Chocolate Mousse Cake

I like chocolate mousse anything-Chocolate Mousse, French Silk Brownie and Chocolate Mousse Brownie are just a few of the chocolate mousse treats that I love! So it isn't surprising that this chocolate mousse cake is one of my favourite cake recipes!

This cake is intensely chocolaty. It is topped with super rich and creamy chocolate mousse for the ultimate chocolate dessert.

And all of that chocolate in one little piece of cake means a super delicious dessert that is perfect for birthdays, holidays and any time you want something a little extra!! Chocolate mousse is simple divinity in its own right, but when paired with chocolate cake, it is downright decadent.

                        

For the Chocolate cake ingredients:

• 175g self raising flour
• 21/2 tbsp cocoa powder
• 1 tsp bicarbonate soda
• 2 eggs
• 130g castor sugar
• 150ml milk
• 150ml corn oil
• 2 tsp vanilla extract
• 125g dark chocolate (70% cocoa solid)
• 397g can Carnation caramel
• 1 tbsp icing sugar

For the Chocolate Mousse ingredients:

• ½ cup hot water
• 25g cocoa powder
• 115g semi sweet chocolate, finely chopped
• 480ml double cream
• 15g icing sugar
• ½ tsp vanilla extract

Method:

For the chocolate cake : Preheat oven to 180C/160C for fan oven.

Base line 2x8" sandwich tins with baking parchment

Sift the flour, cocoa powder and bicarbonate soda into a bowl and stir in the sugar.

In a jug, measure the oil and milk, then add the eggs, one tsp vanilla extract and mix together with a fork until combined. Beat 2 tbsp of caramel until smooth and whisk into the egg and oil mixture.

Combine the wet with the dry ingredients and mix well. The cake mix will be quiet wet. Pour the mixture into the tins and bake in the centre of the oven for 20 minutes until springy to the touch.

Cool the cake in the tins for 5 minutes and then turn out onto a wire rack. Remove the baking paper and cool completely.

For the chocolate mousse: As the cake cools, prepare the chocolate mousse so it can chill and be ready at the same time as the cake layers. You can also prepare the mousse 1-2 days ahead of time.

Whisk the hot water and cocoa powder together. Set aside. 

Melt the chopped chocolate in a double boiler or use microwave. If using the microwave, place the chopped chocolate in a medium heat-proof bowl. Melt in 20 seconds increments in the microwave, stirring after each increment until completely melted and smooth. 

Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside.

Using a hand mixer or stand mixer fitted with a whisk attachment, whip the double cream, icing sugar and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. 

Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflated out the mousse. Cover mousse and chill in the refrigerator for at least hours and up to 2 days.

Assemble the cake: First, level the cakes if needed, using a large serrated knife, slice a thin layer off the tops of the cake to create a flat surface.

Place 1st cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1½ cup of chocolate mousse. Top with 2nd layer. Spread a thin crumb coat over the top and the sides of the cake. Sit in the refrigerator to set for 30 minutes. Finally spread the remaining mousse over the top and around the sides. Use a bench scrapper to smooth out the cake. Or you may also makes some swirling pattern on the sides and the top as you wish.

 

Bramley Apple and Mincemeat Pudding

This recipe I am sharing with you today is one I adapted from a recipe I found on a site called From The Larder. This dessert is one of those great light bulb moments when you realise you can use up leftover mincemeat following the holiday season. Not only that, but you have got yourself a quick and simple dessert recipe that you can come back to time and time again.

Bramley apples are fabulous cooking apples. Large, flattish round apples with green skin and red blush these are fabulously tart apples. They have beautiful white flesh that cooks down into a frothy pulp which makes them ideal for cooking with. They make beautiful applesauce and crumbles.

Mincemeat can be made at home, although, let's face it, buying a jar of mincemeat is not only cheaper, but as delicious.

