Monday, 4 July 2016

Chocolate Bundt - Hummingbird Bakery


Remember a few days ago I told you I had a chocolate cake recipe to share with you all with mayonnaise in it? Honestly, when I was flicking through the new Hummingbird Bakery Life is Sweet book I could not believe my eyes to see a chocolate cake has that as an ingredient.

As mentioned previously, I was asked to make a recipe from this book and share it with you all but when I saw this one too I knew I had to add it to the list. Also the fact that it's a Bundt was a winner in my eyes. I do love a good Bundt!

It was so easy to whip up - mix the wet ingredients together and then fold in the dry, tip into the Bundt tin, bake and drizzle with icing once cool. I've been on the search for a good chocolate Bundt recipe for ages and I have a feeling I'll be making this one again and again. It's so light and fluffy yet moist and ridiculously chocolatey too - a winner all round!

The only aspect of this cake that I did change was the icing as someone (*cough Mr T cough*) ate the chocolate that I needed for it. Instead I used a fudge icing which worked really well especially when the cake was warmed up - yum!


Chocolate Bundt
270g plain flour
1¼ tsp bicarbonate of soda
½ tsp baking powder 
¼ tsp salt
295ml buttermilk
70g cocoa
235g mayonnaise
2 eggs
165g soft light brown sugar
160g caster sugar
1½ tsp vanilla extract
60g dark chocolate

Chocolate Fudge Icing
60g unsalted butter
30g cocoa
6 tbsp milk
250g icing sugar sifted

  • Preheat the oven to 175C
  • Grease and flour the Bundt tin
  • Mix together the flour, bicarbonate of soda, baking powder and salt
  • Whisk together the buttermilk, cocoa, mayo, eggs, both sugars and vanilla extract
  • Fold in the dry ingredients until well combined
  • Pour the batter into the Bundt tin and pop in the over for 45 minutes until a skewer inserted comes out clean
  • Leave the Bundt in the tin for 30 minutes before tipping onto a wire rack to cool completely 
  • To make the fudge icing melt the butter in a pan and then whisk in the cocoa
  • Remove from the heat and whisk in the milk and icing sugar adding more milk a little at a time if the icing is too thick
  • Pour over the Bundt and dust with icing sugar
Enjoy!



Saturday, 2 July 2016

Red Velvet Brownies - The Hummingbird Bakery


I’m a massive fan of the Hummingbird Bakery books and own two of them – Cake Days and Life is Sweet. I’ve made a few recipes from them over the years and like all my cook books I don’t get to use them often enough. I’m thinking while I’m on maternity leave I should aim to make one recipe a week from my ever growing collection.

Recently I was offered the chance to review the newest Hummingbird Bakery Book, Life is Sweet and oh my, it’s just amazing. I was asked to make one recipe from the book but there were so many to choose from I’ve two recipes to share with you. If I’m honest I’ll probably share even more over the coming months, I just need to choose which ones…

Divided into ten chapters there wasn’t just the usual cakes and cupcakes but also less common sections including Cookies, Pancakes and Ice Cream. The pictures are stunning and the recipes easy to follow. Many of the recipes are quite different and quirky (Tomato Soup Cupcakes, Strawberry Chiffon Pie and Brownie Pudding to name a few) making this book quite unique from all of the other baking books that I own.

One of the first recipes to catch my eye was the Red Velvet Brownies. Now I have my go to brownie recipe but I am always on the lookout for new ones to try. These brownies were delicious and I brought them along to our regular Tuesday NCT catch-up to get the girls opinion on them (and we need a lot of sugar these days to get us through the sleepless nights). My only criticism of them is I found them to be slightly more cake like and not as gooey as my regular brownie recipe but this could be to do with my oven – maybe I overbaked them slightly? The ones in the centre of the tray were a lot gooier so I am thinking I might have had them in the oven for a few to many minutes.


Red Velvet Brownies
200g unsalted butter
390g caster sugar
2 tsp vanilla extract
55g cocoa
1 tsp red gel paste
2 tsp white vinegar
4 eggs
175g plain flour
½ tsp salt

Cream Cheese Layer
390g full fat cream cheese
100g caster sugar
2 eggs
½ tsp vanilla extract
  • Preheat the oven to 175C
  • Grease and line a 23 x 32cm tin
  • Melt the butter in a bowl over a pan of simmering water
  • Stir in the sugar and vanilla until slightly thick and remove from the heat
  • Whisk the cocoa, food colouring and sugar into the butter and sugar mixture
  • Add the eggs and beat until smooth
  • Fold in the flour and salt
  • Pour most of the batter into the tin setting aside about 60ml for the top
  • Beat together the cream cheese, sugar, eggs and vanilla until smooth
  • Pour this over the brownie mixture and dollop in the leftover batter swirling it into the cream cheese with a knife
  • Bake for 30-35 minutes when the top should be firm and starting to turn golden around the edges
  • Leave to cool before cutting

Enjoy!




This book is truly fantastic and I can’t wait to try more recipes from it. On Monday I’ll be sharing their recipe for a chocolate cake with mayonnaise it (yes you read that right).

If you wish to purchase this book, it’s available from Amazon at the bargain price of £5! 

***Disclaimer - I was sent this book to review but all thoughts are my own***

Wednesday, 29 June 2016

Raspberry and Cream Cheese Brownies

Regular readers will know how much I love a good brownie and that this recipe has become my go to recipe for brownies. It's become so popular that friends always ask me for the recipe and I've yet to find a better chocolate brownie - if you know of one please let me know!

I love to play about with this recipe to try out different flavour combinations and with raspberries in season (finally!) I decided to try and create a Raspberry and Cream Cheese Brownie. I looked at other cream cheese brownie recipes to figure out how to make the cream cheese layer work and even though I winged it to an extent it was a success - woop!


As always, it's simple, easy and quick. In the time it takes for the butter and chocolate to melt I can sort the other aspects of the mixture then quickly bung it all in the oven. 

Often I meet people who are scared of baking or am amazed that I can bake with a small baby but it's all about finding the right recipe. Start with the basics and you will surprise yourself - often it's even easier than it looks! These brownies are so simple and if you feel daunted by the cream cheese layer just leave it out and bake for 10 minutes less.

Raspberry and Cream Cheese Brownies
250g dark chocolate
100g milk chocolate
200g unsalted butter
250g soft dark brown sugar
3 eggs
50g plain flour
Punnet of raspberries
250g marscapone
80g caster sugar
1 egg yolk

  • Preheat the oven to 170C (fan)
  • Grease and line a 20cm square cake tin
  • Melt the butter and chocolate in a heatproof bowl over a pan of simmering water
  • Whisk the sugar and eggs until doubled in volume
  • Fold in the melted chocolate and butter mix
  • Fold in the flour
  • Pour the mix into the tin
  • Push a handful of raspberries into the mixture
  • Whisk the cream cheese, sugar and egg together
  • Pour over the brownie mix
  • Tumble in the remaining raspberries
  • Place in the over for 45 minutes until the cream cheese topping has a slight wobble and it golden round the edges
Enjoy!