Cakes and cupcakes

Granadilla & Chocolate Bundt Cake

I’ve just returned from a blissful holiday and honestly struggling to fit baking into my routine at the moment. I’m fully back into swing at work but I’m just completely knackered in the evening – it is however almost the weekend so I’m sure my baking gloves will be dusted off and in full use again.

While I dust them off, I thought I’d share the recipe of this delicious granadilla and chocolate bundt cake, the perfect summer tea-time treat! I personally adore this flavour combination as they so perfectly compliment each other, with the granadilla cutting through the sweetness of the chocolate. The soaking of the syrup in the cake also ensures that it’s moist and decadent and the addition of semolina and ground almonds provides a unique texture that is just divine! You could either create a big or mini bundt cakes or like me, a combination of the two.

Continue reading

Chocolate Swiss Roll

Swiss roll, swiss roll…oh how intimidating you seem until you have the courage to give it a go and realise and its actually one of the easiest cakes to make. I saw this recipe posted by Mehnaaz Basha and it just looked delicious and quite quick and easy to make – when I attempted it, it was exactly that!

This swiss roll is airy, light and fluffy – everything you’d want from a swiss roll really ๐Ÿ™‚ After I posted a picture of it on Instagram, I’ve been getting requests for a tutorial and have finally included one on my Instagram – featured in the story highlights. It’s incredibly quick to make and just like any other cake, you need it to cool down before decorating, so build in time for the cool down. Just like any chocolate cake – you can be as adventurous as you want with the filling and decorations.

Continue reading

Mini Vanilla Bundt Cakes and Fresh Raspberry Glaze

I could tell you that the reason I made these cakes was to tend to my sweet tooth and constant cake craving – which is true. However, the overpowering reason was because I just bought these adorable mini silicone bundt cake pans (from Mambo’s in Kenilworth) and just HAD to give them a go.

Continue reading

Best Vanilla Cupcake

An all time favourite for kiddies parties are cupcakes, simply because the decorative options are endless and can be adapted to any theme.

I’ve made A LOT of cupcakes in my lifetime and this has by far been the best recipe! Quick and easy to make and just the perfect crumb texture and moistness – nothing worse than a dense and heavy cupcake!

Continue reading

Roasted Banana Muffins

I’m sure many of you are just as shocked at how quickly this year is flying by, I mean good heavens, it’s February already?!

With my daughters growing up, equally as fast, I’ve been including them in most of my baking sessions, which has been fun, adorable, messy and oh my does it test my patience ๐Ÿ™‚

One evening as a fun activity to do with my eldest, I decided to make these Roasted Banana Muffins. They are serious banana muffins, which purely derives from the delicious roasting process – you will love the smell that will be wafting through your house…absolutely divine! Continue reading

Chocolate-Overload Chocolate Squares

file-2

Festive season is here with a bang, well at least for the kids it is, my holiday kicks off in a few days time. As last week was filled with school parties and kiddie movie days, I decided to make this chocolate cake inspired by @saadzb Rocky Road Chocolate Cake.

My daughter had lots of fun decorating the cake with all sorts of chocolate goodies such as Astros, Kit-Kat and ofcourse every kids happy place – the land of colourful sprinkles.

Continue reading

Marshmallow Brownies

Decorations everywhere, extended shopping hours, chaotic malls and traffic and just the general vacation-urge, the festive season is most definitely on our doorstep!

Holiday season usually means you need a few activities to keep the kids busy and recipes on hand to quickly whip up something delicious for your guests and I’m happy to report that this recipe ticks both boxes ๐Ÿ™‚ Continue reading

Chocolate Brownie Squares

Happy Friday everyone! It’s been one of those crazy weeks, leaving me terribly excited for the weekend. The thought of just sitting down and staring at a blank wall for unexplainable amount of time has got me excited ๐Ÿ™‚

One of my first posts was the Chocolate Brownie, which you can view here. As you can see it’s more of a cake/pudding type of chocolate brownie, served with chocolate sauce and preferably some generous scoops of ice-cream. Whenever I go to really good bakeries, I see these really divine chocolate brownie squares, my new-found addiction is the Lindt double chunk chocolate brownies which are sold at the Thursday Earth Fair Market in St Georges Mall…oh my they are heavenly! To combat my constant craving for these delicious blocks of love and goodness, I decided to attempt some sort of version myself.

To make things a tad bit more interesting for this classic brownie recipe, I added a generous handful of roughly chopped milky bar, taking the chocolatey-ness (yes that’s a word in my dictionary) to the next level.

I wish I could have taken some gorgeous pictures of them, but I promise you, before I knew it they were all swiped up….which is always a good thing!

Wishing you all a great weekend and even better Heritage/Braai Day on Tuesday!

