Cherry Ripe Mud Cake

I really enjoyed making this cake. Mainly, because it made a change from to my usual fall back recipe chocolate guinness cake.

Stupidly,  I left a bunch of my recipe books out recently, and my flatmate picked up my copy of Food We Love – a great little collection of favourite recipes from the Australian Women’s Weekly Test Kitchen. He came across an extremely mouth-watering image of a very dense chocolate cake, made with Cherry Ripe bars. Next came a request for a birthday cake. I didn’t really need any more convincing…

P.S. I really wish I had a much more exciting, colourful image to post with this recipe, but sadly that will have to wait until next time…..enjoy.

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Cherry Ripe Mud Cake

  • 250gm butter, chopped
  • 1 tbsp instant coffee
  • 400ml coconut cream
  • 200gm dark cooking chocolate
  • 1 cup caster sugar
  • 1 cup dark brown sugar
  • 3/4 cup (110gm) self raising flour
  • 1 cup (150gm) plain flour
  • 1/4 cup (25gm) dark cocoa
  • 2/3 cup fine coconut
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 5x (50gm) Cherry Ripe Bars, chopped coarsely

Preheat oven to 150°C, grease and line 1 x 23cm springform tin. Melt butter in large pot over medium heat. Add coffee, sugars and stir in chocolate until melted. Add coconut cream, stir till combined then set aside to cool. Whisk in sifted dry ingredients then coconut, vanilla and egg. Stir in ½ the Cherry Ripes (chop coarsely). Sprinkle rest of Cherry Ripes on top of cakes. Pour mixture into the tin and bake 40-50 min until top is set and is still a bit wobbly. Stand cake  for 10 minutes then remove sides and cool on wire rack.

This recipe is also my entry for Sweet New Zealand this month – hosted by Lucy from Lucy Eats. Check out all the fancy recipes on her blog at the end of the month.

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Chocolate Guinness Cake

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I’m pretty sure I’ve come across a winner here. The first time I sampled this gorgeous cake, which a friend made, it was absolutely to die for. That was it, I sourced the recipe and I don’t think I’ve made another chocolate cake recipe since.

I’m not a huge beer fan but it works perfectly with the chocolate, and the end result is super moist, chocolaty with an ever so slight taste of the Guinness.

For a slightly less elaborate presentation, you can definitely get away with a dusting of icing sugar. However, because I am pretty much in love with cream cheese, I definitely can’t pass up a decent spread of icing. And the combination of the creamy white topping on the dark black cake is visually stunning in my books.

This is hands-down the best chocolate cake ever. Moist, dark, chocolaty, and with a great silky texture so make sure you try it 🙂

Chocolate Guinness Cake

For the cake

  • 250 ml guinness
  • 250 grams butter
  • 75 grams cocoa powder
  • 400 grams caster sugar
  • 142 ml sour cream
  • 2 large eggs
  • 1 tbsp vanilla essence
  • 275 grams plain flour
  • 2 1/2 tsps baking soda

For the icing

  • 300 grams cream cheese
  • 150 grams icing sugar
  • 50 grams butter

Preheat the oven to 180 degrees, and butter and line a 23 cm springform tin.

Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and the baking soda.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese with the butter until smooth, sieve over the icing sugar and then beat them all together until it makes a spreadable consistency. Spread the icing on top of the cake.

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Late Summer Plum Cake


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My family love stone fruit, especially plums! I have wonderful memories of eating loads of fruit in the summer holidays as we traveled to our favourite holiday spots across New Zealand. Being one of three kids, we sat shoulder-to-shoulder, often sandwiched between pillows, or clothing, or nursing a picnic basket on our laps – maybe a fresh bag of plums Mum had picked up from a stall on the side of the road. My memories are endless.

When I came across this cake recipe by Helen Jackson a few months ago on Foodlovers, it only made sense to make it for my Mum on her birthday. I have this thing about people making their own birthday cakes – it just isn’t right to me.

I was pretty happy with the way this plum cake turned out. We served it, dusted with a light sprinkling of icing sugar, and a dollop of unsweetened yoghurt on the side. It is moist, tender, and wonderfully fruity. It has just the right amount of sweetness.

You can of course use any kind of plums to make this cake. Do note, if the plums are too ripe, they will turn a bit mushy while baking. If they are not ripe enough, they won’t soften enough to infuse the cake with their wonderful juices. Choose ripe plums that are still quite firm to touch.

Alternatively, you can make it with apples, nectarines or peaches!

