Edd Kimber’s ultimate flaky pie dough

 30 Minutes + Chilling + Freezing

 

 Makes 1 Quantity (Approx 550g)

 Easy

You might be intrigued by the appearance of vodka in the ingredients for this pie dough recipe.
When water and flour are mixed it activates the gluten, and gluten makes for a tough dough. By
contrast, vodka has very little water content, which stops this from happening.

The method will also seem a little unusual, but the two-stage addition of butter helps to balance
a tender dough with a flaky result. By rolling up the dough, you add even more flakiness. It’s a
method I have borrowed after watching the custard tart bakers of Lisbon at work. 

This recipe only makes the pie dough, look out for Edd Kimber’s pie recipes coming up…

Ingredients
 plain flour 300g, plus extra for dusting
 caster sugar 2 tbsp
 unsalted butter 250g, diced into 1cm pieces and chilled
 vodka 2 tbsp
Method

 STEP 1
Put the flour, sugar and 1 tsp salt into a large bowl and mix to combine. Add 1/4 of the
butter and toss to coat. Using your fingertips, rub in the butter until it resembles fine
breadcrumbs. This portion of the butter helps to make the finished pastry tender, the next
portion adds the flakiness.
 STEP 2
Add the remaining butter and toss in the flour mixture. Using your fingertips, press each
piece of butter flat. Put the bowl into the freezer for 10 minutes to firm up. Remove the
bowl from the freezer and pour over 6 tbsp of ice-cold water and the vodka, stirring with
a spatula to form a shaggy dough. Tip out onto the worksurface and bring together with
your hands. If the butter in the dough is feeling soft, chill for 10 minutes.
 STEP 3
On a lightly floured worksurface, roll the dough into a thin rectangle (roughly 15cm x
40cm) then roll it up into a fat sausage. Cut the dough into two pieces and form into flat
discs, wrapping in clingfilm and chilling until needed. Use both pieces for a whole-
quantity recipe and one for a ½. Freeze whatever you don’t use for another time.
 The ideal pie tin is a classic shallow 9in/23cm sloped-sided metal tin. The thin metal conducts
the heat well and helps the bottom of the pastry crisp up. We’ve used vintage ones in this feature
(look for them in secondhand shops) or you can buy good new ones from bakerybits.co.uk.

Fennel, sausage, tomato and mozzarella hand

pies
 1 Hour 35 Minutes + Chilling
 

Makes 6
 Easy
Check out Edd Kimber's fennel, sausage, tomato and mozzarella hand pies. These easy-to-make
golden American hand pies are super crispy and packed with gooey mozzarella, the perfect
lunchtime snack

Ingredients
 flaky pie dough 1 quantity, link to recipe below
 plain flour for dusting
 egg 1, beaten
 fennel seeds for sprinkling
FILLING
 olive oil 1 tbsp
 onion 1 small, diced
 garlic 1 clove, finely chopped
 fennel seeds 1 tbsp
 pork sausages 4, skinned
 passata 200ml
 grated mozzarella 150g, (see cook's notes)
Method

 STEP 1
Make the pastry following the flaky pie dough recipe here.
 STEP 2
Line a baking tray with baking paper. Heat the olive oil in a frying pan and fry the onion
with the garlic and fennel seeds for 5-10 minutes, until translucent. Crumble the sausages
into the pan, break up with a wooden spoon and fry the meat until it starts to brown. Pour
 in the passata and simmer for 5-10 minutes until slightly reduced. Cool to room
temperature.
 STEP 3
On a lightly floured worksurface, roll the first disc of pastry into a large rectangle about
30cm x 50cm. Cut the dough in two, vertically, to make 2 long rectangles and cut each
horizontally into 3 small rectangles. Put these pieces of dough onto the baking tray lined
with baking paper. Divide the filling between the pieces of dough, leaving a border of
1cm around the edges and top with the mozzarella. Roll out the second disc, as before.
Brush the edge of each hand pie with a little water and place a second piece of dough
onto the filling, gently pressing the edges together with a fork to seal. Chill for 30
minutes until firm.
 STEP 4
Heat the oven to 190C/fan 170C/gas 5. Remove the pies from the fridge, brush with
beaten egg and sprinkle with a few fennel seeds. Using a sharp paring knife, press a
couple of holes into each pie. Put the pies into the oven for 35-40 minutes or until golden
brown. Cool on a wire rack before serving. These are wonderful still slightly warm, but I
prefer them at room temperature.

