Best Easy Chocolate Mudcake Recipe

“He showed the words ‘chocolate cake’ to a group of Americans and recorded their word associations. ‘Guilt’ was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: ‘celebration’.”
Michael PollanIn Defense of Food: An Eater’s Manifesto

A friend on the other side of the world asked me for a foolproof but yummy chocolate cake recipe with easily obtainable ingredients that she could bake for her sister’s informal impromptu wedding, which just happens to be tomorrow.

My friend is not a baker, but she wanted to make a from-scratch cake in honour of love. I totally support that, don’t you?

This cake recipe fits the bill – it’s simple to make, and virtually foolproof. Plus soooooo yummy. (PS – Congratulations to Susanne and Adesh. I hope your wedding celebration is magical, and we all send our love!)

The picture above of is a double recipe.  This cake is a triumph – so easy, and it never fails to please.

Ingredients for cake:

250 grams unsalted butter (I’ve used salted and that’s fine if it’s all you’ve got), 200 grams good quality dark chocolate, 1 cup caster sugar, 1 cup soft brown sugar, 3/4 cup plain flour, 3/4 cup self raising flour, 1/4 cup cocoa, 1 teaspoon instant coffee, or one shot of espresso, 1 1/3 cups of water (a teensy bit less if you used espresso), 3 eggs

Method:

  1. Break the chocolate into pieces and dump into a large saucepan.  Add in the chopped butter, sugar, water and coffee.  Melt together until all ingredients are dissolved and then cool.
  2. Sift flours and cocoa into a large mixing bowl.
  3. Gently mix through the cooled chocolate liquid by hand with a large spoon.
  4. Finally, beat the eggs together to combine, then gently fold the eggs into the cake mix.
  5. Pour the batter into a double lined 20cm deep cake tin, and bake at 150 degrees celcius for 1 and 3/4 hours. **check cake towards the end so it doesn’t overcook.
  6. Allow to cool in tin before removing

Chocolate Ganache:

Melt together 250grams of broken dark chocolate and 1/3 cup of cream in a heatproof bowl over a saucepan of simmering water. Remove from heat and allow to cool until it thickens, stirring occasionally and then pour/spread over cake.  (Don’t leave ganache in fridge and forget about it or you’ll have to eat the lot!)

I also made some chocolate leaves by melting dark chocolate and using a clean paint brush to paint camelia leaves.  Just peel the leaf away carefully when the chocolate sets.  Ivy leaves also look brilliant but any non-toxic leaf will work. I used smarties (chocolate beanies) to make flower patterns, although it looks a bit like I channelled my inner 1950s housewife, don’t you think!

♥ Serve in small slices (be warned – this is rich!) with some vanilla ice-cream or a good double cream.  It keeps well, but never seems to last.  Enjoy! xx

 

Easy Puff Pastry Quiche

“Lunch makes me feel a bit better.” 
~  Suzanne Collins

 

Recently my friend Carly and I popped in to her parents’ house for lunch, and then a tour of her mum’s garden. Jewel made a lovely salad with fresh greens from her vegetable patch, and I took over a simple quiche that I’d whipped up from bits and pieces I had on hand.

(I also took a slab of my favourite fruit cake for us to have with a cup of tea. Rosco, Carly’s dad is a big fruitcake fan!)

Many years ago, when I was a college student, I worked in my holidays as a shearers’ cook on big outback sheep stations. The shearers and shed hands were mad for my quiche, but I didn’t dare call it that – far too fancy a name for them! Instead I called it Bacon and Egg Pie and they’d eat it with lashings of tomato sauce and not a lettuce leaf in sight.

This is a simple meal to throw together, and the puff pastry makes for a yummy texture combination with the silky egg filling.

Serve it warm or cold. It is also great for lunchboxes, will freeze well, or keeps in the fridge for three days.

You can also vary the filling to make this vegetarian, or to use up whatever is in your fridge.