Late Summer Plum Cake
Serves 12

  • 8 large plums
  • 1/4 cup white sugar
  • 300 grams butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 cup ground almonds
  • 1 teaspoon baking powder
  • Icing sugar for dusting

Slice the plums and toss with sugar in a bowl, set aside. Preheat oven to 180 degrees.  Line a round cake tin with baking paper.

Beat butter and sugar until pale and creamy, add eggs, one at a time, beating well after each. Add milk, vanilla and then combined flour, almonds and baking powder, gently mix.

Spread batter evenly into cake tin and then cover the surface with sugared plums.
Bake for 45 minutes – 1 hour, until cake tests cooked.  Serve fresh and almost warm with a dollop of yoghurt. Enjoy!

This is my entry for Sweet New Zealand. This month is hosted by Monica at Delissimon. Get along to her blog and check out all the mouthwatering recipes at the end of the month.

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Double Chocolate Cream Cheese Filled Muffins

What can I say? These muffins are epic. This is your ideal recipe to whip up on a cold, blustery day like it is in Wellington at the moment, infact all over New Zealand I believe!

I like them best straight out of the oven when the piping hot cream cheese just oozes out from between the chocolatety goodness. Incredible.

Guess you’ll just have to try the recipe to know what I’m talkin’ ’bout 🙂

Double Chocolate Cream Cheese Filled Muffins
Makes 12

  • 1/2 cup canola oil
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla essence
  • 1/2 cup sour cream
  • 2 tsp milk
  • 1 cup flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Filling:

  • 100 grams cream cheese, softened (I used light Philadelphia cream cheese)
  • 2 tbsp sugar
  • 1 tbsp flour

Preheat oven to 180 degrees. Line a muffin tin with paper liners or spray well with non stick cooking spray. Set aside.

In large bowl, beat the oil, sugar, eggs, vanilla, sour cream and milk until well combined and light in color, for 3 minutes or so. Fold in remaining ingredients until just combined.

In small bowl, mix cream cheese, sugar and flour together until smooth. Set aside.

Scoop 1 large spoonful of muffin batter into prepared muffin tins to be 1/3 way full. Drop small spoonfuls of cream cheese mixture into middle of muffin batter (should be about 1 1/2-2 teaspoons per muffin). Scoop another large spoonful of muffin batter and pour overtop cream cheese mixture. Muffin tins should be filled 2/3-3/4 way full.

Bake 20-25 minutes. Remove from oven and cool 10 minutes before removing from tins. Once cooled, store in air tight containers, ideally in the fridge.

They also freeze particularly well 🙂 Enjoy.

Chocolate Yoghurt Cake

You can never have too much cake.

You can certainly never have too many recipes for cake.

This recipe is fairly easy but I thought I would share it with you anyway! It might look just like a very basic chocolate cake recipe, but it is also, by far, one of the best chocolate cakes I have ever tasted. That’s the truth.

Although I prefer other types of cakes, particularly lemon or carrot, there is something about sinking your teeth into a delicious slice of moist chocolate cake. Just a short post tonight for a very quick and easy recipe! Enjoy.

Chocolate Yoghurt Cake
Serves 16

  • 2 cups flour
  • 1/2 cup cocoa
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 cups caster sugar
  • 1 cup cold coffee
  • 1 cup plain unsweetened yoghurt
  • 1 tsp vanilla essence

Preheat the oven to 180 degrees. Mix dry ingredients and make a well in the centre. Add a cup of cold coffee, yoghurt and vanilla and mix until well combined. Place mixture in a greased tin and bake at 180 degrees for approximately 1 hour. The cake is cooked when a skewer comes out clean but moist and cake is springy to touch.

Ice, once cooled, with chocolate icing or serve hot from the oven with ice cream for an indulgent dessert.

Caramel Oat Cake

I often make this cake (err, slice?) and I have wanted to add it to the blog for a good while. Do you know what the funny thing is? I always forget to take a picture before it disappears fairly quickly. Damn.

Well this time I did, so here it is in all it’s glory. This recipe comes from Jo Seagar’s cookbook called The Cook School Recipes. When I first purchased this book, I had every intention of regularly choosing a new recipe and trying it out. But like all my other cookbooks…it took a place on the shelf and I resorted to my laptop and the power of google! Does anyone else do that? I must make more of an effort to make things from an actual recipe book!

The combination of the caramel, rolled oats and wholemeal flour is just so delicious and tastes remarkably healthy! Even though, let’s face it, it’s totally NOT. But hey! We’re all allowed to indulge once in a while! Happy Thursday. Yay, nearly the weekend! Enjoy.