This is one of the occasions where the ready-grated dry bagged mozzarella is preferable as it has
much less moisture than fresh mozzarella and the pies stay crisp.

Chicken, leek, tarragon and bacon pie

 2 Hours 45 Minutes + Chilling
 

 Serves 8

Ingredients
 flaky pie dough 1 quantity, (see recipe below)
 plain flour for dusting
 egg yolk 1, whisked with 1 tbsp water
FILLING
 pancetta 75g, diced
 cooked chicken 500g, cut into bite-sized pieces (thighs or breasts)
 unsalted butter 80g
 garlic 2 cloves, crushed
 leeks 2 large, halved, washed and chopped
 Dijon mustard 3 tbsp
 tarragon roughly chopped to make 2 tbsp
 white wine 250ml
 cornflour 2 tbsp
 chicken stock 500ml
Method

 STEP 1
Put the pancetta into a large non-stick frying pan over a medium heat and fry, stirring
occasionally, until starting to crisp. Tip into a bowl with the chicken.
 STEP 2
Reduce the heat and add the butter to the pan. Fry the garlic and leeks for 5-10 minutes or
until the leeks have wilted but are still green. Stir in the mustard and tarragon. Pour in the
white wine and reduce by 2/3. Put the cornflour in a small bowl and whisk in 2 tbsp of the
liquid from the pan, forming a smooth paste. Pour this mixture back into the pan and stir.
Add the stock and simmer for 20-30 minutes until thickened. Pour into a bowl and cool,
then stir in the chicken and pancetta. At this point you can chill the mixture for a couple
days until needed.
 STEP 3
Take one disc of pastry and roll it out on a lightly floured worksurface to a circle a little
wider than your pie tin. Roll the pastry onto the rolling pin and gently unroll it into the
pie tin. Trim the excess so there is about a 5cm overhang. Scrape the cooled filling into
the pie crust. Put the pie tin onto a baking tray and chill.
 STEP 4
Take the second disc of pastry and roll until slightly larger than the pie tin. Remove the
pie from the fridge and brush the rim of the pie (where it sits on the edge of the pie tin)
with a little water. Carefully drape the pastry over the filling and trim the excess so that it
is just slightly larger than the tin. Fold the excess of the bottom crust over on itself to
form a sausage of dough that sits on the rim of the pie tin. Using the thumb and forefinger
of one hand and the forefinger of the other, crimp the pie. Brush with the whisked egg
yolk and refrigerate until the pastry is firm.
 STEP 5
Heat the oven to 200C/fan 180C/gas 6. Take the leftover scraps of pastry and gently
knead together. On a lightly floured worksurface, roll out the remaining pastry until about
3mm thick. Using cookie cutters or cutting freehand, cut out the word ‘pie’, or whatever
you fancy. Place on the top of the pie. Brush the pie once again with the remaining egg
yolk mixture (this double egg wash creates a strong golden glaze once baked).
 STEP 6
Bake in the oven for 10 minutes before reducing the temperature to 180C/fan 160C/gas 4
and bake for a further 45-50 minutes or until the pastry is golden brown. Remove from
the oven and allow to cool slightly before serving.

