Tag Archives: chocolate

Bruce Bogtrotter-ing

Whenever I think of chocolate cake..one thing comes to mind…


That cake!

And it’s ‘that’ cake that spoils chocolate cake for me. “That cake was made from real butter and real cream! And he, that robber-bandit, that safe-cracker, that highwayman standing over there with his socks around his ankles stole it and ate it!”

From all the chocolate cakes I’ve eaten, and that’s a lot of chocolate cake, I have never had one that meets my chocolate cake expectations.

I wanted to make ‘that’ cake.

I used my favourite chocolate cake recipe, the recipe as stated makes the most moist, rich chocolate cake, and when coated with the chocolate ganache resembles the Bruce Bogtrotter cake


And eating a slice, or the whole thing, you can completely relate to this feeling:


I decided to add to that and make it even more Bruce -worthy.

I made the cake as described, it does take a bit more effort than your normal chocolate cake recipe, but it’s totally worth it.


I made the cake into three layers using three 8″ sandwich pans.

For my own extra touches to make it into my dream cake I:
1) made a Nutella buttercream:
-250g unsalted butter at room temperature
-500g icing sugar
-6 tablespoons of Nutella
I whisked the butter til softened then gradually whisked in the icing sugar (I mix gently before whisking to stop an icing sugar cloud from forming) until fully combined, then a few drops of milk (aprox 20ml, til you reach the desired consistency). Whisk for 5mins. Add the nutella and then whisk until fully combined.

2)made a chocolate fudge sauce:
– 150g dark chocolate
– 150ml double cream
– 3 tbsp golden syrup
– 175g icing sugar,seived
Put all the ingredients into a sauce pan and mix until smooth and glossy, leave to cool

On to construction…

The layers were sandwiched together with a layer of buttercream AND fudge sauce:


the buttercream looks crumbly as I had taken it out of the fridge and didn't let it soften completely, as the fudge sauce was runny I piped a ring of buttercream to stop it from dripping down the sides

The cake was then covered in a layer of buttercream:


Which was then covered in a layer of fudge sauce:


I like the dripping effect so didn't smooth it over

And the final finishing touches:


Now that cake looks scrumpdidliumptious!

Even though I didn’t get a chance to try it (it was a gift), I have been told it tasted as good as it looks.

Having made the cake before and tried the buttercream and fudge sauce, I can only imagine it must have tasted amazing and would have been happily eaten whole by Bruce.

Chocolate Coconut Mousse

Thank you to Arielle from With all my Affection for sharing this super easy to make chocolate mousse.

This takes 5mins to make and tastes absolutely delicious.



Yes, only three ingredients!
–  x2 cans of 160g coconut cream
– 50g cocoa powder
– three tablespoons icing sugar
(makes 6 small servings)

The original recipe says to use a tin of coconut milk left in the fridge overnight and separating the thicker ‘cream’ from the water.  A few reviews said that it came out too watery so I decided to use coconut cream instead which is the same thing with less water. I did still leave it the fridge overnight.

Empty the coconut cream into a bowl and sieve in the cocoa powder and icing sugar (I altered the quantities slightly). I was initially apprehensive as it seemed really watery initially and wasn’t sure if it’d thicken up.

After a few mins of whisking it had thickened up nicely and had a moussy consistency. I should have piped it into my serving dishes but was feeling lazy so spooned it in.


It tasted really chocolatey with a subtle hint of coconut.

This is a great recipe for when you need a quick dessert hit, and its vegan/dairy free/egg free (if you are making it for someone who suffers from dairy allergies make sure the cocoa powder doesn’t contain whey).

This would also taste delicious omitting the cocoa powder and using vanilla essence.

Brownie Caramelita

What do I like love more, caramelitas or brownies?

I couldn’t decide between the chewy, caramely, oaty caramelitas (and some may say healthy, oats and pecans are known to lower cholesterol and pecans are good for flagging energy levels, I will ignore the rest of the obesity/diabetes inducing ingredients :p) and fudgy chocolatey brownies.

So I decided to combine them together to make this amazing bar.