Ingredients:

• 2 Bramley apples, peeled and diced
• 2 tbsp light brown sugar
• grated zest and juice of ½ lemon
• 150g butter
• 150g caster sugar
• 3 eggs
• 1 tbsp vanilla extract
• 6 tbsp mincemeat
• 150g plain flour
• 1½ tsp baking powder
• ¼ tsp salt
• 1 tbsp milk
• 1 tsp caster sugar, for sprinkle

Method:

Pre-heat the oven to 170ºC/150ºC for fan assist oven.

In a large bowl, mix the Bramley apples with brown sugar, lemon zest and juice. Pour into a buttered baking dish and set aside.

Cream the butter and caster sugar for a few minutes until light and fluffy.

Add the eggs one at a time, mixing until thoroughly incorporated.

Stir in the vanilla extract and then the mincemeat.

Sift together the flour, baking powder and salt then mix into the rest of the ingredients until just combined.

Finally stir in the milk.

Pour the batter on top of the apples then bake in the oven for around 45 minutes until the sponge has browned on top and when inserted the toothpick, it comes out clean.

Sprinkle over the teaspoon of caster sugar and serve with lashings of custard.

Sweet Potatoes, Lentils, Kale and Coconut Milk Stew

It's hard to beat a good stew. A classic comfort food, warm, hearty stews fill our bellies and make us feel good. Perhaps they remind us of childhood, or perhaps they are just satisfying to tuck into after a long day. The best part about stew is that it is easy to make them nutritional powerhouses. This ginger sweet potatoes stew with coconut milk, lentils and kale is simple, healthy, and oh-so comforting.

What not to love about this sweet potatoe stew recipe? It's bright orange colour with gorgeous bursts of green kale makes it as easy on the eyes as its creamy texture with a hint of spice does on the taste buds

Ingredients:

• 1 tbsp coconut oil, or any cooking oil
• 1 large onion, diced
• 1-1½ tsp dried chili flakes
• 1½ tsp ground coriander
• 1½ tsp ground cumin
• 1 tsp ground turmeric
• 2 inch fresh ginger, peeled and finely grated
• 4 cloves garlic, finely grated
• salt and pepper to taste
• 3 medium sweet potatoes, diced into 2 inch cubes
• 1 cup brown lentils
• 5 cups vegetable stock
• 400ml full-fat coconut milk
• bunch of kale
• chili flakes, optional for garnishing
• Lime wedges
• chopped cilantro

Method:

Heat a large pot over medium heat and melt coconut oil. 

Sauté the onions until translucent, about 5-7 minutes. Add the spices and stir until fragrant. Add in the ginger and garlic and stir for another minute. Stir in the salt and pepper.

Add the lentils and cook for another 3 minutes so that the lentils and the spices are well coated. Add in the vegetable stock and stir thoroughly so that everything is mixed well and no dry clumps. Let it boil for 5 minutes then add in the sweet potatoes. Put the lid on the pot and bring the soup to a boil.

Lower the heat to a simmer with the lid slightly off the pot to allow for steam to escape. Simmer for about 30 minutes, until the sweet potatoes and lentils are both soft and tender.

Stir in the coconut milk, kale and chopped coriander. Put the lid back on and simmer until the kale wilted, about 3-4 minutes.

Check for seasoning and add more salt, pepper or chillies as desired.

Coffee and Praline Cake

Coffee cake is truly a British classic, and one of my all-time favourite cakes. It is often found on dessert menus and afternoon tea trays. This is also an easy cake to bake, a delicious coffee sponge topped with a smooth coffee buttercream. 

One of the reason why I love this coffee cake is that both the sponge and the buttercream are absolutely jam-packed with coffee flavour.

Also if you have to make a cake for a tea stall at a fete or a show, then Coffee Cake is your best bet. IN my experience, it is the most popular cake to offer and it is straightforward to make. You only need buttercream icing for the top and middle and then finish it off with walnuts, pecans or praline (as I have here). You can always skip the praline if you like a more everyday cake.

