Chocolate Cake – Tabithas 4th Birthday


So it turns out my good blogging intentions have not been with me the past two months but I have been truly enjoying the summer and a lot of baking has still been going on which is the part that brings me true joy, both baking and eating that is. This cake was one that was truly enjoyed so here is how I made Tabithas 4th birthday cake:


For the cake

  • 200g Butter
  • 200g Sugar
  • 3 Eggs
  • 100ml Vanilla Yoghurt
  • 165g Flour
  • 1 Tsp Baking Powder
  • 30g Cocoa Powder
  • 50g Chocolate Chips

For the frosting

  • 150g Butter
  • 225g Icing Sugar

For the decoration

  • 150g Butter
  • 200g Icing Sugar
  • 25g Cocoa
  • Smarties
  • Cadbury’s Chocolate Fingers




  1. Preheat your oven to 190C Fan
  2. Line an 8″ cake tin with baking paper and set aside
  3. Then begin by creaming the sugar and  butter together
  4. Once smooth add the eggs and yoghurt and whisk until combined
  5. Then gradually add the flour, baking powder and cocoa whilst folding in with a spoon
  6. Once you have a batter add the chocolate chips and stir in
  7. Transfer mix to the cake tin and bake for 25 minutes
  8. When the cake is baked, allow to cool
  9. Whilst cooling prepare the two frostings by mixing all of the ingredients together until smooth and setting aside
  10. Then, once the cake is cool cut in half and place a layer of vanilla frosting between the two sandwiches
  11. Then use the chocolate frosting to cover the top and the sides of the cake as this will act as your glue for the decoration
  12. I placed the chocolate fingers around the sides first before topping with the smarties
  13. Place in the fridge for 30 minutes to let it all set
  14. It is then ready to be enjoyed

I really wanted to share this recipe with you because I was really proud of how it came out and most importantly Tabitha was really happy with it too!

Chantelle x

Cookie Bar Recipe


We love Cookies, this recipe is an adaptation of my own recipe because simply one day I wanted ookies but could not be bothered to spend an hour baking 4 cookies at a time (the original recipe makes about 20 cookies) so I decided to experiment and made a cookie tray bake, which worked and was delicious and this is how I make it:


  • 170g butter
  • 100g sugar
  • 200g brown sugar
  • 1tbsp vanilla extract
  • 2 eggs
  • 240g flour
  • 1tsp bicarbonate of soda
  • 200g chocolate chips


  1. Preheat the oven to 170c fan and line a shallow baking tin with baking paper
  2. Cream the butter and sugar together until smooth
  3. Add the vanilla extract and eggs and whisk thoroughly
  4. Gradually add the flour and bicarbonate of soda whilst mixing
  5. Once combined add the chocolate chips and mix through
  6. Spread evenly into the baking tray and bake for 25 minutes
  7. Allow to cool before removing from the tin or it will crack
  8. Cut and serve

And there you have it, super simple and super delicious, as with all my recipes I use vegan butter for my milk intolerant babe and it works just as well. If you prefer your cookies really gooey I would take them out a few minutes earlier.

Chantelle x

Peanut Butter Cookie Recipe


I had a craving for peanut butter cookies the other day but I wasn’t in the mood for a full baking session so I had a little Google, I couldn’t find a very good recipe but I saw a couple that I sort of combined in the hope of something yummy. They were fairly simple so thought they would be edible nonetheless, this is the recipe I came up with for Peanut Butter Cookies:


  • 100g Sugar
  • 120g Peanut Butter
  • 1 Egg
  • 50g Chocolate Chips


  1. Preheat your oven to 170c (fan)
  2. Measure the sugar and peanut butter into a bowl
  3. Add the egg and whisk until combined
  4. Pour in the chocolate chips and mix through (you can leave these out of you don’t fancy them)
  5. Use a tablespoon to dollop the mixture on a lined baking tray, leave a 3-4cm gap between to allow for them to spread whilst baking
  6. Put into the oven for 12-14 minutes
  7. Allow to cool before serving, but eat them a little warm for the best gooey results!

I can confirm that they were delicious and so quick and easy to make too, whenever I am looking for a simple fix to a sweet craving I will be making them again as they were enjoyed by all four of us, i’ve already made them again since.