 

Ingredients:

– 250g chocolate (I used Lindt milk chocolate)

– 60g flour

– 60g cocoa powder

– 1/2 tsp baking powder

– pinch of salt

– 300g caster sugar

– 250g softened butter

– 4 eggs – 3 whole eggs plain and 1 egg yolk

 

Method:

1. Preheat the oven to 180 degrees. Line a 23cm square baking tin with paper.

2. Melt 200g of the chocolate and set aside to cool slightly. Roughly chop the remaining chocolate.

3. Sift the flour, cocoa powder, baking powder and salt in a medium bowl.

4. Beat the sugar and butter together until it is pale and fluffy. Add the eggs one at a time, together with a tablespoon of the dry ingredients. Beat in the melted chocolate, and then fold in the remaining dry ingredients and the chopped chocolate pieces. This is the opportunity to get creative and add nuts, more chocolate, etc.

IMG_0628

 

Now isn't that just fluffy!

Now isn’t that just fluffy!

IMG_0634

 

5. Pour the mixture into the baking tin and bake for about 30-35 minutes.

IMG_0637

 

IMG_0641

6. Cake tester inserted in the middle of the cake should come out sticky but not with raw cake mixture attached to it. The cake will also continue to cook as it cools.

 

IMG_0645

 

IMG_0648

 

Salted Caramel Chocolate Cake

With Eid just a few days away I knew I had to share a few recipes to serve as ideas or inspiration for the infamous Eid desserts.

Before we get to the recipe of the oh-so-different Salted Caramel Chocolate Cake, I’d just like to take a moment to scream WOOP WOOOOP! It’s Sadie’s Bubble of Yum first birthday today! Yippidee doo daa! Can’t believe it’s been a year! My resolution for the next year is to post more frequently (I know I’ve been really bad…sorry!) hehehe Shukran and thank you to everyone who has read my posts, attempted the recipes, left a comment or simply gave me encouragement to keep blogging. High 5 to you!

With that said, I think it’s quite fitting that I share this recipe. If you’re looking for something different, divine and damn delicious then I’d recommend the Salted Caramel Chocolate Cake. With the chocolatey moist texture of the cake and the surprise of the caramel and the second surprise hint of salty deliciousness, this is a sure winner!

Just a heads up, I’ll be posting a white chocolate and strawberry tart recipe tomorrow in keeping with the Eid-spiration (taking a bow for that one) and my first year resolution ๐Ÿ™‚

Happy baking!

xxx

Ingredients:

For the cake:

  • 200g chocolate (dark or milk – depending on your preference), roughly chopped
  • 100g unsalted butter, plus extra for greasing
  • 150ml milk
  • 4 eggs, separated
  • 125g golden castor sugar
  • 100g flour

For the caramel:

  • 225g digestive biscuits
  • 300g castor sugar
  • 2 tbsp water
  • 100ml cream
  • 100g salted butter, plus extra for greasing
  • 2 pinches of sea salt

For the chocolate glaze:

  • 200g chocolate (again, depending on your preference), chopped
  • 200ml cream

Method:

1. Start with the caramel biscuit. Grease 2 x 22cm diameterย cake tins and line the bases with baking paper.

2. Whizz the biscuits in a food processor until fine crumbs. Put the sugar and water into a heavy-based saucepan and dissolve over a low heat. Increase the heat and cook until it forms a caramel.

IMG_9950

3. Remove from the heat and carefully stir in the cream, followed by the butter and salt. Stir the biscuit crumbs into the caramel.

IMG_9954

4. Divide equally between the tins and press down with the back of a spoon. Place in the freezer to set.

???????????????????????????????

4. To make the chocolate cake, preheat the oven to 180ยฐC. Grease a deep 22cm diameter loose-bottomed cakeย tinย and line with baking paper.Melt the chocolate, butter and milk together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.

My improvised version of a double boiler :)

My improvised version of a double boiler ๐Ÿ™‚

5. In a large bowl, whisk the egg yolks and sugar together using an electric hand whisk until pale and fluffy.ย Stir in the chocolate mixture, then fold in the flour. In a clean, dry bowl, whisk the egg whites to soft peaks, then gently fold into the chocolate mixture.

6. Remove the caramel biscuit discs from the freezer and remove them from the tins, discarding the lining paper. Place one of the discs on the bottom of the prepared loose-bottomed cake tin and spread with half of the cake mixture.

helloooo chocolate and caramel goodness!

helloooo chocolate and caramel goodness!

7. Lay the other biscuit disc on top and cover with the remaining cake mixture. Bake in the oven for 25โ€“30 minutes until the cake is just cooked โ€“ it should be almost undercooked for extra gooeyness. Leave to cool in the tin for 10 minutes, then turn out on to a cooling rack to cool completely.

8. To make the glaze, put the chocolate into a heatproof bowl. Put the cream into a saucepan and heat to simmering point, then pour one-quarter over the chocolate. Leave for 1 minute until the chocolate starts to melt, then gently stir in the rest of the cream until smooth and glossy.

9. Cover the cooled cake with the chocolate glaze and chill it in the refrigerator until set before serving.

IMG_9995

IMG_9996

%d bloggers like this: