Chocolate Spongey Cake


My friend made the spongiest cake. It was so spongey, I kept squishing it coz it was really fascinating. I’ve never met a cake so spongey! It was totally like a sponge! Ok enough with the sponge.

Anyhow, I got the recipe from her and I’m never one for following a recipe to the T. Of course I made changes. Of course, I made it chocolate.     💡Then when it was done, I thought to myself “I must ask her why hers didn’t shrink as it cooled…”. Then I remembered that I had no right to ask her anything as I had totally changed her recipe! Haha!

💡I found out later that upon taking the cake out of the oven, I need to drop the cake to prevent shrinkage. It only shrunk a very teeny tiny bit, so yah, this method works! 😃

Chocolate Spongey Cake (8″x8″)

6 egg yolks

90g oil

70g milk

25g cocoa powder

90g atta flour/ white wholemeal flour

1/2 tsp salt

6 egg whites

100g sugar

1/4 tsp cream of tartar

1. Mix the first 6  ingredients together until well mixed. The batter will be quite thick.

2. In another bowl, whisk the whites, sugar and cream of tartar until stiff peak.

3. Scoop a few large spoonful of the whisked whites into the chocolate batter to thin it out. Then incorporate the chocolate batter into the whisked whites with a wire whisk.

4. Pour into an 8″x8″ lined pan. Tap out the large air pockets by picking up the pan a little and dropping  it.

5. Bake in a water bath in a preheated 150c oven for about 45 min.

6. Leave to cool in the oven for about 1/2 hour, with the oven door ajar.

7. Cool before eating. Food tastes better when you have to wait. 😉

I like mine. It’s chocolate. Enough said.


Chocolate Chip Cup Cake



Wow! What an amazing alliterated title! haha

This is an easy I-gotta-eat-cake-now recipe.  No need to take out your electric beater.  Just one pot, one hand whisk and a plastic scraper to scrap off every last bit of batter.


Chocolate Chip Cup Cake (makes 8 )

185 g or about 1.5 stick butter (unsalted)

150 g sugar

3 eggs

175 g plain flour

3 Tbsp flax seed meal (optional)

1.5 tsp baking powder

1/4 tsp salt

1 tsp vanilla essence

1/2 cup chocolate chips

Melt butter in a medium or large pot.  Leave till cool. Add in everything except chocolate chips and mix with a hand whisk till combined. Fold in chocolate chips.  Leave for about up to 30 min for the flour to absorb the liquid before baking.

Bake in a lined muffin pan, in a preheated oven of about 180c. Bake between 20-25 min or until an inserted toothpick comes out clean.

It’s buttery, moist, not too sweet.




Yeasted Cake Donut



Recently, it suddenly occurred to me that I have many chocolate cake and bakes recipes.  I’ve decided to categorize them under the following headings: Light & Airy CC, Dense & Intense CC, Easy Speedy CC, Creamy Cheesy CC and Steamed CC.  Lately I added another category: Yeasted CC. The key is as long as they are chocolatey enough, they are all good. My current favorite is this yeasted one that I came up with recently.  It’s easy too , just not very speedy.  But it’s worth the wait.  Unfortunately for me, I can only make 6 at a time as I only have one donut pan. *sob


Yeasted Chocolate Donut Cake (makes 6)

2 large eggs

100-125g sugar

100 plain flour

25g cocoa powder

1/2 tsp instant coffee powder (optional)

1 tsp yeast

150ml milk

1/4 tsp salt

70g melted butter

Melt butter.  Add in cocoa powder while butter is still warm to bring out the flavor of the cocoa. Let it cool till you can stick your finger in.  Add in everything else, leaving flour and yeast till last. Mix well. Leave it to rise for about an hour, until it is foamy.

Grease the donut pan well to prevent sticking.  Pour batter into the mold, filling up to the top.  Bake for about 20 min at 180c.

