Tag: cocoa

Grain and Egg FREE -Chocolate and Coconut Cake

 

This cake is amazing, chocolate and coconut moist cake, and it’s grain and egg free!! Yes completely grain and egg free so perfect for people with intolerance’s! In our family we have my niece Phoebe who is anaphylactic to egg and nuts, we also have my mum who is wheat intolerant so it makes desserts hard, especially cakes.  But this cake ticks all the boxes, and it tastes great! Chocolate and coconut cake.

vegan chocolate cake
Chocolate Cake

GRAIN, EGG AND DAIRY FREE CHOCOLATE & COCONUT CAKE RECIPE

INGREDIENTS

400ml Coconut Cream

1/2 cup cocoa

1 1/4 cups brown sugar

200 ml vegetable oil

1 cup coconut four

3 teaspoons baking powder

METHOD

Pre-heat oven to 170 C

Blend together the coconut cream, brown sugar and cocoa.  Slowly add in the vegetable oil until combined.

Sift in coconut flour and baking powder, mix well until combined.

Pour into greased caking tin.  Bake at 170 C for 40 minutes.

Allow to cool in tin and then carefully turn out.

I used the icing from this recipe.  But it would be equally delicious without icing and eaten warm!

Note:  The coconut flour does make it a fragile cake, but it does not detract from the great flavour you just need to be careful!

Delicious as a birthday cake for the whole family - grain, dairy and egg free
Delicious as a birthday cake for the whole family – grain, dairy and egg free

 

 

 

Boiled Chocolate Cake

This is THE chocolate cake recipe you neeeed in your life.  First of all its a basic recipe, nothing fancy, nothing expensive but the result is a moist chocolatey chocolate cake – that you will make again and again!  The best part is only one saucepan to wash up at the end!  Read the tips at the end of recipe to make sure you get the best possible result!

Boiled Chocolate Cake Recipe
The best chocolate cake -Boiled Chocolate Cake

Ingredients

2 1/2 cups sugar

2 cups water

1 teaspoon bi-carb soda

4 tablespoons cocoa

250 grams butter

________________________

4 eggs

3 cups self raising flour

Method

Preheat oven to 180

In a large saucepan add sugar, water, bi-carb soda, cocoa and butter (ingredients above line)

boiled chocolate cake
Ingredients ready to be boiled

Bring ingredients to the boil.

boiling chocolate cake
boiling chocolate cake

Cool mixture completely.

cooled boiled chocolate cake
allow the boiled ingredients to cool

Beat in eggs and flour until smooth (whisk or electric beater)

Pour into cake tin lined with baking paper and spray with oil. (Either round or rectangle)

Prepping my baking tin
How I prep my cake tin – the nanna way!

Bake for 35 – 40 mins for rectangle cake or 60 – 70 mins for round.

Allow to cool, slice in half and ice using this chocolate icing

Eat, and make again and again.

 

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Tips

  • This makes a large cake – what the USA would call a sheet cake (if baked in a rectangle tin or pyrex dish.)  Perfect for birthday parties & school things.  But equally great round when you can cut in half and ice and the end result is an impressive large cake.
  • Saucepan choice is important, this is a large cake and it all goes in here and is boiled so make sure it is a large saucepan!
  • Do not over boil – i did this the first 847 times I made this cake – don’t get distracted! Boiled sugar is not easy to clean up.
  • Make sure the mixture is cooled before you add the eggs you don’t want scrambled half cooked eggs in your cake.
Boiled Chocolate Cake
Boiled Chocolate Cake

 

5 must have Christmas Treats

In our family I am in charge of Christmas Treats – it’s my thing and I love it!  So this is my list of the treats that must be on your christmas table this year, they have been always winners. Perfect for the bring a plate to the never ending list of events, perfect for a gift and perfect on a platter for an easy dessert!  All the christmas treats you need – all in one place!

5 Of The Best Christmas Treats - what you need on your christmas table
5 Of The Best Christmas Treats – what you need on your christmas table

1. Rocky Road – hand down always a winner – easy to prepare ahead of time and always a winner. Have a look at the best rocky road recipe here.

