Sunday, 23 July 2017

Chocolate Poke Cake

This Chocolate Poke Cake is out of this world. SOOO chocolatey !! So moist! Amazing !  I decided to buy a box of Devils Food Chocolate Cake Mix instead of making myself

Ingredients :

Chocolate Cake:
  • A box of Devil Chocolate Cake Mix, plus ingredients listed on the box
  • 14oz condensed milk 
  • 1 cup semi sweet chocolate chips
Chocolate Whipped Cream Topping:
  • 2 cups whipping cream
  • 1/2 cup icing sugar
  • 1/4 cup + 2 tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • Mini chocolate chips
  • Chocolate sauce

Bake cake according to box directions in a 9x3 cake pan.

Once cake comes out of the oven poke holes all over the top of the cake. 

Place sweetened condensed milk and chocolate chips in a microwave safe bowl, microwave for about 30 seconds to 1 minutE. Whisk chocolate and milk until smooth, microwaving more if needed to melt the chocolate. Pour chocolate mixture over the cake and spread to fill in holes. 

Set cake aside to cool, about an hour then refrigerate until completely cooled. 

To make whipped topping, whip whipping cream until it begins to thicken. Add icing sugar, cocoa and vanilla extract and whip until stiff peaks form. Spread whipped topping evenly over cooled cake. Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve. 


Wednesday, 19 July 2017

Vegan Mango and Ginger Cheesecake

Vegan mango and ginger cheesecake is a great no bake cheesecake celebrating summer flavours. It's easy and quick to make, gluten-free and oil-free too.


Cheesecake base;
  • 125g dates, pitted and soaked in boiling water
  • 100g almonds
  • 50g desiccated coconut
  • Pinch of salt
Cheesecake layer:
  • 185g raw cashews, soaked overnight
  • 1/2 cup coconut cream
  • 3tsp agar agar powder
  • 5 tbsp lemon/lime juice
  • 5 tbsp maple syrup
  • 4 tsp finely grated ginger 
  • 1/2 cup water
Mango layer:
  • 2 cup mango puree
  • 2 tsp agar agar

Line the bottom of a 8" spring form tin with a baking paper and cut out a long rectangle to line the sides with.


Grind almonds in food processor until coarse crumb. Take it out of the food processor and set aside. 

Drain dates, squeeze excess water out and chop them roughly. Place then into the food processor and process it into a smooth paste.

In a bowl, mix date paste with enough ground almonds and desiccated coconut to obtain a dough that isn't too sticky yet still holds together well. Season with a bit of salt to taste. 

Line the sides of the spring form tin and then mould the base mixture to the bottom of the tin. Press the mixture down well with your fingers so that there are no gaps. Put a bit of baking paper on top of the base and weigh it down with something heavy. Put into the fridge while making your cheesecake mixture. 


Just before blending the cheesecake layer, put agar agar and 1/2 cup of water into a small pot. Let the mixture come to boil and simmer on low medium heat, stir frequently until agar agar dissolve and the mixture thickens (about 10 minutes). From that point onwards you need to work fast as agar agar sets as soon as it cools down. 

Put rinse cashew nuts, coconut cream, maple syrup, grated ginger, lime juice, warm agar mixture and extra 1/4 cup water into a blender. Blend, scraping the sides of the blender from time to time as the set agar likes to stay on those. You will need to work fast as agar sets as soon as it cools down. 

As soon as the cheesecake mixture is super smooth, take the spring form tin out of the fridge and pour the cheesecake mixture on top the set base. Make sure you do it very quickly to get smooth finish as agar sets very quickly. Gently tap the filled spring form tin against your work top surface a few times to get rid of air bubbles. Allow this layer to set completely (about 10 mins) before pouring on the next layer.


Put 1/4 cup of water into a small pot and add agar agar. Let the mixture come to boil and simmer on low-medium heat, stirring frequently until the agar agar dissolve. Add agar mixture to the mango puree and blend until smooth. Pour over the cheesecake layer and allow it to set before decorating.

Sunday, 25 June 2017

Cookies 'N Cream Cheesecake

An over-the-top Oreo studded cheesecake that will be the highlight of an occasion ! This Cookies 'N Cream Cheesecake is total dessert bliss !

Every celebration should include cheesecake of some kind don't you think ? Cheesecake is one of my all time favourite desserts and I love trying all the different flavour combinations. 

Ingredients :

  • 20 Oreo cookies 
  • 75g butter, melted
  • 675g cream cheese, softened
  • 200g granulated sugar
  • 240g sour cream or plain full-fat yoghurt
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 18 Oreo cookies, crumbled
  • Whipped cream, for topping

Preheat oven to 175°C/155°C for fan oven. Place 9 inch springform in the centre of a large sheet of heavy duty aluminium foil. Carefully wrap foil around sides of the cheesecake pan. Spray inside of springform pan with non-stick cooking spray, set aside.

For the crust:

In a food processor pulse 20 Oreos to fine crumbs. In a medium mixing bowl stir together the Oreos crumbs and melted butter until well combined. Press into an even layer in bottom of prepared springform pan. Bake in preheated oven 10 minutes. Allow to cool as you prepared the filling. 

For the filling:

Using electric mixer, beat cream cheese and granulated sugar until smooth and creamy. Add in the sour cream or yoghurt and the vanilla extract and mix well. Add eggs one at a time and mix on low speed just until combined. Gently fold in 13 crumbled Oreo cookies. Do not over mix. Pour the filling into the cooked crust. Place the springform pan into a large roasting pan and place in the oven. Fill the roasting pan up with hot water until wate level comes halfway up the outside of the cheesecake pan. 

Bake in preheated oven for 50-60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. 

Loosen the cheesecake from the rim of the pan and remove the rim. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled. Cover the cheesecake and store in fridge up to 4 days. 

Friday, 16 June 2017

Mini Bundts Banana Cake with Vanilla Caramel Glaze


Banana cakes comes in many form, from banana bread to layered with cream and sliced banana. These little Banana Cakes are soft buttery banana sponge cake formed in mini Bundts cake pans, and topped with easy vanilla caramel glaze. 


  • 115g butter, softened
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 ripe banana 
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1 cup plain flour
  • 1/2 tsp baking powder 
  • 1/2 tsp cinnamon 
For the glaze:
  • 30g butter
  • 2/3 cup light brown sugar
  • 1 tsp vanilla extract 
  • 1 tbsp milk
  • Pinch of salt

Preheat oven to 180°C /160°C for fan oven.  Grease and flour the mini-bundt pan or silicone mini-bundt.

Cream together the butter, sugar and salt until mix well. Mash banana well and beat with eggs, add to butter mixture along with the vanilla and milk. Beat well.

Stir in the baking powder and cinnamon into the flour, to ensure even distribution, then add the flour into the banana butter mixture. Beat until the mixture is creamy in consistency. It will be a little thicker than standard cake batter but smooth and silky.

Dollop into the mini bundt pan. Fill 3/4 full and smooth tops with back of a spoon.  Bake for 20-24 minutes. Toothpick will pull out clean and tops will be light golden brown. 


Add the ingredients to a small non-stick pan over med-high heat. Keep stirring, the sugar will melt quick. The glaze will start to bubble up. Remove from heat once it has thickened a little but still seems a little thin to use. It will thicken as it cools. 

Allow it to cool a couple of minutes before glazing the banana cakes. It should be thick enough to slowly roll down sides of the cake but not stiff. 

Tuesday, 30 May 2017

Peanut Butter Banana Cake With Whipped Ganache

Moist and dense banana cake is filled and frosted with peanut butter buttercream and decorated with whipped chocolate ganache making this Peanut Butter Banana Cake with Whipped Ganache a seriously delicious indulgence. 

Ingredients :
  • 3 cups plain flour 
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup bananas, mashed (about 4 medium banana)
  • 115g butter, softened
  • 1/4 cup vegetable oil
  • 1 1/4 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cup buttermilk
Peanut Butter Buttercream
  • 227g butter, softened
  • 227g shortening
  • 450g peanut butter 
  • 5 cups icing sugar
Whipped ganache:
  • 340g semi sweet chocolate chips
  • 1 cup double cream 

Preheat oven to 180°C/160°C for fan assist oven.

Line the bottom of 2 x 9" cake pans with parchment paper and grease the pans, set aside.

In a medium bowl, mix together the flour, baking soda and salt, set aside. 

In a bowl cream together butter, oil, sugar and brown sugar until light and fluffy. Mix in eggs, 1 at a time, combining well after each addition. Stir in vanilla and bananas until combined. 
Starting with flour alternate adding the flour and buttermilk into the wet mixture until everything is combined. 

Piur batter even,y into baking pans and bake for about 50 minutes or until centre is set.

Remove from oven and let cool in pans for about 10 minutes before turning out onto cooling racks to cool completely.

Meanwhile to make the buttercream, in a large bowl mix together butter and shortening until fluffy. Add peanut butter and continue to mix until blended and creamy. Add 1 cup at a time the icing sugar until you reach your desired consistency. 

To assemble the cake: split each cake in half using cake leveller or serrated knife, add the bottom later to a turntable and top with about 3/4 cup buttercream and smooth out the edges. Repeat for all layers. 

