Chocolate Cake

This is an indulgent cake recipe for fanatic chocolate lovers. It stays nice and moist. The cake will serve many people, a slice of this is very filling!


Chocolate cake

  • 150 gr butter
  • 150 gr sugar
  • 1 tsp salt
  • 1 tsp vanilla essence
  • 3 eggs
  • 150 gr flower
  • 1 tsp baking powder
  • 75 gr dark chocolate
  • 75 ml cream
  • Chocolate icing:
    • 75 gr dark chocolate
    • 50 gr butter
    • 150 gr icing sugar
  • For the baking tin: 25 gr butter and bread crumbs
  1. Make sure all your ingredients are at room temperature. Measure up all your ingredients. Combine the dry ingredients and mix them with the fork. This makes the flour light and airy.
  2. Preheat the oven at 170 degrees C.
  3. Coat your baking tin thouroughly with butter and bread crumbs.
  4. Mix the sugar, butter and vanilla essence.
  5. Mix the eggs in one by one.
  6. Fold in the dry ingredients.
  7. Pour the batter in the baking tin.
  8. Bake the cake for 45 minutes or untill it is golden.
  9. Let your cake on a wire rack before turning it around on the serving tray.
  10. Make your icing:
    1. Melt the chocolate and butter.
    2. Mix in the icing sugar.
  11. Decorate your cake.

Find a banana bundt cake recipe and more baking ideas inspiration here.

Let’s bake!

My son and I love making cookies on a rainy day. I know now to make this a truely memorable experience with these nifty tricks:

  • Make the dough a day in advance, and keep it in the fridge. Cookie dough also freezes well, so I like to make a large batch and freeze half for later.
  • While your cookies cool, and your children are otherwise occupied (in my case: building some new Lego creation), create some colorful icing for decorating.
  • Place small amounts of decorations in a muffin tin, this keeps your table organised. When we are done decorating, we put the leftover decorations aside. My son mixes these in a bowl of yoghurt for a festive desert that evening!

  • Display your children’s creations on a pretty dish or cake stand. They take a lot of pride in their work.
  • Place the cookies in a transparant zip lock bag, then attach this bake to a decorative tray. This makes a great present for grandma or an aunty with a sweet tooth!
  • Remember your child’s attention span is a lot shorter than yours, don’t be surprised if they are bored after making 3 cookies. In their minds this is still helping and they will take the credit for all the work! This always makes me smile, because it does mean my son takes pride in his creations.
  • Nigella has provided a great cookie recipe in het book “how to be a domestic goddes”. Me and my 4 year old have made multiple batches of these cookies, and they never disappoint! These cookies are tasty, with and without the colorful icing.


  • I love making chocolate chip cookies. All my son does is make dough balls and press them flat, but he has so much fun!

Find more tips for cooking with children here.

Snickers cupcakes

Yesterday I descided to try out a new ingredient, Bebogeen. My friend from pointed this product out to me. This product is an excellent substitute for dulce de leche in other recipes.

I have been craving a cupcake that has that lovely combination of savory peanuts and chocolate, brought together by the warmth of caramel. This cupcake definately hits that spot!


The sauce is devine by the way, it is easy to make and so glossy! It would be great over vanilla ice cream, topped with some peanuts.

Snickers cupcakes (12 pcs)

  • 100 gr butter
  • 60 gr bebogeen ( or dulce de leche)
  • 100 gr sugar
  • 3 eggs
  • 1 tsp salt
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 150 gr flour
  • 70 gr pure chocolate, chips or in smallish chunks
  • 70 gr (salted) peanuts
  • Sauce:
    • 40 gr butter
    • 40 gr bebogeen
    • 70 gr pure chocolate
  • Cupcake tin and 12 cupcake liners


  1. Preheat your oven to 160 degrees C.
  2. Mix your butter, bebogeen, sugar, salt and vanilla essence until well combined.
  3. One by one, add your eggs. Wait till each egg is incorporated before adding the next one.
  4. Gently fold in your flour, chocolate chips and peanuts.
  5. Devide your cupcake mix into your cupcakeliners, I like to use an ice cream scoop for this job.
  6. Bake your cupcakes in the centre of your oven for 25 minutes or untill the centre is warm.
  7. Let your cupcakes cool while you prepare the sauce.
  8. In a pan, melt the butter and bebogeen on a low heat. Keep stirring
  9. When the butter and bebogeen are combined, turn off your heat and immidiately add your chocolate.
  10. While gently stirring, your chocolate will melt and you will greate a glossy sauce for on your cupcakes. It will not set and become hard, making it an extra delicious cupcake topping.
  11. You could decorate your cupcakes with hearts, chocolate chips or even chunky seasalt.

Find more baking inspiration here!

Easiest healthy cookies ever!

I love looking for inspiration on Pinterest. This time I ran into a 3 ingredient cookie recipe. This inspired me as it also contained no sugar and they looked delicious, find my inspiration here.

The cookies were easy to make. They are best eaten right away, or within 24 hours. This would not be a problem in my home! It is a great way to make use of that overripe banana. The riper your banana gets, the sweeter your cookies will be.

These cookies make a great healthy snack for the entire family. They could even be used as a breakfast cookie along with a smoothy or a tall glass of milk. I tested my cookies on my toddler and my colleagues. They were all amazed at how delicious they were without added sugar.


This simple recipe would also be a great recipe for children to make with very little help from you!

3 ingredient cookies

  • 1 overripe banana
  • 2 handfulls of quick oats
  • 2 handfulls of chocalate chips
  • Optional: dried fruit and/or nuts

Mash up your banana and mix your ingredients. Spoon your cookies on a baking sheet. I made 6 smaller cookies, but you could make 3 larger cookies as well.

Bake your cookies in a preheated oven for 20 minutes at 180 degrees C and enjoy!

Find more tips for cooking with toddlers.

My Best Brownies

There are so many brownie recipes. I have tried so many recipes, for me this recipe’s gives me the best brownies. Slightly dense and moist in the middle, a crunchy top and appropriately chewy.

Best Brownies (makes 18 brownies)

For the batter:

  • 100 grams of dark chocolate in chunks
  • 150 grams of butter
  • 4 eggs
  • 200 grams of sugar
  • 1 tsp vanilla essence
  • 100 grams of flour
  • 55 grams coco powder
  • 1 pinch of salt

Optional filling

  • 70 grams chopped almonds, walnuts, hazelnuts and/or peanuts
  • 70 grams of chocolate, whichever you prefer
  • Alternatively you can mix in chuncks of your favorite candy bar (I like Snickers, but any other chocolate candy bar could work)

Every recipe calls for a different order for mixing the ingredients. In my experience it doesn’t really matter how you combine the ingredients, just make sure you don’t cook the eggs with the hot melted chocolate.

  1. Preheat your oven at 190 degrees C.
  2. Melt your chocolate and butter above simmering water.
  3. Line your baking tin (I use a  rectangular 15 cm by 30 cm baking tin).
  4. Take your melted chocolate of the heat, let it cool for a few minutes.
  5. Mix in the vanilla essence, sugar, this lowers the temperature of the chocolate a little more.
  6. Combine with the eggs, flour, salt and coco powder.
  7. Stir in the optional filling.
  8. Pour the batter in the baking tin and bake for 30 to 40 minutes.

Your cooking time depends on how dense you like your  brownies. Sometimes I slightly undercook my brownies. This way I can warm them up later (and cook them a bit more) in the microwave and serve them warm with vanilla ice cream or clotted cream.