Tag Archives: CHOCOLATE

Cake recipes

COCONUT CHOCOLATE CAKE

21 Comments

When we were getting ready to butcher our pigs a week or so ago I wanted to have a cake prepared for snacks and maybe dessert, and this is what I came up with.

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Ingredients:

  • 4 cups self raising flour
  • 2 cups coconut
  • 2 cups brown sugar
  • 1 cup cocoa powder
  • 1 can coconut cream
  • 10 tablespoons olive oil
  • 2 cups cold water

Mix dry ingredients, add coconut cream, olive oil and water. Mix until all combined.

Spread in a lined tin and bake for 30 minutes in a moderate oven.

Check to see if it is cooked and then when cold ice with chocolate icing with coconut sprinkled on top.

This cake was delicious and moist, a little crumbly but great with cream.

DSC_1657ENJOY!!!

PS. This is a big recipe so you could definitely halve it if you wanted a smaller cake.

Cake recipes

FIRST BIRTHDAY CAKE

21 Comments

I had been given the honour, the privilege, the joy of making the birthday cake for our No 2 granddaughters first birthday and dedication day.DSC_1417I used my usual chocolate cake recipe.

Ingredients – THIS IS THE BASIC RECIPE BUT I DOUBLED THE AMOUNTS WHICH THEN ADDED TIME ON THE BAKING. IT TOOK ABOUT 1 HOUR TO COOK BUT I CHECKED IT AT 30 MINS AND TURNED IT AROUND AND CHECKED IT AGAIN AT 45 MINS.

  • 3 cups self raising flour
  • 2 cups raw sugar
  • pinch salt
  • 1/2 cup cocoa powder
  • 2 cups cold water
  • 10 tablespoons olive oil
  • 1 cup raspberries

Mix dry ingredients, add raspberries and liquid. Mix all together and bake in a moderate oven for approximately 30 mins. Test with a skewer to see if done.

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I cooled the cake and then started decorating it.  No 2 daughter gave me a hand.

We iced the sides of the cake with chocolate ganache and the top we iced with green tinged white chocolate ganache. This is to give the impression of grass.

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No 2 daughter cutting the icing to make pickets

We used ready to roll icing to make a picket fence and placed this all around the sides of the cake.

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On the top we used ready to roll icing that we coloured with different colours.  We cut out flowers and placed them on the top of the cake.

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I bought some chocolate letters and used these to spell out happy birthday Miss M. In the pack there were some chocolate hearts and stars and we used them too.

We then added some silver balls to just add a bit of sparkle. Overall we thought it turned out just great.

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Cake recipes

CHOCOLATE APRICOT CAKE

16 Comments

Now you might not think that chocolate and apricot would go together in a cake but this was just delicious and easy.

DSC_1364[1]Ingredients

  • 3 cups Self Raising Flour
  • 2 cups Raw Sugar
  • 3 tablespoons Cocoa Powder
  • 1 x 375 gram packet chocolate melts
  • pinch Salt
  • bottled apricots
  • 2 cups water
  • 1/2 cup olive oil

Mix dry ingredients, add chocolate melts.

I opened a bottled of home preserved ones so it probably equaled approximately 750 ml.

Add apricots and juice and olive oil. Mix this together and then add enough of the 2 cups of water to make a nice moist mixture.

Spoon into greased and lined tin and bake for about 30 mins in a moderate oven.

This cake was delicious and moist and didn’t need icing, but you could ice it with chocolate icing.

 

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Kitchen Diary

NO 2 DAUGHTERS CHOCOLATE CRISPS

14 Comments

No 2 daughter made some beautiful chocolate biscuits this afternoon so I thought I’d post them for you to try.

Here she is with the plateful she made. There aren’t that many left now!!!

DSC_0916[1]Ingredients

  • 100 grams dark chocolate, chopped coarsely
  • 80 grams butter, chopped
  • 1 cup caster sugar
  • 1 egg, beaten lightly
  • 1 cup plain flour
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon bicarbonate soda
  • 1/4 cup icing sugar

Preheat oven to 180 degrees. Grease and paper baking tray.

Measure out ingredients and put aside. Sift flour, cocoa powder and bicarbonate of soda together.

Melt chocolate and butter together on low heat and place in a bowl. Mix in the sifted flour mixture the caster sugar and the beaten egg. Stir until combined.  Place mixture in fridge to set a little – about 15 minutes.

Take out mixture and roll into balls.  Roll the balls into icing sugar and place on baking tray.

ENJOY!!!

PS: we doubled the recipe and it worked just fine.

Kitchen Diary

MALTESER SLICE

23 Comments

Maltesers would have to be my favourite chocolate lolly.  I don’t buy them much because I would just eat them, but then I found a slice recipe with Maltesers in it and changed it to suit the ingredients I had, I was thrilled with the results.

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Ingredients

  • 2 packets Marie biscuits (500 grams)
  • 1 tin of sweetened condensed milk
  • 1/2 cup cocoa powder
  • 200 grams butter
  • 300 grams Maltesers
  • 250 grams milk chocolate
  • 1/2 cup thickened cream

Method

Crush the Maltesers and then the Marie biscuits.  Add 3/4 of the crushed Maltesers to the biscuits and add the cocoa powder and stir until combined.

