Mother’s Mother’s Mother’s. Probably the most important person in any ones life, and of course you are the most important in hers.
Someone once said to me “a cake is like an edible hug.” I decided to take this literally and make a mothers day cake! Now who’s mother does not like a bit of coffee chocolate and brandy every now and then, am I right? If I’m right then here is the perfect recipe to blow your mothers mind and hug her heart all at once!
eggs x3 (medium)
Brown sugar 170g
Vanilla extract 1tsp
Walnuts 50g (optional)
chocolate chips: how ever much u want (optional)
Icing sugar 50g
Cocoa powder 1tsp
85% dark chocolate 40g
32% dark chocolate 40G
1. Preheat your oven at gas mark 6.
2. Get your butter (melted), sugar, and eggs mixed up till they are a creamy goop.
3. Add the flour through a sieve gradual while mixing to avoid clumping.
4. Add in all your extra ingredients and mix up.
5. Pour the mix into a your baking tin, you can either line it with grease proof paper or grease it up with a little butter or even canola oil spray. Put it into the oven for 25-30 mins (may cook quicker in a fan oven) until the cake is golden on top and springy to the touch.
6. Leave it cool for 20 mins then cut it in half. While it cools is the best time to make the icing.
7. Melt your butter over a low heat to avoid burning, once melted transfer into a small bowl. Add the icing sugar (through a sieve to avoid lumps and clumping) while continuously stirring, then add in the brandy and cocoa powder.
8. Mix well and put in the fridge to cool 15 mins should do it. You want it to be a soft spreadable consistency. Give it a quick stir in the bowl then spread on one half of the cake using the back of a spoon. Once that is done put the cake back together! HOORAY ALMOST DONE!
9. The last part is the topping. Split the butter in half and melt down over a low heat, add in the one of the chocolates and continuously stir until completely melted. Repeat for the other chocolate and transfer them into their separate bowls. Leave them to cool for 10 mins on the counter then using a spoon pour the weaker chocolate on the top and spread with the back of a spoon completely covering the top (very thinly).
10. Add the darker chocolate in any pattern you like (I did zig-zag’s).
11. Let the cake chill in the fridge for 20 mins and its done!