Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart

Caramel and chocolate has to be one of the most indulgent combinations when it comes to desserts. I could never resist any dessert involving both of them! This Salted Caramel Chocolate Tart has a rich dark chocolate ganache filling, with a hidden layer of salted caramel underneath. I did think about doing it with a pastry base to begin with, but I have a baby now so time is not on my side, so a biscuit base it was! I do love a biscuit base and it paired so well with the caramel and chocolate filling. I’ve added a generous dollop of whipped cream for decoration too!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the digestive biscuits into crumbs. I mixed them with the melted butter and pressed them into a loose bottomed tart tin. Then I baked it for 10 minutes.

I mixed the salt into the caramel sauce and poured it into the biscuit base.

To make the ganache I melted the cream, butter and dark chocolate together then poured it over the caramel layer. It went into the fridge to set.

Salted Caramel & Chocolate Tart

I topped the Salted Caramel Chocolate Tart with some whipped cream and dark chocolate shavings.

Salted Caramel & Chocolate Tart

This Salted Caramel Chocolate Tart would make such a fabulous dinner party dessert! It’s so decadent and delicious!

I’m linking this recipe up with Cook Blog Share hosted by A Strong Coffee, Bake of the Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook and Of Goats And Greens.

5 from 1 vote
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Salted Caramel & Chocolate Tart

Servings 16

Ingredients

For the biscuit base

  • 350 g Digestive biscuits
  • 150 g Butter or baking spread

For the caramel layer

  • 150 g Carnation caramel
  • 1/4 tsp Salt

For the chocolate ganache

  • 350 g Dark chocolate
  • 100 g Butter
  • 250 ml Double cream

For decoration (optional)

  • 150 g Double cream
  • Chocolate shavings

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  2. To make the base use a food processor to whizz up the digestive biscuits into crumbs, or you can put them in a bowl and bash them with a rolling pin

  3. Mix the melted butter into the biscuit crumbs and press them into a loose bottomed 23cm/9" tart tin covering both the base and sides

  4. Bake the biscuit base for 10 minutes, take out and set aside to cool

  5. Mix the salt into the caramel and pour into the biscuit base

  6. To make the ganache put the double cream, dark chocolate and butter into a pan and melt together on a low heat until it becomes a rich glossy chocolate sauce

  7. Pour the chocolate sauce into the biscuit base over the caramel, put the tart in the fridge for at least 2 hours to set

  8. When ready to serve, whip up the double cream decoration and spoon onto the tart. Then use a potato peeler to grate dark chocolate shavings over the top

  9. Serve immediately. Store leftovers in the fridge and eat within 2 days

Recipe Notes

If you wanted to do a pastry base instead you can follow the recipe from my Pumpkin Pie

You can find more of my Dessert recipes by clicking here!

Salted Caramel & Chocolate Tart

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Easter Rocky Road

Easter Rocky Road

If Easter has past when you’re reading this, then this recipe for Easter Rocky Road is perfect for using up your leftover Easter chocolate (if you have any!) by combining it all into one delicious treat! I’ve used lots of Easter favourites in this recipe like Creme Eggs and Mini Eggs, but you can use whatever leftover Easter chocolate you have in the house. You could even use Easter eggs as the chocolate part of the recipe! As it’s a no bake recipe it’s great for making with the kids and it’s such a simple process for anyone to follow as you don’t even have to turn the oven on!

Jump straight to the recipe!

I started by preparing the fillings in a bowl, I broke up the biscuits and added the marshmallows, mini eggs and golden eggs. To make sure the Easter Rocky Road stayed vegetarian friendly I used gelatine free Freedom Mallows, which I have mentioned before as I’m a big fan of them.

Then I melted both chocolates, the golden syrup and butter together in a pan on a low heat.

I mixed almost all of the chocolate into the bowl of fillings until well coated. Then I put the mixture into the tin and pressed it down. I like to save a bit of the melted chocolate mixture to pour on top and fill in any gaps. Then I dotted the top with the Creme Eggs, Malteser Bunnies, and more Mini Eggs and Golden Eggs. It went in the fridge to set for a few hours.

Easter Rocky Road

Once it was set I removed the Easter Rocky Road from the tin and sliced it into squares.

Easter Rocky Road

The Easter Rocky Road was indulgent chocolate heaven! Rocky road is always such a yummy treat, and having all the Easter chocolate makes it so tasty and addictive.