Chantelle x

Chocolate Orange Cupcake Recipe

I was invited to my friends birthday BBQ here in Berlin and knew I would take along some cupcakes as a surprise for her, this was ruined when she messaged to ask me if I could take some cupcakes to the BBQ but of course I still obliged. I took a batch of White Chocolate and Pistachio ones (check out my recipe from 2 weeks ago) and I also made Chocolate Chip Birthday Cupcakes with Chocolate Orange Frosting:


  • 100g of Sugar
  • 175g of Butter
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 100g of Flour
  • 2 Eggs
  • 100g of Chocolate Chips
  • 100g of Icing Sugar
  • 25g of Cocoa
  • Rind of 1 Orange
  • Chocolate Decorations for top
Chocolate Chip Birthday Cupcakes with Chocolate Orange Frosting

Chocolate Chip Birthday Cupcakes with Chocolate Orange Frosting


  1. Preheat your oven to 180C (fan) and put your cupcakes cases into the tin
  2. Start by creaming the sugar and 100g of the butter together in a bowl until smooth
  3. Sieve in the baking powder, bicarbonate of soda and flour and mix until combined and crumbly
  4. Add the eggs and whisk until your cake batter is smooth
  5. Then add the chocolate chips and stir through the mixture
  6. Pour the cake batter evenly into your cupcake cases and bake in the oven for 10-12 minutes you know when they are ready when they spring back when you touch them)
  7. Once baked allow to cool
  8. Whilst the cupcakes are cooling you can make the icing
  9. To do this cream the remaining butter together with the icing sugar, cocoa and orange rind until smooth
  10. Then use a palette knife or icing bag to decorate your cupcakes
  11. Finally add your chocolate decoration to the top

Note: This recipe makes 12 cupcakes

The inspiration for these Chocolate Chip Birthday Cupcakes with Chocolate Orange Frosting were the beautiful little discs I found for the top, however on hindsight maybe chocolate, chocolate and chocolate was the not the best combination for a BBQ in the 34 degree sunshine here in Berlin so they certainly looked a lot more squidgy than this when they were enjoyed!

American Style Chocolate Chip Pancake Recipe

What do you do on a Sunday evening when you have finished your dinner, all the shops are shut but you want something else to eat? In our house it means that I bake and on this particular day I had a craving (for no reason) for pancakes. Having never made them before I was a bit worried, I have never been very successful at pancakes and my husband usually takes the lead, however as I decided to make thicker American-Style pancakes I was left to my own devices this time, here is my attempt at American Chocolate Chip Pancakes:


  • 135g of Plain Flour
  • 1 tsp of Baking Powder
  • ½ tsp of Salt
  • 2 tbsp of Sugar
  • 130ml of Milk
  • 1 Egg
  • 2 tbsp of Melted Butter
  • 50g of Chocolate Chips
  • Butter for Cooking
  • Golden Syrup to drizzle over the top
American Chocolate Chip Pancakes

American Chocolate Chip Pancakes


  1. Sift the flour, baking powder, salt and caster sugar into a large bowl
  2. In a jug, lightly whisk together the milk and egg, then whisk in the melted butter
  3. Pour the milk mixture into the flour mixture, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing
  4. Finally add the chocolate chips and stir throughout the batter
  5. Let the batter stand for a few minutes
  6. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter It will seem very thick but this is how it should be
  7. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick
  8. Repeat until all the batter is used
  9. Then stack onto 2 plates (or one!) and drizzle the golden syrup over the top

Note: This recipe made 6 medium sized pancakes

My first few American Chocolate Chip Pancakes left a little to be desired, they weren’t very round and they were a little more cooked on one side, however I started to get the hang out of it and the last few (that you can see in the picture) tasted just as I expected so I was really pleased with the outcome. Now I know I can make them, I probably will more often!

Chocolate Chip Cupcake Recipe

My recipe this weekend keeps it a little bit simple, but no less delicious. These were made to take to a friends birthday party as we were strictly told no gifts, but cake is cake right, who can say no to that?

I was not the only one to have that thought and there were 2 cakes and my Chocolate Chip Cupcakes to be shared around. You can never have enough cake right?


  • 175g of Butter
  • 100g of Sugar
  • 100g of Flour
  • ½ tsp of Bicarbonate of Soda
  • 1 tsp of Baking Powder
  • 2 Eggs
  • 100g of Dark Chocolate
  • 50g of Icing Sugar
  • 25g of Cocoa


Chocolate Chip Cupcakes

Chocolate Chip Cupcakes


  1. Preheat the oven to 180C (Fan) and put your cupcake cases into your tray
  2. Sift the sugar into a bowl and add 100g of the butter and cream until smooth
  3. Then sift in the flour, bicarbonate of soda and baking powder and mix until crumbly
  4. Then add the eggs and whisk until smooth
  5. Finally add the dark chocolate (cut into small pieces) and stir in
  6. Then spoon into your cupcake cases and bake for 10-12 minutes until cooked (the best way to tell is to gently push the cupcake and if it springs back, it is ready)
  7. Once the cupcakes have cooled you can start on the frosting
  8. Sift the icing sugar and cocoa into a bowl and add the remaining butter
  9. Cream together until smooth
  10. You can then use a palette knife or icing bag to decorate your cupcakes!

These Chocolate Chip Cupcakes may be simpler than some of the other cupcakes I bake but they are no less delicious. If kept at room temperature the chinks of dark chocolate will stay moist giving you a flash of rich smooth chocolate among the fluffy sponge.


In baking recipes like this I would always recommend using dark chocolate over milk chocolate. The higher cocoa content means it keeps it shape and flavour without adding additional moisture to the mix!