Mississippi Mud Pie

For the Pastry: 
225 g / 8 oz plain flour
2 tbsp cocoa powder 
140 g / 5 oz butter
2 tbsp caser sugar
1-2 tbsp cold water

For the Filling: 
175 g / 6 oz butter
350 g / 12 oz soft dark brown sugar
4 eggs, lightly beaten
4 tbsp cocoa powder, sifted
150 g / 5 ½ oz, plain chocolate
300 ml / 10 fl oz, single cream
1 tsp, chocolate essence

To Decorate: 
425 ml / 15 fl oz, double cream, whipped
Chocolate flakes

Method:

1. To make the pastry, sift the flour and cocoa powder into a mixing bowl. Rub in the butter with fingertips until the mixture resembles fine bread crumbs. Stir in the sugar and enough cold water to mix to a soft dough. Wrap the dough and chill in the fridge for 15 minutes.

2. Preheat the oven to 190 oC/ 375 oF/ Gas Mark 5. Roll out the pastry on a lightly floured work surface and use to line a 23-cm/ 9 inch loose- bassed flan tin or ceramic flan dish. Line with baking paper and fill with baking beans. Bake in the preheated oven for 15 minutes. Remove the paper and beans from the pastry case and cook for a further 10 minutes until crisp.

3. To make the filling, beat the butter and sugar together in a bowl and gradually beat in the eggs with the cocoa powder. Melt the chocolate and beat it into the mixture with the single cream and the chocolate essence.

4. Reduce the oven temperature to 160 oC/ 325 oC/ Gas Mark 3. Pour the mixture into the pastry case and bake for 45 minutes, or until the filling has set gently.

5. Let the mud pie cool completely, then transfer the pie to a serving plate, if you like. Cover with whipped cream.

6. Decorate the pie with chocolate flakes and curles and the chill until ready to serve

make sure you leave enough time for the cake to properly set and cool down before adding the cream to the top. 

Classic Carrot Cake

One of my favourite cakes to make, just because it is yummy :) 

Ingredients 

butter for greasing
1 tsp ground cinnamon
Pinch of salt
125 g / 4 ½ oz soft brown sugar
2 eggs
100 ml / 3 ½ fl oz sunflower oil
125 g / 4 ½ oz carrot, peeled and finely grated
25 g / 1 oz desiccated coconut
25g/ 1 oz walnuts chopped and walnut pieces to decorate
For the icing

50 g / 1 ¾ oz of butter, softened
50 g / 1 ¾ oz soft cheese
225 g / 8 oz icing sugar, sifted
1 tsp lemon juice
Method
1. Preheat the oven to 180 oC/ 350 of/ Gas Mark 4. Lightly grease a 20-cm/8 inch square cake tin and line the base with baking paper

2. Sift the flour, salt and ground cinnamon into a large bowl and stir in the brown sugar. Add the eggs and oil to the dry ingredients and mix well

3. Stir in the grated carrot, desiccated coconut and chopped walnuts

4. Pour the mixture into the prepared tin and bake in the preheated oven for 20 -25 minutes, or until just firm to touch. Leave in the tin to cool

5. Meanwhile, make the icing. In a bowl beat together the butter, soft cheese, icing sugar and lemon juice until fluffy and creamy

6. Turn the cake out of the tin and cut into slices. Spread with the icing and the decorate with walnut pieces.

Chocolate diabetes on a plate cake

This cake is litteraly what the name calls it. Its fill of chocolate, calories and pure yummyness.

This is one of my favourite cakes to make and I am yet to meet someone who doesn't like it.

Ingredients - Cake 

• 2 tablespoons cocoa powder
• 3 table spoons of boiling water 
• 225g (8oz) softened butter 
• 225g (8oz) Caster sugar
• 2 level teaspoons of baking powder

Method

• Pre heat the oven to 180oC/ Gas Mark 4/ Fan 160oC. Grease to baking tins (20cm 8inch preferred) and line with baking paper (tin foil can be used just be careful) 
• Mix together the cocoa powder and boiling water into the mixing bowl and stir until smooth, leave to cool slightly then measure and add the remaining ingredients to the mixing bowl. Gently stir all ingredients together for a minute or so then mix until mixture is smooth.
• Evenly spread the mixture into the two tins and place in the oven. Leave to bake for 22-26 minutes (or until well risen) Leave to cool for 5-10 minutes then empty tine on to a wire rack and leave to cool. Meanwhile proceed to make the icing  

Ingredients - Icing

• 120g of butter
• 2 ½ cups of icing sugar (sifted)
• ½ cup of cocoa powder
• 1/3 cup of milk

more icing may be needed depending on how generous you are with it 

Method

• Chop the butter, place it in a bowl and cream it, this can be done by using a spoon or a mixer.
• Add the cocoa and the icing sugar a little at a time and beat into the butter.
• Add the milk and mix until smooth and light. it should be a consistent colour. 

Building of the cake 

• 16 kit-kat sticks will be needed
• A big bag of chocolate buttons (optional)
• A big bag of M&M's or something colourful for the top (mini eggs suggested for Easter time) 

Wait until the sponge has cooled and then spread the icing over one of the cakes, at this point you can add chocolate buttons to ensure that the cake is chocolate heaven but this is optional. Place the other sponge on top of the iced sponge and spread icing all over the top and side of the cake. When the cake is completely covered in icing place the Kit kats evenly around the sides, if you want the cake completely surrounded by Kit kats you will need around 32 sticks. Once the Kit Kats have been placed around the cake place your chosen topping on top. 

Enjoy :) 

Easter Cake 

M&M topping 

No Kit Kats