I’m linking this recipe up with Cook Blog Share hosted by Flipped Out Food, and Fiesta Fridays hosted by  Frugal Hausfrau and Fiesta Fridays.

5 from 1 vote
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Easter Rocky Road

Servings 16

Ingredients

For the rocky road

  • 150 g Dark chocolate
  • 350 g Milk chocolate
  • 200 g Butter or baking spread
  • 150 g Golden syrup
  • 100 g Digestive biscuits Broken up
  • 75 g Marshmallows gelatine free if serving to vegetarians, I use Freedom Mallows
  • 225 g Mini eggs and golden eggs

For decoration

  • 60 g Mini eggs
  • 60 g Galaxy golden eggs
  • 5 Mini Malteser Bunnies
  • 4 Creme Eggs cut in half

Instructions

  1. Line an 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it

  2. Prepare a mixing bowl filled with the broken up biscuits, the marshmallows, the mini eggs and the golden eggs

  3. Put the butter, golden syrup, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts

  4. Once it's fully melted and combined, take the pan off the heat

  5. Pour almost all of the chocolate mixture into the mixing bowl of biscuits and mini eggs etc. and stir to fully coat the fillings with chocolate

  6. Pour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture to fill in any gaps

  7. Add the Creme Eggs, Malteser Bunnies and remaining mini eggs and golden eggs on top

  8. Put in the fridge overnight, or for 3-4 hours to set

  9. Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture

  10. If you store the rocky road in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge

Recipe Notes

You can use any combination of milk and dark chocolate as long as the total amount of 450g is reached. Or you could use all dark or all milk.

You can find more of my Traybake recipes by clicking here! Or for more Easter recipes click here!

Easter Rocky Road

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Caramel Egg Cupcakes

Caramel Egg Cupcakes

I do love a Creme Egg around Easter time, but I’ve always slightly preferred Caramel Eggs – if I have to choose that is! Last year I made Salted Caramel Egg Brownies which are still one of my favourite bakes ever. So this year I wanted to create Caramel Egg Cupcakes! The base is a chocolate sponge that’s super moist and light, I’ve filled it with a hidden caramel centre, then topped it with caramel buttercream and half of a Caramel Egg. I did think of baking a whole Caramel Egg inside the cupcake similar to my Creme Egg Cupcakes, but caramel and chocolate together can be quite intense so I went for a caramel filling instead and it does not disappoint!

Jump straight to the recipe!

To make the chocolate sponge I first creamed together the baking spread and caster sugar. I added the eggs and mixed them in.

Then I mixed in self raising flour, cocoa powder and baking powder.

I divided the cupcake batter into cases, then I baked them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.

When they were cool I used a cupcake corer to remove a section from the middle and I filled each hole with some Carnation caramel.

I made a buttercream by mixing together butter, icing sugar and caramel extract, then I piped the buttercream onto each of the cupcakes.

Caramel Egg Cupcakes

I topped the Caramel Egg Cupcakes with the halves of Caramel Egg.

Caramel Egg Cupcakes

The Caramel Egg Cupcakes were absolutely divine! I just cannot resist anything caramel!

I’m linking this recipe up with Cook Blog Share hosted by Lost In Food, and Fiesta Fridays hosted by Zoale and Fiesta Fridays.

5 from 3 votes
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Caramel Egg Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Caramel extract I used Tesco's
  • 1 tsp Milk

For decoration and filling

  • 160 g Carnation caramel
  • 6 Cadbury's Caramel Eggs cut in half

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a muffin tin with cupcake cases

  2. To make the sponge, cream together the butter and the caster sugar

  3. Add the eggs and milk, and whisk in

  4. Whisk in the self raising flour and cocoa powder

  5. Divide the cupcakes into 12 muffin cases and bake them for 20-25 minutes until risen and a skewer inserted comes out clean. Put them on a rack to cool completely

  6. When they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcake

  7. Fill each hole with the Carnation caramel

  8. To make the buttercream, mix together the butter and icing sugar. When it starts to come together, add the caramel extract and milk, and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle of your choice (I used an Ateco 829) or spread on with a spoon

  10. Top with the halves of Caramel Egg

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here! Or for more Easter recipes click here!

Caramel Egg Cupcakes

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Creme Egg Trifle

Creme Egg Trifle

Feast your eyes on this epic Creme Egg Trifle! It’s made up of a layer of chocolate brownies, then chocolate custard, then vanilla cheesecake with Creme Egg halves, then I’ve topped it with whipped cream and custard (to look like a fried egg) and of course more Creme Eggs on top! This is the ultimate Easter dessert to impress your friends and family, and best of all it’s easy to make. If you use shop bought brownies then there is no baking involved at all!

