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Salted Caramel & Peanut Chocolate Tart


Salted Caramel & Peanut Chocolate Tart

I wanted chocolate. I wanted peanuts. I wanted caramel. And so came together three revered ingredients to make this simple but deeply luscious dessert. I admit to a glimmer of inspiration from the Season 11 contestant of RuPaul’s Drag Race contestant, the drag queen with the moniker Silky Nutmeg Ganache. But apart from that, I attribute this recipe to greed.


Triple Layer Chocolate, Coffee, Vanilla Cake


Triple Layer Chocolate, Coffee, Vanilla Cake


It’s on an almost daily basis that I find my thoughts converging on that scene in Matilda:  Bruce vs the chocolate cake – moist, dense, dark, and yes, revolting. It’s a tempting challenge, and only on a handful of occasions in my life have I come close to those chocolatey depths (or heights, depending on your perspective). 


The first time was at my 9th birthday party which took place in the civilized private room of a pottery painting shop, surrounded by friends from my all-girls school, all politely detailing their teacups with flowers, and hearts, and stars. The birthday cake arrived, tall and majestic, lavishly enrobed in sumptuous swathes of soft chocolate buttercream.

All I can say in mitigation of what was to come was that at least I waited until my slice was placed in a bowl. But then the urge became overpowering, and it was with unbridled joy that I plunged my face into my bowl and into the luscious embrace of the cake.


But my Bruce experiences don’t end there. I waited a further nine years until I was at university, when a five pence coin thrown into a neighbour’s dessert meant that it had to be devoured without cutlery. This was a curse to many, but an opportunity I wholeheartedly seized. Why waste time on cutlery when you can cut to the chase, pig-in-trough style, with an audience?  


The desire was mostly satisfied then but I still dream up opportunities to replicate it. I imagine this cake would be peak territory for such caveman antics: a base layer of moist and rich chocolate cake (ticks the Bruce box), a golden middle tier of coffee cake, and a fluffy vanilla sponge top tier. The buttercream is deeply chocolatey with a pinch of salt to counteract the sweetness, and the cake is topped with a mirror ganache drip glaze (easier to do than you may think). Nigella famously writes in her recipe: “Feeds twelve, or one with a broken heart”. This feeds twenty, or one with an overpowering Man vs Food, Matilda’s Bruce desire.


Although this cake has multiple elements and steps it is not difficult to carry out.

  •  If you wish to have all three layers identical, then just triple the quantity of one cake.
  • Feel free to experiment with buttercreams as well (for example, vanilla, coffee, or caramel). 
  • Additionally, I use dark fruits to decorate the cake, but you can keep it plain, or venture down more chocolatey routes. It is also delicious kept simple, without the mirror chocolate ganache.
  • This is effectively three cakes in one so you can just make one of the cakes, and make a third of the icing in which to cloak it.
  • The chocolate cake recipe makes slightly more than necessary, hence the muffin cups into which the excess mixture is poured – a bonus in my book…


The vanilla and coffee cakes:

450g unsalted butter, at room temperature
450g caster sugar
2 tsp vanilla extract
4 tbsp milk
8 large eggs, at room temperature
450g self-raising flour, sieved
½ tsp salt
1 tbsp espresso powder, dissolved in 1 tsp boiling water

The chocolate cake:

400g plain flour
250g caster sugar
100g light muscovado sugar
50 high quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
3 large eggs, at room temperature
140g soured cream
1 tbsp vanilla extract
175g unsalted butter, melted
125g corn or vegetable oil
300ml cold water

Salted cocolate buttercream:

250g high quality 70% dark chocolate
375g unsalted butter, at room temperature
680g icing sugar, sieved
½ tsp salt
4 tsp vanilla extract

Mirror chocolate ganache:

100g double cream
100g high quality 70% dark chocolate


3 (or 2 if you wash one up in between making vanilla/coffee and chocolate cakes) x 20cm diameter round cake tins, buttered, with the base lined with a circle of baking parchment
1 muffin tin with 5 muffin cases
piping bag fitted with a 2-3mm round nozzle


The vanilla cake and the coffee cake:

1)    Preheat fan oven to 180C. In a large bowl with a spoon, or in a mixer fitted with the paddle, beat together butter and sugar for about 3 minutes until the mixture turns fluffy, soft and almost white. Beat in the vanilla and milk.  
2)    Then beat in one egg at a time alternating each egg with a tablespoon of flour. Don’t panic if it looks slightly curdled, as this is normal. Add in the rest of the flour and salt and, by hand, gently fold them into the mixture.
3)    Pour half the mixture into one of the lined baking tins – this is the vanilla cake. For the coffee cake, add in the dissolved espresso powder into the remaining mixture and fold in gently. Pour into the second baking tin and place both in the oven to bake for 30-40 minutes until golden on top and a skewer comes out clean. After 30 minutes, you may need to cover them with tinfoil to prevent the surface from burning. 
4)    Once cooked, remove from oven and place on a rack to cool.

The chocolate cake:

1)    Preheat fan oven to 180C. Into a large bowl, sieve all the dry ingredients and mix through. In a separate medium sized bowl, whisk together the eggs, soured cream and vanilla. 
2)    In a third, large bowl, either by hand or in a mixer fitted with the paddle, beat together oil, butter and water until combined. Into this bowl, pour the dry ingredients and fold gently to combine. Then pour in the egg, cream, vanilla mixture and fold gently together until smooth and just combined.
3)    Pour off 300g of the mixture into a separate bowl and divide equally between 5 muffin cases. Pour the rest of the mixture into the prepared cake tin. Place muffins and large cake in the oven. Bake the muffins for 20 minutes, and the large cake for 40-50 minutes until a skewer comes out clean. Check the large cake after 30 minutes, as you make need to cover it with tinfoil to prevent the surface from burning. Once cooked through, remove from the oven and place on a baking rack to cool.

The salted chocolate buttercream:

1)    Melt the chocolate in a bowl sitting on top of a pan of boiling water (don’t let the water touch the base of the bowl containing chocolate). Set the melted chocolate aside to cool slightly.
2)    In a mixer fitted with a paddle, or in a large bowl with a spoon, beat together the icing sugar and butter until combined. Pour in the melted chocolate, salt and vanilla, and beat once more until combined. 

The chocolate mirror ganache:

1)    Make this only once the cake is iced. Heat the double cream in a small pan over a medium heat until it just begins to bubble. Remove from heat immediately and stir in the chocolate until it has melted and both combine into a glossy ganache.


1)    The cakes should be of equal depth, so line the three cakes alongside each other and, with a long-serrated knife, slice the domes off each to make them even. I then place the cakes in the freezer for 10 minutes as it makes them easier to ice. 
2)    Place the chocolate cake on the stand on which you wish to serve the cake. This will be the bottom most layer. Place about a fifth of the icing mixture on top and spread it carefully with a spatula. Place the coffee cake directly on top and repeat, finally placing the vanilla layer on top. 
3)    At this point, if you are impatient, you can continue to ice the rest of the cake with the remaining buttercream, and proceed directly to stage 4.  If, however, you want to ice the cake perfectly, it is advisable to do a crumb layer. This involves placing another fifth of the buttercream on the top of the cake and using a spatula to spread it evenly in as thin layer as possible around the cake, coating and filling any irregularities or gaps so that the sides and top are totally smooth and flat. Once this is done, place the cake in the fridge for a further 30 minutes until the icing is slightly hard to the touch. Remove from the fridge, and place the remaining icing onto the top of the cake and use a spatula to spread it off the top and around the sides. I dip the spatula in hot water to help achieve a smooth result. Place the cake back in the fridge while making the ganache.
4)    Spoon a third of the ganache into the piping bag. Begin by drawing a line round the edge of the cake surface as a border. Then to make a drip, hold the piping bag very still with the nozzle pointing directly down, and put consistent pressure on the bag to allow the drop to fall from the edge down the side of the cake. Stop when the drip is nearly at the length you want. Continue along the edge of the cake making drips of different lengths. Once this is done, pour the remaining ganache onto the top of the cake and spread with a spatula to cover the surface. 
5)    Top with dark fruits or any decoration of choice, and serve. 

All cake recipes are adapted from Nigella Lawson’s Chocolate Fudge Cake and Victoria Sponge Cake recipes




Passion Fruit & Coconut Truffles


Passion Fruit & Coconut Truffles


Passion Fruit & Coconut Double Chocolate Truffles IMG_4217

My household has recently been beset by a typical problem. My mom rather enjoys pressing the "+”button when ordering from Ocado.  Whereas last week this resulted in a glut of cherries, this week it was passion fruit.   Even after days of bisecting the plum-coloured orbs and slurping up the tangy yellow spawn (sans spoon, and only in the most ladylike way, obviously), the supply remained steady.