Leave it to cool in the pan for about 1/2 hr before removing.

It tastes like cake with a slight chew.  It’s chocolatey, not too sweet…  That’s about all I can say coz even tho I’ve made it several times, I only got to eat a grand total of one donut cake. And not all in one sitting.  But to quote my kids, they said it’s very yummy!  So must be good!

Brownie Cookies



Brownie cookies is my version of ultra chocolate chewy cookies.  I was told by my DD that chocolate helps improve one’s math. Heheh.  I know for a fact that it makes one happy.  I can’t be nibbling on an ultra chocolatey chewy cookie and be angry.  I realised that today as my mom and I were sitting on a bench outside, both of us nibbling on the cookie and we were both smiling.

But it’s fattening, you say?  I agree.  So I only have them in small doses. Like half a cookie each time (self-discipline!). Since it’s so dense and sweet, it’s not to be eaten like the way Cookie Monster gobbles his cookies.  It’s to be nibbled and savored slowly.  Never in a hurry.


Brownie Cookies (makes 16)

160g plain flour

50g cocoa powder

1/2 tsp baking soda

1/4 tsp salt

120g melted butter

170g white sugar

1 large egg

2 tsp vanilla essence

1/2 tsp instant coffee powder

1/2 cup chocolate chips

Melt butter in a medium size pot.  Add cocoa powder to hot butter.  Leave to cool.  Then stir in the egg, sugar, vanilla, coffee powder and salt.  Next, add in the flour and baking soda and stir to combine.  Lastly, add in the chocolate chips.

Chill dough in the fridge for at least half an hour.

Divide dough up into 16 equal parts.  Flatten the dough to about 1 cm thickness and place on a lined cookie sheet, making sure there is enough room for expansion.  Bake in a preheated oven of about 180 c for 9 min.

Leave to cool on pan.  Store in an airtight box.


This makes a soft, chewy, very slightly cakey, ultra chocolatey cookie.  I was thrilled to find it still soft and chewy the next day (might be attributed to our humid weather, I dunno).

Take my advice and eat it slowly.  Coffee, tea or milk not necessary.  You don’t really want to wash away the taste of chocolate in your mouth now, do ya?



White Chocolate Raspberry Ice Cream


It’s been so hot these days.  Thus we have started to step up on our juice, popsicle and ice cream intake.  Heheh.

This is what I made recently.  It’s easy and fast.  Ice cream tastes really smooth and creamy with bits of yummy white chocolate surprises inside.  It’s a bit sweet but the tartness of the raspberries help to balance things out. Delicioso!

White Chocolate Raspberry Ice Cream (no churn)

1 litre dairy cream

1 can condensed milk

1/2 jar raspberry jam

chopped white chocolate

frozen raspeberries

To make sure that the cream is very cold, place in the fridge for about an hour or two but not more than that.  Chill everything, including condensed milk, jam and chocolate.  Chill the whisk and bowl if you can.

Whisk cream for about 5 min.  Then add in the condensed milk and continue whisking until cream is fluffy.  Pour into a freezer container and stir in the jam, white chocolate and frozen raspberries.

Freeze until firm.




Sponge Cake In A Jar

I had better write this down before I forget.  This is the BEST sponge cake I have ever made.

The basic recipe for sponge cake is this: For every egg, it’s 25 g sugar and 25 g flour.  So if you have 4 eggs, that would be 100 g sugar, 100 g flour.  Raising agent is optional as an insurance.  So are other add-ons like fat, flavoring etc.  Then I found out that just by adding in a bit of condensed milk can make a whole lot of difference!

