Tag Archives: Chocolate cake

Mini Banana Cakes with lemon cream cheese icing

IMG_1468I have been making this banana cake recipe for years, and before I was making it my mum was. Not sure where she got this recipe, but it’s a winner :-).

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There is something quite nostalgic when you make a recipe that you grew up eating as a child, it invokes memories and feelings, it’s what we call comfort food.

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This banana cake is moist and soft the only important thing in making this recipe is make sure you have very ripe bananas, the riper the better.

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RECIPE for Banana cake:

  • 125g unsalted butter, softened
  • 165g caster sugar
  • 2 eggs
  • 2 medium bananas
  • 1 tsp vanilla
  • 260g Self Raising Flour, sifted
  • 1/2 tsp bi-carbonate soda
  • 2 Tsp milk

METHOD:

  1. Preheat oven to 180ºC
  2. Cream butter and sugar together until light and fluffy
  3. Add eggs 1 at a time beating well between each addition
  4. Mash bananas, then beat in with vanilla
  5. Fold in half the sifted flour and bicarbonate soda, add milk, then fold in remaining flour. (try not to work batter too much at this will make for a tough cake, as you over work the gluten in the flour)
  6. place batter into prepared cake pan(s) (I used mini loaf tins, but you can one big cake or cupcakes or 1 large loaf cake)
  7. bake in oven until skewer comes out clean when inserted into centre, (cooking times will vary depending on the size of your cake, the bigger the cake the longer it will take. My mini loaf cakes took about 20-25 minutes)

RECIPE lemon cream cheese icing:

  • 250g cream cheese, softened
  • 80g unsalted butter, softened
  • 2 cups pure icing sugar, sifted
  • Zest of 1 lemon, finely grated

METHOD:

  1. Cream butter and cream cheese together until soft and smooth
  2. add icing sugar and lemon zest, mix to combine
  3. spread generously on top of banana cake(s) and decorate as desired
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Orange and Cardamom Syrup Cake

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A moist sweet cake bursting with citrus flavour and the undertones of the exotic cardamon spice.

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There is no arguing the natural marriage of these two flavours, a match made in heaven…..

Dress this cake with sweet fresh strawberries covered in the orange and cardamon syrup.

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Cut a generous slice and serve with vanilla cream. Mmmmmmm dessert time.

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This recipe is adapted from the cookbook; Delicious, Simply the best by Valli Little

RECIPE: 

  • 250g unsalted butter, softened
  • 220g caster sugar
  • 4 eggs
  • 50g plain flour, sifted
  • 2 tsp baking powder
  • finely grated zest and juice of 2 oranges
  • 250g fine semolina
  • 250g almond meal, pushed through a course sieve
  • 120g this Greek-style yoghurt
  • 250g punnet strawberries, halved or quartered

SYRUP

  • finely grated zest and juice of 2 oranges
  • 6 cardamon pods bruised
  • 2 cinnamon quills
  • 275g caster sugar

METHOD:

  1. Preheat oven to 170ºC and Grease a 23cm round springform pan, line the base with baking paper and lightly dust sides with flour, shaking off any excess
  2. Beat butter and sugar until thick and pale, add eggs one at a time beating well after each addition
  3. Fold in the flour and baking powder, followed by the orange zest, almond meal and semolina
  4. Add orange juice and yoghurt and stir until combined
  5. Pour into prepared pan and bake for 1 hour or until skewer comes out clean when inserted into centre
  6. cool n pan for 5 minutes
  7. Meanwhile, for syrup, place all ingredients in a saucepan with 375ml water
  8. Stir over low heat to dissolve the sugar, then simmer for 15-20 minutes until slightly thickened
  9. Prick surface of the warm cake all over with a skewer, slowly drizzle over half the syrup, then allow to cool
  10. Toss strawberries in remaining syrup, then drizzle over cake

Hamburger cake and biscuit fries

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Well another week has been gone by, time goes so quickly……

This week it was my youngest son Alex’s 9th birthday, I can’t believe my baby has turned 9. So exciting to watch them grow, but I wish I could slow it down just a little!!!!!! I remember when I had my first son Aden and so many people said to me, enjoy every second because it will be gone before you know it, man they weren’t kidding……………..

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So of course birthday means, birthday cake. I love making the kids birthday cakes some years they pick what they want and other years I surprise them. This year it was a surprise for Alex, one of Alex’s favourite foods is hamburgers, and I have seen some great hamburger cakes on the internet, So it was a hamburger cake and biscuit fries for Alex this year.

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The look on his face when he saw his cake was priceless, that look alone was enough for all the hours I spent baking and decorating. Big eyes, a big smile and a big hug what else could a mum possibly ask for.

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I didn’t really follow a recipe to create this cake, I basically made two butter cakes and one chocolate cake, the chocolate cake being for the meat patty. I used plastic icing, red for the tomatoes cut into circles and yellow for the cheese, cut into squares. For the lettuce I used butter cream coloured green, which I piped on. I then covered the butter cake in a light brown icing to make the burger roll I had two shades of the brown butter cream to add some depth. once iced I sprinkled with sesame seeds.

