Tag: eggs

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


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


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.




  • 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


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


3/4 cup castor sugar

2 cups self raising flour

125 grams butter

2/3 cup milk

2 eggs

1 teaspoon vanilla essence


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


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


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



Easy Zucchini and Bacon Slice


Easy lunch box ideas
Easy and freezable zucchini and bacon slice

This recipe comes from my mother, but it is go to recipe in our whole family. Easy to make, small amount of clean up and although it is zucchini slice any vegetable lingering at the bottom of your fridge will do! It is always a crowd pleaser and it serves as a great lunch box filler!

4 zucchinis
1 onion
4 eggs
4-5 rashers of bacon, diced.
1 cup of vegetable or canola oil
1 cup self raising flour
1 cup grated cheese
Spray Oil

1. Dice onion and grate zucchini. Place in large mixing bowl.
2. Add oil, flour, bacon and cheese mix until combined.
3. One egg at a time, crack and whisk with fork before adding to mix.
4. Stir everything to mix.
5. Spray baking tray, pour mixture in.
6. Bake at 180c for 40 minutes.
7. Allow to cool before slicing up and wrap individually to freeze.

Easy Lunchbox Fillers
Quick and easy zucchini and bacon slice

I poached an egg!

Tonight I poached an egg, not very exciting I hear you say, but for me very!  I LOVE poached eggs but I have for years and years I have totally avoided making anything with this as I thought they were to hard! But I have been wrong, so so wrong! They are easy peasy!

So here is my version of easy poached eggs!

First of all I am a visual learner so I YouTubed it, and found this from Curtis Stone, first because he is an awesome chef but secondly because honestly he is pretty, very easy on the eyes!

Curtis Stone – How to Poach an egg

So after watching Curtis I made my own version up –

I brought my saucepan of water to the boil, and added 4 tablespoons of vinegar (I only had normal white vinegar).

I cracked my egg into a mug first and then slid in into the water

I did this 3 times, into the same water. and they all survived!

I then turned down the water to low, I then let slow boil for 3 minutes.

This gave me three perfect runny POACHED EGGS!!!

I used a slotted spoon to scoop them out and put on my corn and zucchini fritters!


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