Ugne Shares her Bertazonni-Baked Signature Cake

For those of you fancying a sweet treat (a common occurrence at our good friend and former Great British Bake Off contestant,
Ugne Bubnaityte, has come up trumps with this sumptuous signature cake which she baked in her new Bertazonni Professional Series.

Ugne hard at work on Great British Bake Off

Ugne said,

'I baked this for a house full of guests when the first episode of the bake-off aired. Chocolate is my favourite treat and something I turn to when I want to relax and calm my nerves. It was certainly the perfect dessert for that night!'

If you have a go at Ugne's signature Chocolate Cake with Marshmallow Peanut Butter Frosting, why not share your pictures with us on Facebook, Twitter, Pinterest or Instagram, and don't forget to tag Ugne too!


Chocolate Cake with Marshmallow Peanut Butter Frosting


250g Unsalted butter (at room temperature)
250g Unrefined soft brown sugar
150g Date syrup (Ugne uses Meridian)
5 Medium eggs
100g Melted dark chocolate (at least 70% cocoa solids)
2 tbsp Cocoa powder
1 tsp Vanilla bean paste
150g Plain flour
100g Mini marshmallows
2 tsp Baking powder
Pinch Salt

For the Frosting

100g Smooth peanut butter (Ugne uses Meridian)
50g Crunchy peanut butter
150g Unsalted butter (at room temperature)
250g Powdered sugar

For the Chocolate Ganache

200g Dark chocolate
100g Unsalted butter
80ml Double cream

Ugne’s Bertazonni Professional Series F60PRO XA Multi-f

Making the Base Layer

1. Set your range cooker to 170° C. Grease and line two loose-bottom cake tins with baking paper.
2. For the cake batter, begin by beating the butter and sugar for approximately 8-10 minutes. The longer the butter is beaten, the more aerated the sponge will be. Ugne uses a stand mixer with a paddle attachment for this, however by hand is also fine.
3. Add the date syrup, and beat for another 5 minutes.
4. In a small jug or bowl, slightly mix the eggs, and slowly add to the batter, little by little, and beating well between each addition.
5. Next, add the vanilla and beat again for another minute.
6. Now for the chocolate! Slowly pour the melted chocolate in to the batter whilst mixing to incorporate well.
7. Next it is time to combine the dry ingredients. Sieve the flour, baking powder and cocoa powder together and fold gently in to the mixture with a spatula.
8. Next, add the mini marshmallows and lightly swirl to disperse throughout the batter.
9. Divide evenly between two prepared tins and even the tops.
10. Bake in the cooker for around 35-40 minutes. Use a wooden skewer to check for the correct consistency. The marshmallow and date syrup give the cake a soft and gooey texture, so make sure the cake is not dried out by baking for too long.
11. Once baked, cool the cakes in their tins for 10 minutes then turn on to a wire rack to cool completely before assembling.


The Frosting

12. Prepare the frosting by beating room-temperature butter with the peanut butters until light and smooth.
13. Add the powdered sugar and beat until light and fluffy. Cover with cling film and set aside until ready to use.

The Chocolate Ganache

14. In a medium bowl cut the chocolate and butter in to small pieces.
15. In a saucepan, bring the cream to the boil and pour over the chocolate and butter.
16. Mix until the ganache reaches a smooth and glossy consistency.

Assemble the Cake

17. Spread frosting over one of the cakes.
18. Place the second cake on top and spread the remaining frosting over the surface of both cakes.
19. To finish, pour the ganache over the top of the cake and allow to cascade over the sides.
20. Enjoy!


We hope you enjoy making this delicious recipe, come back soon for more sweet treats, and for more inspiration visit us on Pinterest.