Spiced chocolate oatmeal pie

 2 Hours 30 Minutes + Chilling
  

 Serves 10
 Easy
Check out Edd Kimber's seriously impressive spiced chocolate oatmeal pie. This recipe is a great
alternative to pecan pie and a real indulgent crowd pleaser

Ingredients
 flaky pie dough 1/2 quantity, (see link to Edd Kimber's recipe below)
 plain flour for dusting
 egg 1, beaten
 demerara sugar for sprinkling
PIE FILLING
 jumbo rolled oats 150g
 golden syrup 375g
 eggs 5
 dark brown muscovado sugar 125g
 spiced dark rum 3 tbsp
 ground cinnamon 1 tsp
 ground cardamom 1/4 tsp
 vanilla bean paste 1/2 tsp
 dark chocolate 150g, finely chopped
Method

 STEP 1
Make the pastry following Edd’s flaky pie dough recipe here and roll one disc of pastry
on a lightly floured worksurface into a circle 5cm wider than your pie tin. Roll the pastry
onto the rolling pin and carefully drape into the tin, trimming the excess so that there is
an overhang of about 2.5cm. Roll the overhang up so it forms a long round sausage to sit
on the rim of the pie tin. Using the thumb and forefinger of one hand and the forefinger
of the other, crimp the pie and chill for 30 minutes until the pastry is firm.
 STEP 2
Heat the oven to 190C/ fan 170C/gas 5. Line the pie with a crumpled sheet of baking
paper and fill with baking beans or rice. Brush the crimped edge of the pie with  the
beaten egg and sprinkle with a little demerara sugar. Bake in the oven for  20 minutes
before removing the baking beans and baking for a further 10 minutes until the base is
just starting to turn a light golden brown. Brush the inside of the pie with more beaten
egg and bake for 2 minutes. This stage helps prevents a soggy base with wet fillings.
 STEP 3
Put the oats onto a rimmed baking tray and bake for 8-10 minutes until slightly toasty and
a little darker.
 STEP 4
 Put the tin of golden syrup into a bowl of hot water for about 10 minutes – this will make
the syrup looser and makes the mixing easier later on.
 STEP 5
Put the eggs, golden syrup, sugar, rum, spices and vanilla into a large bowl and whisk
together until smooth. Stir through the oats and chocolate, and mix together briefly. Pour
into the blind-baked pie crust, put on a baking tray and into the oven. Immediately reduce
the temperature to 150C/fan 130C/gas 2 and bake for 40-50 minutes or until the edges are
puffed a little and the middle of the pie jiggles a bit. Remove from the oven and allow to
cool completely before serving.

Whisky and rye salted caramel apple pie

 2 Hours + Chilling
 

 Serves 6-8
 A Little Effort
Ingredients
 plain flour 200g, plus extra for dusting
 wholemeal rye flour 100g
 caster sugar 2 tbsp
 unsalted butter 250g, diced into 1cm pieces
 whisky 2 tbsp
 egg yolk 1, beaten with 1 tbsp water (for glazing)
 demerara sugar for sprinkling
SALTED CARAMEL
 caster sugar 200g
 unsalted butter 35g
 flaky sea salt a large pinch
 double cream 180ml
APPLE FILLING
 Granny Smith apples 3 large
 Braeburn apples 3 large
 lemon 1/2, juiced
 light brown sugar 2 tbsp
 cornflour 4 tbsp
 ground cinnamon 1/2 tbsp
 ground ginger 1/2 tbsp
Method

 STEP 1
To make the caramel, put the sugar into a medium-sized pan and heat gently until it has
melted, and then boil until caramelised to the colour of a rusty penny, swirling the pan
constantly. Add the butter and salt, and stir briefly to combine. Carefully add the cream in
two additions, as the caramel will bubble up violently when the cream is added. Once the
bubbling has settled and the caramel is smooth, take the pan off the heat and pour into a
heatproof container. Chill.

 STEP 2
To make the pastry, put the flours, sugar and 1 tsp salt into a large bowl and mix together.
Add 1/4 of the butter and rub into the flour mixture until it resembles fine breadcrumbs,
with no lumps. Add the remaining pieces of butter, toss in the flour to coat and, using
your fingers, press each piece of butter flat. Put the bowl into the freezer for 10 minutes
for the butter to firm up.