I had wanted to make jar cakes and I had finally accumulated enough little jars.  But I was half-hearted.  You know…  I really can’t eat any more junk food if I wanted to fit into The Dress for my cousin’s wedding… But I had already made  Chocolate Ice Cream  and technically, was half way there.  So dragging the recipe out from memory, I whisked 4 eggs with 100g sugar in my Kenwood Chef until fluffy. The KC does a really fantastic job of whisking air into eggs.   As an afterthought, I decided to scrap off the last bit of condensed milk leftover from making ice cream.  It amounted to about 1 Tbsp. Whisked that in. Then I folded in 100g of plain flour and drizzled in about 2 tbsp of oil (I didn’t even measure that). I baked it in a muffin pan and it turned out to be the BEST sponge cake I had ever had!  It was ultra soft, moist and oh so good!  All thanks to the addition of condensed milk.


Basic Sponge Cake (12-14 muffins)

4 eggs (room temp is better)

100 g sugar

about 1 Tbsp condensed milk

100 g plain flour

about 2 Tbsp vege oil/melted butter

Whisk eggs in sugar until fluffy.  Then whisk in condensed milk for a min.  Fold in flour and oil.  Spoon into muffin cups and bake for about 20 min at about 180c.

This is what I did to the sponge cake after baking and cooling.

I halved it and put 1/2 into the bottom of a jar.
Then I put in a dollop of whipped chocolate cream.
Another layer of cake and cream until you run out of space.
Let it sit in the fridge for a couple of hours to allow the flavors to meld.

It’s basically a simplified trifle.  It’s great coz it’s pre-portioned and easy to serve.  It can be kept in the fridge for a few days or in the freezer for longer.  If you run out of jars, an alternative is to use a cup.


If you don’t have cream, I think yogurt and fruits would be a good alternative too.  I’m going to try that next. 8D

Light Chocolate Cheesecake


There is this one Light Cheddar Cheesecake on the internet which uses sliced processed sandwich cheese.  It’s a very light, spongy cheesecake.  No strong cheese flavor, rather mild, in fact. It’s not very sweet either. Like a chiffon cake but more moist. And you will feel like you can eat the whole cake in one sitting. 😁

The recipe on the internet is regular cheese flavor. So (of course) I need to chocolatify it.  I chocolatify whatever and whenever I can.  One can never get too much chocolate.  I’m sure I’ve mentioned it before somewhere before.

Light Chocolate Cheesecake (8″ square)

6 slices processed cheese (or 125 g Kraft boxed cheddar cheese, grated)

100 ml milk

100 g unsalted butter

3 Tbsp cocoa powder

1/4 tsp instant coffee powder

6 egg yolks

100 g cake flour (or 80 g plain flour + 20 g corn flour)

6 egg whites

150 g sugar

Prepare an 8″square pan by lining it. Preheat oven to 150c.

Put the milk, butter and cheese in a medium pot and heat gently until everything is melted.  Then add in the cocoa powder and instant coffee.  Let it cool down first before adding in the egg yolks and flour. Mix till well combined.

In a really clean, oil-free bowl, whisk egg whites until foamy.  Then add in the sugar and continue whisking until stiff peaks form.  Usually I flip the bowl upside down to test.  The egg whites should stay put in the bowl.

Scoop out about 1/4 of the whites into the chocolate batter to lighten it.  Then pour the chocolate batter into the whites and mix well using a whisk.

Pour out into an 8″ square pan.  Give the pan a few taps to get rid of big bubbles if you are concerned about holes in your cake (like mine).

Bake, bain marie style,  in a preheated oven of about 150c for 50 min.


It will puff up like a pillow but when cooled, will deflate and give you a nice flat surface for frosting. *You must be wondering about the curtain clips. Haha.  It’s my Ikea stainless steel curtain clips.  I find that it is great for keeping the paper in place.

I didn’t frost it this time round but here’s a quick and easy way to make the frosting.


100 g couverture chocolate

100 g cream/coconut cream

Heat up the cream.  When hot, add in the chocolate and stir until melted.  Cool it a little and then just spread on the cake.

This cake may be enjoyed warm or cooled. It doesn’t need to be chilled before you can dig in. I think that’s wonderful.


