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.