To make the biscuit fries, I made a simple short bread which I rolled out into squares and then scored in some straight lines the width I wanted my fries to be. I brushed with egg white and sprinkled with raw sugar, then baked. Once cooled I cut along the score lines to create my fries.

Espresso cupcakes with Mocha cream cheese icing

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Have you ever had one of those days? well yesterday was one of those days for me!!!!!!!!!

We were invited up to my sisters for dinner, and since we were away on her birthday I decided to take up some cupcakes for a belated Happy Birthday. Well the cupcake making went along fine, I was really happy with these espresso cupcakes, if you love coffee then you will definitely like these coffee flavoured cupcakes. The icing also went along smoothly, cream cheese mocha icing yum yum yum. I swear I could just sit up and eat a bowl of it on it’s own, sure I would probably feel sick and blah but my gosh this is a yummy icing.

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Photograph time, now here is where it all begins to go to S#*#. The weather is pretty ordinary, the sky is grey the wind is blowing and all in all it’s pretty crap for an outside photo shoot, and I really wanted to take photos of these babies as they really are delish……..So I just had to suck it up and manage with the ordinary lighting situation inside. I set up inside to take my photos, I wasn’t very happy with them so I may or may not of started to get a little GRUMPY ( just a little). My oldest son Aden came over to give me a hand and started moving the cakes around saying you should photograph them like this mum and then SPLAT!!!!! two cakes take a dive from the table and land upside down S#*#!!!!! (I may have started yelling……). Then as I am picking up my SPLATTED cakes my backing board falls forward, falls where you might ask well of course it falls straight on top of my remaining cupcakes. I may or may not of swore?

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Now you might think oh well thats not too bad, but the story doesn’t end there. Driving up to my sisters I’m carefully nursing the cupcakes on my knee, when hubby brakes it’s like a slow motion scene from the Matrix, cupcakes go catapulting everywhere…. there is now mocha cream cheese icing all over the dash board the gear stick, my jeans and of course upside down cupcakes sitting on my beautiful lime green handmade handbag. Laugh or cry????? I resurrected the cupcakes as best I could and continued holding them for the remainder of the trip.

But wait there is more, yes more…………. standing on the front porch at my sisters house I begin to tell her why her cupcakes are looking rather mangled and sad:-( when SPLAT another cupcake falls from the cake plate and lands upside down on her front porch…………I scrape up the cake, walk inside dump the cake plate which is holding what can only be explained as a cake massacre onto the kitchen bench, I then proceed to pour myself a generous glass of red wine. Now let us never speak of this again….

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RECIPE: Cupcakes

  • 100g butter, softened
  • 1 cup (220g)caster sugar
  • 3 eggs
  • 11/4 cups (190g) plain flour, sifted
  • 2 tsp baking powder
  • 1/4 cup (30g) hazelnut meal
  • 11/2 tsp instant coffee, dissolved in 1 Tsp boiling water

METHOD:

  1. preheat oven to 160ºC
  2. place butter, eggs, sugar, flour, baking powder, hazelnut meal, and coffee mixture into a bowl
  3. combine using an electric mixer on low speed, then increase speed to high until just smooth
  4. spoon into muffin tray and bake for 25 minutes or until skewer comes out clean.

RECIPE Cream cheese mocha icing

  • 250g block cream cheese, softened
  • 100g unsalted butter, softened
  • 150g icing sugar
  • 1 Tsp instant coffee
  • 2 Tsp cocoa powder
  • 100g melted dark chocolate

METHOD:

  1. combine butter and cream cheese in electric mixer until smooth and combined
  2. add icing sugar,cocoa and coffee, mix to combine
  3. stir in melted chocolate, then refrigerate until ready to use

Espresso cakes are a Donna Hay recipe from the cookbook, Donna Hay simple essentials chocolate

Mocha cream cheese icing is a In Proscuitto of perfection original recipe

Flourless mini chocolate cakes

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There is no particular reason as to why I made these, except that I was at home, had the urge to bake and they are chocolate.

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Chocolatey they are, moist rich delis-ish-ness. We ate them for afternoon tea with a cup of coffee but I think that they would be amazing warmed and served with vanilla-bean ice cream YUM 🙂

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I think I might have to make another batch, and some home made vanilla-bean ice cream. Shop brought ice cream wouldn’t do this chocolatey delis-ish-ness any justice.

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RECIPE:

  • 200g dark chocolate
  • 160g butter chopped
  • 5 eggs, seperated
  • 11/2 cups (165g) almond meal
  • 3/4 cup (165g) sugar

CHOCOLATE GLAZE;

  • 150g chopped dark chocolate
  • 1/2 cup (125ml) cream

METHOD:

  1. Preheat oven to 170º (340ºF)
  2. Place chocolate and butter in small pan over low heat, stir unit melted and smooth
  3. Allow to cool slightly, then stir in egg yolks, almond meal and 1/2 cup of the sugar
  4. Place egg whites in bowl of electric mixer, whisk until soft peak form, then gradually add the remaining sugar and whisk until glossy
  5. Fold egg white mixture into the chocolate mixture
  6. Spoon into 6x 1 cup lightly greased muffin tins, bake for 30 minutes of until skewer comes out clean when inserted in centre
  7. allow to cool

Chocolate glaze;

  1. Place chocolate and cream in a small pan over low heat, stirring until melted and smooth
  2. Allow to sit for 10 minutes
  3. Spread chocolate glaze over cakes with a palette knife.

