May and June were BUSY this year. I took on a lot of extra days of work so it was almost like working full time again. Good thing really since, come August, that is exactly what I am doing! That job interview I mentioned way back in March/April? The one I thought I did terrible on and came out of crying? Turns out I actually did great and am now a permanently contracted, full time teacher with Fife Council. Once again, there were issues with paperwork and references and the like but everything should be sorted now and I will have a class again. I am so excited! Planning has therefore been taking up a lot of my free time. I am making up a whole bunch of maths resources for myself at the moment. Hence a lack of blog activity.
There hasn't been a lack of baking mind you. I have baked quite a few things in the last couple of months but have generally not been 100% happy with them. So obviously they weren't going up on here. The people I made them for loved them. They always do. But I am a perfectionist. There's one cake I was very proud of that you guys never got to see because I hate the photos I took. They were just awful.
But now it's the holidays and I have a lot of free time on my hands, I can get back to some regular baking for a bit.
My main audience still remains the Hubby's RPG group in Dundee. They are supposed to be giving me requests or ideas but they're not that great at it. I get a lot of the same, safe things suggested and that's no fun. Chocolate is a popular one so I keep looking for ways to make chocolate cake a bit different. This time around I decided to include meringue. I liked the recipe I found that cooked it as part of the layers. It looked very effective. I did change out the filling though. One of the party doesn't like cream or fruit and the original had raspberries and cream in it. I asked the Hubby if he would prefer chocolate buttercream or marshmallow fluff. He went with the latter.
It was a good call. I've never made chocolate marshmallow fluff before so just had a bit of a guess and added cocoa powder at the stage I would usually include vanilla extract. It worked REALLY well. I am not a big fan of adding cocoa powder to things. I find it too bitter. Marshmallow fluff is so sweet though that it balances it out beautifully. It was so yummy I was licking the remains out the bowl.
It ended up being a very pretty cake so I was happy about that. I was worried the brownie would be dry but it wasn't. The meringue was perfect and didn't taste of eggs like the last time I made it. And, as I said, the marshmallow fluff was fantastic! Very much enjoyed by all.
Recipe - adapted from Miranda Gore Brown via BBC Food
Makes 1 x 9inch cake
- 200g/7oz dark chocolate
- 200g/7oz butter
- 250g/8.75oz icing sugar
- 3 eggs
- 115g/4oz plain flour
- 4 egg whites
- 200g/7oz caster sugar
- 1/2 tsp cream of tartar
Marshmallow Filling - adapted from Bake Me I'm Yours... Sweet Bitesize Bakes :
- 1 large egg white
- 125g/4.5oz caster sugar
- 25g/0.75oz golden syrup
- pinch of salt
- 1/4 tsp cream of tartar
- 1 tbsp water
- 2 tsp cocoa powder
- 100g/3.5oz dark chocolate
- Preheat the oven to 190C/375F/Gask Mark 5 and grease and line two 23cm/9inch round cake pans.
- Start with the brownie base. Melt 180g/6.25oz of the chocolate in a heatproof bowl placed over a pan of gently simmering water. Chop up the remaining 20g/0.75oz and set aside.
- Beat the butter and icing sugar together in a large bowl until pale and creamy.
- Whisk in the eggs one at a time until well combined.
- Add the flour a little at a time and beat in until the mixture is smooth.
- Fold the melted chocolate into the mixture until it is evenly combined and then fold in the chopped chocolate.
- Split the mixture between the prepared cake tins and bake for 10-12 minutes. The top of the brownie will have just started to solidify. Set tins aside and allow to cool slightly. Reduce the oven temperature to 170C/325F/Gas Mark 3.
- Make the meringue by whisking the cream of tartar together with the egg whites until soft peaks form.
- Slowly whisk in the sugar until the meringue is smooth and glossy.
- Divide the meringue in half and spoon it over the brownie bases.
- Bake for a further 30 minutes, or until the meringue is just starting to turn golden brown.
- Set aside to cool completely in the tins.
- To make the filling, put a heatproof bowl over a saucepan of simmering water.
- Place everything except the cocoa powder in the bowl.
- Whilst it is heating, stir with an electric whisk for several minutes (about 10) until you get shiny soft peaks.
- Remove from the heat and whisk for another two minutes to thicken it up.
- Sift in the cocoa powder and whisk in too.
- Allow to cool.
- Chop 50g/1.5oz of the dark chocolate into small pieces and fold into the cooled marshmallow fluff.
- Carefully remove one of the cake layers from its tin and place it meringue-side-down on a plate.
- Cover with the marshmallow filling, leaving a slight gap around the edge.
- Remove the other layer and place it meringue-side-up on top of the filling.
- Melt the remaining dark chocolate and drizzle over the top of the cake. Allow to set.