Once you place the top layer on pipe remaining frosting onto sides with a long flat ribbon tip and smooth out over sides and top. Place in refrigerator to chill.

Meanwhile to make the ganache, place your chocolate in a heat proof bowl. Place double cream in a pan and heat until about to boil, then remove from heat and pour over the chocolate. Cover for 5 minutes. Stir the cream and chocolate until all melted and blended. Let it cool for a few minutes to thicken a bit 

Sunday, 28 May 2017

No Bake Chocolate Peanut Butter Mini Cheesecake

Chocolate and peanut you like this combination ?? If your answer is yes, here is an awesome dessert for you. It's easy to prepare and looks great too. Obviously is yummy and will impress your guest! 

Ingredients :

Biscuits base:
  • 1 cup digestive biscuits crumbs
  • 4 tbsp melted butter
Chocolate cheesecake filling :
  • 285 g chocolate, chopped
  • 1.5 cup double cream 
  • 340g cream cheese, softened
  • 1/2 cup icing sugar
  • 1/2,tsp vanilla extract 
Peanut Butter Cheesecake Filling:
  • 115g cream cheese, softened 
  • 1/2 cup icing sugar
  • 2/3 cup peanut butter
  • 2/3 cup double cream
  • 1/2 tsp vanilla extract 
Chocolate topping:
  • 170g chocolate, chopped 
  • 6 tbsp double cream
  • 1/4 tsp oil
Sprinkle :
  • Chocolate chips
  • Peanuts, chopped

Biscuits base- Prepare cheesecake pan or 12 paper baking cups. Put the digestive biscuits in the food processor until they are crumbed finely.
Add melted butter and stir well. Spread evenly in the baking pans and press with a spoon or a glass to make a solid layer. Set aside. 

Chocolate cheesecake filling: Warm the double cream until nearly boiling point, add the chop chocolate and mix well until the chocolate melted. Set aside. 
In a medium sized dish mix cream cheese and icing sugar with electric whisk at a medium speed, for about a minute. 
Add vanilla extract and melted chocolate and mix until well combined. Spread evenly over the biscuits base layer, with a spoon. Leave it in the fridge to cool. 

Peanut Butter Cheesecake filling :  In a medium size dish mix cream cheese and icing sugar with electric mixer at a medium speed, add vanilla extract, peanut butter and double cream. 
Mix until you get a fine, smooth mixture.  Take the cheesecake out of the fridge and spread evenly over chocolate cheesecake filling. Put in the fridge. 

Chocolate topping:  Warm the double cream until nearly boiling point, remove from heat and add in the chopped chocolate and oil. Stir until the chocolate all melted. 
Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon. 
Sprinkle with chopped peanuts and chocolate chips. 

Leave it in the fridge overnight or at least 6 hours before serving. 

Sunday, 23 April 2017

No-Bake Ferrero Rocher Cheesecake

Its so easy to make this cheesecake and it tastes heavenly !! A very decadent dessert that's perfect for simply any occasion. The only difficult part of this recipe is waiting for the cheesecake to set, but once you have had a slice if it you will find it really hard to stop eating ! 😱


Biscuit base:
  • 300g digestive biscuits 
  • 140g unsalted butter
Cheesecake filling:
  • 300ml double cream, chilled
  • 1 tsp vanilla extract
  • 500g full-fat cream cheese, at room temperature 
  • 85g icing sugar, sifted
  • 5 Ferrero Rocher chocolates, cut into small pieces 
  • 4-5 tbsp Nutella, for spreading & drizzle 
  • 25g chopped hazelnuts 
  • 8-10 Ferrero Rocher chocolate 

To make the cheesecake base:  Melt butter in  a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add melted butter and mix until well combined. Tip teh biscuit crumbs into a 23cm springform cake tin and press done until firm. Use the back of a spoon or glass to smooth over, place in the refrigerator to chill whilst you make the filling. 

To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese with the icing sugar until softened. In another mixing bowl whisk together the cream and vanilla until soft peaks form. Fold the cream into the cream cheese mix. Finally fold through the chopped chocolates.

Spoon over the biscuits base and smooth over with a spatula. Cover and leave the cheesecake to chill in the fridge for at least 6 hours or overnight.

Once the cheesecake has set, place the chocolate hazelnut spread in a small saucepan and melt over a low heat for 2-3 minutes until runny, be careful not to boil the Nutella.

Allow the Nutella to cool slightly before spreading or drizzling over the top of the cheesecake. Finish by decorating with the remaining chocolates and some Nutella. Serve chilled