Jump straight to the recipe!

To start, I made the chocolate custard. I simply warmed some ready made custard in a pan on a low heat, then added some milk chocolate and stirred until it melted into it. Then I put it in the fridge to cool completely. If you can easily find ready made chocolate custard then you could use that instead to skip this step.

I made homemade brownies for the brownie layer, but you can of course use shop bought if it’s easier. In my trifle dish, I started with the layer of brownie pieces.

Then I poured over the chocolate custard

I made the cheesecake layer by mixing together the cream cheese, icing sugar and vanilla extract. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

I piped some cheesecake mixture over the custard, then added the creme egg halves around the sides. I found adding the Creme Eggs directly on the custard didn’t work as they sank into it, so a layer of cheesecake beneath them keeps them in place. Then I filled in the middle and covered the creme eggs with the remaining mixture and smoothed the top.

To decorate the top I whipped up some cream and piped it around the edges, then I added custard in the middle so it looked like a fried egg!

Creme Egg Trifle

For the final touches on the Creme Egg Trifle, I added more Creme Egg halves on top and some sprinkles.

Creme Egg Trifle

I am so pleased with how the Creme Egg Trifle looks! I imagined this idea for a long time, and although it’s a bit messier around the sides than I wanted, I think that is the nature of trifles! This Creme Egg Trifle is such a decadent and impressive dessert for Easter, plus it’s easy to make too, especially if you use shop bought brownies.

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays hosted by Ai Made It For You and Fiesta Fridays.

5 from 1 vote
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Creme Egg Trifle

Servings 10

Ingredients

For the brownies - or use shop bought!

  • 350 g Dark chocolate
  • 250 g Butter or baking spread
  • 250 g Dark brown sugar
  • 3 Eggs large
  • 120 g Plain flour
  • 1 tsp Baking powder

For the chocolate custard

  • 900 g Ready made custard
  • 150 g Milk chocolate

For the cheesecake

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 ml Double cream
  • 2 tsp Vanilla extract
  • 6 Cadbury's Creme Eggs cut in half

For the decoration

  • 100 g Ready made custard
  • 4 Cadbury's Creme Eggs cut in half
  • 300ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • Sprinkles optional

Instructions

If you are making the brownies from scratch:

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the dark chocolate and butter in a pan on a low heat, once melted, set aside to cool for 5 minutes

  3. In a bowl, whisk together the dark brown sugar and the eggs until frothy,

  4. Slowly pour the melted chocolate and butter into the mixture, whilst constantly whisking

  5. Add the plain flour and baking powder and mix in

  6. Bake it for 35 minutes, then leave to cool completely

If using shop bought brownies:

  1. To make the chocolate custard, warm the custard in a pan on a low heat, then add the chocolate and stir until melted

  2. Pour the chocolate into a bowl, cover with cling film and make sure the cling film touches the top of the custard to prevent a skin from forming. Then put in the fridge to cool completely

  3. Start layering your trifle with a layer of brownies at the bottom of a trifle dish - the dish I used is 12cm deep and 20cm diameter

  4. Then add the cooled chocolate custard

  5. For the cheesecake layer use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps

  6. Add the double cream and whisk until it is very thick and holds it's shape

  7. Pipe or spoon a thin layer of the cheesecake over the custard, you need to do this so the Creme Eggs have something to 'sit' on - otherwise they will sink into the custard layer

  8. Add the Creme Egg halves around the sides, then cover them with the rest of the cheesecake mixture and smooth it over the top, then put it in the fridge overnight, or for at least 4 hours, to set

  9. To decorate, whip up the double cream with the icing sugar and vanilla, and pipe or dollop it all around the edges

  10. Add the custard in the middle, and the Creme Eggs around the edge - and some sprinkles if you like

  11. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. This post is NOT in any way sponsored by Cadburys Creme Eggs, I am just a fan of their product!

You can find more of my Dessert recipes by clicking here! Or click here for more Easter recipes!

