a further minute to fully melt the caramel. If the caramel bubbles too high, reduce the heat
Your caramel should now be smooth. Remove from heat, and gently stir in the butter pieces a Tablespoon at a time, ensuring each is fully melted before adding the next
Once all the butter has been added, transfer to bowl to cool fully
Cake Syrup
Combine all the syrup ingredients in a pan. Heat gently to dissolve the sugar
Increase to a boil for 1 minute, then remove from heat and allow to infuse for 15 minutes before removing the tea sachet
Set aside to cool until needed
Peach Filling
In a large pan combine the chopped peaches, brown sugar, lemon juice and tea sachet
Bring to a gentle boil, stirring occasionally and taking care not to break the tea pouch
Once boiling reduce heat and simmer for 5 minutes
After this time remove the tea sachet, add in the corn starch. Continue to simmer until the mixture has thickened
Remove from heat, transfer to a bowl to cool. The mixture will thicken further as it cools. Set aside until needed
Peach Crunch
Preheat your oven to 350F. Line a baking tray with baking parchment
Place the Oreo cookies in the bowl of a food processor, and process to a medium crumb
In a medium bowl, combine the cookie crumbs and the Jell-O powder. Stir to combine
Add in ½ cup of the melted butter and stir to combine. You’re looking for texture similar to cheesecake crumb base (damp sand). If the mixture is too dry, add the remaining butter a Tablespoon at a time until the desired texture is achieved
Once ready, spread the crumb on to the prepared baking try and bake f or 7- 8 minutes
Remove from the oven and set aside to cool until needed
Brown Butter Buttercream
In a small pan, combine the milk and tea sachet. Heat until just below boiling, remove from heat and set aside to infuse until needed
In a pan, heat 1 cup (2 sticks) of butter until fully melted. Continue to heat until the butter starts to foam. Take care in case the butter bubbles up too much. If it does, reduce the heat until it subsides, then return the heat. Continue to heat the butter, stirring constantly, until you noticed it start to turn a light brown and smell a nutty aroma. Transfer the browned butter to a heat proof bowl, chill until cool and almost set
Once cooled, combine the brown butter and remaining stick of butter in the bowl of a stand mixer, along with the salt. Beat until smooth and fully combined
Add in the powdered sugar 1 cup at a time, beating between each addition until fully combined
To the butter/ sugar mixture, add the milk/ tea infusion a tablespoon at a time. Beat rapidly between each addition to whip the buttercream
When all the milk has been added increase to a high speed and whip for 2 minutes until light and fluffy
Set aside and start assembling the cake
Cake Assembly
Gently brush the top side of each sponge layer with some of the cake syrup. Use enough so that the layers feel moist to the touch
Place the first sponge layer on a cake board, syrup side up. Spread a layer of butter cream over the top. Pipe an additional border around the edge of the sponge layer
Inside the buttercream border, spread some of the peach filling. Top this with the peach crunch sprinkled over (breaking up any large pieces)
On top of this place the next sponge cake layer and repeat the process with fillings and the third/ top layer
Apply a crumb coat of buttercream to the cake, before a final coat of buttercream, finished to your preference
Finish the top sponge with any remaining peach filling and a final sprinkling of peach crunch before drizzling with the caramel sauce (to your preference)
*I like to pipe a border around the edge of the top layer to keep the final peach filling/ crunch layer in place
Crumbs In My Beard 