Dreamy Chocolate Ganache Cake

With my birthday just around the corner, I thought I’d make a chocolate cake as it’s one of my colleagues birthdays on the same day!

But don’t feel like you need an excuse for this gorgeous dreamy chocolate ganache cake. Just make it because it’s ..Thursday!


All you need is..
  • 200g dark chocolate
  • 200g butter
  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour
  • ¼ tsp bicarbonate of soda
  • 400g golden caster sugar
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml milk (5 tbsp)
  • grated chocolate or curls, to decorate

For the ganache

  • 200g good quality dark chocolate, as above
  • 284ml carton double cream (pouring type)
  • 2 tbsp golden caster sugar
(I already had the basics, so I only had to buy the fresh bits.. It only cost £4!)

  1. Butter a 20cm round cake tin (7.5cm deep) and line the base, or line two smaller trays so you don’t have the fiddly cutting when it’s cooled. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
  2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 400g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) milk.
  3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
  4. When the cake is cold, cut it horizontally into three, or if you make 2 seperate trays, don’t worry. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. Grated chocolate brings out all those delicious flavours. The cake keeps moist and gooey for 3-4 days.


Apple Cake Squares!

Sounds very simple but turned out very delicious, this apple cake was inspired by last nights madness on the Great British Bake Off.. watching it always gets me baking again!


I only had the basics in the house so this recipe was a good one for me to make. Just the usual baking supplies and some apples is all you need some this spongey fruity deliciousness, made in just 1 hour. 






  • 125g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 60g butter, melted
  • 100g dark brown soft sugar
  • 75g caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 75g chopped apple
  • 75g finely chopped walnuts
  • 2 tablespoons caster sugar
  • 2 teaspoons ground cinnamon
1. First of all pre heat your oven to 180c/Gas Mark 4 and grease your best baking tin (9″ is ideal for this mix).
2. Next grab your sieve and sift together flour, baking powder, salt and some cinnamon. I didn’t have any cinnamon, so I added a drop of almond extract to give it a nice kick. 
3. In a separate bowl (more washing up, I know) mix together melted butter, brown sugar and caster sugar with a wooden spoon until smooth. I actually did this in the pan, so the heat of melting the butter made it a smooth mix.
4. Stir in the egg and vanilla, make sure you get a nice smooth airey mix. 
5. Next add the flour mixture, this can get a little stiff to stir so make sure you add it in bit by bit. 
6. Stir in the apples and walnuts (I didn’t have walnuts either, this is completely optional.)
7. Spread the mixture evenly into the prepared pan and leave it in the oven for 30 minutes, or until it’s nice a springy to the touch like a cake. 
8. Leave to cool for around 15 minutes before taking it out of the pan. It’ll be hot and you want to make sure it’s a lovely shape so you can cut it into fingers or squares to share. 

Bon appétit! 

Easter Bunny Victoria Sponge Recipe

Happy Easter Everyone!
You can’t beat a British classic, the Victoria Sponge. But this one has an Easter twist… They’re in the shape of easter bunny rabbits!

All you need is…

4 Eggs
225g Caster Sugar
225g Self Raising Flour
225g Butter
Whipped Double Cream (Optional)
Icing Sugar (To Decorate, Optional)

Heat up your oven to 180c! (160c for Fan Assisted Ovens and 350F)

First of all measure out your caster sugar and your butter. It is SO important you only mix together your sugar and butter together first as it really makes a difference to the mixture. Mix until a smooth buttery paste, I use a big mixer, but I have been using a hand mixer for the past 5 years, this is a new purchase. Don’t worry if you only have a whisk, it will just take long and some man/womanpower!
Next add 2 of your eggs and mix, make sure it’s a smooth paste again before adding half of your flour. Then add your final 2 eggs and the rest of your flour. Make sure the mixture is really smooth and there’s no flour lumps before filling your bunny mould. Mine was a silicone one I found in Card Factory, but they’re also available online. 

Leave your bunny in the oven for 20 minutes. Don’t be tempted to open the oven door or she’ll sink in the middle! When you think it’s done, put a knife through the middle and if no cake mix comes out on the knife then it’s all cooked through!
LEAVE the bunny to cool, completely. I was impatient and took it out of the mould too early causing it to collapse, I learned to wait next time! When it’s completely cool, cut or pull around the outside to make sure it it ready to come away from the silicone and then turn the bunny upside down and gently peel away the silicone mould. 
Viola! One bunny cake! Carefully cut it in half with a sharp knife and spread on your Jam/Whipped Double Cream before putting your bunny back together. To complete the look, sprinkle Icing Sugar on top!
This mixture should make 6 bunny cakes, but it depends on the size of your mould.
Bon Appitite!
Mama x

Easter Nest Egg Cakes Recipe

Happy Easter Everyone!

Easter time makes everyone feel especially crafty, making easter bonnets, easter masks, decorating easter baskets, drawing faces on eggs.. Easter is a pretty creative holiday! Charlie and I did some baking today and he made some classic Easter Nest Egg cakes.
All you need is…
Shredded Wheat 
(Or Rice Krispies if you prefer, but Shredded Wheat gives more of the nest effect!)
Mini Eggs
Cupcake Cakes
A Cupcake/Muffin Tin

First, put the cupcake cases in the cupcake tin. Charlie was quite counterproductive and decided to take them out as his papa put them in, but forgive him, he’s only 9 months old!
Secondly, mash up the Shredded Wheat into smaller pieces but be careful not to crush them too much or they’ll end up just a fine powder.
Next, melt the chocolate! We cheated and did it in the microwave but honestly it does come out better if you snap up the chocolate, put the bits in a bowl and put the bowl on top of a pan of boiling water. Keep stirring or it’ll burn! When all the lumps are gone you’re ready!
Mix the melted chocolate and the mashed up cereal together well, ensuring all the cereal is fully covered, otherwise it won’t set as one cake shaped piece!
When everything is covered in chocolate, scoop the mix into the cupcake cases making sure they’re at least half full. 
When your cupcake cases are full, decorate with Mini Eggs on top of your nests and leave it to set in the fridge for at least 30 minutes on the top shelf of the fridge.
Bon Appitite!
Mama x