 STEP 3
Remove from the freezer and mix the whisky with 6 tbsp of ice-cold water. Pour over the
dough and, using a spatula, stir together until a shaggy dough is formed. Tip this mixture
onto the worksurface and use your hands to bring together. On a lightly floured
worksurface, roll the dough into a long rectangle (roughly 15cm x 40cm), roll into a fat
sausage and cut into two pieces. Form each piece of dough into a flat disc, wrap in
clingfilm and chill for at least an hour.

 STEP 4
Peel, core and cut the apples into thin slices. Toss together with the lemon juice and then
the brown sugar, cornflour, cinnamon and ginger.

 STEP 5
Remove one of the discs of dough from the fridge and, on a lightly floured worksurface,
roll out until 2-3mm thick and about 5cm larger than the pie tin. Roll the dough onto the
rolling pin and carefully unroll it into the pie tin, trimming the overhang to about 2.5cm.
Chill. Remove the second piece of dough and roll out as before, but cut into strips (the
width is up to you but I find strips about 2.5cm wide are easier to work with and look a
little more modern).

 STEP 6
Remove the pie tin from the fridge and layer in the apples and caramel, reserving 1/3 of
the caramel to serve.
 STEP 7
Now it’s time for the lattice crust and, trust me, it’s easier than it looks. Lay enough strips
horizontally onto the pie to cover and fold every other one back on themselves. Add a
strip perpendicular to the first batch, on top of the unfolded strips. Unfold the folded
strips – they should now run over the top of the piece you’ve just put in, and fold back the
opposite horizontal pieces, that weren’t folded back last time. Repeat this process until
the whole pie is covered.

 STEP 8
Trim the strips so that they end on the rim of the pie tin. Roll up the overhanging dough
into a thin sausage, and sit it on the rim of the tin. Use the thumb and forefinger of one
hand and the forefinger of the other to crimp the pie. Brush the pie with the beaten egg
yolk and sprinkle with demerara sugar. Chill for 30 minutes or until the pastry is firm.

 STEP 9
Heat the oven to 200C/fan 180C/gas 6. Bake on a baking tray for 15 minutes then reduce
the temperature to 180C/fan 160C/gas 4 and bake for 1 hour or until the pastry is a deep
golden brown and the filling is bubbling. Allow to cool slightly, and serve with the
remaining salted caramel.
 ’Nduja fennel pastries
 1 Hour 15 Minutes + Rising + Proving
 

 Makes 10
 A Little Effort
Edd Kimber shares a clever shortcut for making croissant-style dough, then gives it a spicy
Italian twist

Ingredients
CHEAT’S CROISSANT DOUGH
 plain flour 250g
 strong white bread flour 250g
 caster sugar 2 tbsp
 fine sea salt 15g
 fast-action dried yeast 14g
 unsalted butter 50g, room temperature (for the dough)
 unsalted butter 250g, frozen (for laminating)
FILLING
 unsalted butter 25g
 fennel seeds 1 tbsp
 'nduja 150g
 gruyère 150g, finely grated
 prosciutto 8 slices
 sesame seeds 5 tbsp
Method

