super quick chocolate cake

This chocolate cake recipe is amazing - it is super easy and quick and delicious. Couldn't ask for more really :)
Original recipe can be found here

 
Verdict: So quick and easy and the result is a really good standard chocolate cake
Score: 9/10
Ingredients:
* 175g Self raising flour
* 2 Tbsp Cocoa Powder
* 1 Tsp Bicarbonate soda
* 150g Caster sugar
* 2 Eggs Beaten
* 150 ml (1/4 pint) Sunflower oil
* 150 ml (1/4 pint) Semi skimmed milk
* 2 Tbsp Golden syrup
For the Coating and filling * 75g Unsalted butter
* 175g Icing Sugar
* 3 Tbsp Cocoa Powder
* Drop of Milk

Method:
# Preheat oven to 180 degrees C. Grease and line 2 18cm sandwich tins.
# Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
# Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth. # Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
# To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable. # If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

cookie hunt - choc chip cookies #3

One of the many cookie recipes I've tried (I'm making an attempt to eventually blog about them all). cookie recipe It had a lot of promise, but they turned out to be more on the soft side rather than chewy side. I would say not worth giving it another go - plenty more recipes to try :)

Verdict: Not quite the right chewy
Score: 7/10

delicious brownies

I've used this recipe twice now and have decided to make this my standard brownie recipe. It doesn't take long to put together and the result is a really moist chocolatey brownie - yum.

Verdict: Brownie perfection!
Score: 10/10

Ingredients: 2/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder veg cooking spray 2 ounces unsweetened chocolate 4 ounces bittersweet or semisweet chocolate 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 1 1/4 cups sugar 2 teaspoons vanilla extract 3 large eggs optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts Method: 1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees. 2. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray. 3. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using. 4. Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes. (I've found 35-36 minutes is fine) 5. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.