Nutella Chocolate Cake

This Nutella Chocolate Cake recipe is every Nutella lover's dream cake! It's a moist chocolate cake with delicious Nutella icing, all covered in chocolate ganache. Delish!

This is my go-to chocolate cake recipe because it is super soft and very chocolate-y. Perfect for birthdays and celebrations and a delight to chocaholic everywhere! I wanted a maximum icing to cake ratio, so I made four layers of cake so that I could have plenty of Nutella icing piled between them. I only have 2 8 inch pans though, so I baked two cakes at a time.

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Ingredients:

Chocolate Cake:

• 260g plain flour
• 400g sugar
• 85g unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 240ml (1 cup) buttermilk
• 240ml (1cup) vegetable oil
• 1½ tsp vanilla extract
• 240ml (1cup) boiling water

Nutella Frosting:

• 445g salted butter, softened
• 180g shortening
• 620g Nutella hazelnut spread
• 1150g icing sugar
• 5-6 tbsp milk

Chocolate Ganache:

• 170g semi-sweet chocolate chips
• 120ml double cream
• Ferrero Rocher chocolate for decorations

Method:

Prepare four 8 inch cake tins with baking paper in the bottom and grease the sides.

Add all the dry ingredients to a large bowl and whisk together.

Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

Add vanilla to boiling water and add to mixture. Mix well. 

Pour into four 8 inch cakes pans and bake at 150ºC for about 25 minutes, or until a skewer comes out clean. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Make icing while the cakes cool. Beat together butter and shortening until smooth.

Add Nutella and mix until smooth.

Slowly add half of the icing sugar and mix until smooth.

Add 2-3 tbsp milk and mix until smooth.

Slowly add the remaining icing sugar and mix until smooth.

Add more milk until the frosting is the right consistency.

Once the cakes are cool, remove cake domes from top with a serrated knife. 

Place first layer of the cake on a plate or cake board. Add about ¾ cup of frosting and spread into an even layer.

Add second layer of cake and add another ¾ cup of frosting and spread into an even layer.

Add third layer of cake on top and add another ¾ cup of frosting and spread into an even layer.

Top frosting with fourth layer of cake, then frost the outside of the cake. 

To make the chocolate ganache, place the chocolate chips in a medium sized bowl.

Heat the double cream just until it starts to boil. Pour over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth.

Drizzle the chocolate ganache around the edge of the cake, then pour the remainder if the ganache on top of the cake and spread evenly. 

Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and top each swirl with a Ferrero Rocher chocolate.

Triple Chocolate Cake

I was looking for an easy and fuss free chocolate cake that will then "dress-up" to make an impressive showstopper birthday cake for a chocolate lover. After a long search, I found this excellent recipe from thecrumbykitcen.com . 

The cake is filled with whipped chocolate ganache, fluffy homemade chocolate buttercream and top off with a few chocolate truffles, so every bite is a burst of chocolate! This cake is actually very easy to assemble and is perfect for birthdays.

The moist triple chocolate cake is so much better than a box cake mix. This cake is super fluffy and moist. It is even moist when cold!

Ingredients:

 Chocolate Cake:

• 205g plain flour or 1½ cups
• 300g sugar or 1½ cups
• 75g cocoa powder or ¾ cup
• 1½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs, room temperature
• 1 cup butter milk, room temperature*
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ½ cup boiling water

Chocolate Ganache-for filling and truffles:

• 225g dark chocolate
• 240g double cream
• some cocoa powder & sprinkle, for the truffles

Chocolate Butter Cream:

• 225g butter
• 375g icing sugar
• 65g cocoa powder
• 1½ tsp vanilla extract
• ¼ cup double cream

Method:

For Chocolate cake:

Preheat the oven to 175ºC/160ºC for fan assist oven. Line three 6 inch cake pans with baking paper, set aside. 

In a large bowl, combine all the dry ingredients  and whisk until blended. With a spoon, create a well in the middle.

Add the eggs, buttermilk, oil and vanilla extract and stir until combined. Scrape down the sides of the bowl and add the boiling water. Whisk until well combined.

Divide batter evenly between the three cake pans and bake for 30-35 minutes, or until a skewer inserted comes out clean.

Allow the cakes to cool in the pans for 5 minutes, then remove to cooling rack to cool completely.

For Chocolate Ganache:

Chop the chocolate and place it in a large bowl. Set aside.

Heat the cream in a saucepan over medium-low heat until the mixture begins to steam. Do not simmer or boil.

Pour the warm cream over chopped chocolate in a bowl. Let it sit for 5 minutes, melting the chocolate slowly.

