Chocolate Nutella Cake

Chocolate Nutella Cake is the perfect combination of decadent dark chocolate cake and delicious Nutella buttercream frosting topped with the tangy sweetness of strawberries. The perfect chocolate cake for any occasion!!

Ingredients

Chocolate Cake
2 cups all purpose flour
2 cups sugar
1 cup dark unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons espresso powder
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Nutella Buttercream Frosting
3/4 cup butter
1/2 cup dark unsweetened cocoa powder sifted
2 1/2 cup powdered sugar sifted
1/4 cup milk
13 ounces Nutella Hazelnut Spread
Strawberries
1 pint fresh strawberries sliced
1/3 cup sugar

Instructions

1. Preheat oven to 350 degrees and spray two cake pans with non-stick spray and set aside.

2. Start by mixing together the flour, sugar, dark cocoa powder, baking powder, baking soda and espresso powder in large mixing bowl. 

3. Add in the milk, vegetable oil, salt, eggs and vanilla extract and mix to combine.

4. Microwave 1 cup of water in a microwave safe cup for 4 minutes. Stir the boiling water into the cake mix and then pour cake batter evenly into your baking pans.

5. Bake for 30 - 35 minutes and then remove and flip out onto a cooling rack to cool.

6. Once cooled, gently trim off the top of the cakes so that they are even. Gently cut each cake in half horizontally so that you now have four cake layers.

7. To make the frosting, in a medium sized bowl, combine butter, sifted powdered sugar, milk, cocoa and Nutella spread until it comes together to form a creamy buttercream frosting.

8. Set the first cake layer on a plate and lightly cover with frosting, making sure to even it out on top.  Lightly place your second layer of cake and repeat until all layers of cake are stacked and all frosting has been used.

9. Just prior to serving, slice the strawberries into 1/4 inch thick slices and transfer them to a small bowl and then toss with sugar.  Let them sit and macerate for 15 minutes and then drain off liquid from the strawberries. 

10. Make sure they are as dry as possible and then gently pile them up on top of your Chocolate Nutella Cake.  Serve immediately.

Easy Honey Carrot Soup Recipe

It’s no secret that I’m not a huge fan of vegetables, or eating healthily for that matter! We all need to make an effort every now and then though right? This marvelous Carrot Soup Recipe is actually a very old favourite of mine. They say a spoonful of sugar helps the medicine go down yes? In this case, 1 tbsp of honey and some chilli flakes help the vegetables go down! Not only does it genuinely taste amazing but it’s insanely simple to make too. It’s never been easier to eat your 5 a day and actually enjoy it!

INGREDIENTS

30g Butter
2 Leeks, sliced
850g Carrots, peeled & sliced
1 tbsp Honey
Pinch of Chili Flakes, optional
2 Bay Leaves
Generous Pinch of Salt
2 litres Vegetable Stock
Sour Cream, to serve

INSTRUCTIONS

1. First of all melt the butter in the large cooking pot/saucepan over a medium heat then add the leeks. Cook them for about 5 mins stirring occasionally until softened.

2. Next add in the carrots, honey, chilli flakes, bay leaves & salt and give it a good stir. Allow to cook for a couple of minutes, stirring often.

3. Then pour in your vegetable stock and give it a quick stir.

4. Next, bring it all to the boil then simmer for 30 minutes until the carrots are nice and soft.

5. Finally, all that’s left to do is remove the 2 bay leaves and blitz! You can either do it right there in the pot with a stick blender or in batches in a food processor. Don’t forget to give it a little taste and check for seasoning. Add a little more salt if you think it needs it.

6. Serve or Store
You can either serve this straight away with a dollop of sour cream, some chili flakes and a little chopped parsley (optional) or you can cool to room temperature then store in the fridge for up to 2 days. Alternatively, you can even freeze it for those days when you don’t have time to prepare a healthy meal! The choice is entirely yours.

NO BAKE BLACK FOREST CHEESECAKE

An easy no-bake cheesecake with a chocolate crumb crust, vanilla and chocolate cheesecake layers, topped with cherry pie filling.

INGREDIENTS

*FOR THE CRUST
1 cup chocolate cookie crumbs
4 tablespoons butter, melted
1 tablespoon sugar

*FOR THE CHEESECAKE
1 package (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 cup sour cream
1 teaspoons vanilla extract
1 (8 oz.) carton Cool Whip, thawed
8 ounces chopped dark chocolate
3 tablespoons milk
1 (21 oz.) can cherry pie filling

DIRECTIONS

1. To prepare the crust, combine cookie crumbs, butter and sugar in a medium bowl. Press into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.

2. In a separate bowl, beat the cream cheese and 1/3 cup sugar until smooth. Mix in sour cream and vanilla. Fold in the Cool Whip.

3. Spread half of the cream cheese mixture over the prepared crust. Freeze while you prepare the chocolate layer.

4. In a microwave safe bowl, melt the chocolate with the milk at 50% power until smooth. Cool to lukewarm. Stir the chocolate into the remaining cheesecake filling.

5. Spread the chocolate filling over the vanilla filling. Cover and refrigerate for 4-6 hours, or until firm. Before serving, top with cherry pie filling.

Roast Lamb Rack with Lemon and Cumin Sourdough Crust

Roast Lamb Rack with Lemon & Cumin Sourdough Crust: use an Air fryer to make this tasty and elegant centerpiece for your dinner.

INGREDIENTS

800g (1.7 pounds) frenched rack of lamb
Salt & fresh milled black pepper
60g (0.13 pound) dry breadcrumbs (sourdough)
1 tsp grated garlic (about 2 fat cloves of garlic)
1/2 tsp salt
1 tsp cumin seeds
1 tsp ground cumin
1 tsp oil
Grated lemon rind (1/4 lemon)
1 egg, beaten

INSTRUCTIONS

1. Preheat the Airfryer to 100 degree Celsius.

2. Season lamb rack with salt and freshly milled black pepper. Set aside.

3. In a large bowl, mix together dry breadcrumbs, grated garlic, 1/2 tsp salt, cumin seeds, ground cumin, oil and grated lemon rind.

4. In a separate large bowl, beat an egg with a fork.

5. Dip the lamb rack into the egg and coat with the spiced breadcrumbs, forming a crust.

6. Place the coated lamb rack in the Airfryer basket and slide the basket into the Airfryer. Set the timer to 25 minutes.

7. After 25 minutes, increase the temperature to 200 degrees Celsius and set the timer for another 5 minutes.

8. Remove the meat from the Airfryer and leave it to rest, covered with aluminium foil for 10 minutes before serving.

SLOW COOKER CHICKEN MARSALA

This slow cooker chicken marsala is tender chicken breasts cooked in a mushroom and marsala wine sauce. It's a delicious meal option.

Ingredients

6 boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons minced garlic
1/2 cup marsala wine
1/2 cup chicken broth
1 1/2 cups sliced mushrooms
1/4 cup cornstarch
1/4 cup heavy cream
2 tablespoons chopped parsley

Instructions

1. Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.

2. Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.

3. Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.

4. Cook on LOW for 5 hours.

5. Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.

6. Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.

7. Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.

*Notes
1. If you're really pressed for time, you can skip browning the chicken breasts, but I highly recommend taking the time to brown them!
2. You can use boneless skinless chicken thighs instead of chicken breasts if you prefer.
3. Adapted from Creme de la Crumb