Tag Archives: Cake

Redemption and Soft Gooey Chocolate Cake

So the LiveInbaker has been forgiven.

Miraculously, some of the cake that the LiveInBaker made has survived a week (pushing a new record) and has made its way back to me.

Unfortunately, it made it back at the end of a day filled with an assortment of puddings, and so all I have been able to eat is a small square from the corner. This turned out to be a blessing in disguise, as this cake is so decadent, that not even the lowest of cholesterol levels can survive its assault.

But it is good enough that it can get even the most heinous of baking crimes forgiven.

Soft and gooey chocolate cake:


  • 250g plain chocolate;
  • 225g unsalted butter;
  • 80g golden syrup;
  • 5 eggs;
  • 175g caster sugar;
  • 55g plain flour.

Preheat your oven to 150C. Spray and cook a 23cm springform cake tin and then base line (which is to cover the base of the springform tin with baking paper, not something a DJ would drop at a club).

Gooey Chocolate Cake

Ready for melting

Melt the chocolate, butter and golden syrup using a double boiler. Once melted allow it to cool a bit before stirring until smooth.

Gooey Chocolate Cake

Fight the temptation to eat it just yet

In another large bowl, stir together the eggs, caster sugar and flour until the mixture is smooth. Stir in the cooled chocolate mixture and pour into the prepared tin.

Bake for 25-30 minutes (the cake will have a slight wobble in the middle). Remove from the oven and leave in the tin to cool.

Gooey Chocolate Cake

Almost ready

Once the cake has chilled a bit, remove the sides of the springform tin but leave the cake on the base and chill for around an hour in the fridge. The LiveInBaker actually made this the day before it was needed, so we just left it on the kitchen counter for around 24 hours in an airtight container (once it was completely cool). This results in the best end product. It should be firm enough to slip off the base of the tin when ready.

Gooey Chocolate Cake

Ready for eating

As weird as it sounds, the cake is best served with sour cream. Don’t question it, just do it.

Warning, this cake is dense and decadent, so when serving, rather go for thinner slices than you might normally, or risk putting your guests into a mammoth food coma!

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If you’re going to drink out of a bottle, you might as well eat out of a glass

When it comes to certain types of food, I think I am really old school. For example fruit is not something that I think should be in a dessert, but rather something to be eaten only when trying to avoid a doctor. I also don’t really classify anything as dessert unless there is some sort of chocolate involved, even if it means me running down to the petrol station to buy said chocolate. But as they say, change is as good as a holiday, and so sometimes even I need to take a break from my usual chocolate-centered pudding.

The last time this happened, the LIB was ready with a recipe. Though I think it was more her addiction to cheese cake that led her to this recipe, and not my latest chocolate detox. The dessert we made, while not originally being described as a cheesecake, does definitely have a hint of cheesecake flavour, with a nice bite of lemon to go with it:

Layered Lemon (cheese)cake Cups:


  • Madeira Cake – 1 loaf is enough to serve 4 people
  • Lemon Curd – we used a ready prepared one from Pick ‘n Pay
  • Lemon Sugar Syrup (detail below)
  • Icing (detail below)

Lemon Syrup

  • Juice and zest of half a lemon
  • Half a cup of sugar
  • Half a cup of water


  • 62.5g of softened butter
  • Half a cup of icing sugar, sifted
  • 230g of plain cream cheese
  • 10ml fresh lemon juice

Do these qualify as rejects?

For the lemon syrup: heat the water, sugar, lemon juice and zest together until the sugar has dissolved. Remove from the heat and let it cool.

The icing is loaded and ready to go

For the icing: Cream (which has been explained to me as “just blend them well to make an even, homogeneous texture without lumps and blots” – thanks Google) the butter and sugar together. Then lightly whisk in the cream cheese, or if you’re impatient just mix it in using a spatula. Just be careful not to over mix. Mix in the lemon juice, again you can use the spatula. Chill in a fridge to thicken while preparing the rest of the pudding.

This might be the most awesome icing machine ever!

For the cakes, cut the cake into 1.5 cm thick slices length wise. The LIB uses a rather fancy cake slicer to do this (looks like a giant cheese slicer). Use whichever container you’ll be using to cut out the correct size and shape of cake. We used glass tumblers for this. Don’t worry about any excess cake, as someone is bound to walk past and eat them (most likely me). Then start assembling the cake, in the following pattern: place 1 round of the cake into the bottom of your tumbler, add a drizzle of the syrup, and pipe a layer of the cream cheese icing on top. Add 10mls of lemon curd and then repeat the entire pattern. You can do as many levels as you like, just make sure you end the cycle with a cream cheese icing layer.

Can I have mine yet?

Don’t waste your time garnishing, just bang them into a fridge to stay cool, and serve them either cool or at room temperature.

And if you can control yourself, these do taste a whole lot better the next day, once the flavours have had a chance to combine properly.

The LIB said that if she would change anything about this recipe, it’s that she wouldn’t cut the cake into smaller container shaped pieces, and would instead assemble as one large loaf. And because this pudding tastes so damn good, I’m more than happy for her to try again.

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Let them eat (cup)cake!

If I ever meet the person who invented Cupcakes, I would hug them.

The idea of a full on cake, shrunk down to a size you can hold in one hand, is absolute genius!

So while exploring the streets of Georgetown, Washington DC, our first priority was to find us “some good eats”.

So after pizza at Pizzeria Paradiso, where I would highly recommend that you have the Atomica (Tomato, Salami, Black Olives, Hot Pepper Flakes, Mozzarella). I’m going to call this the second best pizza we had during our 6 month visit to the US. If it could have been served with an Ice Cold Castle, I might have called this the second best pizza I’ve ever hand, of all time!

And almost right across the road from our lunch, was what we thought looked like quite a cute little place to get some cupcakes for a late afternoon snack (Fear not, we did end up walking all this eating off).

It looked so innocent from the outside!

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Rugby balls and Oreo balls

This is a happy week!

Why, you might be wondering, because this week is the week where my LIB makes another batch of Cake Pops (well in this case, and just for this week, they will be referred to as Oreo Balls).

This will not be our first experience with Cake Pops (and it definitely won’t be our last), the last time being at the Hazel Food Market‘s Coffee and Chocolate festival.

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