Black Magic Cake

I made this as it was Halloween. Yes, this Halloween will be a bit more subdued, but hey any excuse for chocolate cake.

This is by all accounts a really old recipe that was originally developed by Hershey Chocolate, to highlight their cocoa powder.

I used supermarket own brand and it worked fine. Please don’t be tempted use powdered drinking chocolate, it will not taste good.

You’ll see there is coffee in this cake, don’t worry about this. I don’t like coffee flavoured desserts either. I promise you won’t taste the coffee, but it does bring out the flavour of the chocolate.

Yes this is very rich, but its not something that you’re going to eat everyday. You won’t be disappointed, this is definitely going in the pure filth file.

Deep, dark, and delicious

Ingredients

For the cake

230 Grams Plain flour

70 Grams Cocoa powder

400 Grams Sugar

2 Tsp Bicarbonate of soda

2 Tsp Baking powder

1 Tsp Salt

2 Eggs

250ml Buttermilk (if you don’t have buttermilk, a 1 Tbsp of lemon juice to ordinary milk and allow to sit for a few minutes)

250ml Strong black coffee (or 1 Tbsp of instant coffee dissolved in 250ml of hot water)

125ml Vegetable oil (Best to use a flavourless oil like sunflower oil)

1Tsp Vanilla extract

For the icing

200 Grams Dark chocolate

175ml Double cream

50 Grams Butter

Method

  1. This is a super easy cake to make. Pre-heat your oven to 180 degrees and grease and line 2 x 8 inch cake tins
  2. For the cake part, combine all the dry ingredients in a bowl
  3. Add the wet ingredients and mix for 90 seconds with an electric whisk
  4. Pour the mix evenly between the two prepared baking tins and bake for 35 minutes
  5. Remove the cakes from the oven and allow cool in their tins for 10 minutes before turning out onto a cooling wrack and allow to cool completely before adding the icing
  6. For the ganache icing, break up the chocolate and add to a heat proof bowl.
  7. Heat the cream in a saucepan until just before boiling and pour on top of the chocolate, and whisk.
  8. Melt the butter and whisk into the cream and chocolate and you will soon have thick and glossy icing. Allow to cool to room temperature
  9. Place one of your cake layers on a plate or cake stand. Spread about one third of the icing on top of the cake and spread evenly with a palate knife
  10. Top with the second cake layer and pour one third of the icing on top, spreading evenly with a palate knife again. Spread the remaining icing around the sides, and add any other decoration you might want

Easy Apple and Cinnamon Cake

Easy Apple and Cinnamon Cake

This is a great easy to make cake that will make your kitchen smell great. More importantly it tastes really good. I mean apple and cinnamon, of course it going to taste fantastic.

One of the ingredients is yoghurt, which helps keep the cake moist and light. The crunchy sugar and cinnamon topping makes it extra delicious.

Dry ingredients and apple chunks

Ingredients

1 Large eating apple (peeled, cored, and cut into 1.5 cm chunks

2 eggs

2 Tsp Baking powder

1/2 Tsp Bicarbonate of soda (baking soda)

200 Gram Caster sugar

210 Gram Plain flour

120ml Vegetable oil

120ml Natural yoghurt

1 Tsp Cinnamon

1 Tbsp Melted butter

Cake batter sprinkled with the sugar and cinnamon mix.

Method

  1. Set you oven to heat to 180 degrees, and line a 9in baking tin with grease proof paper
  2. In one bowl, add all your dry ingredients (except the cinnamon), and the chopped apple. Hold back 2 tablespoons of sugar in a separate bowl
  3. In a separate bowl add the yoghurt, oil, and eggs. Mix the ingredients, this will look like it’s split but don’t panic it’s fine
  4. Pour the cake batter into the baking tin
  5. You should still have 2 tablespoons of sugar in a bowl. Add the melted butter, and cinnamon to this and mix
  6. Sprinkle the sugar and cinnamon mix over the top of the cake batter, and bake for 35 minutes, or until a skewer comes out clean from the cake

Chocolate and Coconut Macaroon Tart

Rich, chewy and chocolatey

Does rich unctuous chocolate ganache, sitting on a crispy chewy macaroon base sound good, yep it sounded good to me too.

This recipe is super simple, and has only 5 ingredients. It’s also gluten free, so it’s perfect if you’re cooking for friends. Delicious served along ice cream as a dessert, but I enjoy it with a cup of strong coffee.

Serves 8

Ingredients

300 Grams Dessicated coconut

1/2 Tsp salt

350 ml Condensed milk

300 Grams Dark chocolate

250 ml Double cream

I couldn’t wait to let it cool before trying some, because it smelled so good

Method

  • Combine the condensed milk, salt and coconut in a bowl and mix well
  • Grease a 24cm round springform cake tin
  • Empty the coconut mixture into the tin. With the back of a spoon, press the coconut into the of the tin and up about 4cm at the sides of the tin
  • Bake in an oven preheated to 200 degrees for 15-20 minutes, until golden brown
Allow the base to cool before removing the springform
  • While the base is cooling, heat cream until just before boiling
  • Break the chocolate into small pieces in a bowl and pour the hot cream on top. Whisk the chocolate and cream together until the chocolate has totally melted
  • When the base is cool top with the chocolate mixture and set aside to cool completely (I couldn’t wait, but you might have more self control)