2 minute super moist mocha mug cake!

Yes, yes I did!
I love  mug cakes. They're quick, easy, no need for an oven and tastes great.
 I've made a few mug cakes previously but they have always ended up dry, spongey or eggy and gross.
I decided to try my own recipe and see if I could fix some of the previous problems I had. Not tooting my own horn, but... I fixed it and I fixed it good.
This literally takes 1 minute in the microwave (if your microwave is set to high which mine is, if not 2 minutes)

To make the cake you will need:

-2 tbsp of self-raising flour
-2 tbsp of caster sugar
-1 tbsp cocoa powder
-1 tbsp of butter or oil, melted.(I used half a tablespoon of butter and half coconut oil)
- 1/2 tbsp of sour cream
-1 tbsp milk
-1 tsp vanilla essence
-1 tsp of strongly brewed espresso coffee (or 1 tsp of instant coffee dissolved in a small amount of water)

Combine all the ingredients in a cup and mix until smooth. Then microwave for 1-2 minutes (depending on your microwave setting) the cake should just spring back when touched.

Once the cake has been cooked, prepare the icing (or you could leave it as is, up to you):

-3 1/2 tbsp of icing sugar
-2 tbsp of cream cheese
-1 tsp strongly brewed espresso coffee (or instant)
- 1 tbsp cocoa
- 1 tsp vanilla
- chocolate for decoration (and nums)

Combine all the ingredients in the bowl until thoroughly mixed and there are no lumps. Spoon over the icing onto the cake, dust with some icing sugar then top with your chocolate and done!

If you would like to watch the video version of this recipe, the link is below:

Happy baking and I hope you're having an excellent start to the week!

Infinite x's and o's,

Elena 

Sunday baking! Triple Chocolate Cheesecake

After just getting back from a trip to Port Stephens for a few days I was itching to bake something.
After a few days of not cooking anything.. I start to get withdrawal symptoms... I dream of cooking, what I'm going to  make, the presentation, the texture, the extensive flavour combinations.
I've come to the conclusion that I'm weird. But hey, Johnny Depp did say everybody is a little weird and we should all celebrate that and not be ashamed of it. I totally agree with that! But to be honest I'd probably agree with anything Johnny says.

I'm a fan of the Australian My Kitchen Rules and after watching Paul and Blair's instant restaurant where Manu gave them a ten out of ten for their triple chocolate cheesecake, I knew I needed to make it. We had friends coming over for dinner so It was the perfect opportunity.  It was surprising easy to make and it tasted aaaamazing. Everyone raved about it! You know it's a good dessert when everyone whips out their phone to instagram it. It is incredibly creamy and delicate and the raspberries in the dark chocolate layer give it that tartness to cut through how rich it is.

Just a word of advice though if you are attempting to make this dessert. Make sure all the ingredients that you combine are at room temperature, for instance when you add the cream cheese to the melted chocolate. if the cream cheese is too cold the chocolate will seize and you won't get that perfectly smooth texture.

Enjoy your Sunday & happy baking!

Infinite x's and o's

Elena

Chocolate Cheesecake Swirl Brownies

Brownies are one of my favourite things to make and every time I go to someone's house, the request is always "bring brownies". There are sooo many types of brownies, but I think I now have a new favourite. The tangyness of the cream cheese cuts through the richness of the chocolate and combines two loves, chocolate brownies and vanilla cheesecake. I mean, need I go on. For Directions on how to make these gorgeous little morsels, the recipe is below. 

Ingredients:

For the Chocolate Brownie:

- 200g Butter (salted or unsalted), cubed.

-200g Dark Chocolate

-3/4 cup soft brown sugar

-3 eggs

-3/4 cup plain flour

-1/2 tsp baking powder

For the cheesecake:

-250g cream cheese

-1/4 cup caster sugar

-2 tsp vanilla essence

-1 egg

Method:

1. Pre-heat the oven to 180 degrees (350 fahrenheit)  Grease and line a 20cm Slice tin with baking paper.
2. To make the brownies:  In a medium sized saucepan over low-med heat, combine Chocolate, Butter and Brown sugar and stir until melted. Allow to cool for 5 minutes
3. Add the eggs, one at a time, stir with a whisk. Then sift over the flour and baking powder. Stir until combined. Spoon entire mix into the slice tin and smooth.
4. To make the Cheesecake: In the bowl of an electric mixer combine cream cheese and sugar and beat until light.
5. Add vanilla essence and egg and mix until smooth.
6. To assemble the brownies: Place the cheesecake mixture on top of the chocolate brownie mix in dollops, evenly placed, still leaving some chocolate exposed. Then taking a toothpick or skewer swirl the two mixtures together to create a pattern.
7. Bake in pre-heated oven for 35-40 minutes until soft to touch and no longer wiggles when moved.
8. Mmmmm brownies. (also, word of advice, wait until the brownies are fairly cool before you attempt to cut them, as tempting as it is.)

Happy cooking!


Infinite x's and o's,

Elena