A coco-loco choco-nutty triple layered cake to go crazy for, actually literally seriously. Thjs one takes a little more effort as it involves baking two types of cake (eek!!), but I absolutely promise you that it’s worth it. I’ve even laid out how you can best order each step of the recipe, so that preparation and baking are seamlessly coordinated. As your knife glides through this elegant monster, guests will ooh and aah as you reveal what’s inside… An incredibly soft, moist layer of coconut cake nestled between lashings of velvety chocolate cream cheese frosting, kept safe in the rich embrace of 2 fudgy chocolate cakes. Cover the whole thing in more chocolate cream cheese frosting and crispy coconut flakes, and you’re in foodie heaven. It’s the love child of a classic chocolate cake and a Bounty bar, and it’s all yours if you’re up for a couple of hours of baking bliss!
This is a monster for chocolate lovers; layers of rich, moist, chocolate buttermilk cake held together in a delicious embrace by a thick, velvety, dark chocolate cream cheese frosting, topped off with fresh juicy blackberries! The cream cheese frosting is decadent, but its slight tang provides the perfect offset to the rich, chocolatey sweetness of the cake itself. And I just love blackberries…I summoned my inner jungle girl and went crawling through a dense forest near my house to pick a whole container-full of these bad boys. I came back with some pretty severe war wounds down my legs and arms, but it was so worth it.
This is a celebration cake to get happy about; happy as you whip up the one-bowl cake batter for the layers of soft almond vanilla cake, happy as you see that your chocolate ganache has cooled to a fudgy frosting, happy as you meticulously scrape and lick the bowls clean with your spatula, happy as you press the roasted almonds into the thick chocolate coating, happy as you slice through the four layers and discover that the whole thing actually holds together perfectly…and then JUBILANT as you take a bite and realise it’s just as yummy as it was easy to make! I whipped this one up for my spectacular cousin’s 8th birthday, and it was enjoyed by kiddies and grandparents alike with lots of cups of tea and candles. I promise you the whole recipe really is foolproof, but the final cake looks like you slaved and sweated for hours. So I’m basically handing you the opportunity to appear much more impressive than you really are…does that and a slice of roasted almond and dark chocolate layer cake tempt you enough? If so enjoy the pictures and keep scrolling down for the recipe! Have a great weekend y’all 🙂
Welcome to the recipe for one of my favourite desserts, ever. I pinky promise that it legitimately is super easy to make, and whilst you need to prepare it the day before serving (often a blessing in my opinion), the actual method is simple and quick. Your main weapon of choice must be a strong electric whisker, preferably one in a mix master, and armed with that you’re on your way to chewy, crispy, creamy, nutty goodness…with the added benefit of antioxidant-packed dark chocolate and blueberries? Any excuse to help yourself to a second slice, or a sixth. Actually, this torte is quite rich, so you should be feeling jovial and satisfied after one hefty helping!
So guess what? I’ve passed 1000 views on this little blog! This is a pretty big milestone for me, and I’m so excited to know that there are people out there who are enjoying what I bake and ramble about, and wondering what I’m going to throw out there next. I usually dapple in pretty simple ‘home-cook’ style recipes, but to celebrate I thought I’d go all out with something special. This beauty is composed of four layers of vanilla spice cake that are interspersed with layers of fresh strawberry mousse, then the whole thing is encased in rosewater Swiss Meringue Buttercream, drizzled with dark chocolate ganache, and covered in glazed strawberries and chopped pistachio nuts. Are you tempted yet?
Light, creamy, and delightfully lemony, this lovely cake is perfect for a lazy summer afternoon tea. With only a handful of ingredients, it is straightforward to whip up and perfect for days when you need an indulgence that’s not ridiculously unhealthy. Because almond meal acts as a flour substitute, the cake is crumbly, moreish and completely gluten free! The stiffly beaten egg whites give the cake its height, and the ricotta ensures each bite is incredibly moist and smooth.
I recently spent four weeks in London with some lovely relatives from my mother’s side, who graciously and warmly accepted me into their home at the end of my first solo holiday overseas. After two months of being fed a rotation of comforting albeit incredibly salty and indulgent camp food in Canada, I was grateful for the abundance of fresh produce and deliciously healthy meals that my family whipped up each day. Continue reading