Creme Egg Trifle

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Creme Egg Brownies

Creme Egg Brownies

Creme Egg Brownies are not a new concept, but they’ve remained popular over the years because they’re so damn delicious! I’ve made them several times but I hadn’t shared the recipe on my blog yet, so I thought it was about time as they are so indulgent and heavenly! So I’ve combined my favourite gooey chocolate brownie recipe with Creme Eggs baked into it for the ultimate Easter treat. They are super easy to make too, and the secret is that you add the Creme Eggs in part way through baking so they don’t melt completely. If you make one thing this Easter let it be these Creme Egg Brownies!

Jump straight to the recipe!

I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.

In a bowl I whisked together the eggs and light brown sugar.

I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder.

I poured the batter into a lined traybake tin.

While it baked for 20 minutes, I cut the Creme Eggs in half.

I took the brownies out of the oven, pressed the Creme Eggs in, then they went back in the oven for another 10 minutes.

Creme Egg Brownies

I let the Creme Egg Brownies cool completely before removing from the tin and slicing up.

Creme Egg Brownies

The Creme Egg Brownies were absolutely delicious as I expected! The brownie is super gooey and rich, and the Creme Egg on top is the perfect Easter addition!

   

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, Baking Crumbs hosted by Apply To Face Blog, and Fiesta Fridays hosted by The Not So Creative Cook and Fiesta Fridays.

5 from 1 vote
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Creme Egg Brownies

Servings 15

Ingredients

For the brownies

  • 350 g Dark chocolate broken into squares
  • 250 g Butter or baking spread
  • 250 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 100 g Plain flour
  • 30 g Cocoa powder

For the topping

  • 8 Creme Eggs cut in half (one extra half for the chef!)

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes

  3. In a bowl whisk together the eggs and light brown sugar until frothy

  4. Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in

  5. Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour

  6. Pour the batter into the lined traybake tin and bake for 20 minutes

  7. While it is baking, cut the Creme Eggs in half. There will be one extra half - the perfect snack for the chef or a nearby child!

  8. Take the brownies out of the oven, press the Creme Eggs into the batter, then put them back in the oven for 10 minutes

  9. Let the brownies cool completely in the tin before removing and slicing up

  10. Store in an airtight container in a cool place and eat within 3 days

You can find more of my Brownie recipes by clicking here! Or for more Easter recipes click here!

Creme Egg Brownies

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Easter Chocolate Cake

Easter Chocolate Cake

If there’s one thing Easter is all about for me then it’s chocolate! So I’ve made this rich Easter Chocolate Cake that’s perfect for celebrating with. It’s a chocolate sponge filled and topped with plenty of chocolate buttercream, and I’ve decorated the top with crushed flake bar and mini eggs to create an Easter nest appearance. Even if it’s not Easter this is a great classic chocolate cake recipe that you can make any time of year and decorate with any chocolate of your choice. Pretty much everyone loves a good chocolate cake, and this Easter Chocolate Cake would be perfect to serve to your friends and family for dessert after a delicious meal.

Jump straight to the recipe!

To make the sponge I creamed the butter and sugar together, then whisked in the eggs and milk.

I added self raising flour and cocoa powder, and whisked in.

  

Then I divided the mixture between the cake tins. They baked for 35 minutes and I left them to cool fully.

To make the buttercream I mixed the cocoa powder, icing sugar and milk together until smooth.

  

I piped the buttercream onto the bottom layer, then added the second sponge and piped the remaining buttercream on top.

I piled plenty of mini eggs in the middle and added crushed flakes all around them.

I love how pretty pastel mini eggs add Easter fun to anything so easily, plus they make this Easter Chocolate Cake look extra tempting!

The Easter Chocolate Cake was so moist and absolute chocolate heaven!

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Frugal Hausfrau and Ai Made It For You.

5 from 1 vote
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Easter Chocolate Cake

Ingredients

For the sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the chocolate buttercream

  • 250 g Butter or baking spread
  • 450 g Icing sugar
  • 50 g Cocoa powder
  • 2 tbsp Milk

For decoration

  • 2 Flake bars crushed
  • 270 g Mini eggs

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  7. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  8. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  9. Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it

  10. Add the other sponge on top and pipe or spread the remaining buttercream on top

  11. Decorate with the flake bars and mini eggs

  12. Leftovers will keep in an airtight container in a cool place for 2-3 days

You can find more of my Cake recipes by clicking here! Or for more Easter recipes click here!