I prepared the caramelita biscuit and brownie mixture (I made half the amount, no nuts/fruit).


I baked the oaty base for 10mins:


Then covered with the brownie mixture, and baked for 20mins:


I then smoothed the caramel on top and sprinkled the chocolate chips and pecans:


And crumbled the remaining oaty biscuit dough on top, before baking for a further 20mins:


Once cooled, I left it in the fridge overnight.



Omg… These are amazing!

The thin brownie layer is just enough to give it that fudgy hit, and compliments the gooey caramel and caramelised pecans gorgeously.

New fave? Me thinks so!

It’s all Fudged Up!

I finally got round to making fudge … and using my thermometer!

I was prompted to make fudge this weekend after the subject of ‘Armpit Fudge‘ came up. The ingredients are put into a bag and are combined together by placing the bag in your armpit and squishing it using your arms… appetising!

Not exactly the fudge I had in mind and the thought of it kinda grossed me out, but suprisingly didn’t put me off … Fudge that is… Not armpit fudge…. That’s a no-no.

I was looking for a recipe for simple, vanilla fudge when I came across chocolate and peanut butter fudge.  There were quite a few different recipes, some involved mainly melted chocolate and condensed milk with chopped up peanut butter cups, or melted chocolate and icing sugar with peanut butter swirled in.
I decided on this one from the Brown Eyed Baker. It seemed to be a more ‘authentic’ fudge recipe and allowed me to use my thermometer (I’m easily pleased) and my measuring cups 😀 :


now I can stop complaining about American measurements!

1) Heat 2½ cups granulated sugar,¼ cup cocoa powder,1 cup evaporated milk (from a can) and1 tablespoon light corn syrup (I used Golden Syrup) mixing continuously until the sugar has completely melted


2) Add 2 tablespoons of butter (taken from 1/2 a cup/125g of unsalted butter) and mix in til the butter melts, bring to the boil, cover and allow to boil for a further 3 minutes


3) Remove the lid and continue to cook, without stirring, until the mixture reaches 234 degrees F on a candy thermometer (soft ball stage).


4)Remove from the heat and, without stirring, add the remaining butter, peanut butter and vanilla. Allow the mixture to sit for 10 minutes.


5)Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss (can take anywhere from 5 to 15 minutes). You can also transfer the mixture to the bowl of a stand mixer (or use a hand mixer) and beat it on medium speed, being careful to only mix until it thickens and loses its gloss. Do not overmix


It took about 10mins with my hand mixer to reach the desired state

6) Immediately pour the mixture into the prepared pan. Allow the fudge to come to room temperature, then cover the pan with plastic wrap and chill it until set.


7) Lift the fudge out of the pan and cut into 1-inch squares. The fudge can be stored in an airtight container at cool room temperature or in the refrigerator.


This fudge was really good and I was impressed as it was my first attempt (it actually tastes like fudge!)
It has a smooth, creamy texture. The flavour isn’t too overwhelming with a very subtle peanut butter flavour.

The fudge was surprisingly simple to make, I did burn the pan abit in the process (luckily it didn’t affect the flavour, and the best thing about burnt sugar it’s easy to clean off the pan!)

Waiting for it to chill was a pain though (I’m not very patient).

If I was to use this recipe again, I would add more peanut butter as I felt the flavour was underwhelming, I used smooth but think crunchy might add a nice texture. Or I would add chopped up peanut butter cups.

There are so many different fudge recipes and flavours out there, and bar armpit fudge, I am looking forward to trying more out.


I follow a few American foodies on Facebook, Instagram and blogs and love the different slices/bars they make. They look really enticing with the layers of pastry/brownie/caramel/nuts/jams/cookies/cheesecake etc etc.  One of my early food memories is a Tri-Level bar my sister made after a holiday to America.


these images were taken from the wonderful http://chocolatechocolateandmore.com/

My main problem is even though there are numerous recipes out there, I find it really confusing converting cups to grams, as there are loads of different conversion tables which all come up with different results.

I visited the stall, at the Good Food Cake and Bake Show, for the Outsider Tart who have brought their yummy American baked goods to the UK.  I was able to try a few of their slices and my favourite was an oaty caramelly bar.

