Devils Food Cake

Forget about what you’ve heard, this chocolate cake is sinfully delicious like the name suggests. Which makes it perfect for all our lockdown Halloween celebrations.

Drizzled in a gooey white chocolate ganache which I tinted green using food colouring powder – I would avoid using gel-based colourants as these may seize the chocolate and who wants to throw away chocolate?

I got these cute little candy eyes from Takealot as they have been on my wishlist for what seems like forever! This cake is simple, delicious, and pretty spooky.

Here’s how you can make it!


50g cocoa powder (sifted)

100g muscovado sugar

250ml boiling water

1 tablespoon coffee powder

125g soft unsalted butter

150g granulated sugar

225g cake flour

½ teaspoon baking powder

½ teaspoon bicarbonate of soda

2 teaspoons vanilla essence

2 large eggs, at room temperature


100g white chocolate

1/3 cup of cream

Green food colouring powder

Candy eyes


  1. Preheat the oven to 180 degrees Celcius and brush your bundt pan with butter or spray with baking spray and set aside.
  2. Sift all your dry ingredients into a bowl and set aside.
  3. Whisk the cocoa, coffee powder, and muscovado sugar into a bowl, and pour in the boiling water, set aside.
  4. Cream the butter and granulated sugar together, beating until pale and fluffy.
  5. Add the vanilla essence into the creamed butter and sugar mixture.
  6. Add in one egg and 2 cups of the dry ingredients whilst whisking. Add in the 2nd egg and incorporate the rest of the dry ingredients.
  7. Slowly add in the hot cocoa mixture and fold in until incorporated.
  8. Pour the batter into the prepared bundt pan and bake for 30 minutes or until a skewer inserted comes out clean.
  9. Allow the cake to cool.
  10. To make the ganache, pour the cream over the white chocolate pieces and microwave at 10-second intervals stirring in between.
  11. Add in the green colouring powder, just enough until you get the shade you want. If the ganache is runny, place in the fridge for 15-20 minutes until thickened.
  12. Pour over the cooled cake, evening out with a spatula. Add the candy eyes and refrigerate until set.
  13. Allow cake to come to room temperature before serving.

Snickers Pretzel Brownies

I am a sucker for a good brownie, all fudgy, and oh so delicious. However sometimes I feel it can be way too sweet, and this comes from a person with an insatiable sweet tooth.

The addition of salted pretzels and snickers however managed to balance it out so beautifully. The sweet and salty flavour is such a great combination. The chunks of caramel and peanuts give the brownies a lovely texture too!

I took almost half the batch to work with me this past weekend and I promise you everyone raved about how good they were. Don’t know about you but I love it when a recipe goes as planned and everyone loves it as much as I do.

As promised, here is the recipe, I hope you love it!

Snickers and Pretzel Brownies


185g unsalted butter

185g dark chocolate

85g cake flour flour

40g cocoa powder

100g Snickers, cubed

3 large eggs

275g caster sugar


  1. Cut 185g unsalted butter into small cubes and tip into a bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  2. Microwave until melted. Leave the melted mixture to cool to room temperature.
  3. Preheat the oven to 180 degrees celcius, Using a 20cm square tin, lined with baking paper and set aside.
  4. Sift the cake flour and cocoa powder over a medium bowl. 
  5. Crack 3 large eggs into a large bowl and add in the caster sugar. Whisk the eggs and sugar until creamy and pale in colour.
  6. Pour the cooled chocolate mixture into the bowl with the egg and sugar mixture then gently fold together with a spatula. 
  7. Fold in the dry ingredients.
  8. Fold in the chopped Snickers.
  9. Pour the mixture into the prepared tin and top with salted pretzels.
  10. Bake for 35-40 minutes.
  11. Allow to cool completely before slicing.

Masala Steak Special

The classic masala steak special sarmie

*Sponsored by FUTURELIFE®

Recently all I’ve been creating are foods I enjoyed whilst growing up in Durban, I remember driving down to the beach and devouring one too many masala steak sarmies, and if you’ve ever tried one you’d know that they are so good and pretty hard to resist.

The idea of taking long drives to Durban has been put to rest because now I can make my masala steak sarmie at home, plus I’ve added the FUTURELIFE® High Protein Brown Bread for some added goodness.

Did you know that the FUTURELIFE® High Protein Brown Bread has a low Glycemic Index (GI), providing a sustained energy release over a longer period of time, therefore, keeping you fuller for longer and improving blood glucose control?

Making it ideal for the whole family including individuals (like my husband) living with diabetes.

Masala Steak Special


1/2 an onion, finely diced

1 bay leaf

1 teaspoon of ginger and garlic paste

1 teaspoon red chilli flakes

1/2 teaspoon turmeric powder

2 tablespoons of masala – I like using Mother in laws

Salt to taste

500 g tenderised steak, cut into strips – not to thin

1/2 cup fresh coriander

150g cheddar cheese

Soft fried egg

Fresh tomato slices

FUTURELIFE® High Protein Brown Bread


Add oil to a frying pan on medium heat and sauté the diced onion until translucent, add in 1 bayleaf and ginger and garlic paste and mix together. Add in the spices and fry on low – be careful not to burn the spices.

Add in the tenderised steak strips and coat with the spices. Add a little water and allow to cook on low until the meat is super tender – 30 minutes with the lid on. Add water accordingly.

Add fresh coriander to the masala steak and stir through and set aside.

Toast 2 slices of the FUTURELIFE® High Protein Brown Bread


This is my favourite part, place a slice of the toasted FUTURELIFE® High Protein Brown Bread on your bread board, smear on some of the gravy from the steak, add 4 slices of fresh tomato, some red onion, add the steak strips, add more fresh coriander, a half a cup of grated cheese, the soft fried egg and lastly the remaining slice of toast. 

Place the sarmie onto a hot pan and toast for 2 minutes on each side just until the cheese is melted and serve right away!


Boston Cream Pie

Soft vanilla sponge cake sandwiched together by delicious homemade pastry cream, then of course drenched in chocolate!

One thing for sure, my family lost their minds when I made this, each recipe I create always starts off by me explaining exactly what I hope to achieve. They never get or understand me. Mainly because I’m a creative and they’re mostly technical minded and I can sometimes find it quite difficult to put my ideas into words. 

What do I love about this recipe? Well, my favourite part is the pastry cream filling. It is homemade (easier than you think btw!) and good enough that you might just want to make a second batch to enjoy on its own.

The vanilla sponge is not too rich, and perfectly balances out the riches stemming from the pastry cream and chocolate ganache. With nothing more to say besides YOU HAVE TO TRY THIS A.S.A.P! Here is the recipe.

Boston Cream Pie Recipe


For pastry cream

6 egg yolks at room temp

2/3 cup sugar

1/4 cup corn flour

1 tablespoon vanilla paste – for maximum flavour

480ml milk

1 tablespoon of butter

For cake:

3/4 cup unsalted butter

1 1/3 cups sugar

3 large eggs

2 teaspoons vanilla extract

1 cup milk, room temperature

2 1/4 cups cake flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

For chocolate ganache

50ml heavy whipping cream 60mL

70g dark chocolate 


Pastry cream:

Pour the milk into a medium saucepan on medium-high heat and bring to a boil. Set aside.

In a large bowl whisk the egg yolks and sugar until pale and thick. Add in the cornflour and whisk until smooth. Whisk in 1/2 cup of the hot milk and mix until incorporated. Whisk in the remaining milk.

Pour the mixture back into the saucepan and cook over medium-high heat, whisking until thickened. Remove from the heat and mix in the butter. Allow the pastry cream to cool slightly then cover with plastic wrap to prevent a skin from developing. This step can be done a day before to allow time for cooling.


  1. Preheat the oven to 180 degrees celsius, prepare two 20 cm round baking tins with baking spray and baking paper.
  2. Sift together the flour, baking powder and salt then set aside.
  3. To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, then add in the eggs one at a time along with the vanilla. Lower the speed and add the flour mixture and milk.
  4. Pour into the cake pans evenly and bake for 25 – 30 minutes or until a toothpick comes out clean.

Chocolate Ganache:

Add cream and chocolate together in a measuring jug and microwave at 30-second intervals ensuring you give it a good stir in-between until melted. Set aside too cool.


Fill with the chilled pastry cream. Top with the other half of the cake, pour the chocolate ganache over spreading to the edges. Keep refrigerated and enjoy!

Pineapple Lassi

Delicious and absolutely refreshing, perfect for the warm weather

Hey everyone, it has really been a while. I’ve been stuck between work, home schooling and tik tok’ing. Not sure if that even is a thing but I did start up a Tik Tok account and I’ve been enjoying the process of creating quick and easy dishes that I could explain in under a minute.

Back to my pineapple lassi, this drink is perfect after a long day at work when you’re too hot and miserable and don’t really feel like making dinner or if you’re serving up a spicy dish just serve it with lassi, it will actually cool you down.

My husband loves pineapple and we just happened to have a box full of them in our kitchen. I’ve left his share in the fridge which I’m sure he will be thankful for when he gets home from work.

Let me know what are your favourite drinks to whip up.

Pineapple Lassi


1 cup Pineapple , cut into small dices

2 cups double cream yogurt


1/4 cup fresh cream

Pinch of saffron

Salt , a pinch to taste

Ice cubes


1. Add yogurt, milk, cream, ice cubes, saffron and pineapple and salt into the blender and blend it until smooth. Add honey to taste

2. Pour into the glasses and serve chilled.

3. Top with crushed pistachios and serve chilled.

Chocolate Mousse Swiss Roll

Homemade Swiss rolls are easier than you think and as my husband described, simply “melts in your mouth”

This has got to be one of the most requested recipes I’ve received since lock down. Homemade swiss rolls are easier than you think and my husband in particular who sadly does not have an insatiable sweet tooth like his better half has given me strict instructions not to share this with anyone else 😅.