Ingredients:

• 1 tbsp coffee granules
• 4 large eggs
• 225g butter, plus extra for greasing, softened
• 225g caster sugar
• 225g self raising flour
• 1 tsp baking powder

For the praline:

• 100g granulated sugar
• 75g shelled hazelnuts

For the coffee buttercream:

• 1 tbsp coffee granules
• 125g unsalted butter, softened
• 225g icing sugar

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven.

Grease two 20cm sandwich tins and line the bases with baking paper.

Dissolve the coffee in 1 tablespoon of boiling water. Put the eggs, butter, sugar, flour, baking powder and coffee into a large bowl. Using an electric mixer, beat the mixture until smooth. Divide the mixture evenly between the tins and level the surface.

Bake for about 30 minutes, or until well risen and the sponge has come away from the sides of the tins. Turn out onto a wire rack and leave to cool completely.

To make the praline: Line a baking sheet with a baking paper. Put the sugar and 4 tablespoons of water into a saucepan over a low heat. Slowly stir until the sugar dissolves and you have a clear syrup. Remove the spoon, increase the heat and boil, without stirring, until the syrup is pale golden. (CAUTION: boiling sugar is extremely hot. Handle very carefully).

Add the hazelnuts and swirl to coat them in the syrup, then quickly tip the mixture onto the baking sheet. leave to cool and harden.

To make the buttercream: Dissolve the coffee in 1 tablespoon of boiling water. Using an electric mixer, beat the butter until smooth. Add the coffee and icing sugar a little at a time, beating until smooth, light and fluffy.

Break the cooled praline into pieces over a wooden board, then chop into very small pieces.

Put one cake on a plate, upside down. Pipe small dollops of buttercream on the cake, reserving half the buttercream for the top. Sprinkle with half the praline. Sit the second cake on top, spread with the remaining buttercream and sprinkle with the remaining praline.

 

Easy Tarka Dal

Serve this great-tasting, healthy Easy Tarka Dal with steaming rice or naan bread for a delicious flavourful meal. This recipe is great for vegetarians/vegans or anyone looking for a meat-free option. It's the perfect accompaniment for spicer curries! This recipe is adaptable and can be made with almost any lentils.

Ingredients: 

• 1 cup red lentils (masoor dal)
• 3 cups water
• 1 green chillies, optional
• ½ tsp turmeric powder

For Tarka:

• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 dried chilli
• 1 medium onion, diced
• 1 inch ginger, minced
• 3 cloves garlic, minced
• 1 tomato, diced
• ½ tsp turmeric powder
• ½ tsp chilli powder
• ½ tsp coriander powder
• salt to taste
• 2 tbsp coriander leaves

Method:

Wash the lentils in the water until clear. Drain and set aside.

Add lentils, water, turmeric powder, green chilies to the saucepan and simmer over medium-high heat and cook until tender. Skim the foam on the top. Cooking lentils can take between 15-20 minutes.

Once the lentils are cooked, simply whisk it through for a smooth consistency. Add another ¼- ½ cup water if the dal is too thick. Season with salt.

Tadka for Dal: Heat 1 tbsp oil in another pan and add cumin seeds, fennel seeds, dried chillies and allow the seeds to pop.

Add onion, ginger, garlic and fry for 3-5 minutes until translucent.

Add the tomatoes, spice powders, salt and stir. Cook again for another 1 minute.

Garnish with coriander leaves and serve with rice or roti for a comforting Indian meal.

Ginger Sweet Potato and Coconut Milk Stew with Kale & Lentils

This creamy comforting, hearty and nutritious ginger sweet potatoes is loaded with texture and good-for -you ingredients like sweet potatoes, ginger, lentils and kale. This stew is dairy-free and vegan, and because of all the plant-base protein, you will be amazed just how filling it is!!

It is hard to beat a good stew. A classic comfort food, warm, hearty stews fill our bellies and make us feel good. The best part about stew is that it is easy to make them nutritional powerhouses. This ginger sweet potatoes stew with coconut milk, lentils and kale is simple, healthy, and oh-so comforting.

What's not to love about this sweet potatoes stew recipe? It is bright orange colour with gorgeous bursts of green kale make it as easy on the eyes as its creamy texture with a hint of spice does on the taste buds.