I later saw these on instagram and knew I had to make them.

(made 24 squares)
240g/2 cups plain flour
160g/2 cups quick cooking oats (I used Quaker Oats
1 teaspoon bicarbonate of soda
¼ teaspoon of salt
200g/1 1/4 cups light brown sugar
240g/1 cup unsalted butter
100g chocolate chips
60g chopped pecans
400ml of Caramel (I used tinned Nestle Caramel)

(recipe adapted from: Brown Eyed Baker and Roxanas Homebaking, I used Roxanas conversions from cups to grams and made a few adaptations as I went along, still not 100% happy with the conversions but it turned out well)

1)Preheat oven to 180 C and prepare tin (I used my brownie tray, which is 13.5” by 8”)

2) cream the sugar and butter, add the flour/bicarb/salt and mix, once combined add the oats  and mix until it forms a crumbly mixture


3) cover the base of the tin with ¾ of the crumble mixture, spreading so its even and bake for 10mins

4) take out of the oven and sprinkle with the chocolate chips and pecans, then pour over the caramel, and spread evenly using a spatula



5) crumble the remaining crumble mixture over the top evenly


6) bake in the oven for 10-15mins, til lightly browned

7) leave to cool, once at room temperature, leave in the fridge for two hours/overnight.  Cut into squares and serve (return to room temperature before serving, though if you can’t wait you can try one…or two).



These were absolutely delicious and really easy to make.
The oaty biscuit base and topping is buttery and has a caramelly taste from the brown sugar, and the caramel/chocolate/pecan filling compliments it so well.


Mendhi Cupcakes

The centre piece (even though it was on the side of the table) of my dessert table was this cupcake display.


For the cakes, I decided to keep it simple; vanilla filled with raspberry jam and topped with vanilla buttercream (250g unsalted butter creamed with 500g icing sugar, about 2 tablespoons of milk until you get the desired consistency, and vanilla to taste). And chocolate mud cupcakes with a chocolate buttercream.

I wanted to make really colourful cupcakes, I decided to go for fondant toppers with a mendhi/henna design.

I ordered Renshaw fondant icing in turquoise, fuscia pink and orange.  And used a round cookie cutter to cut the discs to size.

I ordered the mendhi pattern stencils from eBay and some I had collected over the last couple of years.

And used Rainbow Dust Metallic Food Paint, which is alcohol free :D, applying it using a sponge.


I made the fondant toppers a few days before the event so they would be ready when it was time to decorate the cupcakes.

When ready I smoothed buttercream on top of the cupcake and placed the disc on top.  Unfortunately, the discs were slightly smaller than the cakes.


I made about 40 cakes in total, on top of all the other things I made. With all the last minute preparation for the wedding, I must be crazy!

I was so happy with how these turned out, they looked amazing on the cake stand, the colours and patterns complimented the mendhi theme, and they tasted delicious 😀


Chocolate and Caramel Ombre Cake





What’s not to love?

This is a family favourite, and I felt it would make a perfect dessert for my families 25th December gathering.

Its a definite crowd pleaser; with a chocolate, vanilla, caramel and chococaramel layer, there’s something to for everyone. 


It’s a great way to make a beautiful, impressive ombre cake without all the added food colourings. It’s also suprisingly easy to make.

The different layers are fairly easy to make and aren’t too time consuming. I don’t follow the recipe exactly; I prefer to cream the butter and sugar, whisk in the eggs and fold in the flour to give it a spongier finish.

I also find the chocolate layer to be too dense and stodgy so used this recipe (as a two egg/4 oz recipe) and adjusted the quantities for the vanilla layer (again two eggs/4 oz).

Again decorating the cake is simple, however, the caramel makes the layers really slidey, so I normally use skewers to reinforce it while ganaching.



Unfortunately, this time my reinforcement didn’t make too much of a difference and after the car journey my cake was renamed ‘leaning tower of Pisa cake’. I didn’t get a chance (or want to) take a photograph of the finished cake, but these are ones I’ve made previously: