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Blackcurrant and Chocolate Crumble Cake
Posted by Gill Bland Friday, 13th September 2013
Ah September - harbinger of autumn, end of long summer days and light salads, bringer of crunchy fallen leaves and comforting winter crumbles. Whilst we're not quite ready to give up our jackets and sandals for duffle coats and boots just yet, things are undeniably heading in that direction. Everyday that I wake up to sunshine feels like stolen bonus summer day.....
So, to ease our transition from summer to autumn I have made you a cake which is also a crumble. Aided, once again by the bounty of Viv and Bob's allotment (see last month's recipe), the combination of blackcurrant jam and chocolate provide a very British take on the traditional Blackforest Gateau. I'm pretty sure Viv has enough blackcurrant jam for all of you.
As it happens, September is when George Cadbury was born (19th September 1839 if you're interested) and given that he was a Quaker, it seems particularly appropriate that this recipe not only has chocolate, but also oats in it.
For more tales of triumph and disaster in the kitchen, visit my blog at Tales of Pigling Bland.
Blackcurrant and Chocolate Cake
For the cake:
- 180g butter
- 180g brown caster sugar
- 235g self raising flour
- Pinch of salt (unless you are using salted butter)
- 1 tsp vanilla extract
- 3 large eggs, lightly beaten
- 3tbsp milk
- 2 tbsp cocoa
- 2 tbsp Viv and Bob's blackcurrant jam
- 30g dark chocolate, chopped into chunks (optional)
I also poked a few blackberries into the middle as I had a few that needed using up.
For the crumble topping
- 30g dark chocolate, chopped into chunks
- 80g plain flour
- 50g butter
- 20g porridge oats
- 40g dark brown sugar
- Preheat the oven to 180C/350F/Gas mark 4
- Make the crumble topping first:
- Rub together the butter and plain flour to resemble breadcrumbs (or pulse in a food processor).
- Stir through the dark brown sugar, oats and chocolate chunks.
To make the cake:
- Cream the butter and sugar together until pale and fluffy.
- Slowly beat in the eggs a little at a time until incorporated, adding the vanilla at the same time.
- Carefully fold in the flour.
- Split the mixture in half.
For the chocolate:
- Mix 1 tbsp hot water and 2 tbsp milk with the cocoa until you have paste.
- Stir the cocoa paste and 30g of the chocolate chunks into the cake batter.
For the blackcurrant:
- Fold in 1 tbsp milk.
- Add 2 tbsp blackcurrant jam and swirl through the mixture.
- Grease an 8inch/20cm spring form tin.
- Pour the chocolate mix in first and smooth down.
- Add the blackcurrant mix on top, and then sprinkle over the crumble topping.
- Bake for 60-70mins or until a skewer comes out cleanly (check after 50 mins - you don't want burned crumble!)
This is quite a solid cake, so best served with custard (but then isn't everything?)