Ingredients:

• 1 tbsp coconut oil or any cooking 
• 1 large onions, diced
• ½- 1 tsp dried chilli flakes, or to taste
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 inch piece of ginger, peeled and minced
• 4 cloves garlic, minced
• salt to taste
• black pepper to taste
• 2 large sweet potatoes, diced into 2-inch cubes
• ¾ cup brown lentils
• 5 cups vegetable stock
• 1 tin full fat coconut milk
• bunch of chopped kale, add more if desire

Garnish (optional) :

• chilli flakes
• lime wedges
• chopped coriander
• nigella seeds

Method:

Heat a large pot over a medium heat and melt coconut oil. 

Sauté the onions until translucent, about 5 minutes.

Add the spices and stir until fragrant, about 1 minutes.

Add ginger and garlic and stir for another minute.

Stir in salt and pepper.

Add in the sweet potatoes and lentils and stir until everything is coated.

Season again with salt and pepper.

Add the vegetable stock and stir thoroughly, so everything is mixed well, no dry clumps.

Put the lid on the pot and bring the soup to a boil.

Lower the heat to simmer with the lid slightly off the pot to allow for steam to escape.

Simmer for about 30 minutes, until the sweet potatoes and lentils are both soft and tender.

Stir in the coconut milk and kale. Put the lid back on and simmer until the kale is wilted, about 4-5 minutes.

Check for seasoning and add more salt, pepper or chillies as desired.

Coffee Chiffon Cake

Because I am such a glutton when it comes to chiffon cake, I do not allow myself to bake too many in a month. Well, it is for the best really, otherwise I may not be able to fit through my kitchen doors.😛😛

I love the aroma of coffee brewing and I am an avid coffee lover, so why not married the love of coffee and cake together!

This chiffon cake is so so soft and fluffy and has enough coffee aroma but is not overpowering. I also added some Camp Coffee in this chiffon cake. It's so perfect for that morning breakfast or with that afternoon tea/coffee break!

Ingredients:

• 1½ tbsp (10g) instant coffee powder, 2 tbsp if you want a more stronger coffee flavour
• 1 tbsp hot water
• 5 egg yolks
• ¼ cup (50g) castor sugar
• ¼ cup (60ml) vegetable or sunflower oil
• ¼ cup (60ml) milk
• 1 tsp vanilla
• 1½ tsp camp coffee*
• 1 cup (100g) cake flour or plain flour
• 1 tsp baking powder
• ½ tsp salt
• 5 egg whites
• 1 tsp white vinegar
• ½ cup (100g) sugar

Method:

You will need a 23cm chiffon cake pan.  Do not grease the mould.  Preheat oven to 170ºC/160ºC for fan assist oven.

Before starting making the cake, add 1 tbsp hot water with the coffee. Mix well and set aside. 

Separate the eggs to yolks and whites. Put the egg yolks in a large bowl with the coffee mixture. Mix until all incorporated well. 

Add in the ¼ cup sugar, ¼ cup oil, vanilla extract, camp coffee until all the ingredients are mix well.

Add in the ¼ cup milk.

Sift in the flour, baking powder and salt. Mix until smooth and free from lumps. Set aside while you whisk the egg whites.

In a stand mixer, whisk the egg whites on medium low speed until opaque, foamy and bubbly. Increase the speed to high and add in the ½ cup sugar slowly in small increments. It takes about 2-3 minutes until stiff peaks form. To check on stiff peaks, pull up your whisk and see if the egg whites go straight up and just the tip is soft enough that it folds over.

Using a whisk, fold in 1/3 of the egg whites in the batter until the mixture is homogeneous. Fold in the rest of the egg whites in 2-3 increments and mix gently until the mixture is homogeneous.

Pour the batter into the ungreased 23cm chiffon cake pan in the same location to prevent from forming more bubbles.

To prevent or remove air pockets before baking, run a skewer or spatula through the batter and then drop the pan gently on the kitchen worktop a few times.