Whisk or stir the cream and chocolate together gently until it is combined into a smooth ganache. 

When ganache is cool, divide it between two bowls. Use a hand mixer fitted with a whisk attachment and whip up one bowl until it is fluffy  and thickened. Be careful not to over-whip, otherwise it will be impossible to spread.

Cover and place the second bowl of ganache in the refrigerator for at least 2 hours, until set.

Once the ganache is firm, use a small scoop to portion out 1 tablespoon sized balls. Roll them quickly between your palms until round and smooth.

Roll truffles around in  cocoa powder or sprinkles until completely coated. Transfer to a baking paper lined plate and refrigerate until ready to use.

For the Whipped Chocolate Buttercream:

Place softened butter and 100g icing sugar in a large bowl. Using a whisk attachment, mix until combined, scrape the bowl, and repeat with the remaining icing sugar, adding 100g at a time. When all icing sugar has been added, turn the speed to medium-high and whip about 5 minutes, until pale and fluffy, scraping the bowl as needed.

Add the cocoa powder and vanilla and blend on low for 1 minute. Add the double cream in a slow drizzle as it mixes.

Once the  mixture is mostly combined, turn off the mixer and scrape down the sides and bottom of the bowl.

Whip buttercream on medium-high speed for 4-5 minutes, until it is silky, light and fluffy.

To Assemble the Cake:

Using a sharp serrated knife, carefully slice any domed tops off each cooled cake layer.

Place a layer on a cake board or plate and, using an offset spatula, fill and spread ½ of the whipped ganache to cover layer. Repeat with the remaining layer.

Skim ice the top and sides of the cake, smoothing out the buttercream. Place in the refrigerator for 30 minutes before continuing.

Use the remaining buttercream to rough ice the top and outside of the cake, creating swirls and swoops with your spatula. Garnish bottom half with sprinkles, and pipe remaining buttercream into rosettes on top of the cake. Top with truffles.

 Note: *You can substitute the shop bought buttermilk. Each cup of  buttermilk, you can use 1 tablespoon of lemon juice or white vinegar, plus enough milk to measure 1 cup. Whisk it together, then let stand for 5 minutes to allow the acid to curdle the milk.

** You can divide this batter between two 8-inch cake pans if you prefer. For larger cake with taller layer or  more than 2 layers, you will need to make an extra half batch of batter.

Chicken Pathia

What is Pathia? Pathia is an ancient Indian Parsi form of curry predominantly available in the curry house of the United Kingdom. It is hot, sweet and sour with use of chillies and tamarind. It is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat.

Fast forward hundreds of years and chicken pathia arrived on the UK's shore, blowing curry lovers away. It is thought that this fantastic hot sweet and sour curry was brought to the UK by Bangladeshi chefs, keen to create a rival for the sweet and sour dishes so popular in Chinese restaurants all over the country.

Unlike korma and tikka massala, which are very creamy, heavy and calorific curries, pathia-a Parsi dish which us a fusion between Persian (Iranian) and Gurarat cuisines-has a tomato base and is sweet, sour and spicy in flavour.

A lip-smacking tangy curry with plenty of heat. The tanginess comes from the tamarind, lemon juice and tomato, but this is balanced out with a little sweetness too-almost like a curry version of sweet and sour but with a lusciously tick sauce.

You can make it as hot as you like, or you can go milder if you prefer. I love the tang of this curry, with a little bit of sweetness coming from the addition of a little sugar.

Ingredients:

• 1 large onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• 2 tsp minced ginger
• 3 tbsp vegetable oil, you can use ghee if you prefer
• 3 chicken breast, about 600g, cut into bitesize chunks
• ½ tsp ground cinnamon
• 2 tbsp medium curry powder
• ½ tsp hot chilli powder
• 1 tsp paprika
• ¼ tsp ground fenugreek
• ½ tsp tamarind paste
• 1 tbsp lemon juice
• 2 tbsp sugar
• ¾ tsp salt
• 400ml passata
• 2 tbsp tomato puree
• 2 red chillies, roughly chopped
• ¼ cup chicken stock

Method:

Add the onion, garlic and ginger to a mini food processor or a hand blender and blend to a paste.

Heat the vegetable oil in a large frying pan over a high eat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.

Add the chicken and cook for 2-3 minutes, stirring often, until sealed.

Turn the heat down to medium and add the cinnamon, curry powder, chilli powder, paprika, ground fenugreek and tamarind paste. Cook for 1 minute, stirring constantly.

Add in the lemon juice, sugar, salt, passata, tomato puree, chopped chillies and chicken stock. Bring to the boil, them simmer for 10 minutes or until the sauce consistency reach the thickness that you like.

