And now everyone can enjoy it! It is egg free, but still delicious, moist and super chocolatey and rich!
Make a few easy swaps to make it vegan or use gluten free flour for a delicious gluten free cake. It really is the perfect allergy friendly birthday cake!
Top the fluffy chocolate cake off with creamy whipped chocolate ganache. This is my favourite icing at the moment because its not as sweet as the usual buttercream and whipping the ganache gives it the light feeling of whipped cream!
Preheat oven to 160 Degrees Celsius. Line a square cake tin with baking paper. In a large bowl whisk flour, sugar, cocoa and baking soda.
In a jug or small bowl, whisk together vinegar, vanilla, olive oil and water. Then combine the wet ingredients into the dry ingredients until fully combined. Pour into the prepared cake tin and bake in the oven for 30minutes or until a toothpick inserted in the centre comes out clean. Cool completely before icing.
In a small saucepan heat the cream until it just starts to bubble on the edge. Remove from heat and stir in finely chopped chocolate. Leave for 10mins before whisking with a fork to fully combine the cream and chocolate. Then allow to cool completely (30mins-1hr). Once cool beat the ganache with electric beaters for 2-3 mins until it starts to stiffen.
Remove the cake from the tin, spread with the whipped ganache and top with sprinkles!
To make this cake VEGAN make the icing with vegan chocolate and coconut cream!
Take your picnic to the next level with these delicious morsels of savoury goodness… aka the ultimate savoury muffin. They are super easy to whip together, healthy and packed with so many delicious flavours they are sure to be a ground pleaser!
The Ultimate Savoury Muffins
2 cups self raising flour
1 tsp baking powder
1 large zucchini
1 large carrot
60g black pitted olives
100g sundried tomatoes
2 sprigs of Rosemary
100g Danish Feta
3/4 cup milk (plant based milk can be used)
100g butter, melted.
Prep TIME: 15mins
Cooking TIME: 20mins
Preheat the oven to 160C and grease a muffin tray with spray olive oil.
First Prep the ingredients. Grate the zucchini and carrot. Slice the olives and sun-dried tomatoes thinly. Roughly chop the chives and remove the rosemary from the sprigs.
In a large bowl combine the flour and baking powder. Then add in carrot, zucchini, olives, sundried tomatoes and herbs. Crumble the feta into the bowl and then stir until all ingredients are coated in flour.
Make a well in the centre and add in eggs, milk and melted butter. Stir with a wooden spoon until mixture is just combined. Divide the mixture among 12 muffins holes. Then bake in the oven for 15mins or until golden brown. Enjoy hot with a little butter or cold with a fresh salad!
I celebrate valentines day early with my boyfriend when he came to visit me for the weekend (long distance fun…). I really can’t complain! We went for a gorgeous bike ride along the Yarra river and stopped for a little picnic. But of course I had to bake him something – I think he expects it now… its kind of my thing.
This year I went digging to the back of my cupboard and found my Love Heart tin. My mum gave it to me 3 years ago, but I have never had a reason to use it – Jackson and I have always been apart for valentines day ha!!
SO this was the year I finally got to use it and make a big batch of my fudge choc brownies. So what are you waiting for, whip these together for your love, bae or whatever you want to call them?
Fudgey Valentine Brownies
350g Dark Chocolate
2 tsp vanilla
3 cups Caster Sugar
1 1/2 cups Plain flour
1/2 cup Cacao
100mL Double Cream
Raspberries to serve
Prep TIME: 15mins
Cooking TIME: 50mins
Preheat oven to 180C/160C fan forced. Use your pan (I chose a love heart one for valentines day!) to stencil out baking paper to line the bottom of the pan. Then grease the sides of the tin.
Place butter and 250g chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder and vanilla until just combined. Pour into prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.
Meanwhile, make the chocolate ganache. Heat the cream in a small saucepan, until it just starts to bubble on the sides. Take off the heat and add the remaining 100g chocolate. Allow to sit for 10mins then stir until smooth. Allow cooling then drizzle of the brownies. Top with fresh raspberries.
Cut Brownies into the desired size, store in an airtight container for 1 week – but I doubt they will last that long!!
Cook the Pasta as per packet instructions. When draining the pasta, keep 1 cup of cooking liquid.
Prep TIME: 20mins
Meanwhile, Cut the chicken into small pieces, approximately 2cmx1cm pieces. Heat a large pan with olive oil, then add in chicken thigh cook until slightly browned 5mins. Reduce heats and then add in pesto, milk and cream. Stir to ensure that pesto is distributed evenly. Cook on low for 5-10 mins or until the sauce starts to thicken.
Add the cooked pasta into the sauce and mix it together. Add in ½ cup of cooking liquid and allow to reduce for 5mins, if it looks a little dry add in remaining cooking liquid and allow to reduce again. Serve into bowls, top with parmesan cheese.
Food and Nutrition are my absolute jam and bringing them to you is an easy, bite sized way is what I live for!
I am the clumsiest person you will ever meet, often finding myself on the floor – usually a result of tripping over my own feet. This might have something to do with the fact that I am 6’3 (or 190cm) aka a giant amongst most of my friends.
I love to make a mess in the kitchen, writing isn’t really my thing, but I have vowed to get better so that I can share my journey and passion with all you of amazing people!!