Mint Choc Chip Cake

It has been one whole month since I have baked anything. From being away for work to being sick and having no time, the long weekend finally gave me a chance to catch up on some recipe’s in my to bake pile.

Now, I am SO SO SO excited to show you this cake because it is so friggin' delicious.

I stumbled across this recipe on a fellow bloggers site - Raspberri Cupcakes and thought it was such a sweet idea that I would try it out for myself.



I used a different chocolate cake recipe as I had been wanting to try this one bowl chocolate cake recipe from Sweet Polita's blog. This chocolate cake recipe was so simple to make and yields a rich, moist chocolate cake. It also only uses a 1/4 cup of oil and no butter which is a bonus as it keeps it's tender crumb even straight out of the fridge. This is definitely my new go to choccie cake recipe.



If you love choc chip mint ice cream you will love this cake.

Chocolate Fudge Cake adapted from Sweet Polita
Yeilds two 8-inch round layers - if you would like a four layer cake you will need to make two of this recipe.

1 1/2 cups (180g) plain flour
1 1/2 cups (200g) caster sugar
3/4 cup (90g) dutch cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 cup (60ml) vegetable oil
3/4 cup (190ml) buttermilk
3/4 cup (190ml) hot brewed coffee (I'm not a huge fan of coffe, so I used half strength)
2 eggs, room temperature, lightly beaten
2 teaspoons vanilla

**You will need to make two of this recipe to make the 4 layer cake**

Preheat oven to 180°C. Prepare two 8-inch round cake pans with butter and line with baking paper rounds and dust some cocoa powder around the sides to prevent any sticking. Tap out excess.

In bowl of electric mixer, sift all dry ingredients and add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans.

Bake for cakes for approx 30 minutes, rotating the pans at the 20 minute mark. Cakes are done when toothpick or skewer comes clean.

Cool on wire racks for 20 minutes, then loosen edges with a small knife, and gently invert onto racks until completely cool.


Choc Chip Mint Icing adapted from Raspberri Cupcakes
300g unsalted butter (I use salt reduced as I like a slightly salty flavour)
5 cups icing sugar, sifted
1 tsp vanilla essence
1 - 2 tblsp milk
2-3 tsp peppermint essence, or to taste
150g dark chocolate, very finely chopped or pulsed through a food processor
green food colouring (be careful when using paste colours as a little goes a long way)

In an electric mixer fitted with a paddle attachment (or with a hand mixer) cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk little by little to get to right consistency then add peppermint essence and food colouring and beat on high speed until frosting is light and fluffy (about 3-4 minutes).

Dark Chocolate Glaze
115g Dark Chocolate
70g unsalted butter, at room temperature and cut into cubes

Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water. Stir the mixture until melted and smooth.


Assembly of the Four-Layer Cake
1. Place the first chocolate cake layer up on your cake pedestal or plate.

2. Using a small offset palette knife, spread approximately 3/4 cup of buttercream evenly on top of the bottom layer.
3. Repeat this 1-2 until you come to the final layer, which you will place face down on the top of the cake to get a nice, flat top.

4. If you have one, place cake on a turntable (this makes it easier to get a nice finish on your buttercream), and using a small offset palette knife for the top of the cake, and medium straight palette knife for the sides, cover the cake in a thin layer of buttercream to seal in crumbs. Refrigerate for 30 minutes.

5. Repeat step 4 to finish of the outer layer of buttercream. Clean up edges with your small offset palette knife.

6. Chill cake until icing is set.

7. Make the glaze and set aside for a few moments to cool a bit. Pour glaze over chilled cake, smoothing the top with a clean small offset palette knife.

8. Chill again to set. Bring to room temperature before serving.

Blood Orange & Olive Oil Cake w/ Oranges in Syrup

The idea of starting my own business has been playing on my mind recently. I love to cook for my friends, family and work mates and I'm hoping that love can transcend to a slightly larger scale.

I guess the only i'm scared of is putting myself out there and the whole thing being a big fail. I mean, I don't really have any professional training and what if I can't pull it off. But what I do know is if I don't try, I won't know.

Anywhoo, back to the baking. I adore blood oranges and now that they are back in season I couldn’t wait to make something sweet with them.

I only discovered blood oranges last season and instantly became memorised by their jewel-like flesh. So last weekend I picked up a bag of them at my local markets and then hit up google and came across this deeeelish recipe.

This recipe uses olive oil instead of butter, which makes for a wonderful tender crumb. I'm actually starting to favor cake recipes made with oil as they do not go hard when refrigerated. Also, do take the time to make the accompanying syrup as it really compliments the cake and lifts the blood orange flavor.


Blood Orange & Olive Oil Cake
Rind and juice of 1 blood orange
1 cup (200 grams) caster sugar
Scant 1/2 cup (118 ml) buttermilk or plain yogurt
3 large eggs
2/3 cup (156 ml) olive oil - the original recipe uses extra virgin, but I used a light olive oil
1 3/4 cups (219 grams) plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 180 degrees celsius and line a 9-by-5-inch loaf pan. Grate zest from the orange and place in a small bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

Combine the ¼ cup orange juice and buttermilk or yogurt in a small jug. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into centre comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with honeyed and blood orange syrup, if desired.

Blood Oranges in Syrup
1 blood orange, cut into 2mm slices
1 cup (250ml) blood orange juice
1 cup (220g) caster sugar
1 cinnamon stick

Combine ingredients in a saucepan or skillet; bring to a boil, stirring. Reduce heat; simmer, uncovered, about 20 - 30 minutes or until syrup thickens. Cool to room temperature.

Key Lime Pie w/ Ginger & Coconut Crust

Key Lime Pie has been on my list of many things to make for a long time now. I dont believe I have actually ever tried a Key Lime Pie, but for some reaons this creamy, sweet yet tart dessert has always caught my eye in recipe books.

As usual, a recipe which is a little different from the norm always appeals to me, so when I spotted a recipe for a Key Lime Pie with Ginger & Coconut Crust I knew it was the one for me.

I hope you enjoy this super easy recipe as much as I did.


Key Lime Pie adapted from The Capitol Baker and Joy of Baking

Key Lime Pie
For the Crust:
1 cup digestive biscuit crumbs
1/2 cup ginger snap biscuit crumbs
1/4 cup desiccated coconut
2 tablespoons caster sugar
90g butter, melted

Preheat the oven to 180 degrees C and spray a 9-inch (23cm) tart pan with non-stick spray.

Mix together the digestive biscuit crumbs, ginger snap crumbs, coconut, and butter until well combined. Press the mixture evenly into the tart pan and make sure to cover the bottom and sides. Bake for 10 minutes and remove to a wire rack to cool completely.

For the Filling:
4 egg yolks
1 can (395g) sweetened condensed milk
1/2 cup fresh lime juice (approx 5 limes)
zest of 2 lime

In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale on high speed until fluffy (this took me about 3-4 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest on low speed.

Pour the filling over the cooled crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator for several hours or overnight.

For the Whipped Cream:
1 cup thickened cream
1 tsp vanilla extract
2 Tbsp powdered sugar

Whip the cream, vanilla, and powdered sugar until nearly stiff. Spread the cream over the pie and serve.

Chocolate Peppermint Slice

Hi All,

I love trying to re-create something delicious that I have bought, in particular, a certain peppermint slice.

My love for a good peppermint slice came from the drive from Canberra to Sydney. Every time I made this journey I would stop at the Sutton Forrest McDonalds and have a chicken burger and a piece (or 2..or 3) of their deeee-licious peppermint slice (seriously, this stuff is good!).

I don't make the journey to Sydney all that often anymore (I know, I can get it at any old McCafe, but there was something special about only getting from a McDonalds in the middle of nowhere), so I decided it was about time that I try to make it.

Now, this special peppermint slice was different to others. Most of them I have seen have a boring biscuit base. Macca's base was a rich chocolate coconutty base (reminiscent of mum's chocolate coconut slice), the peppermint middle had the perfect amount of peppermint and the chocolate topping was a smooth, creamy ganache. YUM.

So once again, I played Frankenstein and came up with this little number. I hope you enjoy!


Chocolate Peppermint Slice
Chocolate Base
1 ½ cups self raising flour
2 tablespoons cocoa
1 cup coconut
½ cup brown sugar
125g unsalted butter, melted
1 egg

Preheat oven to 180°C. Butter a 16cm x 26cm x 3cm slice tray (or close to those dimensions).