Bake for 35-45 minutes or until a skewer inserted comes out clean and the top of the cake springs back when gently pressed. 

As soon as you take out the cake pan from the oven, drip it gently on the kitchen worktop to stop shrinking. The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Let it cool completely.

To remove the cake, run a thin sharp knife around both the outer and inner edge of the cake. Remove the cake from the pan and run the knife on the bottom. Move onto a serving plate.

Dust with icing sugar on top, if you like, and enjoy!

Orange And Almond Loaf Cake

I was looking to make a simple yet fabulous and delicious cake. Also I wasn't looking to buy more ingredients! Just looking to make a cake from what I can find in my larder.  After a few minutes of searching online, I stumble across this recipe from Dr Oetker website. This fabulous fruity loaf is super easy to make and so delicious. This is an amazing dessert or even a breakfast with a nice cup of coffee!

Ingredients:

• 175g plain flour
• 2g baking powder
• 100g ground almond
• 175g caster sugar
• 3 large eggs
• 200ml vegetable oil
• 100ml milk
• 5ml Valencian Orange Extract

For the topping:

• 300g Dr Oetker Vanilla Buttercream style icing*
• zest of 1 orange
• 100g chopped almond

Method:

Preheat the oven at 180ºC/160ºC for fan assist oven. Line a one pound loaf with baking paper and set a side.

Add the dry ingredients to the bowl and mix thoroughly.

Add the wet ingredients directly into the bowl and whisk together.

Pour the mixture into the loaf pan.

Bake for 50-60 minutes until the top is golden and when you insert a skewer in the centre, it comes out clean.

Allow to cool completely before decorating.

To decorate, thoroughly mix the buttercream with the zest. Gently spread over the icing and then sprinkle with chopped almonds and flower, if desire. 

Enjoy!!

*Notes: If you wish you can make your own buttercream icing. 

Mexican Spiced Quinoa Vegetable Stew

Self-care comes in many forms and sometimes it is the shape of a BIG pot of nourishing soup!. Whip up a fresh batch at the beginning of the week to have a cosy bowl available any time you need a dose of TLC. Filled with healing spices, plant-based protein, vibrant veggies, line and leafy greens too, there is nothing like a warming bowl to brighten your body + soul!

Ingredient:

• 2-3 tbsp olive oil, or any cooking oil
• 1 onion, chopped
• 2 large carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 2 cloves garlic, minced
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp paprika
• ½ tsp crushed red pepper flakes
• 1½ tsp salt or to taste
• 5-6 cups vegetables, chopped ( squash, cauliflower, zucchini, parsnip, potatoes, sweet potatoes)
• 2 tbsp tomato paste
• 6 cups vegetable stock
• ½ cup quinoa
• 1½ cups cooked black beans
• 1 cup cherry tomatoes, halved
• 4 cups spinach
• juice of 1 large lime
• ½ cup coriander, reserved some for garnishing

Method:

Heat a heavy based sauce pot or a cast iron pot over a medium heat. Add onion, carrots and celery and sauté until tender about 5-6 minutes. Next, add in the garlic, cumin, oregano, paprika, red pepper flakes and salt. Cook for one to two minutes until the mixture is well coated. Add in the chopped vegetables of choice and sauté (reserving tomatoes and spinach until the end). Cook for 5 minutes until softened.

Add in the tomato paste, stock and 1 cup of water and bring to a boil. Adjust the water amount if necessary. Reduce to simmer and cover for 10 minutes. Next, add in the quinoa and black beans and cook for additional 15 minutes or until all the vegetables can be pierced with a fork. Turn off the heat and add in the tomatoes, ¼ cup coriander and spinach. Mix with a spoon to distribute evenly. Squeeze the juice of one lime into the pot and season with additional salt and pepper to taste. Serve hot with an extra squeeze of lime, coriander and crushed red pepper flakes!

Spicy Tomato Almond Chutney

 Spicy Tomato Almond Chutney is a simple delicious and nutritious accompaniment to any Indian bread, like phulka, dosa and idli. This delicious chutney can be ready in 15 minutes !

