Mocha melts

I need caffeine and chocolate! What better way than to combine it into Mocha form. Then to infuse this mocha flavour into a melting cookie. I’m in heaven just thinking about it!
Enjoy these and I’ll see you tomorrow friends!
Much love, D x

Shivaay Delights

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I do like a good cup of mocha coffee and wanted to capture this taste in a melting cookie. A bite size soft crumbly, melt in your mouth moment hit of caffeine followed by a hint of cocoa to give you the emotional comfort of chocolate! A very light biscuit that can be easily had as an after dinner sweet. I was really happy as I feel that it has captured mocha in it’s essence!

INGREDIENTS

200g unsalted butter room temp
1 tbsp instant coffee granules
1 tbsp water
140g plain flour
60g icing sugar
110g corn starch
10g cocoa powder unsweetened

For the frosting

140g icing sugar
3 tbsp unsalted butter room temp
1 tsp vanilla extract
Milk for thinning
Cocoa powder for dusting

METHOD

1. Mix the coffee granules with the water and combine, cream the coffee mixture and butter together well

2. Add the flour, icing sugar…

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My First Zebra Cake!

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Busy and hectic weekend!  But I think I’ve cooked and baked more.  Also because my 3 year old has the chicken pox and he wanted cake, cake and more cake!
I wanted to bake something special for him and I came across this recipe on YouTube.  I’ve been wanting to make a zebra cake for a while and this was the perfect opportunity! My little one was ecstatic and to see the smile on his face…Priceless!

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Here is the link to the simple recipe plus it’s in video form so can be easily followed..

Zebra Cake Video by Aashpazi

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A chocolate torte or a chocolate sponge?

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I’m so excited as I await my closest friend’s baby to enter this world.  My friend for a whole decade now who I feel I’ve known all my life. One where the friendship is such that you do not have to see each other but we know we are always there for one other.

I had promised to bake her something, so I baked this chocolate cake for her and took it round to her home. We had some lunch and together had a few slices of this chocolatey concoction of a cake. 

When I put it into the tin I didn’t realise how heavy it was as it has a lot of substance. The cake is not spongy but closer to a torte with a cakey appearance and consistency. Really satisfying  when you are craving chocolate. The ganache adds a little more creamy moisture to the cake but I would make it extra special by serving it with a scoop of soft vanilla ice cream or a pouring of luscious single cream

I’m sure I will be making it again to celebrate the birth of my niece or nephew! Thanks J for always being there for me, lots of love D xxxx

INGREDIENTS

200g butter softened
180/200g plain flour
50g plain chocolate melted
200g soft light brown sugar
30g caster sugar
3 free range eggs
90g cocoa
2 tsp baking powder
Pinch of salt
250ml milk

For the chocolate ganache
150g plain chocolate
150ml single cream
1 tsp butter

METHOD

• Grease and line two sandwich tins and preheat oven to 180°c (160°c fan)/350°f/gas mark 4

• Cream the butter and sugar until light and fluffy with the pinch of salt
add the eggs one at a time and mix well until combined

• Fold in the dry ingredients ~ the cocoa, flour and baking powder followed by the melted chocolate

• Pour out the milk to get a drop like consistency from the batter. Divide the batter between the two sandwich tins and place in the oven for 25-35 minutes

• Meanwhile whilst the cake is baking, prepare the ganache. Heat the milk, chocolate and butter on a low heat and stir continuously. Once the chocolate has melted and the ganache has become thick and glossy, take off the heat and rest aside

• Check the cake is done by inserting a skewer into the middle, it should come out clean. Leave them in the tins to cool

• Once cool, spread some ganache on one of the cakes and place the other on top.Pour over the ganache and cover the whole cake using a palette knife

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• Place in the fridge to chill and set the chocolate ganache. Cake will be ready after an hour, you can bring it back to room temperature or have it cold. Best served with some fresh single cream.

I’m So Excited!!!!

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I have been up since half past three this morning and am too excited to go back to sleep!
It’s my FIRST BLOGIVERSARY! Today! I knew I had started Shivaay Delights about a year ago but wonderful WordPress sent me a message first thing this morning!

As I sit here with a cup of sweet milky tea, two hours after I found out. I am speechless! Yes SPEECHLESS! All I can think of saying with an immensely grateful heart is…

To all of you, my friends. I’m welling up here! You really don’t know how much you all mean to me and the ongoing support from you all has been unreal! I have loved creating and posting recipes and thoughts for the past year but most importantly connecting with you all!

