Chocolate Cake

Chocolate Cake

Making a cake is so satisfying, especially when you are the only one home to taste-test the icing!

I grew up making this 1 egg chocolate cake, it is a recipe passed down from my mother! It was always our favourite – especially when we were learning to bake as it is fool proof and only uses one bowl (aka less washing up!).

I still to this day make it at least once a month, because it is my partners favourite cake. I ask him all the time – what do you want me to bake you? I will bake anything! And 2 out of 3 times he says the 1 egg chocolate cake….. literally the easiest thing I could be baking. Anyway I am not complaining, more time to other things I love!

1 EGG CHOCOLATE CAKE

Course Dessert
Keyword Cake, Chocolate
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Servings 8 People

Ingredients

  • 125 g unsalted butter
  • 1 cup castor sugar
  • 1 egg
  • 1 tbsp cacao
  • 1/2 cup milk
  • 1 1/2 cup Self Raising Flour
  • 1/2 cup Boiling water
  • 1.5 cup icing sugar
  • 1 tbsp cacao
  • 1 tsp butter softened
  • 2 tbsp milk

Instructions

  • Preheat oven to 160Line and grease an 8inch round cake tin.
  • Cream Butter and Sugar until light and fluffy, add egg and beat well. Then add milk and sifted flour and cacao alternatively. Last add boiling water and pour into prepared tin. Cook in moderate oven for 20-25min or until cooked through.
  • Meanwhile prepare the icing. Mix the icing sugar, cacao and butter together. Add in one tbsp milk, then 1 tsp of milk until desired consistency is reached.
Choc Caramel Bliss Balls

Choc Caramel Bliss Balls

These bliss balls are fun, quick to prepare and a treat I make when I feel I need a pick-me-up.

Choc Caramel Bliss Balls

Course Snack
Keyword Blissballs, Caramel, Chocolate
Prep Time 30 minutes
Resting Time 30 minutes
Servings 12 Balls

Ingredients

  • 1 cup cashews
  • 1 cup desiccated coconut
  • 3 medjool dates
  • 1 tbsp rice malt syrup
  • ¼ cup cacao
  • 1 tbsp coconut oil
  • Buckwheat Chia seeds or Desiccated Coconut to roll in.

Instructions

  • Blend Cashews, coconut and medjool dates in a food processor until they form a rough crumb. Then add in remaining ingredients and blend for 1-2mins until combined.
  • Roll into balls and then roll in desired coating. Set in the fridge for 30mins and then enjoy! Store in an airtight container in the fridge for 2weeks or in the freezer for 3months.
Blueberry + Date Bran Muffins

Blueberry + Date Bran Muffins

My mum used to wake up super early before school, so she could make a batch perfectly timed to when we woke up. I always remember racing out to the kitchen to devour several of these bran muffins.

My little twist is adding frozen blueberries into the mixture, because well blueberries go with everything right? Well that is my stand point!

Once you make the base mixture you can really add in any mix ins, so let you imagination go wild!

If you make a winning flavour make sure to share it in the comments below!

Blueberry + Date Bran muffins

An easy breakfast that you can make ahead of time or enjoy with a cup of coffee for your mid morning snack. The fresh pop of blueberries goes so well with the delicious caramel of the dates for a flavour packed muffin!
Course Breakfast, Snack
Keyword Blueberry, Bran Muffin, Dates, Muffin
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 Makes

Ingredients

  • 1 1/2 cups wheat bran
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 egg
  • 2/3 cup brown sugar
  • 1/2 teaspoon vanilla essence
  • 1 cup plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • ½ cup dates
  • 1 cup blueberries

Instructions

  • Preheat oven to 180 degrees Grease muffin cups or line with paper muffin cases. Mix together wheat bran and buttermilk then let stand for 10 minutes. Beat together oil, egg, sugar and vanilla then add to buttermilk/bran mixture.
  • Sift together flour, bicarbonate of soda, baking powder and salt. Stir flour mixture into buttermilk mixture until just blended. Fold in dates and frozen blueberries and spoon batter into prepared muffin tray.
  • Bake for 15 to 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Cool and enjoy.

