Tag Archives | decadent

decadent chocolate & pine nut tart

Decadent chocolate & pine nut tart

This decadent and utterly delicious chocolate tart is the only one you will ever need. I’ve added pine nuts to break the intense chocolate and add delicious nutty flavour and texture. Make this at an occasion you really want to impress. 

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decadent chocolate nutella brownies

decadent chocolate nutella brownies

These chocolate Nutella brownies should come with a health warning as they are ridiculously decadent, and I apologise for that. I know its January and we are all trying to kick off the new year on a healthier note. I made them in December for a dinner party and wanted to use up some of the Nutella I had left over from a shoot, so I’m posting this a little after the fact. Continue Reading →


salted caramel and chocolate tart

salted caramel and chocolate tart

Combine a luxurious chocolate ganache with an irresistible salted caramel layer in an almond shortbread crust tart case to create a very decadent and totally delicious dessert. Continue Reading →


banana and pineapple cake with cream cheese frosting

I love a dense and decadent fruity cake, and felt inspired by a cake I ate at Nap at  The Bay Harbour market recently. I bought a beautiful seasonal pineapple, and allowed a few bananas to ripen which is always a challenge for me, as I normally gobble them up long before they go soft. I then plotted and planned about making this cake.  I also had a bag of dried pineapple from ‘By Nature‘ which I have been dying to use in a recipe.

I decided to make it into a double layer cake with cream cheese frosting sandwiched in between, but this will work really well in a ring cake form too. Continue Reading →


chocolate cake with chocolate frosting: this may be the ultimate

this could be the ultimate chocolate cake

It’s decadent, dark and delicious and may well be the ultimate chocolate cake.  It’s baked slowly on a lower temp to deliver a gooey, dense texture that teeters on the edge of ‘brownies-ness’ sending you straight into chocolate heaven. Dont expect airy, fairy, light and fluffy, this is a solid cake that will easily bowl anyone over.

Its one the best chocolate cake recipes I have come across, and it sits firmly in my top three of all time.  It was voted as a BBC website winner, and is one of GoodFoods top 80 best ever recipes. I can see why.

I have made it twice using less chocolate than the recipe calls for (i.e. 180gms), and used an everyday, less extravagant dark chocolate and cocoa powder, and its still exceptional. I also added vanilla extract (not in the original recipe) which I find very necessary to enhance the chocolate flavour.

The next time I make it I will use the full 200gms of my standard Belgium couverture and Dutch processed cocoa powder.  I shudder with excitement thinking how good that will be.

Adapted from BBC Good Food magazine

chocolate cake with chocolate frosting: this may be the ultimate

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 2 hours

Serving Size: 1 large cake


  • 180gm dark chocolate
  • 200gms butter
  • 1 tbsp instant coffee
  • 85gms self raising flour
  • 85gms plain flour
  • ¼ tsp bicarbonate of soda
  • 200gms dark brown treacle sugar
  • 200gms white sugar
  • 25gms cocoa powder (about 4 ½ slightly heaped tbsp)
  • 3 large eggs (room temp)
  • 75ml buttermilk (5Tbsp)
  • 1 tsp vanilla extract
  • frosting
  • 175gms chocolate
  • 75gms butter
  • 1 Tbs corns syrup or golden syrup
  • 1 tsp vanilla extract
  • ½ cup / 125ml sour cream (or cream)
  • 2 ½ cups icing sugar (300gms)
  • I added 1 tsp of instant coffee granules dissolved in 1 - 2 tbsp of rum (I love rum with chocolate and think coffee makes chocolate frosting more chocolatey)


  1. Preheat the oven to 160 degrees c / fan 140 c and grease a 20cm round cake pan or spray with a cooking spray and line with baking paper
  2. Break the chocolate into pieces into a small pan and add the butter
  3. Dissolve the coffee with 125ml of cold water and then add to the butter and chocolate mixture and melt altogether over a gentle heat – do not boil
  4. When its all melted together set aside to cool
  5. In a bowl sift the 2 flours and bicarb
  6. Add the sugar and cocoa until it’s all combined
  7. In a separate bowl beat the eggs until light and fluffy
  8. Add the buttermilk and briefly beat together
  9. Add the cooled chocolate and egg / buttermilk mix to the dry mix and fold it all together by hand
  10. Pour the mixture into the prepared cake tin and bake for 1 hour 25 minutes – 1 ½ hours. Check by piercing the cake with a small sharp knife or skewer – it should come out clean. The top of the cake will be firm and may have a few cracks
  11. Allow the cake to cool in the tin, and when its completely cool, remove from the tin and peel off the paper.
  12. Cut into 2 or 3 horizontally (I think 2 layers are perfect), and ice the cake with the chocolate frosting
  13. frosting
  14. Break the chocolate up into pieces and melt in a double boiler with the butter
  15. When it’s all melted together add the syrup and the cream and stir through to combine
  16. Put the icing sugar into the food processor and whiz or alternatively if you are using a beater, sift the icing sugar into a bowl
  17. Mix or process the chocolate mixture with the icing sugar until it all combined
  18. I added the coffee and rum at the final stage and found that it totally enhances the chocolate flavours.

Or you could make the Ganache as per the original GoodFood recipe:

  •  200gms chocolate
  • 284ml double cream (pouring)
  • 2 tbs caster sugar

Heat the cream and sugar n a pan until its about to boil and then pour over the chopped up chocolate pieces in a separate boil and mix until its melted and combined and smooth.


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