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RECIPE by donna Hay

Mothers Day and AMAZING Chocolate cake

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Today is Mothers Day, a day to say “Thanks mum for all that you do, I love you”. Its a bitter- sweet day for me today. Sweet because I have my gorgeous children and lovely husband with me, loving and spoiling me like they do. Thank you my beautiful family, you know how to make a mum feel special and loved  :-). Bitter because I can’t be with my mum today  “I love you mum”  as a mother now myself, of almost 14 years, I really do appreciate what you have done and continue to do for me. Mums are amazing.

So today being mums day I got to choose what I would like to do, and that was bake. Being Mothers day I thought we should celebrate it with cake, and a rich chocolatey cake it had to be, Its Mothers Day so I can have a piece of this guilt free (I can can’t I?).

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This cake was inspired and adapted from the Donna Hay cookbook Chocolate. The raspberries work really well with this rich cake because there tartness balances the sweetness of the chocolate perfectly. The cake is beautiful moist and each layer is then filled with a cream cheese chocolate icing topped with the raspberries. The top of the cake is iced in a rich decadent chocolate truffle icing. This cake is pure chocolate heaven and if you need a chocolate fix and feel the need for a little treat then spoil yourself with cake.

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RECIPE:

CAKE;

  • 200g unsalted butter softened
  • 440g caster sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 300g plain flour sifted
  • 60g cocoa (I used Dutch) sifted
  • 21/2 tsp baking powder
  • 1/2 tsp salt
  • 250ml mlk
  1. Preheat oven to 160º
  2. place sugar, butter, sugar in bowl of electric mixer and beat for 10-12 minutes until light and creamy
  3. add eggs 1 at a time beating well between each
  4. fold through flour, cocoa, baking powder, salt, and milk
  5. spoon mixture into 2 lightly greased and lined 20cm round cake tins
  6. bake for 40-50 minutes or until skewer comes out clean
  7. let sit in tin for 10 minutes before turning on to cake rack to cool

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CHOCOLATE CREAM CHEESE FILLING;

  • 375g cream cheese softened
  • 1 cup pure icing sugar sifted
  • 1/4 cup cocoa ( I used Dutch) sifted
  • 500g fresh or frozen raspberries
  1. beat cream cheese in an electric mixer until smooth
  2. add icing sugar and cocoa and mix until combined
  3. with a serrated knife cut the 2 cakes in half so you have 4 pieces
  4. spread 1/3 of cream cheese icing onto the bottom layer then top with 1/3 of the raspberries
  5. place next layer of cake on and continue as per instructions until you have put the top cake layer on

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CHOCOLATE TRUFFLE ICING;

  • 200g dark chocolate, chopped
  • 1/4 cup cream
  1. Place chocolate and cream in a small pan over low heat stir until melted and smooth
  2. let cool for 0 minutes
  3. using a palette knife spread icing over cake

MUFFINS part 2

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BEETROOT AND CHOCOLATE MUFFINS with coffee cream cheese icing:

I have just picked some gorgeous baby beetroots from my garden, and I was back on the web site http://www.goodtoknow.co.uk when I came across the Beetroot and Chocolate Muffin recipe. I’ve made chocolate and beetroot cakes before and I love the combination of the beetroot and chocolate together. You can taste the beetroot in the cake but its subtle, and I love the depth of colour that it adds.

These muffins are rich and decadent and one will do,unless you are a chocaholic 🙂 And of course once again a big hit with the kids and Hubby. I love the coffee flavoured icing, it was beautiful and it balanced really well with the richness of the muffins. An after thought I had was how nice it would be to add a little chocolate coated coffee bean to the top (that’s for next time), I have plenty more beetroot to use. I didn’t follow the recipe exactly I added 1/2 teaspoon of instant coffee to the muffin mixture, and I made my own coffee cream cheese icing.

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RECIPE:

  • 175g cooked beetroot
  • 3 large eggs
  • 200g self raising flour
  • 200ml vegetable oil ( I used bran oil)
  • 200g caster sugar
  • 1/2 teaspoon instant coffee
  • 100g instant drinking chocolate, or cocoa powder ( I used premium dutch cocoa)
  • 1 x 200g dark chocolate bar, grated ( I used premium dark cooking chocolate)

COFFEE CREAM CHEESE ICING:

  • 250g cream cheese
  • 1 teaspoon instant coffee

METHOD:

  1. Pre-heat oven to 190 degrees
  2. Place beetroot into food processor and whiz to a pulp
  3. Place beetroot pulp ,eggs, sugar and cocoa/drinking chocolate into a large bowl mix well , and then beat in oil slowly until well combined.
  4. Fold in grated chocolate
  5. spoon mixture into 12 hole muffin tin and bake for 20-25 minutes.
  6. Transfer to wire rack to cool completely
  7. For icing combine all ingredients and beat together, spread or pipe onto cooled muffins.