Posted in food

Chocolate Heaven Cake

Who doesn’t like a chocolate cake?

While we are stuck in another lock down, we need a pick me up, and this cake has definitely been that for us. It is very light, and moist, and the flavour is intense and just delicious. With a dark chocolate and white chocolate ganache to fill and top the cake, this cake really does hit the spot when you are in need of that sweet treat.

I have always loved a chocolate cake, and the best part was always that I would help my mum in the kitchen to make one. The recipe that I have used today is actually from Mary Berry, as I have lost my mums recipe and am in need of replacing it as soon as possible. (I haven’t got the heart to tell her I’ve lost it). What I think makes anything you cook and bake taste even better is when you make it with your mum, (or daughter/son), and I definitely think this cake tastes better for me and Isabelle compared to everyone else who has tried it.

So here is my take on the Mary Berry recipe that I have adapted for us, and made the only way I know how. (I only used the ingredients she gives, I didn’t follow her instructions).


  • 250g Self Raising Flour
  • 250g Butter / Margarine
  • 250g Caster Sugar (I used Brown Sugar)
  • 4 Eggs
  • 2 tsp vanilla essence
  • 4 tsp cocoa powder (Isabelle did 6, I didn’t really mind, and it tasted great so she must know something)

For the Ganache’s

  • dark chocolate (we used the sharing bag of Bournville chocolate buttons)
  • White Chocolate (We used the sharing bag of dairy milk white chocolate buttons)
  • Single Cream (we were supposed to use double but single cream was all we had)
  • Icing sugar (I have no idea how much I just did it by eye)

When you cook and bake all the time, or a lot, measurements tend to go out the window. Usually I try to take a note of how much ingredients I am using but sometimes it is nearly impossible.


  1. Line 2 cake tins with greased proof paper, and preheat the oven to 180 degrees
  2. Cream the sugar and butter together
  3. Add in flour and mix
  4. Next add the rest of the ingredients, leaving out the cocoa powder, and mix well. I use an electric whisk to do this to get as much air into the mixture as possible.
  5. Add in the cocoa powder and continue to mix until the batter is smooth and airy.
  6. split mixture into 2 and pour into lined cake tins.
  7. put into oven for 20-25 mins until cooked all the way through.

Tip: Don’t open the oven door until the cake is cooked as it will spoil the rise.

To Make the GANACHE

  1. Melt the chocolate (you are making 2 ganaches, one white chocolate and one dark chocolate so melt the chocolates separately)
  2. Mix in 2 tbsp of single cream. You are looking for a thick cream consistency, continue to add cream by tbsp until it reaches this consistency.
  3. Add in 2 tbsp of icing sugar.
  4. Mix well – this will cause the creamy texture to toughen a little.
  5. Decorate on cake. White chocolate in the centre of the sandwich and dark chocolate on the top.
  6. ENJOY!!

I hope you enjoyed this recipe, if you have any questions feel free to contact me and ask me anything. I am always happy to help.

Much Love

If you wish to see my car crash of a tutorial please see my video below.

Posted in food

Brownie Mousse Sundae

I am a chocoholic and this dish definitely satisfies my chocolate cravings.

I had attempted to make mousse before when I was younger but couldn’t get the recipe quite right, but then I realised that I was making life difficult for myself and that to make a mousse you really don’t need too much skills or knowledge.

This is such a tasty pudding that you will be asking for more.


For the Mousse

  • 170g dark chocolate
  • 240ml double cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract

To Assemble

  • 200g chocolate brownies
  • 100g salted caramel sauce
  • 100ml cream whipped
  • 80g pecan nuts toasted

How to Make

  1. place the chocolate in a bowl, set over a pan of simmering water.
  2. Add 80ml of the cream, stir over a med heat until melted and smooth. Remove from the heat and allow to cool to room temp
  3. In a bowl beat the remaining cream until thickened.
  4. Add icing sugar and vanilla and continue to beat until soft peaks form.
  5. Gradually fold the whipped cream into the chocolate mix
  6. Allow to chil in fridge for at least 1hr
  7. cut brownies into small cubes and divide amongst 2 or 3 glasses.
  8. transfer mouse into a piping bag and pipe it on top of the brownies until glasses are half full.
  9. spoon over most of the salted caramel sauce, reserve some for drizzling on top. sprinkle over toasted pecan nuts
  10. top with whipped cream.

Me and my daughter had so much fun making this, ending up wearing more of the chocolate than what was in the bowl. It was a wonderful chocolatey mess, and it’s the making it that is the best bit for me, especially when my little one helps x

I would love to see pics of your chocolate mousse and find out how you got on.

To make the sundae a bit more like a traditional sundae you could add a spoon of icecream, this just adds to the yummy dessert something special.

Enjoy! Xx