Rocky Road Recipe
Rocky Road Recipe

2. Chocolate Fudge – Im a massive fudge lover from wayyyy back.  Like make my husband pull over if I see a fresh fudge sign! love it!  I like making it but try and limit it to Christmas because you know – I have no self control.  And for this recipe you need self control, it only has four ingredients. Head over to Fat Mum Slim to check out her fudge recipe here

Chocolate Fudge
Fat Mum Slim’s Chocolate Fudge

3. Rum Balls – the classic christmas must have!  I must confess i have been making these for years.  When I was 12 I started my own christmas treat business with my bestie, these were on the list! And only about 2 years ago had I ever tasted one! So now i can honestly say that they are great because i actually know!  To mix up these bad boys, don’t be afraid to use gingernuts or chocolate ripple biscuits!  Check out the recipe http://monaandolive.com/2014/12/22/rum-balls/

Rum Balls
Traditional Rum Balls

4. Cherry Ripe Balls – if rum balls aren’t your thing or you have kids around try these guys out!  From the organised housewife these guys are bound to be awesome!  Check them out here

Organised Housewife Cherry Ripe Balls
Organised Housewife Cherry Ripe Balls

5. The final and by no means least the chocolate spider.  You know how much I love chocolate spiders, I love them.  I want them to be at all parties not just christmas!  But a must a Christmas!!! Check them out here

Chocolate Haystacks
Chocolate and Peanut Butter Spider Recipe

What did I forget?  Anything that is a must on your christmas list?

Madonna xx

Vanilla Cupcakes with Chocolate Icing

Vanilla Cupcakes with Chocolate Icing

This cupcake recipe is no-fail!  They are easy and delicious.  You will make them over and over agin, by far one of my most asked for recipes!  Coupled with this chocolate butter icing it is the perfect classic flavour combination.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing Recipe

RECIPE VANILLA CUPCAKES

3/4 cup castor sugar

2 cups self raising flour

125 grams butter

2/3 cup milk

2 eggs

1 teaspoon vanilla essence

Method

Makes 12 cupcakes.

Beat all ingredients together until thick and mixed well.  Normally 2-3 minutes if you use an electric mixer.  The mix should be smooth and a consistent pale colour.

(Occasionally i need to add an extra 2 tablespoons of milk, it seems to be every 3rd time, it may be the size eggs i have used?  But be aware if you use smaller eggs, or the mixture is very thick, add a dash more milk.)

Spoon into patty pans in a muffin tin, bake at 190 degrees for 12 mins.

Bake at 210 degrees if you want peaked tops for 12 mins.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing

RECIPE CHOCOLATE BUTTER ICING

The reason this chocolate icing is better then all other icings is the vanilla essence.  It might sound like a simple or unnecessary addition but once you add it in once you will always add it.  The vanilla takes it to another level in the flavour category!

2 cups icing sugar

2 tablespoons cocoa

3 tablespoons soft butter/margarine

3 tablespoons milk

1 teaspoon vanilla essence

Method

Sift together the icing sugar and cocoa.

Add milk, vanilla and butter, beat for 2 mins on high until smooth.

Spread on and eat!

If you want to pipe this icing, use 2 tablespoons of milk and butter.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing

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Chocolate Slice

An easy peasy chocolate slice that is yummy and moist!

CHOCOLATE SLICE RECIPE

125 grams of butter

1 dessert spoons of golden syrup

3/4 cup brown sugar

1 egg

2 tablespoons of cocoa

1 teaspoon vanilla

1 cup SR Flour

1/2 cup coconut

2 tablespoons milk

Method

In a saucepan, melt butter, brown sugar and syrup.

Allow to cool and then beat in egg.

Stir in sifted flour and cocoa.

Add coconut, milk and vanilla and stir until smooth.

Line your baking tray with baking paper, pour mixture in and smooth with knife or spatula.

Bake in a small slice tin at 180 degrees for 15 – 18 minutes.

 

Best iced while hot.      CHOCOLATE ICING

This recipe makes a lovely smooth glossy icing that “sets”  so great for school lunches and easy to pour over the chocolate slice while still warm.

1 Cup icing sugar

1 tablespoon cocoa

1 tablespoon hot water.

Mix together until smooth and then pour over slice while still warm.

Sprinkle with 100’s and 100’s or coconut!

EAT, EAT and EAT!

 

Rum Balls

Rum Balls

The must have sweet at a Christmas event, or really any event. Rum balls serve as the easy to make, delicious to eat sweet. they are easy to eat and easy to serve – thus making it the entertainers best friend!

the most delicious rum ball recipe
Rum Ball Recipe

Recipe
1 packet crushed biscuits (scotch finger, milk arrowroot, or if your feeling adventurous chocolate ripple or ginger nut!)
1 tin condensed milk
2 tablespoons cocoa
1/2 cup coconut + extra to roll
1 cup mixed fruit
2 tablespoons of rum

Method
Crush the biscuits in either a food processor or by hand – place in large zip lock bag and bash with a rolling pin.
Mix in all other ingredients.
Roll into balls and roll in coconut.
Store in fridge or freezer for as long as they last! Haha in the freezer at least 3 months, but no matter how good you hide them, they will be found and will be eaten!

