Chocolate Fudge Easter Cake Recipe🍫🐰🐣

This recipe was fun to make and turned out yummy. Happy Easter to all of my subscribers (over 160 of you!😱🥺😍)

ingredients

  • 275g/10oz Odlums Cream Plain Flour
  • 1 heaped teaspoon Odlums Baking Powder
  • 3 tablespoons Cocoa Powder
  • 200g/7oz Shamrock Golden Caster Sugar
  • 3 Eggs, beaten
  • 3 tablespoons Golden Syrup
  • 225ml/8fl oz Sunflower Oil
  • 225ml/8fl oz Milk
Icing/Filling
  • 450g/1lb Chocolate 
  • 200g/7oz Butter
To Decorate
  • Easter Bunnies and/or Mini Eggs 
  • Chocolate Finger Biscuits 
  • Ribbon 

method

  • Preheat oven to 160°C/325°F/Gas 3. Grease and base line two 20cm/8” sandwich tins, tins must be at least 1½ inches deep.
  • Sieve the flour, baking powder and cocoa into a large mixing bowl. Add the sugar and mix well.
  • Put the eggs, golden syrup, oil and milk into the dry ingredients and beat well. When mixture is smooth, transfer to the prepared tins.
  • Bake for about 35 minutes until cakes are risen and spring back when gently pressed.
  • When baked, turn onto wire tray and remove the lining paper. Allow to cool.
  • Make the icing by putting the chocolate and butter into a bowl over a pan of hot water. The base of the bowl should not touch the water. Stir occasionally until melted. Remove from heat and allow to get cool and start to set.
  • Put half the cake for the bottom layer on a wire tray and place a baking tray underneath to catch the drips. Spoon a little of the icing on the cake, spreading it evenly to the sides. Repeat with the other cake layer, then pour remaining icing over the cake making sure it evenly coats the top and sides.
  • Leave to set then transfer to serving plate. Arrange the fingers around the cake. Decorate the top with bunnies or mini eggs. Finally tie a yellow ribbon around cake, if you like.

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https://www.odlums.ie/recipes/chocolate-fudge-easter-cake/

Christmas Chocolate Yule Log Recipe☃️

This Christmas recipe by Odlums turned out amazing, it was eaten by my family in two days. I may make another one before Christmas❄️For a larger log, you could make 2 sponge rolls and use one as the tree and the other as the branch.

ingredients

  • 125g/4oz Odlums Cream Plain Flour (less 2 tablespoons)
  • 4 Eggs separated
  • Pinch of Salt
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 tbsp Cocoa Powder
  • 1 level tsp Baking Powder
Icing
  • 125g/4oz Butter (Room temperature)
  • 200g/7oz Icing Sugar, sieved
  • 2 tbsp Cocoa, sieved
Filling 
  • 250ml carton cream
To Decorate
  • Icing Sugar
  • Holly Sprigs or Fresh Cranberries

method

  • Preheat oven to 200°C/400°F/Gas 6. Line a swiss roll tin 33x23x3cm with greaseproof paper.
  • Put the egg whites into a large clean dry bowl, add a pinch of salt. Beat until mixture is stiff and dry looking in ap­pearance. Add the sugar and continue beating until thick and shiny. Finally beat in the egg yolks until thick and trail of beaters remain. 
  • Sieve the flour, cocoa and baking powder together and gradually add to the egg mixture folding it in with a metal spoon.
  • Transfer to the prepared tin and spread evenly. Bake on the top shelf for 10 minutes.
  • When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a sharp knife. 
  • Roll the cake up from its longest edge with the paper inside. Leave to cool.
  • Whisk the cream until stiff. Remove the paper from the cake, spread the cream and carefully roll up again into a log.
  • Make the icing by beating butter, sugar and cocoa powder together until smooth. Once this is done spread the icing over the outside of the log.
  • Use a fork to mark the icing to give the effect of tree bark. Dust with icing sugar to resemble snow and decorate with holly leaves or fresh cranberries.


Jo

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https://www.odlums.ie/recipes/yule-log/

Halloween Slash Cake Recipe🔪🩸

Fondant icing, strawberry jam and red food colouring are the secrets behind the ‘blood’ topping and filling. This recipe serves 16 and would be great for a Halloween party.

ingredients

  • 140g unsalted butter , plus extra for the tin
  • 100ml grapeseed oil , or another flavourless oil
  • 200ml milk
  • 3 tbsp yoghurt
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 250g light muscovado sugar
  • 250g plain flour
  • 3 tsp baking powder 
  • 50g cocoa powder
  • ¾ x 340g jar strawberry jam
  • 1¼ kg ready-to-roll white fondant icing
  • For the buttercream:
  • 600g icing sugar, sifted, plus extra for dusting
  • 300g butter, softened
  • red food colouring

method

  • Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins.
  • Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs.
  • Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers.
  • Tip the wet ingredients into the dry, then whisk until smooth.
  • Divide the batter between the tins and bake for 25-30 mins on the same shelf of the oven until risen and a skewer inserted into the middle comes out clean.
  • Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.
  • To make the buttercream, beat together the sugar, butter and a few drops of the red food colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.
  • Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. Top with another cake layer and repeat with the buttercream, jam and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
  • Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the top and sides of the cake.
  • Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp knife to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.


Jo

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https://www.bbcgoodfood.com/recipes/halloween-slash-cake

Mocha and Hazelnut Overnight Oats Recipe🥣

This recipe is by Glenisk and serves 2.

  • 120g Flahavan’s Organic Oats
  • 300g Glenisk BIO Organic Vanilla Yoghurt
  • 60ml cold coffee
  • 2 tbsp maple syrup
  • 2tsp cocoa powder
  • 2tbsp chocolate chips
  • 2 tbsp chopped hazelnuts

Add the oats, 240g yogurt, cold coffee, maple syrup, chocolate chips, and cocoa powder to a bowl and mix well. If you find the consistency is too thick for your taste, simply add some milk to loosen.

Cover with cling wrap and place in the fridge overnight.

Top with chocolate chips and chopped hazelnuts and enjoy!

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https://glenisk.com/recipes/mocha-overnight-oats

Cacao & Almond Energy Ball Recipe

ingredients

  • 200g ground almonds
  • 400g medjool dates
  • 4 tablespoons raw cacao powder
  • 2 1/2 tablespoons almond or peanut butter
  • 2 tablespoons coconut oil

method

  • Add the ground almonds, medjool dates and coconut oil to a food processor and pulse until it is fully mixed.
  • Add the nut butter and cacao and mix again in the food processor.
  • Take a tablespoon of the mixture and roll into a ball. Continue doing this until the mixture has finished.
  • Place the rolled balls into the freezer for around 1 hour, then remove and store in an airtight container in the fridge. This recipe makes approx. 15-20 energy balls.

jo

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Chocolate Peanut Butter Smoothie Recipe🍫🥜

This smoothie was quite thick so I would recommend adding more than 300ml milk. I like the combination of peanut butter, banana and cocoa powder and this is a smoothie I would make again.

ingredients

  • 2 bananas
  • 2 tbsp cocoa powder
  • 300ml-400ml milk
  • 1 tbsp peanut butter
  • 1 tbsp porridge oats
  • 1 tbsp flax seeds
  • 1 tbsp chia seeds

method

  • Add the bananas,cocoa powder, oats, seeds, peanut butter and 300ml milk and blend for at least 30 seconds, until completely smooth. If it is is too thick, add some more milk and blend again. Pour into two glasses and serve with a straw.

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https://supervalu.ie/real-food/cooking/recipe/chocolate-peanut-butter-smoothie

McVitie’s Digestives© Cupcakes Recipe🍪🧁

McVitie’s Digestives biscuits go well with a cup of tea. This is my first McVitie’s Recipe. I thought the sound of crumbled biscuits on cupcakes sounded yummy so decided to give this recipe a go and it did not disappoint🍪🧁

ingredients

  • 20g dark chocolate, chilled
  • 4 McVITIE’S Digestives©
  • 1/4 cup unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 cup self-raising flour, sieved
  • 1/3 cup cocoa powder, sieved
  • 2 large eggs
  • 1/2 cup milk
  • Line a muffin tin with 10-12 muffin cases.
  • Use a fine grater to grate the chocolate and place the grated chocolate back in the fridge.
  • Put the McVITIE’S DIGESTIVES© in a plastic bag and crush them with a rolling pin. Set aside.
  • In a large bowl, mix together the butter, sugar, flour, cocoa powder, salt, eggs and milk until completely blended and smooth.
  • Divide this mixture between the muffin cases and bake for 18-20 minutes until well risen and springy to the touch.
  • Allow to cool before sprinkling with chocolate shavings and McVITIE’S DIGESTIVES© crumbs.

Jo

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https://mcvitiescanada.com/en/recipe/mcvities-digestives-cupcakes

Tiramisu Recipe☕

Happy World Chocolate Day 🍫 My friend Niamh sent me this recipe by recipetineats and serves 6-8. There are lots of Tiramisu recipe variations online. This recipe does not use whipping cream and uses raw eggs. ‘There’s layers to this s***player, Tiramisu, Tiramisu’-Macklemore.

ingredients

  • 3 eggs (yolks and whites separated)
  • 110g caster sugar
  • 1/2 tsp vanilla extract
  • 250g mascarpone
  • 1 1/4 cups black coffee (hot and strong)
  • 2 tbsp (or more!) liquor (I used Baileys)
  • 24-30 lady fingers,pavesini or savoiardi biscuits
  • Cocoa for dusting

METHOD

  • Beat yolks and sugar using an electric whisk on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white) and is thick.
  • Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
  • Clean bowl and whisk. Add egg whites and beat until its stiff (should be all white foam)
  • Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined- don’t bash out all the air in the egg whites!
  • Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a dish (20cm square dish or bowl).
  • Spread over half the cream, then top with another layer of coffee dipped biscuits.
  • Spread with remaining cream.
  • Cover with cling film and refrigerate for at least 4-5 hours, preferably overnight.
  • Dust with cocoa powder just before serving.

Fam feedback

Rating: 4 out of 5.

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https://www.recipetineats.com/easy-tiramisu/

Banoffee Pie Recipe🍌🍰

This is a BBC Food recipe and serves 8.

🌾Suitable for Vegetarians

ingredients

  • For the base:
  • 150g digestive biscuits (about 10)
  • 75g butter
  • For the toffee filling:
  • 75g butter
  • 75g light muscovado sugar
  • 397g full-fat condensed milk
  • 1 tsp vanilla extract
  • For the topping:
  • 300ml double cream
  • 3 small ripe bananas, sliced
  • 50g dark chocolate (melted) or cocoa powder

Method

  • Line the sides of a 20cm round, spring-form tin with strips of cling film (use some water to help the cling film stick) and line the base with a disc of baking paper.
  • Place the biscuits in a freezer bag and finely crush with a rolling pin.
  • Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine.
  • Spoon into the base of the tin, pressing down with the back of spoon to level. Chill for 15 minutes.
  • To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring continuously, for 2-3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin.
  • Pour into the tin on top of the biscuit base. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
  • Peel and slice the bananas. Once the caramel and biscuit base has been in the fridge for at least an hour, arrange the bananas in neat rounds on top of the caramel.
  • Whip the cream to soft peaks and spoon over the bananas, then level on top before chilling in the fridge for an hour.
  • Chill in the fridge for an hour.

Fam feedback:

Rating: 5 out of 5.

Jo

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June, 2020

Dalogna coffee Recipe☕

This is an easy Lidl recipe that serves 2. Any type of instant coffee can be used but instant espresso powder creates a delicious topping. A light milk or alternative dairy milk can be used if desired. The milk quantity can be adjusted depending on the size of the glasses.

  • 2 tablespoons instant coffee
  • 2 tablespoons caster sugar
  • 250ml milk
  • 1 handful ice cubes

Mix coffee and sugar in a bowl with 2 tablespoons of boiling water using electric whisk.

Fill two glasses with ice and divide 250ml milk between them.

Et voilà!

Comment below if you try this recipe or enjoyed this blogpost and subscribe!✨🥄

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