I used a 24cm springform pan to cook my quiche, but you can use any dish that suits your fancy. Just make sure the sides are high enough to contain your filling.

Ingredients:

  • 2 sheets of puff pastry or enough to line your serving dish
  • 6 eggs
  • 1 cup of cream
  • 1 onion, diced and sauted in a little oil until soft but not brown
  • 1/2 to 1 cup of diced ham
  • 1/2 cup of diced swiss cheese (if you’re cheese mad use a little more)
  • 1/2 to 1 cup of thinly sliced zucchini
  • a handful of grated tasty cheese or parmesan for the top of your quiche
  • salt and pepper
  • a little oil or butter

Want to make this vegetarian? Omit the ham and use a cup of other vegetables of your choice. Capsicum (bell pepper) and broccoli are favourites of mine. Once you’ve made this quiche a few times you’ll be confident to change out the ingredients to make all kinds of flavour combinations.

Method:

Preheat your oven to 200 degrees celcius.

Rub a little oil or butter around the inside of your pie dish and then line it with the pastry making sure. It’s okay to cut pieces to fit. Just overlap them a little and then press them together well. Also make sure that the pastry goes high enough up the sides of your dish. (It’s even okay if it sticks over the top a little. Rustic is good too. Mine’s rustic because I only just had enough pastry to cover the dish roughly.) Then prick the pastry base all over with the tines of a fork.

Now use baking paper to line the inside of the pan, and add some pastry weights. I actually use uncooked brown rice. You could even use dry beans. This is called baking blind, and you do this to enable the base of the pastry to be firm instead of soggy.

Bake the pastry for 10 to 15 minutes and then remove from oven. Drop the temperature of your oven back down to 180 degrees or 170 degrees for fan-forced. Leave your pastry shell to cool for ten minutes and then carefully remove the paper and weights. Replace the shell back in the oven for a further 10 minutes or until the base is golden brown. (Don’t panic if it puffs up. The weight of your filling will sink it back down again.)

 

Prepare the filling for your quiche while your pie crust is in oven:

  1. Dice your onion and then saute the onion in a frypan until pale, soft and slightly coloured but not brown.
  2. Chop your cheese and ham into small cubes.
  3. Slice your zucchini or any other vegetables you are using.
  4. Break the eggs into a bowl, add the cream and beat together with a fork. Add salt and pepper and mix again.

To finish the quiche add the softened onion to the bottom of the pie. Then sprinkle the cheese and ham into the dish. Pout the egg mixture over and then add the zucchini slices to the top of the egg. Sprinkle a handful of grated cheese on top and return quiche to the oven. Bake for thirty minutes or until quiche is lightly coloured and firm to touch.

Serve on its own or with a crisp salad.

Here’s the process in pictures:

Yummy Sweet Treats for You!

“Love is like a good cake; you never know when it’s coming, but you’d better eat it when it does!”
―  C. JoyBell C.

 

Hello Lovelies,

Nicole is in bed today feeling sick. So I made her take a break and prepared this blog post for you. I hope you enjoy our top 5 yummy treats from Cauldrons and Cupcakes!

 

1Bread and Butter Pudding Recipe

“This pudding is one of the first desserts I mastered on my own, ably taught by my Nana when I was a small girl.  It’s a very child-friendly dish for little hands eager to help out with dinner. This is easy and fast to make, and you can use whatever ingredients you have in the pantry. The lemon zest in this recipe gives the pudding a lovely citrus-y tang.”

 

2. No-Bake Yummy Slice Recipe

“It’s a delicious combination of apricots, nuts, oats, seeds and a dash of chocolate, and there’s no baking involved at all – just a little heating of a few wet ingredients.  This slice has been a stalwart at my workshops, and it’s a great standby recipe for school holidays, or as a lunchbox treat.  I also like to give it as a gift. It makes an ample batch, which is handy because it seems to get eaten very fast.”

