Skip to main content


Moir's Ultimate Choc Extravaganza

Recipe Courtesy - @Moir’s

Ingredients
  • 2 x 400g packets of Moir’s Soft ‘n Moist Chocolate Cake Mix
  • 2 heaped tsp (10ml) of instant coffee powder dissolved into 2tbsp (30ml) hot water
  • 4 eggs
  • 100ml cooking oil
  • 400ml fresh milk


Filling
  • 250ml tub of whipped cream
  • 1 tsp Moir’s Vanilla Essence
  • 200g dark chocolate
  • 20ml Frangelico liqueur


Chocolate Ganache
  • 200g dark chocolate
  • 180ml fresh cream
  • 20ml Frangelico liqueur
  • 100g hazelnuts


Method
  1. Four layers of rich chocolate sponge, filled with chocolate cream and topped with dark chocolate, hazelnut and Frangelico ganache
  2. Make up the Moir’s chocolate sponge cakes as per instructions, adding 1 tsp (5ml) of instant coffee dissolved into 1 tablespoon (15ml) hot water per 400g packet. You will end up with four sponge cakes
  3. Prepare the tub of whipped cream as per instructions for use as a topping
  4. Melt the chocolate in a heatproof bowl over simmering water and cool slightly
  5. Mix the whipped cream, chocolate and Frangelico together
  6. Spread a 3rd of the whipped cream filling over the top of whipped cream the sponge cake and top with the next sponge
  7. Repeat until you have four layers.
  8. Refrigerate for an hour or until the filling has set.
  9. In the meantime, make the chocolate ganache by melting the cream and chocolate in a heatproof bowl over simmering water.
  10. Stir until smooth and then add the Frangelico.
  11. Leave to cool slightly and then pour over the cake, allowing the ganache to drip over the edge of the cake.
  12. Top with the hazelnuts


Comments

Post a Comment

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl...
1 comment
Read more
The Best Homemade Peanut Butter Ingredients BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts 1 cup (150 grams) unsalted whole almonds 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/2 teaspoon kosher salt 2 tablespoons peanut oil or vegetable oil, plus more as needed 1/2 cup (45 grams) unsweetened cocoa powder 1 1/2 cups (170 grams) powdered sugar Method ROAST NUTS Heat oven to 176 degrees C. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, ...
Post a Comment
Read more
Baked Ricotta Savoury Cheese Cake Recipe Courtesy - @Moirs Ingredients  Crust 1x100g Moir’s Yum salted biscuits, coarsely crushed 100g butter, melted Filling 650g ricotta 250g reduced-fat cream cheese 250ml reduced-fat plain yoghurt 15ml Maizena 80ml lemon juice 15ml finely grated lemon rind 15ml vanilla essence 3 eggs 250ml castor sugar 50g blue cheese (optional) preserved figs for serving (optional) Method Preheat oven to 160°C. For the crust, add the melted butter to the crushed biscuits and mix well. Press the mixture into the bottom of a non-stick paper lined and greased 20cm diameter spring form pan. For the filling, place the ricotta, cream cheese and yoghurt in a food processor and process until smooth. Place the Maizena in a small bowl, add the lemon juice and mix until smooth. Add to the cheese mixture the lemon rind, vanilla, eggs and sugar. Mix until smooth. Pour the mixture into the pan. Bake for 50-55 minutes or unt...
Post a Comment
Read more