Chocolate Pound Cake

It's always nice to add a drizzle of chocolate sacue on this one.


  • 170 g sugar
  • 100 ml oil
  • 100 ml water
  • 17 g baking powder
  • 3.5 eggs separated
  • 190 g flour
  • 25 g cocoa powder
  • 5 ml vanilla essence
  • 2 ml salt


  • Mix the sugar, oil, water and vanilla essence till dissolved
  • Stir in the egg yolks
  • Sift the dry ingredients
  • Whip the egg whites until stiff peak
  • Fold the dry ingredients into the sugar mixture
  • Lastly fold the egg white mixture in
  • Place in a lined greased tin and bake at 180°C for 30 minuteschocolate pound cake


Dark Chocolate Torte


  • 450 g dark chocolate
  • 680 ml cream
  • Chocolate sponge for the base


  • Melt chocolate over a bain marie
  • Whip the cream to soft peak stage
  • Fold in chocolate gently until combined
  • Line a tin, place sponge at the base, pour mixture over and leave to set
  • Slice and serve

Strawberry and Pastry Cream Genoise Sponge

This is based on the French Fraser Recipe. It’s quite technical, but it looks great and tastes even better.


Genoise Sponge

1 3/4 cups flour

pinch salt

1 1/4 cup superfine sugar

8 eggs


  • 2 lemons
  • â…“ cup superfine sugar
  • 5 cups Strawberries
  • 2 cups mouselinne cream


  • Line the cake tin, pre-heat the oven to 180°C/350°F
  • Beat the eggs and the sugar to ribbon stage
  • Sift the flour and the salt
  • Fold the dry ingredients into the egg mixture
  • Bake at 180°C until risen and cooked
  • Allow this to cool
  • Place ingredients for syrup in a saucepan and heat with 4½ Tbsp water. When this boils, remove it from the heat.
  • Slice the sponge in half when it has cooled down and place one half in the cake tin and brush with half of the syrup.
  • Fill a pastry bag with mouselline cream
  • Slice the strawberries in half and place them around the sponge.
  • Now start to pipe the cream in between the strawberries.
  • Slice the rest of the strawberries in half again and place them in the middle.
  • Now cover up all of the strawberries with your cream.
  • Brush the rest of the syrup on the other half of the sponge and place that on top.
  • Refrigerate for 30 minutes.

Chocolate Mascarpone and Raspberry Swiss Roll

You will be surprised to find how quick and easy a swiss roll is to make.


  • 4 eggs
  • 9 Tbsp superfine sugar
  • 4 Tbsp cornstarch
  • 4 Tbsp cocoa powder
  • 4 Tbsp flour
  • pinch salt
  • 1 tsp baking powder
  • 1 cup mascarpone
  • 2 Tbsp fondant sugar
  • 1 cup raspberries
  • 1 handful Grated chocolate


  • Line the Swiss roll tin with silicon paper
  • Whisk the eggs and sugar until the mixture becomes light and creamy.
  • Sift all the dry ingredients together
  • Fold the dry ingredients into the egg mixture
  • Pour this into the lined baking tin
  • Bake for 10-12 minutes at 180°C/350 degrees F
  • In the meantime, blend the raspberries with the fondant sugar and mascarpone.
  • Once cooked turn out, cut sides and roll up in a damp cloth, sprinkled with superfine sugar.
  • Leave it rolled up like this for 5 minutes.
  • When it has cooled down, unroll it, and fill it with the mascarpone mixture. Spread ¾ of the mixture evenly with a palette knife on the cake and reserve the rest for the top.
  • Now you can gently roll it up again. Do this tightly, rolling away from you.
  • Finally, Spread the rest of the mixture on top with a nice helping of grated chocolate.

The Best Carrot Cake

This is seriously good; you can freeze it as well, which makes it even better!


  • 2 cups sifted flour
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp ground cloves
  • â…“ tsp bicarbonate of soda
  • 1 tsp salt
  • 5 eggs
  • 1½ cups superfine sugar
  • 1 cup oil
  • 3 cups grated carrots
  • ½ cup chopped walnuts
  • ½ cup sunflower seeds
  • ¾ cup coconut


  • Sift all of the dry ingredients
  • Beat the eggs and then add in the superfine sugar
  • Add the oil and combine it with the dry ingredients
  • Add the carrots, walnuts sunflower seeds and coconut
  • Bake at 180°C/350°C for 35 minutes


  • ½ cup butter
  • ½ cup cream cheese
  • 2 cups powdered sugar
  • 1 tsp vanilla essence
  • 1 zest orange/lemon carrot cake

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Chocolate Cake

There are so many chocolate cake recipes out there, but I have been using this one for years and I don’t know why I would want to try anything else.


  • 4 Tbsp water
  • 1 Tbsp butter
  • 2 Tbsp cocoa powder
  • 1 Tbsp golden syrup
  • 2½ cake flour
  • 3 eggs
  • 1 tsp vanilla essence
  • 2 tsp baking powder
  • 2½ cups sugar


  • Place the butter, water, cocoa powder and golden syrup in a pot and let everything combine.
  • Whisk the eggs and the sugar until they are pale in color.
  • Fold in the dry ingredients
  • Then add the hot mixture followed by the dry ingredients
  • Bake in a moderate oven at 180°C/350°F for 18-20 minutes in 2 tins

Baked Cheesecake

This is probably one of the easiest cheesecakes you can think of making. It is crustless, but if you want to use a nice base, scan further down and you will come across the sweet paste recipe. Otherwise, use the good old fashioned crushed biscuits and melted butter mix.


  • 1½ cups cream cheese
  • ½ cup fondant sugar
  • 4 Tbsp cream
  • 3 eggs
  • 7 Tbsp flour


  • Sift the flour and add the fondant sugar
  • Soften cream cheese and mix in the flour and fondant sugar
  • Gradually and the eggs and the cream
  • Beat until it is all incorporated
  • Bake at 160°C/320°F for about 30 minutes


  • Marble with Chocolate sauce
  • Add a little orange or lemon juice anad zest
  • Berry Coulis

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