Serve with fresh coriander, a slice of lemon and boiled rice.

Chicken Jambalaya

Quick and easy one-pot rice dish, full of flavour, slightly spicy and very satisfying! It's great to serve at parties and it reheat well. It's a bold and zesty dish packed with Cajun jambalaya flavours!

Jambalaya is a popular Louisiana-origin dish of Spanish, French and West African influence, consisting mainly of meat and vegetables mixed with rice. It's hearty, tasty and easy!

Ingredients:

• 650g chicken, cut into bite-size pieces
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 450g chorizo sausage
• ½ onion, diced
• 2 stalks celery, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 1 can plum tomatoes, crushed
• 1 tsp oregano
• 2 cups chicken stock
• 1 cup white rice

Method:

Season the chicken pieces with 1 tbsp of Cajun seasoning. Heat 1 tbsp oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook for 5-7 minutes until browned on all sides. Transfer the chicken to a plate.

Heat another tablespoon of oil in the skillet. Add in the sausage, cooking until browned. Transfer the sausage to the plate with the chicken.

Heat the remaining tablespoon of oil in the skillet. Add in the onion, celery and peppers. Season with salt and pepper, and sauté until softened. Add in the garlic and cook for another minute.

Stir in the crushed tomatoes, 1 tbsp of Cajun seasoning, oregano, chicken stock and rice. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 20-25 minutes or until the rice has cooked and the liquid has absorbed. Stir in the chicken and sausage and cook until everything is heated through. 

Give the jambalaya a good stir. Season with salt and pepper to taste.

Mincemeat Loaf Cake

Mincemeat Loaf Cake, a festival dessert that is super easy to make with just a few simple ingredient. if you happen to have some mincemeat left in a jar and a few fried fruit, you can put them to great use in this moist and flavourful cake that tastes exactly like Christmas. If you love mince pies or want something quicker, lighter and easier than a full Christmas cake with your afternoon tea, this is the perfect bake for you.

Ingredients:

• 2 eggs
• ¾ cup granulated sugar
• ¼ cup melted butter
• ¾ cup milk
• 1¼ cups jarred mincemeat
• 2½ cups plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Glaze:

• ½ cup icing sugar
• 1 tbsp double cream
• ¼ tsp cinnamon
• 1/8 tsp ginger

Method:

Beat the eggs, sugar and bitter together.

Stir in the milk and mincemeat.

Combine the flour, baking powder, baking soda and salt together and whisk.

Pour it all at once into the wet ingredients and mix well. Pour into a well greased loaf pan.

Bake at 175ºC/160ºC for fan assist oven for 50-60 minutes, when the skewer inserted comes out clean.

Remove and cool for 10 minutes, then remove the loaf from the pan and continue cooling on a wire cooling rack.

Combine glaze ingredients and drizzle over the loaf once the loaf is completely cooled.

Italian Pear Cake

This easy pear cake recipe, is a simple Italian cake that is perfect served as an afternoon snack cake, morning breakfast cake or even as a dessert with a scoop of vanilla ice cream, dollop of fresh whipping cream or with clotted cream! Made with mascarpone and fresh pears it is lovely any time of the day!

This easy pear cake is the perfect go to cake recipe. It is moist and delicious, you will want to make it over and over again. Made with simple cake ingredients and ripe but firm pears

Ingredients:

• 185g plain flour
• ¼ tsp salt
• 43g corn flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• 3 large eggs
• 150g sugar
• 225g mascarpone, room temperature
• 2½ tbsp vegetable oil or sunflower oil
• 2 medium pears, ripe but firm

Method:

Preheat the oven to 170ºC/160ºC for fan assist oven. Lightly grease and flour an 8 inch spring-form cake tin.

Clean and peel the pears, one pear chop into medium-sized cubes and the other pear slice into thin slices, set aside.

In a medium bowl, whisk together flour, salt, corn flour, baking powder and baking soda.

At medium speed, beat eggs and sugar in a medium bowl until creamy approximately 2 -3 minutes, add the mascarpone and continue beating until smooth.

Stir in with wooden spoon the flour mixture into the creamed mixture, stir gently to combine, then add the oil and stir to combine.

Fold in the medium-sized cubed pear, spoon into prepared cake pan. Top with sliced pears and sprinkle with 2 tablespoons granulated sugar.

Bake approximately 45-50 minutes, or until the skewer inserted in the centre of the cake comes out clean. Cool the cake completely then serve.

Enjoy!!!