 STEP 1
To make the croissant dough, put the flours, sugar, salt and yeast into a large bowl and
mix together so everything is evenly distributed. Make a well in the middle and pour in
265ml of lukewarm water and the room-temperature butter. Mix together to form a
shaggy dough. Using either an electric mixer fitted with a dough hook, or by hand, knead
the dough until smooth and elastic – this will take 7-10 minutes using an electric mixer or
about 15 minutes by hand. Put the dough in a bowl, cover, and set aside for 45 minutes-1
hour or until doubled in size. Tip out the dough onto a worksurface, press into a flat
rectangle and put this onto a baking-paper-lined tray. Cover and freeze for 30-40 minutes
or until firm.
 STEP 2
Remove the dough from the freezer and, on a lightly floured worksurface, roll out into a
rectangle roughly 45cm x 25cm. Take the butter from the freezer and use a coarse grater
to grate the butter evenly over the dough, leaving a 2cm border along one of the short
edges. Starting from the uncovered border, roll up the dough into a big sausage. Press the
 sausage shape a little flat, cover and freeze for 20 minutes. Remove and roll out as before
but into a 40cm x 20cm rectangle. Roll up as before, pressing flat before wrapping and
chilling overnight.
 STEP 3
When ready to make the pastries, prepare the filling. Heat the butter in a small pan until
bubbling. Cook the fennel seeds for 1-2 minutes before adding the ’nduja, breaking up
with a wooden spoon until a smooth paste has formed. Scrape this mixture into a shallow
container and chill until thickened enough to be spreadable.
 STEP 4
Meanwhile, take out the croissant dough and leave it at room temperature for 20 minutes
before rolling out into a 40cm x 40cm square. Trim the edges to make a sharp-edged
square. Spread the ’nduja mixture all over the dough, trying to spread it into as even a
layer as possible. Sprinkle over the cheese, holding back a little for the top of the pastries,
and then finish by laying on the prosciutto. Roll up into a tight sausage shape. Use your
sharpest serrated knife to cut into 10 slices and put cut-side up onto a couple of baking-
paper-lined trays. Sprinkle the pastries with the reserved cheese. Cover the pastries and
set aside for 1-2 hours or until they are risen and feel puffy when you press the sides.
 STEP 5
When you are ready to cook, heat the oven to 190C/fan 170C/gas 5. Brush the sides of
the risen pastries with beaten egg and sprinkle with sesame seeds. Bake in the oven for 25
minutes or until golden brown. Cool on their trays to room temperature before serving.
These are best served on the day baked but the rolls can also be warmed through in the
oven to re-crisp the pastry, and they will keep in an airtight container for up to two days.

Nutella swirl buns

Subscribe and get Nigella’s book Cook, Eat, Repeat worth £26

 1 Hour 30 Minutes + Proving + Cooling

 

 Makes 8
 A Little Effort
Ingredients
BRIOCHE DOUGH
 strong white bread flour 340g, plus extra for dusting
 caster sugar 20g
 salt 3/4 tsp
 fast-action dried yeast 5g
 whole milk 165ml
 egg 1 large
 egg yolk 1 large
 unsalted butter 65g, diced and at room temperature
 oil for the bowl
FILLING
 Nutella 300g, room temperature
 hazelnuts 50g, chopped
 chocolate chips 50g
 unsalted butter 25g, melted
Method

 STEP 1
To make the brioche dough, put the flour, sugar, salt and yeast into the bowl of an electric
stand mixer and briefly mix together to combine. With the dough hook attached, add the
milk, egg and egg yolk, and mix together on a low/medium speed until a shaggy dough is
formed. Continue kneading in the machine for 10-15 minutes or until the dough is
smooth and elastic. Add the butter a couple of pieces at a time, adding more once the
previous pieces have been combined into the dough. Once all the butter has combined,
knead the dough for another 10 minutes or until smooth and elastic.
 STEP 2
Put the dough into a lightly oiled bowl. Cover and chill overnight or for at least 9 hours,
to prove slowly.
 STEP 3
On a lightly floured worksurface, roll out the dough into a 35cm x 50cm rectangle.
 STEP 4
Microwave the Nutella in a small heatproof bowl for up to 30 seconds until a little looser
in consistency. Scrape out onto the centre of the rolled-out dough and spread into an even
layer. Sprinkle the hazelnuts, reserving 2 tbsp, and chocolate chips all over the Nutella.
Working from one of the long sides, roll up the dough into a tight sausage. Cut into 8
equal-sized pieces and put into a 23cm cast-iron frying pan (or a 23cm round cake tin)
with one bun in the middle and the rest surrounding it in a circle. Loosely cover the buns
and prove for 1 hour or until risen, puffy and almost doubled in size.
 STEP 5
Heat the oven to 180C/fan 160C/gas 4. Bake for 25-30 minutes or until the buns are
golden brown in colour. Brush all over with the melted butter and sprinkle over the
reserved hazelnuts. Cool until warm.
 STEP 6
The buns will keep, covered, for a couple of days but are best eaten on the day they are
made
 Vietnamese coffee loaf cake
Subscribe and get Nigella’s book Cook, Eat, Repeat worth £26

 1 Hour 30 Minutes
 

 Serves 8-10
 Easy

Try this coffee loaf cake then check out our coffee cake recipe and our  Vietnamese coffee ice
cream. Want more loaf cakes to bake? Try our loaf cakes here.