Easter Chocolate Cake

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Choc Chip Cookie Cheesecake

Choc Chip Cookie Cheesecake

If you love cookies and you also love cheesecake then you are in for a treat with this Choc Chip Cookie Cheesecake! Instead of the standard biscuit base, this cheesecake has a chocolate chip cookie base. It’s a vanilla cheesecake mix that’s filled with chocolate chips, then topped with whipped cream, more chocolate chips and mini cookies. It isn’t completely no bake as you do have to bake the cookie base, but the cheesecake mix is no bake like a lot of my other cheesecakes so I’ve made sure it’s still very straightforward to make and enjoy!

Jump straight to the recipe!

To make the base I creamed the butter and sugar together, then mixed in the vanilla and milk, then I added the flour and chocolate chips.

I spread it out into the tin, and baked for 20 minutes. Then I left it to cool completely.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, vanilla and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. Then I folded in the chocolate chips.

I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set. The next day I removed it from the tin.

I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. To decorate, I placed the mini cookies on top of the cream and added more chocolate chips in the middle.

Choc Chip Cookie Cheesecake

And the Choc Chip Cookie Cheesecake was ready! It really is absolute cookie heaven!

Choc Chip Cookie Cheesecake

The cookie base was SO good and it really makes the Choc Chip Cookie Cheesecake special. If you love cookies and cheesecake, then this is the dessert for you!

 

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by Zoale and Three Cats and a Girl.

5 from 8 votes
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Choc Chip Cookie Cheesecake

Servings 12

Ingredients

For the cookie base

  • 120 g Butter or baking spread
  • 170 g Light brown sugar
  • 1 tsp Vanilla extract
  • 30 ml Milk
  • 150 g Plain flour
  • 1/4 tsp Salt
  • 75 g Milk Chocolate Chips

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 2 tsp Vanilla extract
  • 300 ml Double cream
  • 100 g Milk Chocolate Chips

For the decoration

  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • Mini Chop Chip Cookies
  • 25 g Milk Chocolate Chips

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4

  2. To make the cookie base, mix the butter and light brown sugar together until smooth with no lumps

  3. Mix in the milk and vanilla

  4. Mix in the plain flour and chocolate chips

  5. Spread the mixture evenly into a 23cm springform tin

  6. Bake for 20 minutes, then leave to cool completely

  7. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps

  8. Add the double cream and whisk until it is very thick and holds it's shape, then fold in the chocolate chips

  9. Smooth the mixture into the tin on top of the cookie base, then put it in the fridge overnight, or for at least 4 hours, to set

  10. Remove from the tin and put on your serving plate. You may need to use a palette knife to loosen the cookie base from the tin. Smooth the sides with a butter knife to create a neater finish

  11. To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  12. Place the mini cookies on top of the cream, then add the chocolate chips in the middle

  13. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

Choc Chip Cookie Cheesecake

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Chocolate & Peanut Butter Baked Donuts

Chocolate & Peanut Butter Baked Donuts

Chocolate and peanut butter is one of my favourite combinations, and I’m also a huge baked donut fan – I have lots of baked donut recipes on my blog. So these Chocolate & Peanut Butter Baked Donuts were bound to happen eventually! They are a baked peaut butter flavoured donut, which are so simple to make with a donut pan. I highly recommend investing in a donut pan (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them! Then I’ve dipped them in milk chocolate and drizzled them with peanut butter – delicious!

Jump straight to the recipe!

In a mixing bowl I stirred together the flour, salt and sugar.

In another bowl I whisked up the milk with the eggs, oil and peanut butter.

Then I poured the egg mixture into the flour and whisked them together.

I put the batter into a piping bag and divided it between the donut tins.

They baked for 12 minutes, then I removed them from the tins and left them to cool.

I melted the dark chocolate and dipped the top half of each donut into it. Then I drizzled warmed peanut butter over them and left them to set.

Chocolate & Peanut Butter Baked Donuts

The Chocolate & Peanut Butter Baked Donuts were absolutely divine and just the thing for a chocolate and peanut butter lover like me.

Chocolate & Peanut Butter Baked Donuts

Although it’s super hard to resist tucking in straight away, baked donuts get more moist the next day so if you can wait, or there are any leftovers, then you’re in for a treat!

More Peanut Butter recipes…

Reese's Peanut Butter Cup Fudge Reese's Peanut Butter Cupcakes Reese's Peanut Butter Egg Cheesecake
Reese’s Peanut Butter Cup Fudge Reese’s Peanut Butter Cupcakes Reese’s Peanut Butter Egg Cheesecake (No Bake)
Chocolate & Peanut Butter Cheesecake Bundt Cake Reese's Peanut Butter Cup Cookies
Chocolate & Peanut Butter Cheesecake Bundt Cake Reese’s Peanut Butter Cup Cookies

   

I’m linking this recipe up with Cook Blog Share hosted by Tin & Thyme, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, Baking Crumbs hosted by Apply To Face Blog, and Fiesta Fridays hosted by The Frugal Hausfrau.

