Chocolate Cherry Cake with Amaretto


Chocolate Cherry Cake

This deliciously scrumptious, boozy chocolate cake made the perfect Cinderella appearance at my dad’s Boxing Day party last Christmas but i think it’s perfect for any occasion. Birthday? Check. Chinese New Year? Check. Valentine’s? Check. Finished the gym. CHECK. Just because it’s Friday? More like Fri-YAY with this little sweetie…

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Banana, Cinnamon & Chocolate Spring Rolls

Banana Chocolate Springrolls

What is it about spring rolls? I think they are the pinnacle of all foods: stuffed to the gills with whatever you desire, (in my eyes) fried until crispy crunchy and completely portable / bitesized!
How could you not love such tiny perfection?!  

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Chocolate Coconut Cake or How to Use Up Those Easter Eggs

Chocolate Coconut Cake 

Or How To Use Up Those Easter Eggs

My son’s eagle eyes netted him a small mountain of Easter eggs which we are struggling to get through. While both of us like chocolate, it tends to be in small doses over a long period of time and 50+ eggs is just too many for us to handle.  I admit, I am also a chocolate snob and turn my nose up at anything less than 70% cocoa. So how to use them all up in one go?  First, get yourself invited to neighbour’s shindig (optional), or throw one of your own, make a chocolate bundt cake. A big one. Read more

Salt & Pepper Chocolate Mousse


This recipe is gorgeously simple, with a rich, complex flavour from the sea salt, black pepper and very dark chocolate.  It’s the culinary version of what 50 Shades of Grey aspires to be – sinful, naughty and delicious.  Without the bad grammar and awful prose…

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Chocolate Sin Cake


Amongst the many traits my father and I share, a sweet tooth is one that brings us together, like a secret gang – the Famous Five, the Secret Seven – the Dessert Duo.  If i ever feel like baking, I bake a lot, knowing my dad will readily take any cakes or biscuits off my hands.  He is also a great critic, helping to add ideas to my recipes.

Over the last 18 months, I have made excellent use of my lovely red kitchen, with its big oven. In the summer, HK’s heat and humidity can make  baking feel like you’re cooking in Hell.  But I love my dad, and I’ll willing put up with inferno-like conditions for  him.  For Father’s Day J and I made a beautiful breakfast with an enormous chocolate cake to round off the meal.

Yes.  We sometimes eat cake for breakfast.

It’s awesome.

Back to the cake, who doesn’t love chocolate cake? I’m always suspicious of people who say they don’t like it.  What’s not to love?!  So many different kinds, from gooey, sticky, oozy, fudgey, fairy-light, crumbly, crumby, crispy, crunchy, moussey – there’s bound to be one to suit your taste.This was adapted from a recipe in Taste Magazine Australia, minus the frosting. But I have a confession to make. I totally didn’t follow the original recipe, and I had a foot-high chocolate Easter bunny to get rid of. Don’t judge. We couldn’t eat our way through our Easter chocolate trove, so it had been sitting in our fridge waiting to be used up in this recipe.  I’m not the only one who does this, surely?!

The original recipe didn’t have any chocolate in, just cocoa powder, and I accidentally creamed the butter and sugar first. In a slight panic, I melted them with the chocolate and added it to the mix afterward. The result? Rich, moist and incredibly light. Next time I will add fruit to the mix – mangoes, or blueberries would be amazing. Perfect for picnics or garden parties. Try it and see…


  • 1 1/3 cups plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/3 cup cocoa powder
  • 1/2 cup caster sugar
  • 1 cup buttermilk
  • 2 eggs
  • 160gms butter
  • 250gms dark chocolate (yes, you read that right)
  • 1 teaspoon vanilla essence

1. Preheat your oven to 180c, and grease your cake tin well. A springform tin is the best.

2. Melt the chocolate, butter and sugar in a bowl over a pan of very hot water (Bain Marie).

3. Put the dry ingredients into a large bowl, making a well in the bottom before adding the buttermilk, vanilla essence and eggs. Mix well.

4. Make sure the melted chocolate is only just melted and warm, not hot, before adding to the mix. Use an electric whisk to beat the mixture. It should be thick and creamy.

5. Pour mixture into tin and put in the oven. Bake for 35-50 mins. I went for 40 mins, checked with a skewer to make sure the middle was just cooked and came out clean. The result was more moist brownie texture, rather than really cakey… Cake perfection!

6. Turn it out onto a wire rack to cool.

7. Serve with a dollop of creme fraiche or if feeling decadent, marscarpone.