Triple Chocolate Bundt Cake

It’s a no brainer that whenever I go to friends’ parties (especially with kids!), I’m the designated dessert person. I don’t mind – I love baking and it’s a pretty good excuse to trial baking recipes. Mr J isn’t a huge cakes and sweets person, so I need other guinea pigs who will  I can share the cakes with (because you know what they say… minutes on the lips, forever on the hips).

Bundt-land is a strange place for me. I’ve always baked with the traditional round cake pans, but the sudden rise in popularity of these intricate, hole-y pans irked my curiousity. Recently inspired by baker extraordinaire Charlotte Ree and shot by the super talented Luisa Brimble, I bravely dipped my toe in bundt town and was surprised to see so many amazing recipes and beautiful cakes. So I bought my first bundt pan (Nordic Ware – recommendation from Charlotte Ree no less!) at Williams Sonoma in Bondi Junction one morning in December (ok, more like the weekend before Christmas. Yeah I know, BRAVE!), and followed their instructions to the T. Butter your pan like you’ve never butter before! Every nook and cranny of that pan must be oiled to perfection! GREASE ME UP WOMAN! *ahem* Oh and don’t forget to flour it too. And buttered and floured I did – the cake came out solid, nothing stuck to the pan, and I breathed a sigh of massive relief.

This cake is an uber rich, decadent, indulgent cake – more brownie, less sponge cake. The buttermilk helps keep it moist, and the chocolate and buttermilk glaze adds an extra layer of oomph. For my first bundt cake, this was a total winner for both adults and kids alike. We do like our big bundts and we cannot lie.

Triple Chocolate Bundt Cake
Recipe from here

For the cake:
2 cups all purpose flour
3/4 cup unsweeted cocoa
1/2 tsp baking powder
1 tsp salt
375g soft unsalted butter
3 cups caster sugar
5 eggs
2 tsps vanilla extract
1 1/4 cup buttermilk
2 tsp espresso powder
1 cup chocolate chip morsels

For the chocolate glaze:
1 cup of chocolate chip morsels
3 tbsps butter
1/4 tsp vanilla extract

For the buttermilk glaze:
1 cup powdered icing sugar
2 tbsp buttermilk
1/4 tsp vanilla extract

For the cake:

  1. Pre-heat your oven to 160C.
  2. Thoroughly butter and flour your bundt pan. I used a brush to evenly coat all the nooks and crannies with butter.
  3. In a mixing bowl, beat the butter until fluffy. Add the sugar. Add the eggs one at a time, and beat in the vanilla, espresso powder and buttermilk.
  4. In a separate bowl, mix the flour, baking powder, cocoa powder, and salt together. Add the flour mixture to the batter, one big spoonful at a time.
  5. Fold in the chocolate chip morsels.
  6. Transfer to your bundt pan, ensuring you tap the pan on the kitchen bench to remove any bubbles. Bake for 1 hour to 1 hour and 10 minutes. It’s ready when a knife or skewer comes out clean.
  7. Let the cake rest for approximately 20 minutes, or overnight, before removing from the pan.
  8. Glaze with both the chocolate and buttermilk glaze.

For the chocolate glaze:

  1. In a bowl, melt the chocolate chip morsels and butter together in a microwave for approximately 40 – 60 seconds.
  2. Mix the vanilla extract and set aside.

For the buttermilk glaze:

  1. Mix the icing sugar with the buttermilk, one tsp at a time.
  2. Add the vanilla extract and glaze on top of the cake.
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HelloFresh Flavour Generator

So today, I finished work an hour later than what I was initially planning to. Exhausted and hungry, it would’ve been so easy to just walk to our favourite take away and order our usual chicken pad thai and crispy pork belly (not that there’s anything wrong with them – I love them!). But we were determined to eat a freshly cooked meal at home. The only dilemma was: what to cook?

In comes HelloFresh’s Flavour Generator.

Say goodbye to playing the “I don’t know what I want but no I don’t want this this or this” game (and yes I’ve been known to play this game ALL.THE.TIME).