Combine flour, cocoa, coconut and brown sugar in a bowl, stir in melted butter and egg and mix until well combined. Press mixture into slice tray and bake for 10-15 minutes until starting to brown. Remove from oven and cool slightly.

Peppermint Crème Filling
3 cups icing sugar (sifted)
1/3 cup cream (you may need more or less to get a desired spreadable consistancy)
40g melted butter (or you could use Copha)
1 1/2 tsp peppermint essence (or to your taste)

Combine all ingredients in a bowl, and spread a layer over the cooled chocolate base. Refrigerate until firm (about 30 minutes to 1 hour).


Chocolate Glaze
150g dark chocolate, coarsely chopped
100ml pouring cream
20g unsalted butter, softened

Combine chocolate, butter and cream in a small bowl over a saucepan of simmering water and stir until the mixture is smooth. Spread over cooled peppermint filling and refrigerate immediately until set.

Once slice is fully set, cut into bit-size squares.

Raspberry Melting Moments

Here is another of my re-creations. I recently picked up an amazingly lovely client at work who recently started her own business, Puddin' Boots. She makes all sorts of puddings, mini cakes, brownies (my personal fave) and melting moment biscuits for morning tea's, afternoon tea's and birthday parties. All of which are delicious.

You can check out her adorable website here .

I recently went out and visited her at the Hall Markets in Canberra and purchased a few of her goodies. I loved the raspberry melting moments so that I decided to make some for myself.

After a quick google, I found this recipe from taste.com.au which seemed perfect. One hour later I had beautiful biscuits filled with a scrumptious pink filling. This recipe is definitely a keeper and would also work well with a passionfruit or orange filling.

Raspberry Melting Moments inspired by Puddin' Boots, recipe from Taste.com.au
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
pure icing sugar, to serve

Raspberry Filling
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 frozen raspberries, thawed

Preheat oven to 160°C/140°C fan-forced and line a baking trays with baking paper.

Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.

Roll out dough to about 1cm thick and cut out rounds using a small round cutter (I used a 2.5cm one) and place on the prepared trays. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.

Meanwhile, make raspberry filling. Using an electric mixer, beat butter in a bowl until light and creamy. Add vanilla. beat to combine. Add icing sugar. beat until fluffy and well combined. Beat in raspberries.

Pipe or spread the flat side of 1 biscuit with the filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.

Chai Cupcakes with Maple Buttercream Frosting

I have a bit of a Chai Latte addiction at the moment, which inspired me to make this gorgeous Chai Cupcakes.



Chai Vanilla Cupcakes - adapted from Joy of Baking
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract or vanilla bean paste
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons of instant chai drink powder
1/4 cup (60 ml) milk

Preheat oven to 180 degrees C and line a 24 hole cupcake tin with paper liners.

With a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, chai powder and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the cupcake cups with the batter and bake for about 15 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)

Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.


Maple Buttercream Frosting - adapted from Joy of Baking
230 grams icing sugar, sifted
130 grams unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
2 tablespoons of pure maple syrup

In an electric mixer fitted with a paddle attachment (or with a hand mixer) cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and maple syrup and beat on high speed until frosting is light and fluffy (about 3-4 minutes).

Add a little more milk or sugar, if needed to get the right consistancy.

Using a piping bag and tip (I use Wilton's 1M piping tip), pipe a swirl of the butter cream on each of the cooled cakes and decorate as you like.

Now go eat your delicious creations!

Carrot Cake

This cake right here is one of THE BEST cakes I have eaten in a long time, so much so, that even my boss blurted out "this cake F-----G rocks!"

It is moist, delicious, dead easy to make (I promise) and will have you going back for more and more!



Carrot Cake from The Cake Mistress
1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Heat oven to 180 degrees celsius and grease desired cake tin (I used 2 8 inch cake tins to make a double layered)
Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
Add salt, bicarb soda, carrots, flour, walnuts and spices.
Mix with wooden spoon until all combined.
Put batter in well greased loaf pan or tin and bake for 30-40 minutes, or until light golden and cake springs back when touched in the middle.

Cream Cheese Frosting
300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp

Beat the icing sugar and butter together with an electric mixer until well mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.