Sun, 01 Oct|
Ian's Chocolate Fudge & Raspberry Cake, GBBO Week 1
Time & Location
01 Oct 2023, 17:00 BST
About the Event
Join the brilliant Ian Cumming (GBBO finalist from series 6) live from Cambridge, UK who will guide you through baking the first of our GBBO Mystery classes from 2023's Bake Off, where he will teach you the technical challenge from week 1 of this year's show: Bake Off's Chocolate Fudge and Raspberry Cake.
A deliciously light chocolate sponge, filled with tangy raspberry jam, and creamy chocolate creme mousseline. All finished off with a perfectly smooth ganache and, of course, topped with raspberries....and maybe missing one.
The class is on Sunday 1st October at the following times:
9am PT / 11am CT / 12pm ET / 5pm UK BST
We’ll start off the class with an introductory welcome and some background from Ian's time on TV, before we ask you to put on your aprons and bake along as you watch Ian demonstrate all the skills required to make the tent's most iconic bake, direct from cake week.
Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Ian. Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.
For this class you will need:
2 x 8-inch tins
For the sponge:
250g (2 cups*) plain/all-purpose flour
80g (½ cup) cocoa powder
1 ½ tsp baking powder
1 tsp bicarbonate of soda
400g (2 cups) caster/superfine sugar
½ tsp salt
2 large (XL in US) eggs
230ml (1 cup) warm water
250ml (1 cup) milk
130ml (½ cup + 1 tbsp) veg oil
*sift then measure
For the ganache:
150g (~1 cup) dark chocolate (70% cocoa)
10g (2 tsp) unsalted butter
225ml (1 cup) double/heavy cream
2 tsp caster/superfine sugar
For the raspberry jam:
200g (~1 ½ cups) fresh or frozen raspberries (frozen are generally cheaper and better for jam. Bring to room temp.)
135g (⅔ cup) granulated or caster sugar
For the creme mousseline:
1 large (XL in US) egg yolk
20g (1 ½ tbsp) caster/superfine sugar
5g (½ tbsp) all-purpose flour
100ml (¼ cup + 3 tsbp) milk
90g (~½ cup + 1 tbsp) dark chocolate (70% cocoa)
90g (6 ½ tbsp) unsalted butter
90g (¾ cup) icing/powdered sugar
300g (~2 cups) fresh raspberries to decorate
Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!
It is your responsiblity to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.
If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.
Individual Ticket£35.00Sold Out
This ticket is for more than one person, but using one device£50.00