So a couple of months back Baking Fresh very kindly sent me one of their baking boxes to try! It had all the dry ingredients I would need to make this Pink Peppercorn and Chocolate cake. I tweaked the recipe (as always!) but will detail the original recipe and add in my tweaks as we go. This chocolate cake is a photographer’s dream, the contrast of the chocolate and the bright pink peppercorns is just beautiful. Thank you to Baking Fresh for letting me share this lovely recipe!
110g light brown sugar
110g self-raising flour
1 tsp baking powder
1sp ground pink peppercorns
30g cocoa powder
Filling (I didn’t make a filling at all)
200g icing sugar
100g unsalted butter
40g cocoa powder
1 tsp ground peppercorns
40 ml whole milk
125g dark chocolate
125g double cream
1 tsp pink peppercorns
- Grease and baseline a 23cm loose bottomed tin. So here is my main recipe tweak, I used the beautiful Nordicware Heritage bundt tin instead of the recommended 23cm loose bottomed tin. It is just such a gorgeous tin, I couldn’t resist!
- For the sponge, cream the butter and brown sugar. Once light and fluffy gradually add the beaten egg beating well.
- Fold in the flour, baking powder, cocoa powder and ground peppercorns. Pop mixture into the tin and bake for 15 mins. Cool a little before transferring to a cooling rack.
- I didn’t make any filling because I had opted for the Bundt tin. To make the butter cream filling combine butter and icing sugar. Then add the milk, cocoa powder and ground peppercorns and beat well.
- If you are using the filling slice the cake into two layers, spread the filling and then sandwich.
- For the ganache (very photogenic for all you avid instagrammers!), melt chocolate with the cream in a heat proof bowl over a pan of gently simmering water. Stir occasionally.
- Pour ganache over cake and then sprinkle the lightly crushed peppercorns on the top. Chill to allow the ganache to set. Ta dah! You now have a gorgeous spicy chocolate cake with pretty wee pink jewels scattered on top.
- Snap a shot (you know you want to!) and tag it #amysbakes on Instagram or Twitter so I can see your wee beauty!