My Aunt’s beautiful memories live on through the love we give and receive as we connect here on Shivaay Delights! Thank you friends sooo much!

To commemorate my Blogiversary. I invite you all to Join the new group on Facebook that I’ve just created “Sharing food with Shivaay Delights“. Please search that group title on Facebook and everyone come SHARE your amazing VEGETARIAN RECIPES & SWEET TREATS with us all…

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Feel free to link your blog recipes to the post and please post lots of pictures.

Let’s get this party started! I will be making some coconut delights later today in celebration of today, so do look out for them

But for now…see you over @ the new Facebook Group “Sharing Food With Shivaay Delights”
Much love to you all! Your friend D x

Fresh mint chocolate chip loaf

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I just love mint and chocolate together! especially as a mousse (which I’m hoping to make soon) but in the mean time I remembered I still had some mint left over from my friend’s garden so I thought!…ummm why not put fresh mint in my chocolate chip loaf? So I did!  

The mint oil has really latched onto this cake batter and works incredibly! Different types of chocolate from cocoa to plain to white chocolate really makes this a chocoholic’s dream!

Thank god my little ones are napping at the moment or I wouldn’t have been able to take any pictures of a whole cake to show you but I would just have had a picture of the crumbs!!! Lol.

A very simple recipe to do when you’ve got some friends coming round for a coffee and thanks Anussha once again your mint has really transformed this cake! Come round I’ll have the coffee ready x

I’m also taking a few cakes to the Fiesta Friday over @ The Novice Gardener…where all of us get together and bring lots of delicious food, come on over!

INGREDIENTS

150g unsalted butter softened
170g granulated sugar
Handful of mint leaves and stems
Pinch of salt
140g self raising flour
1/2 tsp baking powder
3 eggs
100ml milk
4 1/2 tbsp cocoa powder
50g chocolate chips
4 squares of white chocolate melted
4 squares of plain chocolate melted

METHOD

1. Preheat oven to 160ºc/325ºf/gas mark 3. Blend the butter, sugar,salt and mint together until nice and creamy

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2. Mix in all the ingredients apart from the chocolate chips. Make sure everything is combined

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3. Fold in the chocolate chips and transfer batter to a lined and greased loaf tin and level out

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4. Bake in the oven for 50-55 minutes until poked skewer comes out clean

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5. Let the loaf cool in the tin for a while and then transfer onto a large plate. Using a tablespoon drizzle the white and plain chocolate separately to create decoration.

Try and wait until the chocolate topping sets and then slice up yourself a big chunk and DEVOUR!!!!

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I couldn’t help myself!!!

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No not really 😉 ~

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A Special Chocolate Cake With Strawberries

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“I would like a chocolate and strawberry cake for my birthday! Mummy!”. That was his wish and his genie of a Mum granted it!

I absolutely adore making birthday cakes for my loved ones. I must say though that I do like the rustic style, which is fine by my 3 year old son! Where the time has flown? I can just close my eyes and recall the first time he was given to me in my arms!

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All I know that whichever cake he desires me to make the genie in me will come alive! I’m sure it’s going to be chocolate and strawberry for a while yet! I hope you enjoy it, as much as he did!

INGREDIENTS

50g cocoa powder
10 tbsp boiling water
3 free-range eggs
4 tbsp milk
175g self-raising flour
1 tsp baking powder
100g baking spread or soft butter
250g natural granulated sugar

For the icing
150g milk chocolate, broken into small pieces
100ml double cream for chocolate ganache
½ tsp butter

For the filling
180ml double cream
1 tbsp sugar
2 tbsp strawberry jam without bits
6 strawberries sliced in half

METHOD

• Preheat the oven to 180°c/350°f and grease and line two 20cm/8in sandwich tins with baking parchment

• Put the cocoa powder and boiling water into a large bowl and mix well to make a paste

• Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk

• Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin

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For the ganache
• Meanwhile, for the icing and filling, measure the chocolate, cream and butter together in a bowl and stand the bowl over a pan of simmering water for about 10 minutes, or until melted. Stir from time to time. Set aside

• Once baked, remove the cakes from the oven and leave in the tim to cool completely

For the filling
• Whisk the double cream and sugar together until you get a stiff whipped consistency

• Spread the jam on the inside of one of the sponges, and the whipped cream on the other, sandwich them together

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• Pour the gananche over the cake and then firmly place the strawberries between the sponges

• Leave to set in the fridge for 15-25 minutes and then enjoy!

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(This cake has been adapted from Mary Berry’s recipe for chocolate sponge cake)