I know you may think me contradictive for posting recipes when I clearly don't follow them. That's true, but I ADAPT them and change the quantities of ingredients to suit my need/taste/feeling. So please feel free to ADAPT the recipes I post... now run free and enjoy the blog.

Friday, 30 August 2013

Chocolate Coffee Cake

Yes I know it's been a while since I last posted but life gets rather busy... and when it does, sometimes you just need to sit down, make yourself a cup of tea and eat cake.
But what else do cakes come in handy for???
Birthday celebrations!
I made this cake for a friend's birthday and TBH, it turned out pretty flat and 'non-cake-looking' but on the positive side it did taste deliciously of coffee and chocolate. Mmmmm.
It may not be the most attractive cake but it really did taste smashing.

My Cake  VS.

My friends cake. HAHAHA you decide...  no jokes this is too embarrassing :)


Chocolate Coffee Cake

(Adapted from Best Chocolate Cake and Coffee Frosting)

Cooking Notes:

This recipe uses oil but I’m sure it would work fine if you substitute with melted butter.

The coffee taste in the actual cake is not that prominent; the frosting really brings out the coffee flavour.

Notice I did not add in the procedure to sift the flour and baking powder together. You know why… J If you would like to, then by all means go ahead.


·         Just under 1 cup of caster sugar

·         1 ¾ cups of self-raising flour

·         ¾ cup cocoa powder

·         2 eggs

·         2 tsp baking powder

·         ½ tsp salt

·         1/3 oil (I used corn)

·         1 cup milk

·         2 tsp vanilla extract

·         1 tsp instant coffee mixed with 1 cup boiling water


·         ½ tsp instant coffee granules

·         ½ tsp warm water

·         2 tsp milk

·         60g softened butter

·         130g icing sugar

·         ½ tsp vanilla extract


1.       Beat all ingredients except the coffee water mixture.

2.       Gradually add coffee mixture while beating until smooth. IT WILL BE RUNNY.

3.       Pour batter into tin and bake for 180°C fan forced for 1 hour or until skewer inserted in middle comes out clean.

Runny Batter

4.       Cool it.

5.       While cooling the cake, start on the frosting.

6.       Dissolve coffee granules in warm water and then add the milk.

7.       Combine butter, icing sugar, coffee mixture and vanilla and beat until light and fluffy.

8.       Spread on cooled cake. (You might have to wait a while after you finish making the icing before spreading on cake as it will probably still be hot.)

Donna Hay style for the win WHOOP!

A little bit thin :/

Saturday, 3 August 2013

Butter Cake

What I usually do when a recipe includes flour+baking powder and says: ‘sift them together’… I don’t.  Then my cakes or muffins turn out unevenly risen and liken themselves to a hill.

Soooooo, this time I sifted both together and guess what I got? An evenly risen cake! (That sunk because I took it out of the oven immediately because I was eager!)

 It’s an improvement nevertheless J

So here is the recipe and hopefully you have a better outcome than me!

Butter Cake
(Adapted from recipe: Butter cake)

Cooking Notes:
Make sure you whip the butter/sugar/vanilla until very airy and pale. This will give the cake some lift and a steamed sponge texture.
Perhaps use unsalted butter for this recipe. I used salted and it tastes salty. Too salty.


·         250g softened butter (refer to cooking notes.)

·         ¾ caster sugar

·         2 tsp vanilla extract

·         3 eggs

·         2 ½ cups self-raising flour

·         2 pinches of baking powder

·         2/3 cup of milk

Very few ingredients.


1.       Pre-heat the oven to 180°C. Line tin with baking paper.

2.       Sift the flour with the baking powder. Set aside. (DO THIS!!!)

3.       Cream the butter, sugar and vanilla until pale and fluffy
Like an off-white colour. Very whipped.

4.       Add eggs, 1 at a time, beating well after each addition

5.       Add half the flour, mix

6.       Add half the milk, mix

7.       Repeat with remaining flour and milk

8.       Pour into prepared tin and bake for 1 hour or until a nice golden brown colour and a skewer comes out clean.

9.       Cool in the pan then cool on a wire rack.

10.   Eat plain/dusted with icing sugar/nutella/frosting/whatever toppings you want.