Vegan Kimchi

What is Kimchi? Kimchi is a fermented cabbage dish and is a staple of  Korean food served alongside many dishes to add flavour and vibrant. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, fish sauce and daikon. Kimchi is also used in variety of soups and stews. 

This mixture is then lacto-fermented so that it develops a pleasant acidity and keeps longer. Kimchi usually takes 1-2 days to ferment at room temperature or several days in the fridge. Kimchi is low-calorie, packed with probiotics and nutrients, and contains many antioxidants. It is said kimchi may help boost your immune system and improve digestion. Because of the health benefits and the deliciously spicy taste, fermented cabbage is becoming more and more popular in many cuisines all over the world. 

Why Kimchi is not vegan? As we all thought, the ingredients are vegetables, and that should make it vegan. The process that it goes through does not include any relation to animal use as well. However, kimchi is not vegan. It is because traditional kimchi call for fish sauce  which heightens the flavour and makes it extra tasteful. The seafood ingredient are not part of vegan diet, which makes kimchi not vegan. Just swaps fish sauce for miso paste for the ultimate umami-packed animal product-free condiment or side dish.

Ingredients:

• ½ cup salt
• 1 medium chinese cabbage/napa cabbage, about 1.5kg
• ¼ cup gochugaru
• 6 garlic cloves
• 1 tbsp freshly grated ginger
• ½ medium pear, peeled and cored
• 3 tbsp gochujang
• 2 tbsp red or white miso paste
• 1 medium daikon (about 500g), sliced into thin strips
• 6-7 spring onions, cut into 1 inch pieces

Method:

Place 4 cups water into a large stock pot and place it over high heat. Bring the water to a simmer, then remove the pot from heat.

Stir in salt into the water until dissolved, then stir in an additional 8 cups of cold water. 

Next, clean and chop the cabbage into 2-3 inch pieces, discarding the stem.

Test the temperature of the salt water to ensure that us is no longer hot. If it is, you can add a bit more cold water or wait to cool.

Add the cabbage to the pot and push it down to submerge. You can add up to another 4 cups of water if needed.

Allow the cabbage to soak in the salt water for 8-12 hours.

After the cabbage has soaked, drain it into a colander and rinse it well under cold water to remove any excess salt. Allow the cabbage to sit in the colander and drain for at least 30 minutes.

While the cabbage drains, make the paste. Place the gochugaru, garlic, ginger, pear, gochujang and miso paste into a food processor or hand blender and blend into a paste. You can add up to ½ cup of water to help this process, if needed.

Place the cabbage, daikon and spring onions into mixing bowl and add the paste. Stir well until all the ingredients are combined. You can dig in with your hands, but be sure to wear a gloves if you do.

Pack the kimchi into fermentation containers, like a glass jar, leaving at least an inch of headspace at the top. Push the vegetables down as best as you can to get them below the level of liquid.

Allow the kimchi to ferment at room temperature for 3-21 days, opening the containers to release built up gasses at least once per day, or more often in warmer conditions.

When the kimchi is as sour as you want it to be, transfer the containers to fridge for storage.

Soft Bailey Ice Cream

Only 4 ingredients to make this adult-only dessert!

Ingredients:

• 600ml double cream
• 315g caster sugar
• 80ml Baileys Cream Liqueur
• Finely grated dark chocolate, to serve

Method:

Place double cream and caster sugar in a saucepan over low heat, stirring until the sugar has dissolved. Don't allow the mixture to boil. 

Transfer the mixture to a large mixing bowl. Stir in the Baileys and set aside for 10 minutes, stirring often, to cool. Place in the fridge for 3 hours or until chilled completely.

Using electric hand mixer, beat the chilled cream mixture until soft peaks form. Transfer to an airtight container and cover. Place in the freezer for 5 hours or overnight, until frozen.

Spoon the mixture into a pipping bag fitted with a wide fluted nozzle. Pipe into chilled glasses and sprinkle with chocolate to serve. 

Skillet Chocolate Chip Cookie

Warm, gooey, and full of chocolate. It is an easy, one bowl recipe! Make this quick chocolate chip skillet cookie anytime you want for 2!

Ingredients:

• 57g butter, melted
• 8 tsp granulated sugar
• ¼ cup brown sugar, packed
• 1 large egg yolk
• 1 tsp vanilla extract
• ¼ tsp baking soda
• 1/8 tsp salt
• ½ cup plain flour
• 1/3 cup mini chocolate chips
• ice cream for serving

Method:

Preheat oven to 175ºC/160ºC for fan assist oven. You will need a 6" mini skillet to make this cookie. If you don't have a skillet, use a 6" cake tin or make individual cookies in a muffin pan. If you are using a skillet or cake tin, grease the skillet or cake tin. If you are using a muffin pan, use liners for easy removal and serving.