IMG_4237Clearly, truffles were the solution.  Most truffle recipes create a molten ganache centre by simply combining melted chocolate with the flavour/ingredient of choice and a dribble of cream.  Easy?  Perhaps.  Zero depth of flavour? Indeed.  I make a caramel base to add a darker, nuttier complexity.


This is poured over the dark chocolate to melt it, and the golden toasted coconut is then swirled in with the fresh and tangy passion fruit juice.


I recommend using good quality dark chocolate – the results are worth it.  The tangy molten ganache is then frozen, later to be formed into spheres.  These are encased in a crisp white chocolate and coconut shell to add a touch of sweetness and contrast of textures.


The name “passion fruit” does not, as you might assume, come from any aphrodisiac qualities of the fruit.  Rather, it comes from the shape of flower which resembles a crown like that that of thorns around Jesus’ head – thus, passion derives from the "passion of Christ”.  Indeed, these truffles are rather ambrosial – you could even say that eating them is a religious experience.




Ingredients (makes 50 - halve if strapped for time)

For the Ganache

150g 70% dark chocolate (good quality)

150g caster sugar

150g double cream

10g unsalted butter

10g light brown muscovado sugar

½ tsp salt

70g desiccated coconut

8 passion fruits, sieved to extract about 90ml of juice.

100g icing sugar, sifted


Large tray lined with baking parchment


For the shell

500g white chocolate

200g desiccated coconut

Pair of surgical gloves (optional)

  1. Chop the dark chocolate roughly, and set it aside in a large heatproof mixing bowl.
  2. To toast the coconut (70g), place a medium frying pan over a medium-high heat, pour the coconut in and stir continuously for 5 -8 minutes until the coconut turns a light golden colour. Add this to the dark chocolate.
  3. Place the caster sugar in saucepan over medium high heat, and when it starts to melt, stir gently with a spatula to avoid the sugar burning around the edges. Push unmelted sugar into the already caramelised sugar to aid the caramelising process.
  4. Once the sugar has turned a rich, dark gold colour, while still on the heat, pour in the cream, whisking all the time. If clumps form, don’t panic: keep whisking over medium low heat, and they will eventually melt.
  5. Once the lumps have dissolved, whisk in the muscovado sugar, butter, vanilla and salt and stir the bubbling mixture on a medium heat for another 2 minutes.
  6. Pour the hot mixture into the bowl of chopped dark chocolate and coconut and stir immediately until all the chocolate has melted and the caramel and chocolate are fully combined. Pour the passion fruit juice into the mixture, and stir to combine fully. Pour this into a shallow tray, and place in the freezer for an hour to set slightly.
  7. Once it has become slightly more solid, remove the tray of mixture from the freezer. Use a teaspoon to scoop out dollops, and roll each between the palms of your hands to form 2cm diameter spheres. Roll the spheres in the icing sugar to coat them finely, and then place them on a baking tray with space around each sphere to avoid their sticking together. Once all the mixture has been rolled into spheres, place the baking tray in the freezer for half an hour or until the spheres are firm and cold to touch. You may need to do this in batches as the ganache mixture melts very quickly.
  8. Break half the white chocolate (250g) into pieces and place in a bone-dry, heatproof bowl (any drop of water will make the chocolate seize). Place the bowl over a pot of boiling water (without the boiling water touching the base of the heatproof bowl), and stir occasionally until the chocolate is melted.
  9. Remove the dark chocolate spheres from the freezer, and one at a time, skewer with a toothpick and coat by spooning the melted white chocolate over each frozen chocolate sphere. Remove the skewer, replace the coated truffle on the baking tray, and replace in the freezer for 10 minutes for the first layer to set.

Melt the rest of the white chocolate (using the same method as before), and place the desiccated coconut (200g) in a bowl. Remove the truffles from the freezer. If you don’t want to get too messy, wear surgical gloves to do this stage. With one hand, roll the truffle in the melted white chocolate. Then, drop it into the coconut and with your other hand roll it to coat it. Once the batch is complete, place back in the freezer for a minimum 10 minutes to set.