With the Flavour Generator, you pick the flavour and cuisine you fancy, including if you’re after something sweet, spicy, tangy, herby, or feeling a little bit more adventurous with a random taste. And voila! It gives one, two, or three recommended dishes, and even a chance to spin again just in case it wasn’t what you were after. Another great thing about the Flavour Generator is you don’t have to be a HelloFresh customer – if you’re out of ideas for what to cook, just hop on the Flavour Generator and it’ll literally do all the “thinking” for you.

Tonight, I wanted a lot of flavour because hey, it’s Thursday aka almost the weekend (yay!). So I picked Mexican Flavour, and something Tangy. The Flavour Generator gave a few recommendations which I wasn’t feeling, so I kept spinning until I found the one I was after. Chicken. Rice. Flavour. Big tick.

A quick look at the meal box HelloFresh sent through this week along with the recipe book, and we decided to have Cajun Chicken with Roast Veggie Rice Bowl. The ingredients and preparation were so simple and easy, using the freshest ingredients, with the least amount of work, and maximum taste.

I’m so stoked to find super fresh ingredients in my meal box. Everything I needed were there, which made preparing dinner even easier.

I quickly pre-heated the oven, chucked the basmati rice in the rice cooker, and started chopping the vegetables. Meanwhile, Mr J pan fried the chicken which he pre-seasoned with the cajun seasoning, salt and pepper. 15 minutes of prep work, 20 minutes of cooking time, a couple of minutes of plating (and taking photos… ahh the life of a foodblogger), and done.

A delicious, freshly cooked meal that used the freshest ingredients, with a right balance of rice, chicken, and vegetables, and loads of flavour (and look at that colour!), was ready in less than 45 minutes.

This post was a collaboration between HelloFresh and Sugarlace. Thanks to HelloFresh for the fabulous meal box and for introducing me to the Flavour Generator. Thinking about what to eat will never be the same again!   

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Two Sis and Co Cafe, Pyrmont

I always love that anticipation when you walk past a construction site, and after taking a peek, you realise it’s a commercial spot for a future restaurant or cafe. And then you find out that it finally opened, and discover it’s a quaint cafe with so much potential. You schedule in your first visit. You take a seat, marvel at the cute and crazy 60’s wallpaper that reminds you of the Beverley Hills Hotel, pick up the beautiful gold cutlery, and order your coffee. You take a look at the menu, one side for breakfast served all day, the other for lunch (from 11am onwards). You look at your watch. It’s 1pm, so definitely lunch (although I have no issues over having bacon and eggs at midday).

Two Sis Pyrmont is the sort of place you expect to find lots of millenials who are crazed-up about their Instagram feeds, and you do find them there. I can’t blame them. The place is cozy, pleasantly designed, and with lots of good lighting for that money shot. But what keeps me coming back is the food and the service. Mem, one half of the 2 sisters, serves the best coffee and cake made in house, and the food is not only presented beautifully, but tastes amazing too. The Asian influence seeps through the dishes, and you only have to look at the menu to spot some classic comfort food: Quinoa Goreng, Ramen Bowl with tonkotsu broth, and the Poached Salmon Bowl with salad and an amazing Ikura & Wasabi Vinaigrette dressing. We returned the following week for the breakfast menu, and the humble bacon and egg roll did not disappoint.

I’m ecstatic that a new cafe opened just minutes from my front door, and one that serves great food and gives amazing service. This one is definitely for keeps.

Cheese Burger with maple bacon, American cheese, served with sweet potato wedges
Ramen Bowl with tonkotsu broth, 63C egg, bacon dashi, ginger, bamboo and nori
Poached salmon bowl, boiled egg, broccolini, kale, wakame, edamame, sesame, avocado, ikura and wasabi vinaigrette
Freshly squeezed juices – this one is apple, ginger, celery, lemon

Two Sis and Co Cafe
306 Harris St Pyrmont
Open Monday to Saturday 7am – 5pm and Sunday 7.30am – 5pm

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