I have some big news. Firstly, I’m writing this from New York City. Yes, I did finally make it here after a sleepless 48 hour journey that included an unexpected 18 hour stopover in Fiji because of mechanical problems on the plane! I’m spending an absolutely amazing week exploring, eating and catching up with friends, before heading on to check out San Francisco with my best friend, then LA and Honolulu. Can’t wait to write all about it soon! But that actually isn’t my biggest piece of news… this is my 400th post, and Spicyicecream celebrated its 6th birthday a few days ago! Yay!!
I can honestly say I never thought I’d still be blogging after six years, given that the concept was still quite new when I started and I generally have a pretty short attention span. But my blog has brought me so much happiness over the years, I’ve made some amazing friends, and had some incredible experiences along the way. I’m thrilled to make it to this double milestone and thus, I made a cake.
I received a set of Profiline PushPan cake tins to play with, courtesy of the lovely Sarah at Filtered Media, and for this occasion, what could be better than an epic chocolate cake? I used Karen’s One Bowl Chocolate Cake, which I’ve made a few times to rave reviews, and added a little Cointreau to the mixture. On top I slathered some vanilla bean whipped cream and topped simply with a few fresh figs.
It was great not to worry about lining cake pan with baking paper because the pans are fully non-stick – but what makes them really special is the silicone seal on the base, which makes them the world’s first completely water-tight, leak-proof loose base cake pans. To pop out the base, simply cool the cake inside the pan, place on top of a tall can from your cupboard, push down evenly and voila! A cheesecake is the next thing on the list to bake when I get home, but you can also use the pans to make everything from quiches to ice cream cakes!
Best of all, I have a full ‘Baker’s Pack’ set of Profiline PushPans to give away to one lucky reader! The set includes 4 x 12cm pans, 2 x 20cm pan and 1 x 26cm pan worth $171.65! All you have to do is leave a comment below and tell me what you would bake with a Profiline PushPan?
This competition will close on Tuesday 30th July and winners will be notified by email (so no anonymous comments will be considered). Good luck!
Easy Chocolate Cake with Vanilla Bean Whipped Cream
Serves 6-8
Adapted from Citrus and Candy
- 150g unsalted butter
- 220g brown sugar
- 100g good quality dark chocolate
- 50g Dutch-processed cocoa
- 160ml milk
- 1 teaspoon vanilla extract
- 3 tablespoons Cointreau (or whisky would also be delicious)
- 3 large eggs, room temperature
- 170g plain flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (skip this if using salted butter)
- Fresh figs, for decorating
Vanilla Bean Whipped Cream
- 400ml thickened cream (35% fat)
- Caster sugar to taste (I only used a little as I didn’t want it too sweet)
- 1/2 – 1 teaspoon vanilla bean paste
Preheat oven to 170°C. Follow these instructions to prepare the Profiline PushPan for baking In a large pot or mixing bowl over simmering water, add the butter, sugar, chocolate, cocoa, milk, vanilla and Cointreau. When butter and chocolate has melted, remove from heat and whisk to combine. Allow to cool for 5 minutes. Add the eggs to the chocolate mixture and whisk to combine.
Sift over the flour, baking powder, baking soda and salt then gently stir to mix. Scrape batter into tin and bake for 45-55 minutes or until a skewer comes out clean. Cool completely in tin, and then place on top of a can or jar from your pantry. Push down evenly to release the base.
To make the vanilla bean whipped cream, place cream a bowl and whisk with a hand mixer or stand mixer, gradually adding caster sugar until stiff peaks form. Fold through vanilla bean seeds. Slather on top of cooled cake and top with fresh figs. Cake will keep for a few days in an airtight container.