Banana Brownie


Here we go again. Chocolate again. You must be wondering…just how many versions of chocolate cake does she have?? Well…I do so like to include chocolate in my diet whenever I can and, imho,  there is no such thing as too many chocolate recipes.

I have had this recipe for years. It started off as a simple brownie recipe that is not overly sweet. Then one day, I decided to bring bananas to the party. If you have never tried bananas and chocolate, then it’s about time to try it. They make such a wonderful combination. Chocolatey… Bananaey… Chocolatey…

I was able to reduce the amount of white sugar used by 50g as the ripe bananas add to the sweetness of the brownie as well as help to keep it moist and fudgey.  I haven’t tried reducing more than 50g.  But I’m sure it’s doable.

Banana Brownie

185g unsalted butter

50g Cocoa powder

1/4 tsp salt

175g sugar

1.5 tsp vanilla essence

3 ripe bananas (about 175g)

2 large eggs

100g plain flour

1/2 tsp baking powder

In a large pot, melt the butter, browning it slightly. Add the cocoa powder while the butter is still hot. Stir with a whisk to combine. Add in the rest of the ingredients according to the way it is listed, stirring with each addition. Pour out onto a lined 8″ square pan and bake at 175c for about 25 min or until the toothpick you insert in the middle comes out sort of clean.

Cool before cutting. If you can wait.


Healthier Muffins II


In case nobody’s noticed yet, I love chocolate.

Oh wait, I think they noticed….Since last Christmas, I have received chocolate from 7 friends. I told my DD yesterday as we were opening up a humongous bar of Whitaker that “He who has friends will never run out of chocolate” (say it in a sagely manner).

Every few days, I would bake something for The Kids to bring to school the next day for recess.  It’s usually either bread or muffins. We are all in a chocolate mood (coz every time we open the fridge, there it is).  So I was inspired to use the Healthier Muffin recipe and tweak it into Healthier Chocolate Muffins.

It’s not difficult to tweak.  Let me first establish that I always always use cocoa powder because it’s easier to store a large amount of cocoa powder than chocolate (which needs to be refrigerated in our climate).  And you know I buy them by the kilo.  Also cocoa powder is more chocolatey than chocolate.  Just read the list of ingredients on your chocolate bar.

Whenever you use cocoa powder, do take note of 3 things. Firstly, heating up the cocoa powder gives it a more full-bodied flavor.  You can do that by adding the cocoa powder to hot melted butter.  The heat helps to ‘unlock’ the chocolate flavor and makes it more fragrant and rich.

Secondly, do bear in mind that cocoa is a bit more drying than flour.  You can replace the moisture by increasing the sugar or add a bit more liquid.

Thirdly, coffee, somehow, deepens the chocolate flavor.  I usually add in about 1/2 tsp of instant coffee.  Not enough to be able to taste the coffee or keep me awake at night but it brings a little something to the party.  If you are sensitive to caffeine, you can use decaf. Or not. It’s optional.



Healthier Chocolate Muffins (makes 12)

1 1/2 stick butter (melted)

1/4 cup cocoa powder

rounded 1/2 cup sugar

1/4 cup coconut flour

1/4 cup almond flour

1/4 cup flaxseed meal

1/4 cup milk

3 large eggs

1/4 cup white wholemeal flour

1/4 cup plain flour

1 1/2 tsp baking powder

1 tsp vanilla

1/2 tsp instant coffee (optional)

2 big handfuls of chocolate chips/nuts

Melt butter in a big pot.  Let it cool slightly. Add in the ingredients according to the way it is listed, stirring with a whisk with each addition.

Scoop out onto lined muffin pan and bake at about 180c for about 18-20 min.

This recipe is not too sweet and yet rich, chocolatey and moist. No one can tell that there are flaxseed, almond, coconut flour and only 1/4 cup plain white flour in it.  It just tastes like a regular rich chocolate muffin cake. Except better.