Today’s recipe is a variation on my popular Chocolate Birthday Cake Recipe, as with that recipe it can be made in pretty much any size of round, square or rectangular tin (see the handy calculator just above the main recipe).
It’s incredibly simple to make. I’ve taken the Mary Berry approach to baking and kept it as easy as possible by making an all-in-one chocolate sponge cake. This means all of the ingredients (except for the melted milk chocolate) are added into the bowl and simply mixed together. The melted milk chocolate is then mixed in before baking.
Today’s recipe was created for my husband, Jon, who is a complete ginger lover (I have to buy him a ginger hamper every year for his birthday). He requested I create a gingerbread cheesecake for Christmas.
At the start of each recipe post I write I like to share a bit of background about how the recipe came about, but there’s no real story behind this one. It’s very simple – Chocolate Orange is delicious and cheesecake is delicious and so sticking the two together makes something extra delicious.
A while ago I shared my recipe for vegan vanilla cupcakes. This was my first attempt at vegan cake baking and whilst they were nice, I’ve experimented a lot since then and realised they could be made even better. Rather than leaving you with a recipe I thought could be improved upon, I’ve replaced it with this even fluffier, even lighter and even more delicious version (which is just as easy to make).
I promised last week when I shared my recipe for Cream Cheese Buttercream that I would come back with my recipe for carrot cake cupcakes, so here it is!
I’ve made cupcakes as recipe testing is so much simpler using mini cakes than full-sized ones. It means I can make lots of small batches with little tweaks without ending up with far too much cake to eat. I made at least ten different versions of these cupcakes before setting on this as the perfect recipe.
One of Jon’s favourite cakes is carrot cake and he’s been nagging me for ages to make a carrot cake to share on here.
I’m happy to say that I’ve finally mastered a carrot cake that we absolutely love (well it’s actually cupcakes as recipe testing is far easier for little cakes). Before I get to the recipe for the cake (I promise I’ll share it very soon), I thought I’d share my recipe for delicious, smooth cream cheese buttercream. It’s the perfect match for my fruity carrot cake or a red velvet cake.
Last month I shared my recipe for Chocolate Chip Cookies (That The Cookie Monster Would Love), but I failed to consider that the Cookie Monster might sometimes prefer more of a chocolate fix. To solve this problem I’ve upped the chocolate and created these delicious Triple Chocolate Cookies…
I’ve had a few messages from people recently asking whether my vanilla cupcakes can be turned into lemon cakes, so I decided to get experimenting.
Rather than creating a simple lemon sponge I’d thought I’d go one step further and turn them into lemon drizzle cakes. The addition of the drizzle makes the cakes beautifully moist and jam-packed full of flavour from the lemon juice in the drizzle…
One food that’s guaranteed to disappear in my household is cookies. My youngest in particular is a little Cookie Monster and Starbucks Chocolate Chunk Cookies are one of his favourites.
I decided to challenge myself to create my own copycat version of this classic cookie at home. One that is crunchy around the edges and soft and slightly cakey in the middle, just like their Starbucks inspiration. They’re also jam-packed full of chocolate chunks…