Brownies just got better. Yup, you’re reading that right! These brownies merit a LOT of your attention. Upon tasting them, a pastry chef friend exclaimed to me that my brownies were better than his. Life=made (if you’re reading this Bobby, here’s the recipe!)
- 185g dark chocolate
- 185g olive oil
- 250g caster sugar
- 3 eggs
- 85g plain flour (If using gluten free, also use 1/2 tsp xanthan gum)
- 40g cocoa powder
- 50-100g dark, milk or white chocolate chips
- Melt chocolate in a bain-marie
- Mix in olive oil and leave to cool
- Whisk eggs and sugar together until thick and frothy
- Pour in cooled chocolate & olive oil
- Sift flour and cocoa powder over the top and mix until just combined
- Stir in chocolate chips
- Pour mixture into well-greased tin (I use a square tin)
- Bake for 25 mins on 185oC
- Leave until totally cooled then cut into squares and stuff your face!
I served mine as dessert to a BBQ as well as to feed my friends the day after!
When your little brother turns 21… you have to make him something yummy right?! Even when he doesn’t want a party and only wants a family BBQ you of course have to make the best chocolate cake ever. So that’s how this fudgy, soft chocolate oreo cake came to exist.
Chocolate Oreo Cake
To make it dairy free, I created a ganache of dark chocolate with my new favourite dairy substitute: Oat Cream! It has the added bonus of some super lovely packaging:
Chocolate cake, ganache and oreos. Perfect combination. So happy (belated) 21st birthday to my little bro (even though you’re way taller than me!)
Happy 2014! Sorry guys i’ve been way too quiet the past month, even though the truth is i’ve been making and baking more than ever. I’ve found my new favourite snack… sweet n salty pretzel bites:
crunchy and delicious!
They are so addictive! I made a NYE bundt cake too… marbled, sparkly, and looks just like fireworks! (Well I hope so anyway!)
I stayed in this NYE and made homemade pizzas and pasta for dinner – and watched the fireworks of course!
Happy New Year and here’s to 2014!
I LOVE chocolate. Did you guess? Were the chocolate overload cupcakes a clue?!
Well this weekend, I did lots of entertaining, from a girly lunch on saturday to tea on Sunday. So that meant I did a LOT of baking. Of course!
First up Kladdkaka, a Swedish sticky brownie-type cake from one of my favourite places, Scandi Kitchen. They’ve been handing out recipe cards so naturally I had to grab them all. This is one of my favourite cakes, so easy to make and even easier to eat! It’s rich but definitely addictive!
It doesn’t rise but does puff up slightly to create the cracked texture. It will be crisp and chewy on the outside and deliciously gooey near the centre!
- 100g unsalted butter
- 2 medium eggs
- 300g caster sugar
- 150g plain flour
- 4 tbs cocoa powder
- 1 tsp vanilla bean paste
- Grated dark chocolate (extra – not necessary but i found it gave a good depth of flavour)
- Melt butter and set aside to cool
- Whisk together eggs and sugar until pale and fluffy and whisk in vanilla paste
- Sift in flour and coca powder and fold together
- Mix in butter and grated chocolate
- Mix together until just combined
- Pour into greased 20cm round tin
- Bake on 180oC for approx 20 mins
- Cake is ready when you push down and the top cracks slightly
- Leave to cool in tin for an hour
- dust with icing sugar and serve
Everyone LOVED this cake, half of it’s in the freezer for the next rainy day and this is definitely one I’ll make again for tea! Enjoy cake snobs x
A thin but extra gooey cake!
Overloaded with chocolate!
These chocolate overload cupcakes are pure decadent, a light chocolate sponge, topped with a rick chocolate buttercream, drizzled with salted caramel sauce, and finally topped with a sprinkle of your favourite chocolate bar. These are definitely NOT for the faint-hearted but are definitely FOR you chocolate-lovers out there!
Chocolate Overload Cupcakes
I’m drooling just thinking about them…
- 200g plain flour
- 2tbs baking powder
- 40g cocoa powder
- 250g caster sugar
- 80g unsalted butter, at room temperature
- 240ml whole milk
- 2 eggs
- 1tsp vanilla bean paste
- 280g butter, softened
- 100g cocoa powder
- 400g icing sugar
- 75 grams best-quality unsalted butter
- 50 grams soft light brown sugar
- 50 grams caster sugar
- 50 grams golden syrup
- 125 ml double cream
- 1 teaspoon fleur de sel
- For the cake, mix the dry ingredients and butter together until mixture resembles breadcrumbs
- Beat the milk and eggs together with vanilla and add to the cake mix a third at a time
- Mix until all combined well
- Scoop into cupcakes cases and back on 180oC for approx 15 mins or until a toothpick inserted into the cupcake comes out clean
- For the buttercream, sift the cocoa powder and icing sugar together, add the butter and whisk on high
- If needed add some milk or double cream to loosen the mixture.
- Pipe onto cupcakes once cooled
- For the sauce, melt the butter, sugars and golden syrup together in a heavy saucepan, swirling every now and again
- Once the mixture is a bubbling, golden colour, add the cream and then the salt, to your taste
- Stir with a wooden spoon and let cook for a minute or so more
- Decant into a jug, and once cooled, drizzle over your cupcakes
- Top with your favourite chocolate bar and serve
- Eat. Immediately!