Tag Archives: chocolate

Hazelnut Chocolate Cake With Coffee Buttercream


I loooove coffee walnut cake. Luckily for me our grocery chain Coles has them for less than 10 AUD and it is omg scrumptious. I loooove coffee walnut cake. Luckily for me our grocery chain Coles has them for less than 10 AUD and it is omg scrumptious.

But for my birthday, I wanted a bit more Ferrero Rocher-ey taste; more chocolatey, maybe a bit of Nutella… I still wanted the coffee buttercream though. But for my birthday, I wanted a bit more Ferrero Rocher-ey taste; more chocolatey, maybe a bit of Nutella… I still wanted the coffee buttercream though.

I made this cake for both my birthday and again for Easter, which is why the above cake has mini Cadbury Creme eggs nested in the middle. I made this cake for both my birthday and again for Easter, which is why the above cake has mini Cadbury Creme eggs nested in the middle.

Maybe someday I’ll remember to take a photo of a cake slice instead of going ‘om nom nom’ right away.

Maybe.

Until then, have a recipe!

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Rory’s Rum Balls

Back when I lived in the Philippines, we would make rum balls. We experimented with different methods, but the one we liked best was the one made with ground up and crushed chocolate cream wafers. We found that the wafers absorbed the alcohol best, and after a few days of resting in the fridge, they were absolutely divine! Making these was a social activity, not too different from making dim sum as a group, and we’d chat away while working at crushing the wafers and later, shaping the dough. Continue reading

The cake is NOT a lie.

Sour Cream Chocolate Cake

I made this cake for my son Damien’s third birthday today as well as to celebrate the announcement of the first Dragon Awards, which was a joyful success and delight for the fans. Congratulations to the winners!

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Easy Chocolate Cake

Easy Chocolate Cake

This is an adapted version of Marta Stewart’s 1 bowl chocolate cake

It’s not as heavy as mudcake, with a good ‘chewy’ mouthfeel, and despite the sugar, isn’t sweet tasting. Combined with the icing, which isn’t that sweet either it makes for a rich cake that makes you feel like you’re eating something decadent enough to slice thinly and enjoy with tea or coffee after dinner, or with friends in the afternoon. The recipe makes 1 8-inch double layer cake. The version pictured above was my successful test; when I made this for Rhys’ birthday, I tinted the frosting blue; one of his favourite colours.

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Chocolate de Tony Modena

This recipe is named after my father, who would make this chocolate on cold autumn and winter nights when we lived in Europe. It is best had while still hot, with bread to dip into it (like brioche, or pan de sal), or excellent with Churros if you know how to make those (‘coz I’m afraid I don’t… yet. As of this writing anyway.)

You may substitute the sugar and butter with the sugar substitute of your choice, and butter-flavoured margarine. I’ve been told by friends that the use of these does not in any way or form detract from the fullness of chocolatey flavour. I am unsure how this would taste if one uses a cow milk substitutes, as the cream of the milk is part of what gives this the rich flavour. Do feel free to experiment and let me know how it goes!

I should warn that this is very addictive stuff, and utterly wonderful comforting delight while reading a book

Ingredients

3/4 cup cocoa powder / Dutch cocoa powder (unsweetened)

3/4 cup (packed) brown sugar

2 1/2 cup evaporated milk OR full cream milk (must be full cream)

125g butter (or 1/2 cup butter) or half a 250g cake of butter

2 teaspoons instant coffee powder (I use Nescafe Blend 43 or 45; or Arabica… but feel free to omit, or substitute a preferred brand This helps enhance the flavour of chocolate and gives it a dark richness and depth.)

1) Cream the butter, sugar and cocoa powder together in a saucepan, the way you would if you were making cookies. If you are using coffee powder, you may add coffee at this point. If using granules I prefer to put it on the next step.

1.b) You have the option of turning this to chocolate tablea, by taking the mixture, rolling it into 1 inch size balls and refrigerating till solid. If making this for tablea, it’s best to use a glass or ceramic bowl. Each 1 inch ball will correspond to roughly 1 mug size serving.

2) When it is well blended, add milk and simmer at medium heat, mixing constantly. When it reaches a boil, lower the heat, add coffee powder and keep stirring till chocolate is of the thickness you wish it to be.

2.b) If having made tablea, pour 1/2 cup milk or cream into a small saucepan and add tablea. Stir as the milk heats to melt the tablea. Prepare as above, diluting with milk until it reaches the thickness you want.

Serve at half-mug servings with toast for dipping, or add warm milk for drinking at each cup. Sinfully good. Makes roughly 4 mugs of undiluted chocolate. Chocolate may be reheated in microwave.

Notes:

  • Here where I live in the Philippines they sell butter in a brick cake that is equal to 1 cup butter / 250g of butter. Some brands go only up to 225g, but the one I use is 250g. I used salted butter. The butter takes place of the butter in melting chocolate if using melting / baking unsweetened chocolate or chips.

**I added the coffee powder so the chocolate tastes extra dark when dipped, out of preference. Taste the chocolate before adding coffee powder so you can adjust for preference in flavour.

Merry Christmas and Happy Holidays!