How To Make Fay Ripley Chuck-it-aII-in Chocolate

How To Make Fay Ripley Chuck-it-aII-in Chocolate Tray Bake. Hello friends. So how are you today?

So HomeSense has partnered with renowned fashion and portrait photographer Rankin to create exclusive aprons for Red Nose Day 2017 and help people living incredibly tough lives across Africa and here in the UK.

How To Make Fay Ripley Chuck-it-aII-in Chocolate Tray Bake:

Red Nose Day 2017:

The apron is part of a Red Nose Day 2017 range of products available in HomeSense stores nationwide.

Today I have a lovely post to share. Fay Ripley sharing a picture in her apron and her yummy looking Chuck-it-aII-in Chocolate Tray Bake recipe.

Fay Also Says:

This solves more problems than I knew I had. It’s a hand-me-down recipe from my brilliant baking sister, Elisa, who makes cakes, usually my recipes, for a living.

I now make it for almost every birthday in some form or other. It’s my staple for a school bake sale and is like the loaves and blinking fishes, as it can feed hundreds.

You just make the squares smaller and smaller, depending on your numbers. Thanks, sis. Now can you give me a cake recipe to pay my mortgage, walk the dog and stop my underarms hitting my face when I wave you goodbye?”

How To Make Fay Ripley Chuck-it-aII-in Chocolate Tray Bake:

For 16-20

Prep time 20 mins
Cook time 35 mins

Cake freezable un-iced

All You Need Is:

40g cocoa powder

200g unsalted butter, softened

200g unrefined golden caster sugar

4 large eggs

250g self-raising flour

1 tsp baking powder

4 tbsp milk

Topping:

140g apricot jam

120g dark chocolate

180g icing sugar, sifted

Equipment:

30 x 20cm brownie tin or square ceramic dish

All You Do Is:

1.) Firstly, preheat the oven to 180°C (fan), 200°C, gas mark 6. Line the brownie tin with baking paper.

2.) In a large bowl, first add the cocoa powder and 4 tablespoons hot water. Mix together, then add the butter and caster sugar and cream together with an electric whisk. Once smooth and fluffy, add the eggs, flour, baking powder and milk.

3.) Whisk again until completely combined then scrape the mixture into your lined tin and bake for 35-40 minutes till firm to the touch. Cool completely before putting on a plate.

For The Topping:

Spread the jam all over the top of the cooled cake with the back of a spoon. Now melt the chocolate in a glass bowl set over a pan of gently simmering water along with the icing sugar and 3 tablespoons water.

Stir it all together then pour on top of the cake and smooth with the back of a spoon.

De-stress:

Make a day in advance but cut it up at the last minute.

Impress:

Last but not least, decorate immediately with anything from sprinkles to chocolate curls.

Also, “Fay Makes It Easy: 100 delicious recipes to impress with no stress, by Fay Ripley is published by HarperCollins, £20.”

How To Make Fay Ripley Chuck-it-aII-in Chocolate Tray Bake:

Also, Recipe And Images Courtesy Of:

HomeSense has partnered with renowned fashion and portrait photographer Rankin to create exclusive aprons for Red Nose Day 2017 and help people living incredibly tough lives across Africa and here in the UK.

The apron is part of a Red Nose Day 2017 range of products available in HomeSense stores nationwide and online at T.K.maxx and Red Nose Day.

Join The Conversation: #RedNoseDay @HomeSenseUK

With at least £5 from every adult apron sale going to Comic Relief, the money will help people living incredibly tough lives in the UK and across Africa.

So what do you think of today’s post?

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Nadiya below in her apron for Red Nose Day 2017: How To Make Nadiya Hussain’s Parsnip And Orange Spiced Cake. So yummy!

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Secondly, Clare Nasir, daughter Sienna (7), Chris Hawkins wearing limited edition HomeSense aprons designed by celebrated British photographer Rankin to support Red Nose Day 2017 and help people living incredibly tough lives across Africa and here in the UK. The apron is part of a Red Nose Day 2017 range of products available in HomeSense stores nationwide.

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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