Makes about 24

Rum Balls
24 Rum Balls

If making them on a particularly hot day, as I always seem to manage, putting the mix into the fridge for 30mins makes them easier to roll.
Enjoy!

No Food Processor Bliss Balls

Bliss Balls
Bliss Balls

Out of not having a food processor necessity – I made this recipe. I still wanted to get onto the bliss ball bandwagon but I didn’t want to buy a food processor (I’m holding out for a thermomix!)
Anyway, I find these really do hit the spot when you need a sweet treat that is relatively healthy!
Ingredients
1 cup of dates chopped
1 cup of nuts or seeds chopped. I use raw cashews and chai seeds to fill the gaps of the cup
2 tablespoons of cocoa
1-2 tablespoons of coconut oil (optional)
1 tablespoon of protein powder (optional)
coconut to roll in

Bliss ball preparation
Bliss ball preparation

What you do
1. In a saucepan place the dates with 1/4 cup of water, place on medium heat until reach a slight boil. Allow to slow boil for a couple of minutes until soften. Take off heat and drain.
2. Allow to cool.
3. Add cocoa, protein powder and oil, mix in.
4. Add chopped nuts and seeds, stir in.
5. Allow to cool completely and roll into balls.
6. Store in fridge, makes 12 – 15 balls depending on size.
Don’t eat all at once, you will find that – that many dates are NOT your friend :-)
Great to be put in the freezer to snack on whenever you need them, once set put a couple in a zip lock bag and put them in your work freezer great for the 3pm snack!

Bliss Balls
Bliss Balls

no processor bliss balls

The best chocolate brownie recipe!

Brownie
Brownie

This recipe comes from my sister – she uses this recipe for her son’s tuck-shop. It always sells out! It is an amazingly easy but delicious and moist recipe for brownies!

The moist inside of the delicious brownie
The moist inside of the delicious brownie

Recipe
4 eggs
2 1/4 cups sugar
1 1/3 cups plain flour
250 grams melted butter
3/4 cup cocoa
1/2 tsp bi-carb soda

Pre-heat oven
Melt butter, mix together all ingredients.
Pour into lined 20 x 20 cm tin. (I use a pyrex dish)
Bake 50-60 mins at 160 c
dust with icing sugar! EAT quickly before someone else does!

The whole baked slap - won't stay whole for long!
The whole baked slap – won’t stay whole for long!

I told you it was easy! and you won’t be disappointed! The best thing about this recipe is that it is so versatile, add nuts or choc chips or whatever you like! It is truly a lovely easy but moist recipe that you will keep coming back to! It makes for great school lunches but also great dessert with ice cream!

chocolate brownie dessert
chocolate brownie dessert

Chocolate Coconut Cookies

Chocolate coconut cookies

These cookies, I made for the first time tonight for the week ahead!  Chocolate Coconut Cookies, are my adaption of the Double Chocolate Coconut Cookies from Martha Stewart’s “Cookies” recipe book.  MS recipe has white chocolate chips and walnuts, which I didn’t have on hand, but my recipe I think, and I hope you will agree, worked out pretty well without them!  MS recipe had 2 sticks of butter, which I had to google and came to the conclusion that one stick is about 114 grams, so 2 sticks = 230 grams. (approx).

So without any further ado my adapted recipe from the great MS.

Ingredients

230 grams unsalted butter (I used margarine)

1/2 cup sugar

3/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups plain four

1/4 cup cocoa powder

1 teaspoon bi-carb soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cup coconut

2 cups white chocolate chips (I used 1/2 white and 1/2 dark chocolate chips)

METHOD

1. Preheat oven to 180 degrees.  In an electric mixer add the butter and sugars, and beat on medium until smooth.  Add the vanilla and eggs one at a time and beat after each addition.

2.  Sift the flour, cocoa powder, bi-carb soda, baking powder and salt into another bowl.  Add into the butter mixture and beat at low until all combined, scraping down the edges constantly.

3.  Mix the chocolate chips and coconut into the mix.

4.  Spoon onto a baking tray, with baking paper.  Use a desert spoon to spoon out the mixture.  The cookies spread so place about 4 -5 cm apart.

5.  Bake in moderate oven, for 10-12 minutes.  Allow to cool slightly before transferring onto a cooling rack to completely cool.  Store in airtight container.

Notes – The mixture looks really quite wet, almost like a slice, but it makes for a delicious moist middle!

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On the cooling rack!

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THE DELICIOUS MOIST MIDDLE!

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