These swiss rolls literally just melt in your mouth, I’m not very good with words so you have to make it to actually understand my current obsession.

Chocolate Mousse Swiss Roll

6 eggs
2/3 cup castor sugar
1 teaspoon vanilla essence
1 teaspoon baking powder
1/2 cup flour
15 g cocoa powder
Pinch of salt

Chocolate mousse filling

250 ml whipping cream
2 tablespoons of cocoa powder
2 tablespoons icing sugar – adjust to your taste

Chocolate ganache

80 g milk chocolate
80 ml cream


Chocolate Swiss Roll

1. Preheat oven to 180°c. Sift all the dry ingredients into a medium sized bowl.

2. Whisk egg whites in a large bowl till medium peaks form. Slowly add in the castor sugar and whisk until stiff peaks form and the mixture is glossy.

3. Beat in egg yolks and vanilla essence to the whipped egg whites.

4. Fold in dry ingredients. Pour batter into a swiss roll cake pan (sheet tray) that has been greased and lined with baking paper. Bake for 10 – 12 minutes.

5. Remove swiss roll from the oven and place the cake over a kitchen towel that has been dusted with icing sugar over the tray and roll and set aside to cool.

Chocolate ganache

Place chocolate in a microwave safe bowl and pour cream over, microwave at 30 second intervals, stirring in betwene until the chocolate has melted. Set aside to cool.

Chocolate filling

Whip cream along with icing sugar and cocoa powder till thick and combined. Add filling to swoss roll and roll up. Pour over chocolate ganache and decorate with chocolate shavings and berries.

Gajar Halwa Loaf

Gajar ka halwa gives this loaf LIFE!

Have you ever had Carrot Halwa? If you’ve answered no, you’re missing out! And if you answered yes! Well then that automatically makes us besties 😅.

I’ve only ever made carrot cake twice in my life, you can find that recipe on my blog. However i’ve been trying for months to add some “Oomph” to this classic dessert.

I replaced grated carrots in my carrot cake for carrot halwa, the results were way to good not to share. It’s sweet, moist, spicy, decadent with a lot of Indian flair. Yep that’s definitely my kind of dessert. Complimented by a delicious spiced cream cheese frosting and some gold leaf and pistachios.

I used I Heart Beets recipe for Gajar ka halwa which I used my instant pot to make. You can find her recipe here.

Gajar Ka Halwa Loaf

1 cup white sugar
1/2 cup vegetable oil
1 1/2 cups carrot halwa
1 cup pecans (optional)
2 large eggs
1 cup cake flour
1 teaspoon bicarbonate soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cardamom
Pinch salt

Spiced cream cheese frosting
70g Butter
120g cream cheese
1 and a 1/2 cups of icing sugar, sifted
Vanilla essence
1/2 teaspoon ground cardamon
1/2 teaspoon cinnamon
Gold leaf and Pistachios to decorate (optional)

Preheat oven to 180 C. Prep a loaf tin with baking paper.

Whisk together the flour, bicarbonate of soda, baking powder, spices and salt.

In a large bowl with an electric beater cream together the white sugar and vegetable oil. Add the carrot halwa mixture and mix to combine. Add the eggs and beat in. Add the nuts and stir to combine. Fold in the flour mixture until well combined.

Pour batter into prepared loaf tin.

Bake in preheated oven for 40 minutes, or until a tester inserted in the centre comes out clean.

Lift out to a cooling rack to cool completely.

To make frosting: Beat together the cream cheese, butter vanilla and spices. Add the icing sugar and beat until fluffy and smooth.

Coffee and Condensed Milk Lamingtons

An absolute classic array of flavours

I’m no stranger to lamingtons, some would say I’m a bit obsessed. So far I’ve created the classic lamington version all doused in chocolate sauce and of course a strawberry lamington cake which is fresh and light and just perfection, next was my stack of chocolate lamington pancakes which needs no introduction.
So whats different about these? Ive added delicious coffee to the sponge cake and then dipped them into condensed milk before coating in toasted coconut. 
The flavours are classic and oh so dreamy, if you love coffee and condensed milk then you are definitely going to love this recipe.

Coffee and Condensed Milk Lamingtons


Coffee sponge

125 g unsalted butter , softened

1 cup caster sugar

1/2 tsp vanilla extract

3 eggs, room temperature

1 3/4 cups cake flour

3.5 tsp baking powder

1 tablespoon instant coffee granules

1/2 cup milk

1 can of condensed milk


3 – 4 cups desiccated coconut, toasted or plain (whichever you prefer) 


Coffee sponge

Preheat oven to 180C. Sift flour and baking powder together.