Dairy and coffee go hand in hand, and in Vietnam they use condensed milk to make cà phê sữa
dá (iced coffee) – the sweetened, slightly syrupy milk tempers the bitterness of the strong coffee.
This cake takes inspiration from this combination and uses it to make a truly delicious loaf cake,
loaded up with coffee in the cake itself, as a soak added when assembled, and in the glaze. The
condensed milk element comes in the form of the buttercream, in an unusual recipe known as
Russian buttercream.

How to make Russian buttercream

This is an incredibly simple buttercream with a wonderfully rich and smooth consistency.
Unsalted butter is beaten until really pale and then condensed milk is slowly beaten in. As the
milk is added, the texture becomes silky. The key to perfecting this is simple. Make sure you
beat the butter for at least 5 minutes before adding the condensed milk – it needs to be almost
white. Any problems are easy to rescue. If, once you’ve added the condensed milk, the
buttercream is split, that is a sign the butter was too warm. To rescue, put the bowl with the
frosting into the fridge for 10 minutes and then rewhip until light and fluffy. If the butter is too
cold to start with, you may find the buttercream is too dense. To correct this, take a third of the
buttercream and microwave it for 10 seconds to warm slightly. Beat this back into the main bowl
of buttercream.
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Ingredients
LOAF CAKE
 plain flour 165g
 cocoa powder 50g
 baking powder ¾ tsp
 bicarbonate of soda 1 ¼ tsp
 fine sea salt ½ tsp
 soft light brown sugar 200g
 unsalted butter melted to make 80ml, then cooled
 soured cream 150ml
 strong hot black coffee 135ml
 egg whites 2 large
COFFEE SOAK
 strong hot black coffee 100ml
RUSSIAN BUTTERCREAM
 unsalted butter 120g, room temperature
 sweetened condensed milk 125g
 vanilla bean paste 1 tsp
 fine sea salt ½ tsp
WHITE CHOCOLATE AND COFFEE GLAZE
 white chocolate 100g, finely chopped
 double cream 4 tbsp
 instant espresso powder 2 tsp
Method

 STEP 1
Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 900g loaf tin and line with a strip
of baking paper so the excess hangs over the side.
 STEP 2
To make the cake put the flour, cocoa, baking powder, soda, salt and sugar into a sieve
and sift through into a large bowl, whisking together until evenly combined – sifting
helps to remove any of the lumps that sometime form in good-quality, higher-fat cocoa
powders.
 STEP 3
Pour in the butter, cream and coffee into a large jug, and whisk to combine. Add the egg
whites and whisk again.
 STEP 4
Make a well in the dry ingredients and pour in the butter mixture. Whisk briefly just until
the batter is smooth and combined. Scrape into the prepared tin and level out.
 STEP 5
Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean. Cool
for 20 minutes in the tin before using the paper to lift onto a wire rack to cool completely.
 STEP 6
For the buttercream, put the butter into a bowl and use an electric mixer to beat for 5
minutes or until light and pale. With the mixer still running, slowly pour in the condensed
milk a little at a time, beating until smooth and uniform before adding more. Mix in the
vanilla – you should now have a light and fluffy buttercream texture.
 STEP 7
 To assemble the cake, use a serrated knife to carefully slice the cake into three thin
layers. Put the bottom layer on a serving plate and brush liberally with coffee, allowing it
to soak in for a minute before spreading over a thin layer of the buttercream. Repeat with
the second and third layers, finishing by spreading the remaining buttercream over the top
and sides of the cake in a thin, naked-cake-style, layer. Put the cake in the fridge for 1
hour or until the buttercream is firm.