Ingredients:

• 1 onion
• 2-3 tomatoes, diced
• 3 dried red chillies
• 5 cloves garlic
• 4 cloves
• ¼ cup almonds
• 1 small ball tamarind, about a size of marble
• 2 tbsp chopped coriander
• salt to taste

Method:

Heat oil in a pan, sauté the onions, tomatoes, dried chillies, garlic, cloves and almonds one after another. Take it off the heat and let it cool. Then transfer it to a blender, add salt and tamarind and blitz to make a smooth chutney.

Garnish with chopped coriander. Serve as side with any dish!

Vegan Char Siew (BBQ Tofu)

This vegan Char Siew (BBQ Tofu) is simply delicious and easy-to-make. Rich, sweet, and savoury sauce made from a blend of hoisin sauce, fresh ginger, garlic and spices coats pan-fried tofu for a delicious vegan dish high in protein.

Ingredients:

• a block of firm tofu, 396g
• ¼ cup corn flour
• 1½ tbsp soy sauce
• 1 tbsp vegan oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp maple syrup/golden syrup
• ½ tbsp sesame oil
• a drop of dark soy sauce, for colour (optional)
• white pepper
• ¼ cup water

Sweet sauce mix (optional)

• 1 tbsp light soy sauce
• 2 tsp sesame oil
• 1 tsp sugar or maple syrup or golden syrup

Method:

Combine all the char siew sauce ingredients in a bowl and set aside.

Cut tofu into 3 slabs, lengthwise. Rub all sides with corn flour.

Heat a non-stick pan and add in a tablespoon of oil. Using low-medium heat, pan -fry the tofu until golden brown on all sides. Do not flip the tofu until a crust is formed.

Once the tofu is ready, add in the sauce. Coat each side with the sauce until the tofu has a nice glossy sheen. This process takes a little bit of time as you need to turn and coat each side evenly.

Remove the tofu from the pan and let them cool down completely before slicing it into slices.

Now, make the sweet sauce by mixing maple syrup and soy sauce with toasted sesame oil in a bowl. Or you can simply cook the sauce in the pan with the remaining oil in the pan. 

You can serve the vegan tofu with flavoured ginger rice. Add a spoonful of sweet sauce mix on top of the Char Siew then pair it with a side of sliced cucumber and ginger garlic chili sauce.

Enjoy!

Sourdough Roti/Phulka

This is a simple traditional Indian flat bread with a touch of sourdough starter. Amazingly it is only made with only 4 ingredients!!

What is the difference between chapati and phulka? Chapati is made on a tawa only and roasted with oil or ghee. Whereas phulka are partially cooked on the tawa and pater puffed on direct flame. Also chapati is usually larger in size than a phulka. 

Ingredients:

• 260g whole wheat flour, extra for rolling
• 50g sourdough starter
• ½ tsp salt
• ¾ cup water

Method:

In a bowl add the whole wheat flour, salt, sourdough starter and water. Combine well to form a dough.

Set aside for 15-20 minutes.

Divide the dough into 12 equal pieces and roll them into round ball. Roll the dough into the extra flour that you keep aside for rolling.

Using a roller, spread the dough into 6 inch thin round. Make sure to spread thin, with a thickness of a credit card or ½ inch. Also dust off the extra flour, so that you will not see any burnt flour in the griddle.

Once you spread half of the dough, heat a griddle or tawa. When you sprinkle water, it will sizzle, that is the sign that your gridle is ready.

Carefully place the spread disc and cook for 30 seconds or until you have blister or bubbles on the top, flip and cook the other side too for another 1-2 minutes or until you see brown spots.

Place directly into the flame, phulka will puffed up.

Remove from the fire and transfer to a tortilla container (if you have one). Close the lid immediately. This will make steam to trap inside and make a soft phulka.

Serve with phulka with side dishes. You can store the sourdough phulka at room temperature for one day and reheat in microwave for 15 seconds before serving.