Moist Chocolate Cake

Chocolate cake always used to be my favourite dessert as a kid, I remember eating it at school with my school lunches. Yummy!! This cake is so moist and rich yet not too sweet and covered with chocolate buttons :)​

125g self raising flour
25g cocoa powder
1 tsp baking powder
150g butter
140g caster sugar
1 tsp vanilla extract
3 eggs

100g icing sugar
50g butter
1 bag of chocolate buttons


1. Set the oven to gas mark 4 and line a round cake tin with parchment paper.

2. Sieve the flour, cocoa powder and baking powder into a large bowl.

3. Next add the butter, sugar and vanilla extract. Then in a cup whisk the 3 eggs with 2 tbsp of cold water and add to the bowl.

4. Beat well with a wooden spoon or with a hand held whisk until smooth.

5. Pour the mixture into the cake tin and bake for 35- 45 minutes.

6. In the meantime carefully combine the butter and icing sugar together until creamy and set aside. Once the cake is baked take out and leave to cool down completely.

7. Evenly spread a layer of buttercream over the cake and place the chocolate buttons on top starting from the middle.

Finished! Now you can enjoy.

Orange Jaffa Cakes

Hi everyone I’ve got another recipe from Homemade Memories by Kate Doran, she has such great recipes 🙂 if you love jaffa cakes then this recipe is perfect for you!


I love the light cake at the bottom topped with the orange jelly and covered with dark chocolate, to be honest jaffa cakes aren’t my favourite but when homemade they taste so good.

To make the orange jelly you’ll need:
60g castor sugar
Peel from 1 orange
3 sheets of gelatin leaves
100ml orange juice (from 2 oranges)

For the cakes:
40g butter
60g icing sugar
20g plain flour
40g ground almonds
2 egg whites
Pinch of salt

To finish:
120g dark chocolate

For the method
1. For the jelly combine 120ml water with the sugar and orange peel in a saucepan. Bring to the boil then simmer for 10 minutes until reduced by half. In the meantime line a square tin with cling film. Soak the gelatin leaves in cold water for 5 minutes.

2. Remove the syrup from the heat and strain into a jug. Squeeze the water from the gelatin leaves and add to the syrup mix and stir until dissolved, pour into the square tin and chill for 2 hours.

3. Place the butter in a saucepan on the stove until the butter just starts to melt. Allow to cool and use a brush to grease a 12 hole muffin tin.

4. Preheat the oven to gas mark 5. Sift the icing sugar and flour into a bowl and whisk in the ground almonds. Add the egg whites, salt and melted butter and whisk to a batter. Divide between the muffin tin holes and bake for 10- 12 minutes, remove and leave to fully cool.


5. Once the jelly has fully set, use a cutter to cut out discs of the jelly and carefully place on to of each cake. (If you don’t have cutters just roughly cut circles using a bread knife)

6. Melt the chocolate in a heat proof bowl over a pan of simmering water and leave to cool for 10 minutes. Spoon 2 tsps of chocolate over each jelly disc and leave to set.


My Baking Disaster


It was a normal day when I decided to do some baking, I weighed out all the ingredients and followed the method as I do, then when it came to finding a cake tin I realised there wasn’t one that would fit properly. Nevertheless I thought ‘I’ll just use this one surely it won’t rise that much’ anyway when I put it in the oven after about 20 minutes it had risen vastly and started pouring through the oven racks and onto the bottom of it, literally the cake batter was EVERYWHERE!!!

Anyway I still decided to let it finish baking and this is what was left :O I didn’t take any pictures of the oven as I was too busy cleaning it up.


There were some Malteasers in the cupboard which I thought would be a good cover up, so using a basic buttercream recipe I covered the entire cake then cut all the Malteasers in half and pressed each piece onto the cake. It actually looked pretty good if I’m honest and no one knew what happened in the oven 😀


*Morale of the story: if your doing something and it doesn’t turn out how you planned don’t stress because there’s always another way.


Mini Apple and Almond Cakes

Hi everyone 🙂 wishing all read who read a fantastic week in advance!

I’m not a massive fan of ‘Great British Bake Off’ but this recipe is one of Mary Berry’s. You know when you watch a show and you become super inspired by all the wonderful bakings? I like this recipe because it’s kind of half way between a cupcake and biscuit, my two favourites combined together. They also contain fruit which makes it seem healthier.


75g melted butter, plus extra for greasing
100g caster sugar
100g self raising flour, plus extra for dusting
1 egg, beaten
1/2 almond extract
60g Bramley Apple’s, peeled and sliced thinly
15g flaked almondsfraiche

1. You’ll need six 7cm cooking rings, preheat the oven to gas mark 4. Grease the inside of the rings with butter and dust with flour then arrange onto a baking tray lined with baking paper.

2. Pour the melted butter into a large bowl, add the sugar, flour, egg and almond extract and mix together until combined.

3. Spoon a little of the mixture between each ring, place the Apple slices over the mixture then cover evenly with the remaining mixture. Level the top with the back of a teaspoon.

4. Scatter each cake with flaked almonds and bake in the oven for 25-30 minutes until risen and golden brown.

5. Once baked set aside to cool for at least 10 minutes before removing the rings. Serve warm with a dollop of creme fraiche.


Definitely a nice teatime treat.


My new favourite dessert to make is lime flavoured cheesecake 🙂 it’s so simple but super tasty. This can be enjoyed by anyone.


I put my own touch on them by putting the mixture into little glasses which look great at dinner parties.


I really enjoy baking or making desserts these days because it’s so much more healthier than buying junk food which contains a load of bad ingredients. Not only that but you also know what ingredients are being used. Even though the cheesecake does contain cream cheese which can be quite fattening when eaten in moderation it’s okay 😀