 STEP 8
When the cake is chilled make the glaze. Put the ingredients into a small pan and, over a
very low heat, stirring constantly, heat until a smooth sauce-like texture has formed.
Making the ganache in the pan like this is fine as long as you are careful to keep the
temperature low and stir constantly to avoid the chocolate catching. Otherwise put all the
ingredients in a heatproof jug and microwave in short bursts, stirring in between, until the
chocolate has melted. Set the ganache aside for 10-15 minutes or until the mixture is no
longer hot but still liquid. Remove the cake from the fridge and pour over the ganache,
teasing it to the edges so the excess drips down the sides. Set aside for a few minutes for
the ganache to firm slightly and then serve. The cake will keep for three days in an
airtight container
 Devil’s food cake
 45 Minutes + Cooling
 

 Serves 10-12
 Easy
Ingredients
 unsalted butter 85g, diced
 dark chocolate (70% cocoa solids) 100g, roughly chopped
 plain flour 185g
 wholemeal rye flour 75g
 baking powder 1 tsp
 bicarbonate of soda 2 tsp
 salt ½ tsp
 light brown muscovado sugar 275g
 cocoa powder 50g
 black coffee 200ml, hot
 buttermilk 225g
 eggs 2 large
CLASSIC FUDGE FROSTING
 unsalted butter 340g, softened
 icing sugar 150g
 cocoa powder 60g
 soured cream 5 tbsp
 dark chocolate 200g, melted and cooled
SWISS MERINGUE BUTTERCREAM
 caster sugar 85g
 light brown muscovado sugar 85g
 egg whites 120g (about 4 large egg whites)
 cocoa powder 5 tbsp
 unsalted butter 350g, diced and at room temperature
 vanilla bean paste 2 tsp
 dark chocolate (60-70% cocoa content) 200g, melted and cooled
Method

 STEP 1
Heat the oven to 180C/fan 160C/gas 4 and lightly butter two deep 20cm cake tins and
line the bases with baking paper.
 STEP 2
Put the butter and chocolate into a small heatproof bowl over a pan of simmering water
and heat until melted. Alternatively, put the bowl in the microwave and melt, heating on
 bursts of no more than 30 seconds to prevent the chocolate burning. Take the bowl from
the heat and set aside.
 STEP 3
In a large bowl, sift in the flours, baking powder, bicarb, salt and brown sugar – the
sifting will help to break up any lumps in the sugar. Put the cocoa powder in a jug and
pour over the hot coffee, whisking to prevent lumps. Pour the coffee mixture, buttermilk,
eggs and chocolate mixture into the flour bowl, and whisk to form a smooth batter.
Divide the batter evenly between the tins and bake for 25-30 minutes or until the cakes
spring back to a light touch or a skewer inserted in the middles comes out clean. Allow to
cool in the tins for 10 minutes before inverting onto a wire rack to cool completely.
 STEP 4
To make the classic fudge frosting, put the butter into a large bowl and use electric
beaters to beat on medium speed for 5 minutes or until very creamy. Add in the icing
sugar and mix until fully combined. In a jug, mix together the cocoa powder with 5 tbsp
of just-boiled water, stirring until smooth. Mix in the soured cream and then pour into the
butter mixture. It may look a little curdled but don’t worry, it will come together when
mixed. Scrape in the melted chocolate and beat for a few minutes until smooth and silky.
Set aside to thicken slightly and then use it to frost the cake.
 STEP 5
To make the Swiss meringue buttercream, put the sugars and egg whites into a large
heatproof bowl, set over a pan of simmering water and whisk gently until the sugars have
dissolved and the mixture is hot to the touch – to tell if it is finished, rub a little of the
mixture between your fingers, and if there are any grains of sugar, keep heating until the
mixture is smooth. Remove the bowl from the heat and use electric beaters to whisk for
7-10 minutes or until stiff peaks form and the mixture has cooled to room temperature.
While this is whisking, put the cocoa powder in a small bowl and pour over 5 tbsp of
just-boiled water, mixing together to form a thick paste. When the meringue is cooled,
slowly add in the butter, a couple pieces at a time, whisking to combine. When the butter
is combined the mixture should have formed a buttercream-like texture. Mix in the cocoa
paste, vanilla and chocolate, and whisk until fully combined.
 STEP 6
To assemble the cake, put one of the sponges onto a serving platter and top with a layer
of frosting or buttercream. Put the second sponge on top and spread the remaining
frosting or buttercream over the top and sides of the cake. Kept covered, the cake will
keep for three to four days.
TROUBLESHOOTING THE SWISS MERINGUE BUTTERCREAM

