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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Raspberry and White Chocolate Fudge

My favourite brand of chocolate would have to be Whittaker’s, especially the delightful and fairly newly created White Raspberry chocolate block.

This delicious new flavour was an initiative of Samuel Marsden Collegiate School here in Wellington. As part of the Young Enterprise Scheme, a group girls put their thinking caps together and came up with this pink block in support of Breast Cancer.

Their pitch was so successful, the chocolate-maker adopted their idea and included a raspberry white chocolate in their line.

For each block of the chocolate sold, 20 cents will go to the Breast Cancer
Foundation. What a great reason to go out and get some and make this fudge in time for Christmas! I really think the raspberries beautifully complement the scrummy white chocolate. Enjoy!

Raspberry and White Chocolate Fudge
Makes 40 pieces

  • 2 x 400g cans sweetened condensed milk
  • 2 cups firmly packed soft brown sugar
  • 250 g butter
  • 100 ml liquid glucose syrup (try your local pharmacy)
  • 3 tbsp golden syrup
  • 2 x 250 grams Whittaker’s White Raspberry chocolate, chopped
  • 1 teaspoon vanilla

Spray and line a slice tin or container with non stick baking paper.

Place all ingredients, except the white chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves.

Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage, 116 degrees on a sugar thermometer.

Stir often to prevent catching on the bottom. Remove from heat and stand until the bubbles subside. Stir in the white chocolate and vanilla until melted and smooth.

Pour into the prepared tin and smooth the surface. Cool to room temperature (about 3 hours ) then refrigerate until firm.Sprinkle over some leftover white chocolate once cooled. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks – if it really does last that long.

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.

Whittaker’s White Chocolate Oreo Truffles

Okay, correct me if I’m wrong but is there *anything* better than oreo biscuits and cream cheese? ……………….hello?

Er, no. Didn’t think so.

The following recipe is the stuff that dreams are made of. Oreo cookie crumbs blended with cream cheese and covered with a white chocolate shell. They really are the very best-tasting truffles in the world

The first time I ever tried one of these; my mouth was watering for more.  I can assure you they are one of the yummiest things ever and so simple to make because there is absolutely no baking involved. Better yet, you only need three ingredients.

Happy truffle making!

Whittaker’s White Chocolate Oreo Truffles
Makes approximately 15 truffles

  • 250 grams cream cheese
  • 2 packets Oreo cookies
  • 1 block Whittaker’s White Chocolate
  • Optional – Dark Sante bar to drizzle

Crush the cookies to fine crumbs in food processor and place in medium bowl. If you don’t own a food processor, you can just as easily crush them in a plastic bag. Add the cream cheese and mix until well blended. Roll truffle mixture into approximately 15 balls and place on a baking tray lined with paper. Refrigerate until firm, for about 1 hour.

Remove the balls from the fridge. Break up the block of white chocolate and melt in the microwave until smooth. Dip balls in chocolate and place on  a clean sheet of baking paper. If you like, you can  drizzle with a bit of melted dark chocolate to decorate.

Return truffles to the refrigerator and leave until firm and chocolate has set. Store the truffles, covered, until needed. Believe me they won’t last long – you have been warned.

This is also my entry for Sweet New Zealand. May is hosted by Jemma at Time for a Little Something. Head along to her page and check out all the entries at the end of the month.

Chocolate Peppermint Cupcakes

Just a quick one today! This chocolate mint cupcake recipe makes the ultimate cupcake for chocolate and mint lovers, like myself. If mint isn’t your thing then just ice with regular chocolate butter icing.

Yay! Today is the last day of work before we embark upon the 4-day Easter weekend. Gosh, isn’t the year is zipping by very quickly? It is now only 44 days until my big trip to Europe and the States – pretty exciting but so much to do before departure!

Have an egg-cellent long weekend everybody!

Chocolate Peppermint Cupcakes
Makes 12

For the cupcakes:

  • 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:

  • 2 tbsp butter
  • 2 cups icing sugar
  • 2 tbsps cocoa
  • 2 tbsps hot water
  • few drops of green food colouring
  • few drops of peppermint essence
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. Divide the mixture up between a 12-hole muffin pan.
Bake for approximately 20 minutes at about 180 degrees. Set aside until the cupcakes have completely cooled.
For the icing, blend together about 2 tbsp of butter with 2 cups of icing sugar. Add a small amount of cocoa and a few drops of green food colouring. If you want a brighter shade of green that isn’t chocolate peppermint flavoured, omit the cocoa.



Kiwi Chocolate Afghan Biscuits

Home-baked chocolate afghans are nothing new, or flash for that matter. However, they are particularly yummy and seem to go perfectly with a hot drink on a cold day (like today, if you’re in Wellington!). To me they really belong in that “comfort food” category, right next to the ANZAC biscuit…

Afghan cookies are chunky, crunchy and slightly crumbly. And just like the kiwi ANZAC biscuit, Afghans require only a handful of ingredients so they are very easy to make.

The biscuits on their own are not very sweet so the icing is definitely needed and unless you have some extreme allergy to nuts..don’t forget to decorate with a wee walnut. Alternatively you could sprinkle with coconut. Delicious.

Kiwi Chocolate Afghan Biscuits

  • 200 grams butter, softened
  • 1/2 cup sugar
  • 1 tsp vanilla essence
  • 1 1/4 cup plain flour
  • 1/4 cup cocoa
  • 1 1/2 cornflakes, crushed
  • 2 cups icing sugar
  • 2 tbsps cocoa
  • 1-2 Tbsp boiling water

Preheat oven to 180°C. Grease or line a baking tray with baking paper.

In a large bowl beat butter, sugar and vanilla until light and fluffy. Sift in flour and cocoa, stir thoroughly with the butter mixture until combined before stirring in the cornflakes.

Place heaped teaspoonfuls onto baking tray, squeeze mixture together gently if necessary then press lightly with a fork. Bake for 15-20 minutes. Cool on a wire rack before icing.

Mix the icing sugar, butter and 1 Tbsp boiling water at a time until combined, adding more hot water if necessary until icing is a spreadable consistency. Ice biscuits and top with half a walnut.