2 tbsp Rachel’s Greek Style natural yogurt Ingredients for Frosting
4tbsp golden syrup
80ml double cream
100g milk chocolate
100g plain chocolate
3tbsp Rachel’s Greek Style natural yogurt Ingredients for Decoration
Chocolate sugar strands Smarties or similar sweets (for the eyes)
Liquorice laces or Catherine wheels
1.Pre-heat the oven 180°C, Gas Mark 4 and line a muffin tray with paper cases
2.Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted, alternatively place over a pan of simmering water
3.In a mixing bowl beat the butter, caster sugar, cocoa powder and eggs, until soft and creamy. Add the flour and baking powder. Lastly add in the yogurt ensure the mixture is well combined
4.Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool
5.Meanwhile in a small bowl gently heat the icing ingredients (except the yogurt). Either do this in a microwave, medium power or over a pan of simmering water until the chocolate has melted, leave to cool then add the yogurt. The frosting should be soft but not runny
6.Spoon the frosting onto each cake and carefully spread with the back of a knife. Dip each cake into chocolate sugar strands then place the Smarties for eyes, cut the liquorice laces into 8 equal pieces and push into the icing – work quickly before the frosting sets. To make the eyes stand out and a mouth simply place some of the frosting in a piping bag with a small plain nozzle and pipe for the desired effec
Makes: 12 cakes
Right.. you will find me in the kitchen stuffing my face!
The kids are at it again – showing us how easy it is to get busy in the Kitchen! Today the boy makes some delicious Jam Tarts and they are SO SO EASY!!!!!!! Really.. take a look.To make these Jam Tarts you will need:
A super quick post to share the hubby’s Birthday cake – it was a “Sweetie Chocolate layered surprise cake”. It sounds far more grand and difficult to make than it is….. and everyone LOVED the surprise!!! The key to the “flatness of the cake” (my mother in law was asking), is to bake 4 “thinner” cakes. rather than say, two bigger ones and then cutting those in half to layer… my thinner cakes just didn’t rise as much and ended up much flatter naturally!
Sooo it is that time again at Life At The Zoo – we are bang in the middle of our family “birthday season”.. and with family birthdays.. comes the need for CAKE! We all like a yummy cake now and again, but it is nice to make your cake a little bit more special for a birthday. Special, does not mean difficult.. here we have a super easy moist chocolate cake recipe (really, so easy, so rich and tasty) and we a little trick or two we dressed it up into this three layered delicious Maleteser cake. Mother in law was delighted!
This time I used three medium sized cake tins (instead of one or two and having to cut the what is a very moist cake). In fact I lie.. I used 3 medium sized tins. And two mini ones.. to make an extra mini cake for the kids…
Take cake out of oven, when a skewer “test” shows that the cake is cooked
I omitted the “Gelatine” from the raspberry cream, as faffy.. just add a handful of raspberries to the cream on the inside of cake (I used about 2/3s of one pot of double cream for this
Buy Maltesers and pop them on top
This chocolate cake really is sooooooo easy! The kids loved the mini cake too!
Sorry! No photo this time. What a shame too, as the muffins did look rather scrummy, if I say so myself – even if the icing was a bit runny! No photos as they ALL got scoffed before I remembered to take one. And I tell you, that is quite an achievement, I made 12 + a cake (the original ingredients were for far too many, the recipe below is adjusted for about 12 muffins!!!). Much to the dismay of The Englishman and Red Ted, half he cake went to neighbours (saying thanks for all the fab hand me downs we get) and 10 muffins to a tea party in Ham!
Enough. Here is he recipe:
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt (unless you have used salted butter)
60g coco powder
200g icing sugar
handful of raspberries
Mix sugar and butter. Add eggs & vanilla. Mix all dry ingredients, then add alternating with the milk. Bake in 180 C approx 25min – but check. Also used these ingredients in a cake tin and it worked!!
Now my icing went all wrong. So the above is guess work. Not v helpful, eh? But it was yummy and the yummy bit where the raspberries. So. Advice from icing queen: use lots of butter. Whisk for AGES until it is nice and soft. Add some liquidised/ blended raspberries and then icing sugar. Don’t add all the raspberries (like i did) as they are v liquidy. Once you have a nice consistency, add remaining quartered raspberries for flavour and texture.