Swiss meringue buttercream is one of my favourite styles of buttercream – it’s an incredibly

smooth and silky frosting that isn’t too sweet. It’s fairly straightforward if you follow the recipe
but bear in mind the following tips to help you. If the meringue is too warm when the butter goes
in, it can melt it, making the buttercream loose and soupy. If this happens, simply chill the bowl
for 10-15 minutes before re-whipping. If, when adding the butter, the mixture splits, your butter
is too cold to begin with. To fix this, all you need to do is keep whisking – it will eventually
warm up enough to combine.
 After Eight cake
Subscribe and get Nigella’s book Cook, Eat, Repeat worth £26

 1 Hour 30 Minutes + Cooling

 

 Serves 12-16
 Easy

Ingredients
CHOCOLATE CAKE
 spray oil
 plain flour 250g
 cocoa powder 75g
 bicarbonate of soda 2 tsp
 baking powder 1 tsp
 soft light brown sugar 300g
 eggs 2 large
 unsalted butter 125g, melted
 soured cream 225g
 strong coffee 150ml, room temperature
PEPPERMINT CHEESECAKE FILLING
 soft cheese 250g, room temperature
 egg yolks 2 large
 cornflour 2 tbsp
 caster sugar 50g
 peppermint extract 2 tsp
GLAZE
 double cream 225ml
 dark chocolate 200g, finely chopped
 golden syrup 1 tbsp
 peppermint extract 1 tsp
 After Eights 6-8, for decoration
 edible gold lustre powder for decoration, (optional)
Method

 STEP 1

Heat the oven to 180C/fan 160C/gas 4. Use spray oil to lightly grease a 2.5-litre bundt
tin. Sift the flour, cocoa powder, bicarbonate of soda, baking powder, 1/2 tsp of salt and
the sugar into a large bowl. In a separate bowl whisk together the eggs, butter, soured
cream and coffee. Make a well in the dry ingredients, add the egg mixture and whisk
 together briefly until a smooth batter is formed. Pour the cake batter into the prepared
bundt tin (see notes below).

 STEP 2

For the cheesecake filling, put all of the ingredients in a small bowl and stir together until
combined. Don’t worry if there is a lump or two – it’s important not to overmix the
cheese as it could loosen and won’t hold its shape as well when baked inside the cake.

 STEP 3

Dollop the filling in a ring in the middle of the cake batter, making sure it doesn’t touch
the sides of the tin (don’t worry that it’s showing as it will sink into the cake as it bakes).
Bake the cake in the oven for 45-50 minutes or until the sponge springs back to a light
touch. Cool for 15 minutes in the tin before removing onto a wire rack to cool
completely.

 STEP 4

To make the glaze, put the cream into a small pan and bring to a simmer. Meanwhile, put
the dark chocolate, golden syrup and peppermint extract in a bowl and, once the cream is
simmering, pour over the chocolate and put aside for 2 minutes before stirring to form a
silky-smooth ganache. Leave for 5 minutes to thicken slightly before pouring the ganache
all over the cake, allowing it to drip down the sides. To decorate, break the After Eight
chocolates into small pieces and scatter over the top of the cake, finishing with a little
dusting of edible gold powder, if you like. The cake will keep for 3-4 days in a sealed
container.