Grease a 20 cm x 30 cm square pan. Spray with baking spray or line with baking paper.

Warm up milk and mix in the coffee granules until dissolved

Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

Pour the batter into the prepared pan and bake for 20 minutes or until a skewer inserted into the centre comes out clean.

Stand for 5 minutes then lift the cake out onto a wire rack and cool completely, I like placing the cake in the freezer for 30 minutes before slicing as it is much easier and less messy.


Place coconut in a shallow bowl with a large surface area.

Place a piece of the cake in the condensed milk using 2 forks or 2 toothpicks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to a tray.

Repeat with remaining sponges.

Stand for 1 to 2 hours, or until set. Store in an airtight container for 2 days at room temp.

Coconut Barfi Truffles

Homemade truffles are much easier to create than you think, here is one of my favourites.

I know I’m so late posting this recipe, almost a whole month or has it been longer?

I created these gorgeous coconut barfi truffles to celebrate World Chocolate Day and I have to admit I struggled to get the perfect photos because the minute they were done my family surrounded me like a bunch of vultures 😄.

Here is the long awaited recipe, my tip for these would be to roast and grind your own cardamom seeds. The flavour intensifies into something absolutely magical.

The perfect gift to yourself of course 😄

Coconut Barfi Truffles


3 cups unsweetened desiccated coconut
385g sweetened condensed milk
2 tsp cardamom seeds, freshly ground
pinch of salt
350 g good quality dark chocolate
Gold Lustre dust
A few drops of clear alcohol, vodka etc.


1. In a medium bowl, mix together coconut, condensed milk, ground cardamom and salt. Mix till combined.

2. Melt dark chocolate using a double boiler or in the microwave in 10 second intervals, stirring in between until all the chocolate is melted.

3. Pour dark chocolate to the top of each mold and then flip the mold over a baking tray lined with baking paper to remove the excess. Turn the mould over and use a spatula to level off and remove the excess chocolate. Place the mold in the fridge for 5 minutes to set.

4. Fill each mold almost to the top with the coconut barfi mix. Pour more chocolate into each mold and use a spatula to level off and remove the excess chocolate. Place in the fridge for 5 minutes or until set.

5. Turn the mold over and the chocolates should easily release from the mold or if you’re using a silicone mould you might need to give it a gentle push.

6. Mix the lustre dust with a few drops of alcohol. Place the truffles on a plate and flick a brush dipped in the lustre dust mixture onto the truffles creating a splatter effect. Allow to dry and store in a cool dry place until ready to serve.

Strawberry and Basil Cheesecake Ice Cream

Hello Summer…. how i’ve missed you!

I love South Africa, the people, the food and most of all the weather. How gorgeous has the weather been this past weekend? Amazing right?

I’m sure you’ve guessed that I am a summer baby, I adore summer dresses, summer sandals, summer salads, basically all things that summer brings, including ice cream!

Going through my blog and realised that I have only ever made one cheesecake, EVER! How ridiculous is that? I mean I love cheesecake and it’s so easy to whip up so I obviously had to create something extra delish to make up for it.

This strawberry and basil cheesecake ice cream isnt you’re ordinary cheesecake, it tastes like summer (yes, that is a thing), think grass between your toes and warm evenings that go on forever and the scent of braai’d meat drifting through the neighbourhood. It’s that good!

Strawberry and basil are one of my favourite flavour bomb combinations whether in the form of sorbet, cheesecake or ice cream. The cones are gorgeous and playful and a really great way to enjoy a scoop or two, just remember to line each cone with chocolate to prevent it from getting all soggy and grosse.

Here is how you can make it.

Strawberry and basil cheesecake ice cream


300g cream cheese
140g icing sugar
500ml whipping cream
10 strawberries
10 small basil leaves

Pinch of salt

Sugar cones

1 teaspoon of coconut oil

100g good quality white chocolate

Strawberry wafers


  1. Whisk the cream cheese and icing sugar together and slowly add the whipping cream until peaked.
  2. Blend the strawberries and basil until smooth, then slowly drizzle into the cream cheese mixture.
  3. Add a pinch of salt and pour into a freezer safe container and allow to set for 3-4 hours or overnight.
  4. Melt the chocolate with a teaspoon of coconut oil in a microwave at 10 second intervals or over a double boiler. 
  5. Once the chocolate is completely smooth and melted start filling the cones and drain out the excess. 
  6. Crush the strawberry wafer biscuits and set aside.
  7. Dip the rim of the cones in the melted chocolate and sprinkle on crushed wafer biscuits.
  8. Repeat until all cones are finished and allow to harden in the fridge for at least 30 minutes before using.