 

3. Nana’s Passionfruit Slice Recipe

“Each time I make this I think of my Nana and her friends, sitting drinking cups of tea, eating slice and chatting during the long days of the War, with the rations and limitations and hardships.

There’s a lot of comfort to be had in a cup of tea and a slice.”

 

4. Walnut and Dark Chocolate Coconut Bites – Fit for a Prince!

“A variation of a macaroon, these Bites are gluten-free and can also be sugar-free, so they are great for diabetics and people with food intolerances or following a paleo diet.”

 

5. Five-Minute Fudge Recipe

“A few years ago a friend gave me a recipe she uses to make commercial quantities of fudge for a fudge house.  I couldn’t believe how simple it was, or how great it turned out. And it only takes five minutes.”

 

We hope you enjoy looking at this and most of all cooking and eating these yummy treats! Nicole sends her love!

 

 ❤ Chelsi

Easy No-Bake Apricot and White Chocolate Slice

“In Britain, a cup of tea is the answer to every problem.
Fallen off your bicycle? Nice cup of tea.
Your house has been destroyed by a meteorite? Nice cup of tea and a biscuit.
Your entire family has been eaten by a Tyrannosaurus Rex that has travelled through a space/time portal? Nice cup of tea and a piece of cake. ” 
~  David Walliams

 

My lovely friend Kerry and her daughter Philomena came to visit on the weekend. (You may remember me introducing you to Kerry – she’s the talented woman who made the short documentary about my Retreats which you can view here).

Of course you can’t have friends over for a cup of tea without having some kind of tasty offering, and this simple no-bake slice is so quick and easy. I learned this recipe as a child, and it’s certainly a keeper. Eating it always takes me back to school holidays at my Nana’s house and spending time with her neighbour Mrs Mac, a CWA member and ex WW2 army cook who was a great influence on my early cooking skills.

The only change I’ve made to that old recipe is to add in some white chocolate, which makes it feel just a tad more fancy.

This is a great lunchbox treat, and is lovely for morning or afternoon tea. It also travels well for picnics, and I often use it for smoko when we are down at the cattle yards or out in the paddock. It’s sweet and fudgy and delicious.

I hope you enjoy it.

Lots of love, Nicole xx

Ingredients:

  • 125g (1/2 cup) butter
  • ½ cup soft brown sugar
  • ½ tin sweetened condensed milk (200 grams)
  • 1 cup chopped dried apricots
  • 1 x 250g packet of plain sweet biscuits, crushed (I prefer Malt biscuits)
  • 200g white chocolate buttons (optional but so good!)
  • ¼ cup unsweetened desiccated coconut

Method:

  1. Chop your apricots finely (or save time and buy a packet of diced apricots!)
  2. Crush the biscuits by placing in a plastic bag and smashing with a rolling pin, or whizz them in a food processor. (Note: It is perfectly acceptable as the cook to have a biscuit to nibble on as you prepare the others for your recipe.)
  3. Set aside 2/3 of the white chocolate buttons.
  4. Grease a 20cm x 30cm slice tin with butter, or line it with baking paper so that the paper covers the bottom and the sides of the tin.
  5. Place the butter, condensed milk and sugar into a large saucepan over low heat stirring constantly until the butter has melted. Do not boil! Remove from heat.
  6. Dump the crushed biscuits and apricots into the melted butter mixture and stir well. Then add 1/3 of the white chocolate buds. Stir into the mixture which will be quite thick.
  7. Pat the mix into the prepared tin using the back of a spoon or your clean wet hands. (wet hands stops the mixture sticking and helps you smooth the top)
  8. Sprinkle with the coconut.
  9. Melt the remaining white chocolate (in a microwave or over a double boiler) and drizzle over the slice in a decorative pattern.
  10. Place slice in fridge to set, which will take about four hours.
  11. Cut into small slices to serve. This slice will keep refrigerated for one week, if it lasts that long.

Here is the recipe and the taste test in pictures for you (and you’ll notice that Rufous Dog has a great interest in all things food…):