Caramel Oat Cake

  • 1 1/2 cups wholemeal flour
  • 3/4 cup white flour
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 3/4 cup desiccated coconut
  • 3/4 cup rolled oats
  • 1 1/2 cups brown sugar
  • 250 grams butter
  • 2 eggs
  • Vanilla

For the caramel:

  • 400ml sweetened condensed milk
  • 2 tbsps golden syrup
  • 150 grams butter

Make the caramel by combining the butter, condensed milk, golden syrup in a small pot over a medium heat. Mix until well combined and make sure the caramel has thickened slightly and turned a golden brown. I put the pot straight into the fridge so it thickened a bit more. It seemed to hold itself together more in the oven rather than oozing into the base.

Mix all the dry ingredients together in a bowl. In a smaller bowl mix melted butter, eggs and vanilla. Stir into dry ingredients. Press 3/4 of the mixture into a slice pan and pour the caramel on top. Crumble the remaining mixture over the top. Bake at 180 degrees for about 40-45 minutes or until golden.

When the slice has cooled, drizzle with chocolate!

I’ve decided to enter this delicious recipe into Sweet New Zealand for March 2014! Check out all the fantastic recipes over at Bake Club at the end of the month!

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Chocolate Birthday Cake

This is my Mum’s chocolate birthday cake recipe. I seemed to have copied a large number of my Mum’s recipes since I left home all those years ago. It must be reflective of the kind of cook she is. Of course I am a little bias…

Chocolate Birthday Cake

For the cake:

  • 125 grams of butter
  • 1 cup of white sugar
  • 2 tablespoons of golden syrup
  • 1 egg
  • 1 cup of trim milk
  • 2 cups of plain flour
  • 1 teaspoons of baking powder
  • 2 tablespoons of cocoa
  • 1 teaspoon of cinnamon
  • 1/2 a teaspoon of salt
  • 1/2 teapsoon of vanilla essence
  • 1 teaspoon of baking soda
  • 1/4 a cup of trim milk
For the icing:

  • 100 grams of butter
  • 1/4 a teaspoon of vanilla essence
  • 2 cups of icing sugar
  • 1-2 tablespoons of hot water
  • 2 tablespoons of cocoa
Cream together the butter and the sugar. Add the egg and beat well until combined. Beat in the 1 cup of milk. Sift in the dry ingredients and fold in. Add vanilla. Dissolve the baking soda into the milk and add to the cake batter. Mix extremely well.
Bake for approximately 45-50 minutes at about 180 degrees.
To make the chocolate butter icing, cream the butter until light and fluffy. Add vanilla and gradually beat in the icing sugar and cocoa until smooth. Add sufficient water to give a spreading consistency. Spread over cake and decorate if desired.

Louise Cake

I’m a little over slice, to be honest. So this will be the last one I will post about for a while. Plus I’ve decided I am going to be slightly more inventive in 2012! Kitchen-wise anyway. I was gifted by my lovely sister a subscription to the award-winning Cuisine magazine for Christmas so I can’t wait to see what treats turn up in my letterbox each month. I’m certainly looking forward to it and for a whole 12 months….exciting!

Now Louise Cake is something that I wasn’t too familiar with pre-December. I always thought it looked very beautiful in all its meringue-laden glory. And we all know that beautiful looking food often takes time to make said food so beautiful.

Well, I surprised myself. This slice is one of the easiest I’ve ever made and it is pretty darn good! Along with Ginger Slice, Louise Cake is another New Zealand favourite consisting of a thin layer of cake topped with raspberry jam, coconut meringue and then baked in the oven. Who’d say no to that?

It was everything I’d imagined and more..thanks to Mr. Simon Holst for the recipe!

Louise Cake

For the base:
100g softened butter
1/2 cup sugar
2 large egg yolks
1 tsp vanilla essence
1 cup self-raising flour
1 cup standard (plain) flour

For the filling:
1/2 cup good-quality raspberry jam (I used Anathoth Raspberry Jam and highly recommend)

For the topping:
2 large egg whites
1 tsp vanilla essence
1/2 cup sugar
3/4 cup coconut shreds

Heat oven to 160 degrees, with the rack just below the middle of the oven. Line the sides and bottom of a pan about 18x28cm with baking paper, allowing enough extra paper on the sides for lifting the cooked slice out, or spray a 23cm square loose-bottomed pan.

For the base, put the softened butter and sugar in a food processor or large bowl. Separate two eggs, adding the yolks to this mixture (and put the whites in a clean medium-sized bowl to use for the topping). Add the vanilla essence, mix the egg yolks through the softened butter and sugar, then add the two flours and mix again until evenly crumbly. Tip crumbly mixture into prepared pan and press down evenly. Bake for 15 minutes.