5 from 1 vote
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Chocolate & Peanut Butter Baked Donuts

Servings 12

Ingredients

For the donuts

  • 175 g Caster sugar
  • 175 ml Milk cow's or plant milk will both work
  • 30 ml Vegetable oil
  • 2 Eggs large
  • 50 g Peanut butter
  • 225 g Self raising flour
  • Butter or baking spread for greasing

For decoration

  • 250 g Milk chocolate melted
  • 50 g Peanut butter warmed

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter

  2. Mix together the caster sugar, milk, vegetable oil, peanut butter and eggs in a bowl with a whisk

  3. Add the self raising flour and whisk in

  4. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  5. Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack

  6. Melt the milk chocolate in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between

  7. Set the donuts onto a rack with a baking tray or some baking paper underneath to catch any drips of chocolate

  8. Dip the top half of the donuts in the milk chocolate and place back on the rack

  9. Warm the peanut butter for 30 seconds in he microwave, put it in a small piping bag and cut a small amount off the end, drizzle it over the wet milk chocolate. Or you could drizzle with a spoon

  10. Leave to set, or put them in the fridge to set the chocolate faster

  11. Store leftover in an airtight container and eat within 3 days

You can find more of my Donut recipes by clicking here!

Chocolate & Peanut Butter Baked Donuts

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Chocolate & Raspberry Truffle Cupcakes

Chocolate & Raspberry Truffle Cupcakes

I’m in love… with these Chocolate & Raspberry Truffle Cupcakes! They are the perfect decadent treat for you and your loved one on Valentine’s Day. They’re made up of a chocolate sponge filled with rich chocolate ganache, then topped with raspberry buttercream and fresh raspberries. The gorgeous pink buttercream is all natural too as the colour comes entirely from the freeze dried raspberry powder which also provides a punchy raspberry flavour. Dark chocolate and raspberries go so well together, and the rich ganache compliments the fruity buttercream to tingle all your tastebuds in the right way!

Jump straight to the recipe!

I made the ganache first as it takes time to set in the fridge, I heated up the cream then added the chocolate and butter until it all melted together. Then I poured it into a bowl and put it in the fridge to set.

To make the cupcakes I creamed the butter and sugar together, then whisked in the eggs and milk.

Next I added the self raising flour, baking powder and cocoa powder.

I divided the mixture between the cupcake cases and baked them for 20 minutes.

 

Once the cupcakes were cool I used a cupcake corer to make holes in each one, then I filled them with the ganache.

To make the buttercream I mixed together the butter, icing sugar, freeze dried raspberry powder and milk.

Chocolate & Raspberry Truffle Cupcakes

I piped the buttercream onto the cupcakes and then added fresh raspberries on top.

Chocolate & Raspberry Truffle Cupcakes

What an indulgent treat the Chocolate & Raspberry Truffle Cupcakes were! They were a hit all round and gathered many admirers!

 

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook.

5 from 1 vote
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Chocolate & Raspberry Truffle Cupcakes

Servings 12

Ingredients

For the ganache

  • 100 ml Double cream
  • 100 g Dark chocolate broken into squares
  • 10 g Butter

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 15 g Freeze dried raspberry powder
  • 1 1/2 tbsp Milk

For decoration

  • 36 Fresh raspberries

Instructions

  1. Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want to to be warm but not so hot you couldn't hold your finger in it

  2. Take it off the heat and add the dark chocolate and butter. Leave for a few minutes, then stir and the chocolate should have melted, if not, pop it back on a low heat until fully melted together. Then pour into a bowl and put in the fridge to set for 3 - 4 hours

  3. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  4. To make the cupcakes, cream together the butter and caster sugar until smooth

  5. Add the eggs and milk, and mix well

  6. Add the self raising flour, cocoa powder and baking powder and whisk in

  7. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until a skewer inserted in the centre comes out clean. Put them on a rack to cool completely

  8. To make the buttercream, mix together the butter, icing sugar and freeze dried raspberry powder with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Top each cupcake with three of the fresh raspberries

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

If you can't get hold of freeze dried raspberry powder, then biltz freeze dried raspberry pieces in a food processor or blender until they turn into powder.

