Richard Burr Bakes It Better for Great Ormond Street Hospital with this Peanut Butter & Chocolate Cake

Bake it Better Week: 22-28 May 2017

 

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great ormond street hospital

Great Ormond Street Hospital Children’s Charity. Registered charity no. 1160024

RISE TO THE CHALLENGE AND HELP ‘BAKE IT BETTER’ FOR

GREAT ORMOND STREET HOSPITAL CHILDREN’S CHARITY

*Charity calls on the nation to “Get Your Bake On” and raise vital funds for GOSH*

Bake it Better in aid of Great Ormond Street Hospital Children’s Charity is back this summer and the charity is encouraging amateur bakers to cook up some vital cash by hosting a bake sale between 22-28 May. Whether you’re a complete kitchen novice or a star baker in the making, every penny raised will make a huge difference to seriously ill children from across the UK who are cared for at Great Ormond Street Hospital (GOSH).

The leading children’s charity is challenging budding bakers to create tempting treats to sell at home, in the office, at school or in their community, all to raise vital money for GOSH. To kick-start Bake it Better week, the charity has put together a free fundraising kit for every host which is jam-packed full of bunting, cake toppers, posters, celebrity and patient recipes, baking themed games, stickers and top tips to ensure every bake sale is a sweet success.

Money raised will help Great Ormond Street Hospital to provide world-class care for young patients and their families. It could fund pioneering medical research, state-of-the-art medical equipment, support services for patients and their families which includes parent accommodation so mums and dads can stay close by, and help the rebuilding and refurbishment of the hospital.

Laura Savory, Head of Community Fundraising at Great Ormond Street Children’s Charity, says: “Whether you’re a whizz in the kitchen or just starting out, you’ll be part of a team of bakers who are joining in the fun and raising money to improve the lives of seriously ill children cared for at GOSH at the same time. Every bake sale, no matter how big or how small, will help us make a real difference to GOSH’s young patients from right across the UK, and help us support their families too. So please roll up your sleeves, get your bake on and sign up!”

Richard Burr star of The Great British Bake Off gives you this wonderful recipe, all in aid of Great Ormond Street Hospital, a moist Peanut Butter & Chocolate Cake.

richard burr GBBO

Ingredients

For 2 x 7″ sponges

  • 200g plain flour
  • 225g caster sugar
  • 4 large eggs
  • 175g unsalted butter
  • 50g peanut butter
  • 25g cocoa powder
  • 2 1/2tsp baking powder

For the buttercream

  • 200g icing sugar
  • 150g peanut butter
  • 100g unsalted butter
  • 2 tbsp milk

For the ganache & finish

  • 300ml double cream
  • 300g dark chocolate
  • 50g peanut butter
  • 2 tbsp milk
  • packet of Reese’s mini peanut butter cups

Method

N.B. I have made this cake using 7″ round tins but it would work with 6″ or 8″ tins too – you may just have to adjust the cooking time

  1. Grease and line your tins with baking parchment
  2. Pre-heat the oven to 180oC  / fan 160oC  / gas mark 4
  3. For the sponges, cream together the butter, peanut butter and caster sugar with an electric hand whisk
  4. Beat the eggs into the mix
  5. Mix the baking powder and cocoa powder into the plain flour – you’ll need to sieve these together, as the cocoa powder and baking powder can clump together
  6. Fold these dry ingredients into the mix with a silicone spatula
  7. Divide the mixture evenly between the two cake tins (about 440g in each if you’re weighing your tins) and smooth the surface with an offset palette knife
  8. Bake for 20 minutes or until a cocktail stick poked into the centre comes out clean
  9. Allow the sponges to cool in their tins for 10 minutes before taking them out and putting them on a cooling rack
  10. To make the buttercream, add the butter, peanut butter and icing sugar into a bowl and beat slowly with an electric hand whisk until you have a smooth mix – you may need to add a little milk to get a smooth enough consistency to spread
  11. Meanwhile, make the ganache by breaking the chocolate into a heatproof bowl. Put the cream into a saucepan and heat until just before it starts to simmer. As soon as it’s reached this point, tip the cream into the chocolate and mix. If it starts to split (i.e. go greasy and bitty-looking) then add around 2tbsp of warm milk and this should bring it back. As the ganache cools it will begin to thicken up, making it easier to apply
  12. I used my cake cutter to cut each sponge in half horizontally so that there were four thin layers in the cake. If you don’t have a cake cutter, you can use a large bread knife (watch your fingers!) or just have two layers instead
  13. Build the cake by spreading layers of buttercream between each of the four sponges with an offset palette knife
  14. Coat the cake with ganache and smooth with a palette knife. If the ganache starts to split as you’re spreading just put your palette knife in very hot water, dry it and continue smoothing
  15. Gently heat 50g of smooth peanut butter on the hob and drizzle this over the ganache on top of the cake. Use a cocktail stick to swirl the peanut butter and ganache together, creating a marbled effect
  16. Decorate the sides of the cake with Reese’s mini peanut cups (or other sweets of your choice) and make a peanut butter lover very, very happy!

GOSH

Our thanks to Richard and Great Ormond Street Hospital for this recipe

For more information, and to sign up and request a Bake it Better fundraising kit, visit http://www.bakeitbetter.org/

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