For the topping, beat the egg whites and vanilla until frothy, then add the sugar and beat until the tips of peaks turn over when the beater is lifted from them. Then fold half a cup of the coconut evenly through the meringue.

Spread the jam over the warm shortcake. Drop the meringue in spoonfuls on top, then spread evenly with a knife. Sprinkle with the remaining coconut. Bake for about 15 minutes at 160C (150C for fan bake) or until the meringue feels crisp and is evenly and lightly coloured. Cool completely before cutting into pieces.

Orange Chocolate Cake

I love a good slice of cake but it has to be worth the indulgence! I am particularly fond of cakes that use an interesting mix of ingredients. Just the other day I was in one of the many Mojo’s in Wellington and spied a delicious looking slice of Orange, Almond and Basil cake. One day I will treat myself for afternoon tea.

For now, this cake shall suffice! I wasn’t too sure about this cake when I first came across the recipe on this cool site but it is definitely worth trying. Anything that uses an entire piece of citrus (skin and all) is worth trying to me! The combination of dark chocolate and orange is really quite something and the taste and flavour certainly reminds me of Cadbury Jaffas!

When I made this, I tasted it several hours out of the oven so the dark chocolate had solidified again slightly. It was still pretty darn spectacular in flavour but can only imagine how wonderful it would be straight out of the oven! Enjoy.

Orange Chocolate Cake
 
  • 1 cup of sugar
  • 1/2 a cup of butter
  • 2 eggs
  • 1 orange
  • 1 cup of chopped dates
  • 1 teaspoon of vanilla
  • pinch of salt
  • 2 cups of flour
  • 1/2 a teaspoon of baking soda, dissolved in 3/4 cup of water
  • 1/2 a cup of cream
  • 1 1/2 blocks of chocolate

Cream together the sugar and butter in a large bowl. Add the eggs one at a time, mixing between additions. Munch up a whole orange in blender (skin and all!) and add to the creamed mixture.

Add the chopped dates (which can be done by popping them in the blender at the same time as the orange), vanilla and salt to the mixture. Stir in the flour and baking soda ( dissolved in the water).

Pour the batter into a lined and greased tin and smooth out evenly. Using an entire kingsize block of chocolate, poke pieces of choc (2 squares together is good size) into the batter. Jam in as much in as possible. Smooth the batter over the top of the chocolate. Bake at 160 degrees for 45 minutes or until cooked (definitely better on the slightly undercooked side!)

You either serve warm with whipped cream or ice-cream and for extra decadence, chocolate sauce or if, like me, you are making this cake in advance you can ice the cake with chocolate icing and decorate.

Ridiculously Delicious Banana Cake

Banana cake is an old-fashioned family favourite. A staple, if you like. For me, banana cake just does not get old. It is always so soft and well, banana-y. In fact, my birthday cake of choice for many years as a child was a banana cake!

It is also, hands-down, totally the best cake batter to eat straight from the bowl! It’s just so sweet and the bananas give it a thick, sticky, smooth feel that cannot be beat and ensure that the final product is always so velvety and moist.

It’s just so easy – no fancy layers, no complicated mixing techniques. Just a bowl, some ripe bananas, a wooden spoon and you. You can keep over-ripe bananas in your freezer and bust them out any time that you just feel like baking!

There is no need to really harp on, too much, about this one. Ridiculously delicious!

Ridiculously Delicious Banana Cake

  • 1 cup of sugar
  • 100 grams of butter, melted
  • 3 bananas, mashed with a fork
  • 3 eggs
  • 1 teaspoon of baking soda
  • 1/2 a cup milk
  • 150 ml fruit yoghurt
  • 2 cups of flour
  • 3 teaspoons of baking powder

Preheat oven to 160 degrees and spray a 20 cm round cake tin with non stick baking spray. Line the base with baking paper.

Beat the sugar, melted butter, and eggs until thick and creamy. Add the mashed bananas and beat well. Heat the milk in a small microwave proof bowl in the microwave until nearly boiling – roughly 1 minute or so.

Stir the baking soda into the milk and then stir this into the banana mixture. Add the yoghurt, flour and baking powder. Mix well and pour into the prepared cake tin and bake for 45 – 50 minutes until the cake is cooked in the middle and just pulling away from the edges of the tin.

Cool in the tin for 5 minutes then release the spring sides and cool completely on a wire rack. When completely cold, ice with chocolate icing. Decorate the top of the cake with a few nuts of your choice!