You can find more of my Cupcake recipes by clicking here!

Chocolate & Raspberry Truffle Cupcakes

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Crunchie Drip Cake

Crunchie Drip Cake

I first made this cake about 8 months ago for my sister’s friends birthday. She wanted a Crunchie themed cake so I created this celebration worthy Crunchie Drip Cake! I didn’t have the time back then to take photos of it and share the recipe with you, but I’ve finally got round to re-making it and here it is! It’s made up of three layers of chocolate cake, with Crunchie buttercream between each layer, surrounded by rich chocolate buttercream and decorated with a chocolate drip, more Crunchie buttercream and then lots of Cadbury’s Crunchie bars on top! It was a total hit at the birthday party my sister took it to, someone even said it was the best cake they’d ever eaten, which made me so happy to hear!

Jump straight to the recipe!

I started by making the chocolate sponges by creaming together butter and sugar, then whisking in eggs and milk.

I added self raising flour, cocoa powder and baking powder.

Then I divided the mixture evenly between three lined and greased 8″ cake tins. I baked them for 25 minutes, and left them to cool.

For the Crunchie buttercream I mixed together the butter and icing sugar, then added the milk and Crunchie spread and mixed until smooth. For the chocolate buttercream I mixed together the butter, cocoa powder and icing sugar, then added the milk and mixed until smooth.

To stack and decorate the cake I levelled off each sponge with a cake leveller so they were all an even height, Then I placed the bottom chocolate sponge on a turn table, I piped chocolate buttercream around the edge and filled the middle with Crunchie buttercream. I did the same with the next sponge.

Then I covered the cake with a crumb coat of chocolate buttercream and popped it in the fridge for 30 minutes. Next I added the final layer of chocolate buttercream and smoothed it out.

I added the chocolate drip, and piped Crunchie buttercream all around the cake in rosettes.

Finally I broke up the Crunchie bars and placed them on top.

Crunchie Drip Cake

I also chopped up some more Crunchie bars and placed them in the centre of the cake.

Crunchie Drip Cake

And the Crunchie Drip Cake was ready for a party! This cake would make such a perfect birthday or celebration cake for the Crunchie fan in your life!

Crunchie Drip Cake

The Crunchie Drip Cake was absolutely chocolate and Crunchie heaven!

  

I’m linking this recipe up with Cook Blog Share hosted by Casa Costello, Bake Of The Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Frugal Hausfrau and Of Goats And Greens.

5 from 1 vote
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Crunchie Drip Cake

Ingredients

For the sponge

  • 500 g Caster sugar
  • 500 g Butter or baking spread
  • 9 Eggs large
  • 425 g Self raising flour
  • 75 g Cocoa powder
  • 1 tbsp Milk
  • 1 tsp Baking powder

For the Crunchie buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 200 g Crunchie spread
  • 1 tbsp Milk

For the chocolate buttercream

  • 350 g Butter or baking spread
  • 615 g Icing sugar
  • 85 g Cocoa powder
  • 1 tbsp Milk

For the chocolate drip

  • 75 g Dark chocolate
  • 1 tsp Vegetable oil

For decoration

  • 7 Crunchie bars

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  7. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  8. To make the Crunchie buttercream mix the butter and icing sugar together. Once it starts to come together add the milk and Crunchie spread and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  10. Put one of the sponges on a decorating turntable and pipe a border of chocolate buttercream around the edge of the sponge

  11. Fill in the centre of the sponge with some Crunchie buttercream, then add the next sponge on top

  12. Do the same again - pipe a chocolate buttercream border and fill the centre with Crunchie buttercream, then add the final sponge on top

  13. Use some chocolate buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  14. Coat the cake with a second layer of chocolate buttercream and smooth it out as best you can. Then put it back in the fridge for 30 minutes to 1 hour to set

  15. For the chocolate drip, melt the chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted

  16. Mix the oil into the melted chocolate

  17. Put the chocolate into a piping bag and snip a small section off the end

  18. Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  19. Use a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like

  20. Put the remaining Crunchie buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake

  21. Place the chopped Crunchie bar pieces all around the edge and sprinkle more finely chopped up Crunchie bar pieces in the middle

  22. Move the cake onto a serving plate or cake stand, and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days

You can find more of my Cake recipes by clicking here!

Crunchie Drip Cake

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