Midweek Meals: Five sweet cakes for summer parties

Cakes, crumbles and pavlovas - perfect centrepiece cakes for any event

Some of our summer cake selections

Georgina Hayden’s chocolate party cake

Take your birthday cake to the next level by baking this Greek version.

Servings

12

Preparation Time

 15 mins

Cooking Time

 30 mins

Total Time

 45 mins

Course

 Baking

Cuisine

 Greek

Ingredients

• 375g caster sugar

• 1 cinnamon stick

• 50ml brandy

• 125g unsalted butter, plus extra for the tray

• 250g dark and milk chocolate (I like half and half)

• 3 large eggs

• 175g plain flour

• 75g cocoa powder

• 1tsp baking powder

• ½tsp bicarbonate of soda

• ½tsp fine sea salt

• 200ml whole milk

• 250ml double cream

• Sprinkles or fruit (optional)

Method

1. Place 175 grams of the caster sugar in a small saucepan with the cinnamon stick, brandy and 150 millilitres of water. Bring to the boil over a medium heat, then simmer for 5 minutes until syrupy. Leave to cool.

2. Preheat your oven to 190°C/170°C fan/gas mark 5. Grease a deep 30cm x 20cm tray. Melt the butter in a small pan or microwave. Finely chop the chocolate, then set aside. Place the eggs in the bowl of a stand mixer and whisk on a medium speed with the remaining 200 grams of caster sugar. After a minute, increase the speed to high and whisk for four minutes, until pale and voluminous.

3. Meanwhile, in a separate mixing bowl, whisk together the plain flour, cocoa powder, baking powder, bicarbonate of soda and fine sea salt. When the eggs are ready, whisk in the milk and melted butter, then fold in the dry ingredients and 50 grams of the chopped chocolate. Pour the batter into the prepared tray and bake in the oven for 25–30 minutes, or until just cooked through. When a skewer inserted into the cake comes out clean, it is done. Remove from the oven and poke holes all over the sponge and evenly drizzle over the cooled syrup. Leave the cake to cool in the tin.

4. To make the ganache, place the remaining 200 grams of chopped chocolate in a heatproof bowl. Heat the double cream until it is hot, but not boiling. Immediately pour the cream over the chocolate, leave for 30 seconds, then slowly stir until smooth. Leave to cool for 10 minutes then spread over the cake. Serve as it is or topped with sprinkles or fruit.

Oreo peanut butter ice cream cake recipe

A decadent delight you can make months in advance.

Servings

6

Preparation Time

 19 mins

Total Time

 19 mins

Course

 Dessert

Ingredients

• 1 x 154g packet Oreos

• 60g butter, melted, plus extra for greasing

• 200g chocolate digestive biscuits

• 80g smooth peanut butter, plus a little extra to drizzle over the top

• 1 x 900ml tub of vanilla ice cream, softened

Method

1. Grease an 18cm springform tin with butter and set aside.

2. Set aside three Oreos to use for decoration, then add the rest to a large freezer bag along with the digestive biscuits and smash with a rolling pin to fine crumb consistency. Transfer to a large mixing bowl, add the melted butter and stir to combine. Tip the crumb mixture into the prepared springform tin and press down into the base in an even layer. Transfer to the fridge to firm up while you prepare the topping.

3. Tip the ice cream into a mixing bowl (it should be soft but not runny). Put the peanut butter in a separate small microwavable bowl and microwave for a few seconds until runny, then pour the peanut butter into the ice cream and beat together with a wooden spoon until combined.

4. Remove the base from the fridge and pour over the ice cream mixture, levelling it out in an even layer. Dot a little more peanut butter over the surface, then use a knife or skewer to ripple through the ice cream.

5. Crush the remaining Oreos and sprinkle over the top, then cover the ice cream cake with clingfilm and transfer to the freezer for at least three hours to set.

6. If you're serving now… Once the ice cream cake has fully set, remove from the freezer and leave to thaw slightly for around 10 minutes. Run a knife around the inside edge of the tin, then open the springform tin, cut the cake into wedges and serve.

7. Or, simply leave the cake in the freezer for up to three months. Then remove the cake from the freezer and leave to thaw slightly for around 10 minutes. Run a knife around the inside edge of the tin, then open the springform tin, cut the cake into wedges and serve.