Chocolate bundt cake

Lets start with the basics, who really doesn't like chocolate right? This is the easiest cake ever! No many equipments are needed and also no fancy ingredients. You probably have everything you need already at home. Have a look at the recipe bellow and lets treat your self and your beloveds with a slice of heaven! 

 Ingredients

Cake

2 cups plain flour

3/4 cup cocoa powder

1 3/4 cups caster sugar

1 1/4 tsp baking powder

1 1/4 tsp bicarbonate of soda

3/4 tsp salt

2 eggs

1 cup whole milk

1/2 cup oil

1 tsp vanilla extract

1 cup boiling water

Glaze

110 gr. dark chocolate

110 gr. unsalted butter 

1 tbsp corn syrup or honey 

Instructions 

Cake

1. In a small bowl sift all the dry ingredients (flour, cocoa, baking, soda, salt), set aside. In a bigger bowl mix eggs, milk, vanilla and oil with a hand whisk. Slowly add the dry ingredients into the wet. Add the Boiling water at the end and mix until mixture is smooth.

2. Poor the mixture in a buttered and floured bundt cake tin and bake in preheated oven at 180C for 45-60 minutes or until you tested with a toothpick and it comes out clean.

3. Take the cake out of the oven and leave it on the counter top for 15 minutes. Then flip it over, take the cake out of the tin and leave it out to cool completely.

Glaze

1. Melt all the ingredients in microwave or in double boiler until glaze is smooth.

2. Cover the cold cake and decorate with sprinkles, dry flowers or anything you like. Enjoy!xx

Easter chocolate chip cookies

As today is Easter Sunday and as we all staying home this year what better than spending time in the kitchen with the family baking and having fun? No one can refuse a crispy edged cookie with a soft and chewy center! 

Ingredients:

• ½ cup granulated sugar(100 gr.)
• ¾ cup light brown sugar(170 gr.)
• 1 teaspoon salt
• ½ cup melted unsalted butter(120 gr.)
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour(160 gr.)
• ½ teaspoon baking soda
• 2/3 cup mini eggs chopped(140 gr.)
• 2/3 cup dark chocolate chunk(110 gr.)

Instructions

• In a small bowl, whisk together the flour and baking soda, set aside. 
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars. Beat on medium speed until light and fluffy. Reduce speed to low, add the salt, vanilla, and egg. Mix well, about 1 minute. Add flour mixture, mix until just combined. 
• Stir in the chocolate chips and chopped mini eggs, be careful to not over mix. 
• Scoop the dough with an ice-cream scoop (about 40-50 grams each) onto a parchment paper-lined baking sheet and leave them in the fridge for at least 30 minutes.
• Spread the chilled cookie balls onto a baking tray lined with parchment paper. Leave enough space in between the cookies as they will spread during baking. 
• Bake in a preheated oven at 180C for about 12-15 mins or until the are golden around the edges. 
• Cool completely before serving and store them in an airtight container at room temperature up to 1 week.

Tip* 

If you want to make the cookies plain. Replace the easter mini eggs with the same amount of milk chocolate chips. 

Easter carrot cupcakes

 

Easter is around the corner and I was thinking to share with you my carrot cupcake recipe which I decorated with mini Easter eggs just to make them a little more festive! Let's grab an apron, get your kids and bake those beauties!

Ingredients for 12 cupcakes:

for the cupcakes:

• 1 1/3 cups plain flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinammon 
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 3/4 cup vegetable oil
• 2/3 cup light brown sugar
• 1/2 cup caster sugar
• 2 eggs
• 1 1/2 cup grated carrots (3 medium carrots)
• 1/2 cup chopped pecans
• 1/2 cups raisins

for the frosting:

• 1/2 cup unsalted butter (120 gr.) (room temperature) 
• 1 cup cream cheese (230 gr.)
• 4 cups icing sugar (420 gr.)
• 2 tsp vanilla extract
• mini Easter eggs & chocolate curls for decoration

Instructions 

for the cupcakes:

• In a large bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, leave aside.
• In another large bowl, whisk together oil, brown sugar, caster sugar and eggs. Gradually add dry ingredients to oil mixture mixing until well combined. Stir in grated carrots, pecan and raisins.
• Divide the batter into 12 cupcake tin lined with muffin cases. Bake in a preheated oven at 180C degrees for 15-20 minutes, until a toothpick comes out clean.
• Remove from pan to a wire rack to cool completely before frosting. 

for the frosting:

• In a bowl of a stand mixer, beat butter for a couple of minutes until is creamy. Then add cream cheese,  icing sugar and vanilla and mix until smooth. Top each cupcake with 2 tablespoons of frosting using a piping bag and a nozzle of your choice. Add 3 mini eggs on each cupcake and chocolate flakes (optional).