The Best Chocolate Cake EVER!

1 and 1/2 cups boiling water

2 and 1/2 teaspoons instant coffee powder

150g semi-sweet chocolate

2 and 1/2 cups all-purpose flour

2 and 3/4 cup granulated sugar

1 and 1/4 cups unsweetened cocoa powder

1 and 1/2 teaspoons baking soda

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons salt

3 large eggs

1 and 1/2 cups buttermilk

3/4 cup vegetable oil

2 teaspoons vanilla

Preheat the oven to 180° degrees. Line cake pans with parchment paper and grease with butter or nonstick cooking spray, set aside.

In a medium bowl, stir together the boiling water, coffee powder, and semi-sweet chocolate until chocolate has dissolved and mixture is smooth. Set aside to cool.

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until combined.

In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla. Pour wet ingredients into the dry ingredients and stir until smooth. Add the cooled espresso-chocolate mixture, stirring until just combined.

Divide batter evenly among the three pans and bake in the oven for 31-33 minutes, or until a toothpick inserted in the center of the cake comes out with few crumbs attached. Remove from the oven and allow to cool completely.

Recipe for bar one ganache on precious post.

Dreamy Bar One Ganache

This is probably the 3rd time I’ve tried to make ganache. Dont even ask about the previous times because they both bombed because I hadn’t measured my ingredients properly 😅.

But this time I did and it resulted in this luscious, decadent and oh so smooth bar one ganache.

Follow @thetockablog on instagraml to see all the different ways im going to use this bowl of absolute deliciousness (yeah I made that word up).

Melt 2 big bar ones with a little oil and butter till nice and soft and melted it will be abit thick don’t stress

Thereafter melt 3 slabs of chocolate with a big tin nestle cream
Then add bar one mixture to above and mix till a smooth consistency is reached there will be bits of bar one don’t stress just whisk till you get it as smooth as possible. Refrigerate and use when needed this makes the ganache nice and thick or use immediately by pouring over a cake etc.

Romany creams style cookies

Chocolate coconut cookies sandwiched with Cadbury chocolate and topped with walnuts. Absolutely heavenly, you guys have to try this out.
My kids woke up this morning to the aroma of cookies and in my opinion that’s the best way to get up 😍. Here’s what you’ll need to make em’

1 cup of white sugar
250g soft butter
1 tablespoon baking powder
3 cups dedicated coconut
2 cups of sifted flour
1 level teaspoon salt
8 tablespoons of unsweetened cocoa powder dissolved in 125ml hot water

Cream butter and sugar, add the baking powder and cocoa mixture till combined, add coconut and mix well with a spoon. Lastly add flour and salt and mix till you have a soft dough. Roll into balls and press down with your palms and place on baking paper on a tray. Bake at 180° for 12 minutes.

Cool completely before decorating as desired.

I melted a slab of Cadbury chocolate with a teaspoon of coconut oil and sandwiched the cookies together.

Hope you try them 😁, have a great week.

Cinnamon sugar scones

Snowflake flour scone premix with a Naturasugars twist. Simply prepare the pre mix as directed on the package but substitute the oil for melted butter. Place the dough on a baking tray and sprinkles with cinnamon sugar (Naturasugars golden castor sugar + Robertsons spice cinnamon powder). The result is scone thats buttery on the inside and deliciously sweet and crunchy on the outside. The cinnamon is an absolute flavour bomb

Khichdi

Khichdi is an indian dish, made from rice and dhal (lentils), I love adding blobs of butter to mine for some next level richness.

I used Robertsons Spice bay leaves and cinnamon sticks and of course Spekko rice.

Here’s how I made this hearty dish:

Ingredients:

2 cups of Spekko rice

1 ½ cups pea dhal

1 teaspoon turmeric powder

1 Robertsons spice cinnamon stick

2 Robertsons Spice bay leaves

2 Dry red chilli

Salt

Vargaar :

1 large onion (finely sliced)

1 teaspoon whole jeera seeds

1 teaspoon whole mustard seeds

½ teaspoon crushed garlic

2 green chilli

100g butter

1 sprig curry leaves

Chopped coriander for garnish

Clean through the dhal and place in a pot with cold water, bay leaves, cinnamon sticks, tumeric, garlic, salt and red chilli and allow to boil till the dhal becomes liquid. Boil the 2 cups of pre soaked rice, add salt. Allow both to boil stirring occasionally.

When the rice is cooked through add 50 g butter and stir in.

Continue boiling till all the dhall melts.

Remove from stove, add chopped dhunia and curry leaves.

Vargaar : Add 100g butter to pan. Heat and add onion together with whole jeera and mustard seeds. When onion turns golden brown add crushed garlic and green chillies.

Toss and simmer for 30 seconds, then quickly pour over rice along with the dhal gently stirring the top layer of rice. Add more butter on to if you want it richer.

Mini creamy chicken and mushroom pies

There isn’t anything my family loves more than a good pie. Dessert pies, savoury ones they love em’ all. Tonights dinner consists of mini creamy chicken and mushroom pies accompanied by a delicious bowl of homemade soup.

Here’s what you’re gonna need:

  1. 1 chicken, Whole, cooked and roasted
  2. 250g button mushrooms, sliced
  3. 1 cup sweet corn
  4. 1 cup milk
  5. 1 x knorr chicken stock pot
  6. 1.5 cup cream
  7. 1 cup frozen green peas
  8. 2 tbsp cake flour
  9. 1 packet puff pastry

  1. Preheat oven to 200°C.
  2. Remove the skin and bones from the cooked chicken. Cut the chicken meat up into cubes and set aside.
  3. Fry mushrooms in a little oil until cooked then add the sweet corn and peas and stir through.
  4. Add the cake flour and mix through thoroughly then stir in the milk until a roux is formed.
  5. Let the mixture cook slowly for about 5 minutes then add the chicken and KNORR Chicken Stock Pot and leave to cook for another 3 minutes.
  6. Add the cream and mix through thoroughly.
  7. Spoon mixture into an oven proof pie dish, cover with puff pastry, glaze with milk or egg and bake for about 20-30 minutes or until the puff pastry is golden brown.
  8. Serve with a salad or beetroot and voila! Enjoy!

Recipe from http://www.knorrwhatsfordinner.co.za

Spicy Chicken Curry

Definitely the right weather for chicken curry in Johannesburg today. Simple, spicy and tender chicken pieces in a delectable tomato gravy.

Here’s my recipe for fool proof chicken curry:

You re gonna need:

1kg skinned chicken pieces

1 large onion – chopped
2 red chill
1 cinnamon stick
1 bay leaf
1 sprig curry leaves
1 tsp ginger and garlic paste
Half a tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
3 tsp chilli powder
2 tsp masala
2 tomatoes
1 tsp salt (or to taste)

Right then, let’s get to it!

You re going to want to skin and rinse your chicken before you start.
Heat up 4 tablespoons of oil (I use coconut oil), once the oil is hot add in your chopped onion. Let the onions brown.
Then add in the cinnamon stick, bay leaf and curry leaves. Allow to fry for a minute and add your ginger and garlic paste, wait 30 seconds and add in the rest of your spices and give it a good stir. Leave for 2 minutes before adding your meat and salt. Stir pot until the spices cover the chicken pieces. Cover the pot and let the chicken cook for 5 minutes. Add in 2 chopped tomatoes and cover pot for another 5 minutes. Add 1 cup of water and cover pot. You’re basically done.

Now just give this glorious curry another 45 minutes and you’ll have a delicious meal at hand. Serve with rice or if you’re banting like me a green crisp salad would do just fine.

Give me a shout if you’re stuck or if you’ve tried it and love it ❤