The cake uses coconut cream to maintain its dairy-free status and is filled with apricot jam and a creamy chocolate icing, resulting in a tantalisingly moist and moreish cake. Instead of baking it ...
Isn’t that crazy? This buttercream icing is still is amazing, melt in your mouth, whippy, ultimate swirly cupcake worthy. It was fantastic on the homemade chocolate cake I made to go with it the very ...
She’s even found the perfect way to concoct a slap up chocolate ... cake which can be “kind of” good for you. Megan also happens to use a surprising ingredient to create thick, chocolatey ...
Bake for 1 hour 20 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin before turning out onto serving plate. Remove the yoghurt from the muslin, place it in a ...