I made this ooey, gooey, deliciously indulgent chcoolate cake for a very good friend of mine’s birthday. Needless to say, it was gobbled up before the end of the evening!
175g caster sugar
75g light brown sugar
125g dark chocolate
1 tbsp golden syrup
2 large eggs
1 tsp vanilla extract
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder
In a saucepan, place the butter, both sugars, chocolate and golden syrup and melt gently on a low heat until it is smooth and lump-free.
In a separate bowl, sift the flour, cocoa powder and baking powder. Once the wet mixture has cooled down, add to the dry mix and beat using an electric beater. Add in the eggs and vanilla extract and beat until mixture is smooth. Do not over mix! Pour the mixture into a greased and lined 9inch cake tin.
Bake in oven at 200oC for about 25-30 mins.
When a toothpick inserted into the cake comes out 1/3 clear, take the cake out the oven and transfer to a wire rack to cool.
My preference is to serve this warm with a scoop of vanilla bean ice cream! Also featured on Groupon.
These cupcakes are topped with a creamy marshmallow topping and covered in chocolate… oh and they are also AMAZINGLY EASY to make! Perfect for a weekend treat!
Either use a box vanilla recipe mix or go for the old favourite:
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
Jar of Fluff
100g of your favouite chocolate
Mix all the cupcake ingredients in a bowl until combined and smooth.
Bake for 12-15 mins or until fully cooked, and leave to cool.
When cooled, spoon a generous helping of fluff on top and stick in the fridge for half an hour to set. Whilst this is setting, melth the chocolate in a bain-marie.
When the fluff is set on top, dip in the melted and cooled chocolate.
This was also featured on Groupon.
I’m slightly obsessed with Martha Stewart’s cupcake book, so i’m slowly working my way through it! I fully intended these to be “healthy” cupcakes, however on first tasting by my flatmate/chief cupcake taster/best friend, she declared that they could do with some buttercream, so that’s what I did! I also made these gluten free, however to make them “normal” just use plain flour and omit the xanthan gum!
These are slightly more complicated then a regular cupcake but they are more than worth it, I promise you!
145g plain or gluten free flour (use half teaspoon xanthan gum with GF flour)
2 medium eggs, separated
60g plain yogurt
Dash of baking soda
1 teaspoon baking powder
145g caster sugar
1 teaspoon vanilla bean paste or vanilla essence
3 tablespoons lemon juice
1/2 tablespoon lemon zest
Jam of your choice
– Whisk egg whites until they form soft peaks and set aside.
– In another bowl, sift flour and baking powder/soda. Add in caster sugar.
– Mix in egg yolks, yogurt and softened butter.
– Mix until well combined.
– Add in the lemon juice and zest, vanilla and mix well.
– Mix in one third of egg whites.
– Fold in rest of egg whites until this forms a light batter.
– Spoon into cupcake cases (makes 10-12) and bake on 180 degrees until done (about 15 mins)
– Leave to cool, and cut in half and spread in jam. For a wicked indulgence, whip up 100g butter and 200g icing sugar for a buttercream to add in!
Voila and Enjoy! (We certainly did!)