It’s all about the chocolate topping!

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That gooey chocolate topping on a cake or traybake really makes the moist sponge that you’ve prepared sing! You can choose any sponge recipe but one of my favourites is a chocolate sponge recipe by Mary Berry. The chocolate topping recipe is mine which is one I have used time and time again and is delicious even though I say so myself. I sprinkled a generous amount of white metallic sweet pearls on my traybake, to give contrast and make it look pretty! I was in a very girly mood over the weekend! Enjoy, much love D x

INGREDIENTS

For the sponge

50g  cocoa powder
6 tbsp boiling water
100g baking spread or soft butter
275g caster sugar
3 large free-range eggs
125ml  milk
175g self-raising flour
1 tsp baking powder

For the chocolate ganache topping

200g plain chocolate
180ml double cream light

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METHOD

~ Preheat the oven to 180C/350F/Gas 4 (160C fan).

~ Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done in a mixer or by hand.

~ Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tray. Leave to cool completely in the tray

~ For the chocolate ganache topping ~ heat the chocolate and cream in a saucepan over a low flame until the chocolate melts

~ Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake

~ Pour the chocolate fans ganache over the top of the chocolate sponge base

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~ Using a palette knife, evenly spread the ganache and set aside in the fridge to set

~ Once set, carefully slice the traybake into 16 equal squares. They are now ready to be served

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The Christmas Baking Competition @ ShivaayDelights

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The Christmas Competition on Shivaay Delights starts Today..Inconjuction with Tefal UK who are kindly awarding the winner a new sleek black Tefal Optigrill!

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http://www.tefal.co.uk/Cooking-appliances/Grills/OPTIGRILL-Black/p/7211001633

The COMPETITION is to BAKE CHRISTMAS DELIGHTS. You choose whether you’ll be baking cakes or cookies but it has to be Christmas based. The competition is open to UK residents only…sorry friends abroad!

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How to enter…

Please send your own entry pictures to ShivaayDelights@gmail.com. The competition will be running from Monday 1st December to Monday 8th December 2014

Follow me @ Shivaay Delights Twitter

We will be choosing the top 5 entries, that will then, go to an open vote for all Shivaay Delights friends @ The Facebook Group “Sharing Food With Shivaay Delights” who will choose the final winner and this lucky person will be announced on 11th December 2014

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Rules & Regulations

The competition is open to residents of the UK aged 18 years or over, excluding employees and their immediate families (defined as parents, siblings, children & spouse regardless of where they live) of Tefal, its affiliated companies, their agents or anyone professionally connected with this promotion.    

There will be no cash or other alternative to stated prize. The prize is non-transferable and non-refundable. Only one prize per winner per household.

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I can’t wait to see what all of you bake. Please feel free to send me pictures even if you’re not in the UK as I will showcase all on the blog here!

Let’s start Baking!!! Happy festivities all!!!

The Chocolate French Cake…

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Yesterday we went to my sister in law Sushila’s house and she had made a lovely Thai curry with rice for lunch and an immensely sumptuous chocolate cake for dessert! As I walked into the kitchen, initially I thought I saw a chocolate sponge cake but how wrong could I have been!

When the time came to have dessert, I was profoundly surprised that the chocolate sponge was indeed the most moist, rich , sweet and velvety textured almost chocolate mousse like cake. It was partnered with some sweetened fresh whipped cream. Just in having a spoonful of this cake…I was in absolute heaven.

I just had to have the recipe for myself and for all of you too…don’t say I never think of you all 😉

Thanks so much Sushila…We had a wonderful time and the cake you made will stay with us forever!!!

Thanks M…For taking the great pictures!

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So here it is The French Chocolate Cake…by Martha Day

INGREDIENTS

150g caster sugar
275g plain chocolate chopped
175g unsalted butter, cut into pieces
2 tsp vanilla essence
5 eggs separated
40g plain flour sifted
Pinch of salt
Icing sugar for dusting

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METHOD

Preheat the oven to 160°c. Grease a 24cm springform cake tin, sprinkle with a little sugar and tap out the excess

Place the chocolate, butter and sugar in a saucepan, cook over a low heat until melted. Remove from the heat, stir in the vanilla essence and leave to cool slightly

Beat the egg yolks, one at a time, into the chocolate mixture, then stir in the flour

Beat the egg whites with the salt until soft peaks form. Beat one third of the egg whites into the chocolate mixture, then fold in the rest

Pour into the the tin. Bake the cake for 35 to 45 minutes, until well risen and the top springs back when touched lightly. Transfer to a cooling rack. Remove the sides of the tin. Once cool, remove the tin base, dust with icing sugar, slice and serve with soft whipped cream or a scoop of vanilla ice cream

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Fruit & Nut..ella muffins

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A fruit and nut muffin with lashings of nutella…What more would you like to eat first thing in the morning?  I made them a little smaller in cupcake cases to portion control myself, as I’m still trying to shake off some excess baby weight!
So now, I’ve decided I am allowed to eat anything I like as long as I control portion size! Yay! Life is good! 😉
Have a tremendous Tuesday friends, enjoy your day.  Much love D x

