When it comes to everyday cakes, chocolate fudge cakes are the perfect choice. Usually done very quickly, they can be enjoyed warm, as you would a brownie, with a scoop of ice cream on top; or well chilled, with some plant double cream, and a few frozen berries.
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When baking a simple, humble snack cake, affectionately called the everyday cake, it all comes down to the texture. The soft fudge-like cake, contrasted by the dense melted chocolate that is slowly setting over it, and the hard crunch of the abundant sprinkling of pistachios. A feast for all senses.
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One of the things I like the most about summery, fruity cakes is how fragrant they are. Of course they can be made at any point during the year, but really nothing can mimic the sweet scent of fresh, ripe fruit. This lovely little cake is a perfect mix of fresh berries, chocolate, and hazelnuts. It all starts with a soft Mascarpone and toasted hazelnut base, followed by a layer of smooth white chocolate ganache, a layer of luscious raspberry jelly, and finally, everything is crowned by a layer of extra dark chocolate ganache.
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When I think of semolina, I think of pudding, the staple dessert of my childhood. More than likely, it was the first actual dessert I have had as a child. That signature, old-fashioned texture of a good, velvety semolina pudding is something that really brings back many childhood memories.
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Ice cream cakes are one of my absolute favourite treats to make, and this beauty is a great example of an everyday cake that is lavish, yet simple and rewarding. Soft and moist cake layers, gorgeous, abundant filling, and a crunchy topping.
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Is there anything better or more rewarding to a baker, than enjoying a piping hot pastry they have created, right off the baking sheet, as the filing is still molten? The joy of creating the food combined with the pleasure of eating the food
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When it comes to cakes, especially celebratory cakes, my choice have always been light, fruity cakes. I do enjoy a nice slice of chocolate cake, as most do, but simple vanilla cakes with plenty of tart fruit will always have my heart
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