Melt butter in a large bowl. Stir in both the sugars, then egg yolk, vanilla extract, baking soda and salt. Carefully stir in the flour then mix in the chocolate chips.

Make the mini cast iron skillet for about 15-18 minutes, or until the edges are puffed and the centre no longer looks translucent. Using another pan will affect baking time.

Serve warm with ice cream!

Spanish Chicken, Chorizo & Potato Braise

This easy chicken stew recipe is inspired by sunny flavours of Spain, with spicy chorizo and smoky paprika.  I would easily choose chorizo over bacon when using as an ingredient to flavour or spice things up, this Spanish sausage just gives a ton of complex flavours comparing to basic smokey bacon flavour. 

The heat, smokey paprika and its unique meaty flavour is just so good that it can liven every meal that this is out into. Today e will be making a chicken stew cooked with potatoes and tomatoes, just the sauce alone with some crusty bread or even rice is enough to satisfy any hunger.

Perfect for warming up on a chilly evening, this hearty dish is sure to satisfy the whole family. 

Ingredients:

• 1 chorizo sausage, sliced
• 2 tbsp olive oil
• 600g chicken breast, cut into cubes
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red pepper, chopped
• 2 tomatoes, diced
• 3 large potatoes, peeled and cubed
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 2 cups chicken stock
• salt & pepper to taste
• handful chopped flat parsley
• crusty bread or rice to serve

Method:

In a large pot, heat it up over the highest heat and add in the chorizo. Stir for about 5-7 minutes until caramelised and charred, then add in the chicken, onion and garlic. There is no need to add oil as the fat from chorizo should release. Turn down the heat slightly as you brown off the chicken then after a couple of minutes, the red pepper, tomatoes, potato, cumin and smoked paprika.

Once the spices start to fragrance, pour in the chicken stock. Season with salt and pepper then half cover with a lid, reduce to a low heat and cook for 20-30 minutes or until the potatoes are cooked and the sauce is thick.

Stir through the chopped parsley and have a taste to make sure it doesn't need more salt or pepper then serve with rice or crusty bread. 

French Lemon Yogurt Cake

Lemon yogurt cake is a very popular French inspire cake. This is not the cake loaded with frosting and all. A plain basic cake with the perfect crumbs and mild lemon taste.

This simple-to -make cake, classic French Lemon Yogurt Cake is the perfect accompaniment to your tea or coffee, morning, noon and night. 

Yogurt is a wonderful addition to the cake to create moist crumbs in cakes. The lemon added in the cake not only provides a wonderful lemon taste and flavour to the cake but keeps the cake moist for longer. Lemon also adds a tang to the cake which balance the whole taste of the cake.

Much like a pound cake, this recipe uses only basic ingredients; eggs, sugar, flour and oil. Its point of difference is that it also includes yogurt, hence the name "Gâteau au Yaourt". Teamed with the oil, the result is an incredibly moist, fluffy cake that whilst humble, will become a family favourite.

The history behind this cake is so utterly charming. French grandmothers would pass on this simple recipe to their grandchildren. To keep it simple to remember, the ingredients would be measured cup is needed. It's the first cake that French children learn to make, and using the yogurt pot makes it easy for them to remember the ratios. While ratios may vary from household to households, the sentiment behind the recipe remains.

Finally, it is a perfect basic cake recipe that never disappoints with guarantee success every time.

Ingredients:

• ½ cup plain yogurt or Greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1½ cups plain flour, sifted
• 2 tsp baking powder
• ½ tsp salt
• grated zest from 1 medium lemon
• ½ cup sunflower oil or vegetable oil

For the glaze:

• ¼ cup fresh lemon juice
• ¾ cup icing sugar

Method:

Preheat oven to 175ºC/160ºC for fan assist oven. Grease an 8 inch round cake tin. Line bottom of the tin with baking paper. Set aside.

In a large bowl, combine yogurt, sugar and eggs, stirring until well blended.

Add in flour, baking powder, salt and zest, mixing to just combine.

Add the oil and stir well. Don't worry, at first it will seem to separate, but keep stirring until smooth. 

Pour the batter into the prepared tin.  Bake for 30-40 minutes or until the cake feels springy to touch and the skewer inserted into the centre comes out clean. Be careful not to overbake though.

Cool the cake on a wire rack for 10 minutes, then turn it out of the cake tin onto the rack.

Combine the lemon juice and icing sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake until the glaze is gone. Some of it will drip off, but most of it will soak in. Allow the cake to cool completely. Sprinkle with icing sugar if desired and serve!