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INGREDIENTS

125g plain flour
1 tsp baking powder
40g hazelnuts halved
50g raisins
1 egg
60g sugar
2 tbsp sunflower oil
100ml milk

METHOD

Preheat oven to 160°c and line a muffin tin with 6 paper cases

Mix the egg, sugar, milk and sunflower oil

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Add this to the rest of the ingredients in a large mixing bowl, stir until just combined, gently spoon the batter into the cases

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Place in the oven and bake for 20 to 25 minutes until golden brown

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Once cool, spread nutella on the tops of the muffins and then devour

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A Marble Cake

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I had not intended to put this marble cake up as a blog post and that’s why I have not taken proper pictures. I was just experimenting with the recipe but it turned out fluffy and it had risen well. I had put a picture of the cake up on my facebook page as soon as it came out of the oven and everyone asked for the recipe so here it is friends.

I’ll be baking an Easter Russian Cake, yes I know it’s not Easter but the flavours are so very festive and Christmas is only 119 sleeps away! 😉

INGREDIENTS

175g self raising flour
1 tsp baking powder
150g white sugar
3 eggs
120g butter/low fat butter spread
25g cocoa powder

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METHOD

Preheat the oven to 180°c and line a cake tin with grease proof paper

Place all the ingredients, except for the cocoa into a large mixing bowl or food processor. Beat until all combined and fluffy for a few minutes

Pour half of the batter mixture into the tin and add the cocoa to the rest in the mixing bowl, mix well

Pour the remaining cocoa mixture into the tin and using a fork swirl into the vanilla batter

Place in the oven and bake for 35 to 40 minutes, leave to cool and then grab yourself a cup of coffee and devour

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Sharing Food On Shivaay Delights

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This week I will be selecting and sharing wonderful fellow food blogger friends’ recipes.  There are so many talented cooks out there and I am inspired every time I go online.  I hardly own a lot of recipe books especially as I have always relied on fantastic food blogging recipes, from when I started to explore my passion for cooking and baking. 

Keep an eye out here all this week!  You may be featured on Shivaay Delights!  Enjoy your day!  Much love, D x

Monday’s recipe comes from

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I came across Ainsley’s food blog at the weekend. It was her whole wheat chocolate chip cookies that lured me in to have a look

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Golden, chunky chocolate chip cookies, I can’t wait to bake these recipe here!

No Bake Cocoa Nut Cookies

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Don’t you just love when you give something really healthy to your children. Makes up for all the naughty snacks and foods they some how seem to get their hands on!

With this recipe both parent and child will be soooo happy! I can guarantee this, as this is how I felt yesterday when I made these no bake cookies!

Mine have already disappeared from the fridge mysteriously!! So another batch is about to be made, especially as I promised to take some over to Angie’s Fiesta Friday Party!

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Have a beautiful weekend friends! Much love D x

INGREDIENTS

2 large handfuls of macadamia nuts
3~4 handfuls of pitted dates
1 tbsp maple syrup
1 tbsp sunflower oil
1 heaped tbsp cocoa powder
White chocolate melted

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METHOD

Add all the ingredients into a food processor and grind to a slightly grainy paste

Take a large pinch of the sweet mixture, form into a ball and then pat down into a small bite
size cookie

Take a little of the melted white chocolate and drizzle all over the prepared cookies

Chill in the fridge for 30 minutes or so then devour!

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The Red Velvet Birthday Cake

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My first ever red velvet cake for my husband’s birthday!  He recently told me he liked it so that then became the cake of choice.  To compliment the flavour I wanted to smother the cake in a light chocolate buttercream frosting and to add a little acidity and sharpness the frozen summer berries came into play.
My 3 year old greased the cake tins with his favourite brush whilst I whisked up the colourful batter.

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I used a tried and tested batter recipe as it being the first time and especially for an occasion.  However the buttercream recipe is all mine…
Extremely delicious and minimal work.  The fruit and chocolate biscuit fingers make it that more glamorous, until my little one decided to stick his toy plastic dinosaurs right in the middle with the candle!  Well, after all it was for his Daddy!

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The red velvet sponge part of the recipe can be found @ http://divascancook.com/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair/

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Light chocolate buttercream frosting

INGREDIENTS

70g milk chocolate melted
100g butter or low fat butter spread softened
200g icing sugar
1 tsp vanilla extract

METHOD

Beat the butter and icing sugar together

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Add the vanilla extract and melted chocolate and combine well

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Spread on the top of the cake, also in the middle of the 2 sponges and then all over

Place some frozen berries on the top.  Stick chocolate fingers around the side of the whole cake

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I’m taking some of this cake with me to Angie’s Fiesta Friday Party over at the Novice Gardener come join us!

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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