Melt the butter with the condensed milk and add to the biscuit mixture and stir until blended.  Press into lined baking tin and place aside.

Melt the chocolate and add the thickened cream and stir until smooth. Spread over the top of the slice and sprinkle the remaining crushed Maltesers over the top.

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Place in the fridge until set.  Cut into fingers.

ENJOY!!

PS: Marie biscuits are a sweet biscuit.

PPS: Maltesers are a small chocolate ball with a crisp malt centre.

 

Kitchen Diary

LICORICE ALLSORT SLICE

2 Comments

This slice is definitely a Christmas time favourite – probably anytime favourite.

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Ingredients

  • 250 grams butter
  • 1 1/2 cups condensed milk
  • 2 tblsp golden syrup
  • 500 grams licorice allsorts
  • 2 x 200 gram packets Marie biscuits

Method

Chop licorice allsorts into half and crush biscuits finely.  Mix together.

Place butter, condensed milk and golden syrup into a saucepan and heat and stir until the butter is melted.

Pour butter mixture into biscuit mixture and stir until mixture is well combined.

Place into a grease proof paper lined tin and smooth top.  Place in fridge until set.

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Ice with chocolate icing.

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ENJOY!!!

Kitchen Diary

CHOCOLATE, PEANUT BUTTER CHEERIO BITES

4 Comments

These little delights should satisfy both your chocolate and peanut butter desires.  They are crunchy and just delicious.

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Ingredients

  • 1 x 320 gram box Cheerios
  • 4 heaped tblsp peanut butter
  • 4 heaped tblsp chocolate spread
  • 250 grams butter
  • 1 1/2 tins condensed milk

Method

Place in a saucepan the peanut butter, chocolate spread, butter and condensed milk, heat until butter is melted.

Pour mixture over the cheerios and mix until all combined.

Drop teaspoonfuls onto grease proof paper lined trays, and either place in fridge or freezer until set.

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This recipe made about 90 individual bites.

ENJOY!!!

PS:  I froze mine and they were just delicious straight from the freezer.

 

 

 

Cake recipes

CHOCOLATE PEANUT BUTTER MARSHMALLOW MUFFINS

13 Comments

These just sound so yummy don’t they, and they actually taste great too.

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Ingredients

  • 3 cups SR flour
  • 2 cups raw sugar
  • 3 tblsp cocoa powder
  • 2 cups cold water
  • 4 tblsp olive oil
  • 1/2 cup peanut butter
  • marshmallows

Preheat oven to 180 degrees.

In a bowl combine, flour, sugar and cocoa powder.  Soften peanut butter and add to the mixture with the olive oil and the water. Mix until combined. IMG_0553[1]Half fill the muffin tins and place marshmallow in the centre and top with more mixture.

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Bake in a moderate oven for approximately 10 – 15 mins.  Cool on wire rack.

NOTES:

I bought these really nice muffin tins (see above) yesterday and used them.  They are only small ones so this mixture made quite a few. Normally this mixture makes 24 normal sized muffins.

Because I used small muffin tins I cut the marshmallows in half.  If I would have used the normal size I would leave them whole.

Just a warning, the marshmallow can come out during cooking and this can make them a bit sticky to eat, but they still taste great.

Here are some I made without the marshmallow, they tasted good too, and just the right size for a mouthful.

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ENJOY!!!

Kitchen Diary

CHERRY RIPE ROCKY ROAD

3 Comments

This just the greatest, easiest recipe there is.  It takes no time to make and the kids can help as well.

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Ingredients:

  • 2 x bags marshmallows
  • 2 x 375 grams choc melts
  • 220 grams copha
  • 3 large cherry ripe bars

Method:

Line a baking dish with greaseproof paper.  Get one child to cut marshmallows in half and place in a bowl.  Chop up the cherry ripe bars and mix with the marshmallows.

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Melt the chocolate and copha in a saucepan, and pour over the marshmallows and mix. Pour into tin and leave to cool.  Place in the fridge until set.  Cut into fingers and serve.

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ENJOY!!

PS:  A cherry ripe is a chocolate bar with cherries and chocolate. You could use any chocolate bar you like in the recipe, and most of the time I don’t add any, you could also add glace cherries too.

PPS: Copha is vegetable shortening.

Cake recipes

CHOCOLATE RASPBERRY MUFFINS

4 Comments

These are the quickest, easiest muffins you could make.  Just get a bowl and mixing spoon, no need to drag out the mixer, just get in and stir.

Chocolate Raspberry Muffin
Chocolate Raspberry Muffin

Ingredients

  • 3 cups of self raising flour
  • 2 cups sugar (I use raw)
  • 6 tblsp cocoa powder
  • 1 tsp salt
  • 2 cups cold water
  • 2 tsp vanilla
  • 2 tsp vinegar
  • 10 tblsp olive oil
  • 2 cups raspberries (I use frozen)

Mix dry ingredients, add remaining ingredients and mix.  Bake at 180 degrees for 25 mins or until skewer inserted comes out clean.

PS: You can ice these with chocolate icing if you like but I find they are moist and sweet enough.

PPS:  This recipe makes just on 2 dozen muffins.

ENJOY!!

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