Peanut Butter Crunch Slice

Peanut Butter Crunch Slice

 

Peanut Butter Crunch Slice

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[Ingredients]

SERVES: 16
INGREDIENTS:

1 cup peanut butter

1/3 cup honey

3.5 cups corn flakes

1/3 cup coconut oil

Topping

300g chocolate

1/3 cup coconut oil

 

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[Method]

Prep TIME: 15mins
Cooking TIME: 4hrs + 2hrs
Method:

Melt the Peanut Butter, honey and Coconut oil in a small saucepan. Then pour over the cornflakes and stir to cover. Pour the mixture into a lined 8x8inch baking tray and press down with the back of a spoon. Set in the fridge for 4hrs or over night.

Meanwhile, melt the chocolate and coconut oil in a boil over a saucepan of water. Make sure the water is not touching the base of the boil. Once melted pour the chocolate over the peanut butter slice and return to the fridge to set for 2hrs. Use a hot knife to slice into squares.

Keep in the fridge for up to 1week or in the freezer for 1month – if it lasts that long!!

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Zucchini Lemon Bliss Balls

Zucchini Lemon Bliss Balls

I LOVE LOVE LOVE to snack. Ask anyone at the office, I swear I must annoy them with how often I get up to raid the fridge. So when I do snack I try and make sure I have healthy options on hand. These bliss balls are just that! Healthy and delicious with the bonus of an extra boost of veggies in your diet – winning!

 

Zucchini Lemon Bliss Balls

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[Ingredients]

SERVES: 12
INGREDIENTS:

3/4 cup grated zucchini

1/3 cup almonds

1/2 cup dates

Zest of 2 lemons

Juice of 1 lemon

1/2 cup rolled oats

1/3 cup coconut flakes

1/3 cup desiccated coconut

 

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Prep TIME: 10mins
Method:

 

First, grate the zucchini and place it in a sieve to drain all of the liquid from the zucchini, stand for at least 10mins. After 10mins squeeze the zucchini with your hand to remove any excess liquid.
Then put the almonds together with the dates into a food processor or blender and process until a sticky mixture forms. Then add the lemon zest and juice. Tip mixture into a bowl and mix through zucchini, rolled oats and coconut flakes. Knead the mixture with your fingers to ensure it all sticks together. If it appears a bit crumbly add in 1 tbsp coconut oil – this could indicate that there is still too much liquid in the zucchini when added in. Form the mixture into balls and then roll in desiccated coconut. Chill in the fridge for 30mins then enjoy!

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Blueberry Nut Clusters

Blueberry Nut Clusters

I love making my own chocolates to snack on of a night time (sitting watching Netflix and sipping on tea – let’s keep it real). So when I had a punnet of blueberries that needed using inspiration struck! First off I just added in the blueberries and roast macadamia nuts – a delicious simple combination, but then my sisters suggested desiccated coconut. Let’s just thank her now, it took this recipe to a whole new level! So what are you waiting for, make a batch, make a tea and take time for yourself –  it’s the perfect excuse!

Blueberry Nut Clusters

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[Ingredients]

SERVES: 16
INGREDIENTS:
  • ½ cup cacao
  • 1/3-cup coconut oil, melted
  • 1/3-cup rice malt syrup
  • 1-punnet blueberries
  • 1-cup macadamia nuts
  • ½ cup desiccated coconut

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[Method]

Prep TIME: 15mins + overnight
Method:

To begin, roast the macadamia nuts. Spread the nuts out on a baking tray and place in the oven on high for 5-10mins. Be careful, as macadamia nuts are high in fat, they will burn quickly.

Meanwhile mix the coconut oil, rice malt syrup and cacao in a bowl until smooth. Then mix in macadamia nuts, blueberries and coconut. Use two spoons to create little clusters of the mixture on a lined baking tray. Chill in the fridge for 4hours.

 

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