Easy peasy chocolate cake

Easy peasy chocolate cake

I love this chocolate cake and I have been using the same recipe for years and it never fails to disappoint, it’s so moist, indulgent and so easy to make.

Ingredients: 

175g Self-raising flour

2tbsp Cocoa powder

1tsp Bicarbonate of soda

150g Caster sugar

2 Beaten eggs

150ml Milk

150ml Sunflower oil

2 Tbsp Golden syrup

Butter Icing:

125g Butter

230g Icing sugar

3 Tbsp Cocoa powder

Milk

Method:

  1. Pre-heat oven to 180C (350F gas mark 4). Grease two 7 inch sandwich tins.
  2. Sieve the flour, bicarbonate of soda, cocoa in a large mixing bowl. Add the sugar and mix well.
  3. Make a well in the centre and add the beaten eggs, milk, oil and golden syrup (tip: put spoon in hot water before, so the syrup slides of the spoon easier).
  4. Separate mixture evenly into both sandwich tins and cook in the oven for 25-30 minuets. Use a knife to check its cooked through then transfer to cooling rack (tip: if in a rush remove a draw from your freezer and let cake cool super quick in fifteen minuets).
  5. For the butter icing cream the butter in a bowl and sieve gradually the icing sugar and cocoa mix. Add a little milk if it’s too thick.
  6. Cut off a section of the risen top on one of the cakes and put to one side, Use butter icing to sandwich cakes and a pallet knife to spread.
  7. Decorate by breaking up the left over cake and placing to the side with butter icing and add a toy digger to the top.
  8. You could use any type of chocolate pieces to decorate, but I used M&S cookie dough bites and M&S smothered honeycomb.

There you go, the easiest, effective and tastiest chocolate cake.

Happy baking!

Easy peasy chocolate cake

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Thai style squash soup

Thai style squash soup

If you get bored of the usual vegetable soups and want a bit of spice, then you’ll love this Thai style squash soup I make.

Ingredients:

  • olive oil fry light
  • 1.5 kg of butternut squash
  • 1 onion
  • 1 shoot of lemon grass
  • 1 tbsp grated ginger
  • 3 tbsp Thai red curry paste
  • 400ml low fat coconut milk
  • 800ml vegetable stock
  • lime juice
  • 1 sliced chilli to garnish

Method:

  • Peel squash and cut into cubes. Heat oven to 200C (gas mark 6) and place squash in a roasting tin with a good spray of fry light for 30 minuets.
  • Slice one onion and add to a pan with the ginger and lemon grass. Spray with plenty of fry light and cook gently until onions are soft around 10-15 minuets.
  • Add the curry paste and stir for one minuet to release the flavours, then add the butternut squash to the pan.
  • Empty the tin of coconut milk to the pan and simmer for 5 minuets, stirring occasionally.
  • Remove the lemongrass and once cooled use a liquidiser.
  • Heat back up and garnish with the chilli to serve.

Makes four large portions. 5.5 slimming world syns per portion

Thai style squash soup

 

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Spiced carrot and parsnip soup

As many of us mums are trying to lose our baby weight I thought I would share the odd recipe I have made. Today I am sharing my favourite slimming world soup I have created.

Spicy carrot and parsnip soup (syn free)

Ingredients:

  • Buttery fry light
  • 1 onion
  • 400g maris piper potatoes
  • 2 large parsnips
  • 3 large carrots
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 liter vegetable stock
  • Salt and pepper to season

Method:

  • Cut onions into cubes and fry with frylight for 5 minutes in a large pan.
  • Peel and cut potatoes, parsnips and carrots and add to pan and cover for 10 minuets.
  • Stir in coriander and cumin and add stock.
  • Give it a big stir and season. Bring to boil, reduce heat and cover for 20 minutes.
  • Once cooled use liquidiser and heat back up and serve.

Makes 3 large portions. Add low fat creme fraiche or low fat cream cheese if you want it creamier and remember to syn. Freezeable up to 3 months.

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