This moist chocolate cake is filled with white chocolate chunks and finished with a white chocolate icing.
It is a popular choice in our house so I hope you like it too. Continue reading “Double Chocolate Cake”
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Category: Cakes
Peanut Butter Brownies
For these peanut butter brownies I have used Crunchy peanut butter, you can of course use smooth. I just love the added texture that the crunchy peanut butter gives. Continue reading “Peanut Butter Brownies”
Black Forest Swiss Roll
A lot of people are put off making a Swiss roll through fear of the rolling and the cracking. A lot of the time the cake will crack, I think this gives the Swiss roll character and proves it is homemade.
I have made a black forest Swiss roll with cream and cherries, however you can make any filling you want or prefer. Continue reading “Black Forest Swiss Roll”
Yule Log
I always like to have a Yule log for Christmas, it’s a good option for those who don’t like fruit cake or marzipan. They are easy to make and will keep for a few days in an air tight tin. Continue reading “Yule Log”
Yule Log (ready made swiss roll)
At Christmas time there is so much to do and most of it needs to be done at the last minute on the day.
If you don’t have time to make your own Swiss roll, don’t panic, just keep a couple of your favourite swiss rolls in the cupboard on standby and within 30mins you can rustle up a Yule log! Continue reading “Yule Log (ready made swiss roll)”
Chocolate Guinness Cake
I first discovered this cake at a Macmillan’s coffee morning. It looks so attractive with the rich dark sponge topped with an almost brilliant white icing that I had to try it. After trying it I just had to make my own…. Continue reading “Chocolate Guinness Cake”
Millionaires Poke Cake
I have made this cake several times experimenting with the size of poke holes, first I tried pencil sized holes (picture 1), these are great for runny sauces but with a thick caramel I don’t think the holes were large enough for quality seepage. Each time I made the cake I made the hole progressively larger until I went with an apple corer (picture 2). Well we certainly had caramel filled holes and this was certainly a hit! The down side was, with the quantity of caramel in this recipe and the fact the holes take a lot of filling the layer of caramel on the top was quite thin. You also need to take care that you do not ‘core’ through the base as the result could be a little sticky!
We all liked the larger holes with more caramel in the cake then on top. Try it and let me know what you like best! Continue reading “Millionaires Poke Cake”
Chocolate Courgette Cake
Carrot cake is perfectly acceptable in our house but when Courgette cake was mentioned everyone physically recoiled! Mum used to make courgette cake years ago and reassured me that it is was really good and you couldn’t tell there was courgette in it. Now we have a glut of courgette in the garden and the only one who eats courgette is mum; I was under pressure to do something with the ever growing supply of courgette.
This cake is so easy to make too!
You will need:
- 150g Soft Brown Sugar
- 150ml Sunflower Oil
- 3 Eggs
- 225g Plain Flour
- ½ tsp Bicarbonate of Soda
- 1tsp Baking Powder
- Pinch of Salt
- 50g Coco Powder
- 225g Courgette finely grated. (If it is a small fresh courgette then the skin and seeds can be left on, however it is it a courgette that has got a little out of control then do peel and deseed it).
Optional:
- 80g of icing sugar mixed with a little water, so that it is thick and pourable but not runny.
Method:
- Line and grease a 1lb loaf tin.
- Preheat the oven to 180degrees.
- Whisk the oil and sugar together.
- Add the eggs one at a time mixing well after each addition.
- Sift and fold in all the dry ingredients.
- Gently fold in the grated courgette.
- Pour into the prepared tin and cook for about 40mins-1hour checking after 40mins.
- The cake is cooked when a skewer comes out clean when inserted into the thickest part of the cake.
- Allow to rest for 5mins before turning out of the tin.
- Cool completely on a cake rack.
- Mix the icing sugar with a little water and pour over the cake allowing it to drizzle over the sides slightly.
Cut and enjoy!
White Chocolate Fudge Blondies
These White Chocolate Fudge Blondies are very similar to my Chocolate Fudge Brownies, except I have used white chocolate instead of dark chocolate to achieve the ‘blond’ look. Continue reading “White Chocolate Fudge Blondies”
Strawberry Crumbles
I love strawberries and they are at their best during the British summer. I do sometimes get a little carried away and buy more then we can eat in a day. Unfortunately strawberries really need to be eaten within a day or two of picking before they go a little soft. This is the time I make strawberry crumbles. I make this as a tray bake and are so moreish it’s difficult to only eat one square! Continue reading “Strawberry Crumbles”
