For the love of chocolate

I am an absolute sucker for chocolate -but let’s be real who isn’t? I mean this morning, I climbed out of bad and walked straight in to the fridge and served myself not one nor two but four slices of cake (go hard or go home, am I right?!). I am trying to be careful about what I eat but chocolate is just so hard to stay away from. Although I am still finding my way around the kitchen I have been trying out various chocolate cake recipes and I just wanted to share two recipes that have been very successful (based on how much we fought over who got the bigger piece).

Note: these are NOT my recipes, just ones that I found that worked for me!

1. Chocolate Pear Cake:

This was super easy to make and is really super chocolate-y and almost brownie like and the pieces of pear are just bubbles of happiness 😀


  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup unsalted melted butter
  • 1/2 cup of chopped dark chocolate
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 3 rip pears, peels, cored and chopped into chunks


  • In a medium bowl, combine flour, cocoa powder, abking soda and salt.
  • Melt butter and dark chocolate in a bowl and stir well and transfer to a large mixing bowl.
  • Add sugar to the chocolate mixture and beat for a few minutes until the mixture is lighter in colour. Then add the egss and vvanilla and continue beating to combine. Add flour mixture and milk, alternating between the two additions, into the chocolate mixture.
  • Fold in the chopped pears into the cake batter.
  • Grease your cake tray and pour cake batter and bake for 45 minutes or until cooked. Cool on a wire rack and once its cooled down dust with powdered sugar.

2. Chocolate Beetroot Cake:

This was a little bit more messy because beetroot tends to get everywhere and has the ability to make your kitchen look like a murder scene. But its SO worth it!


  • Olive oil (to grease the bottom and side of the cake tin and use some flour to dust the sides)
  • 300g of dark chocolate (I got 70% dark chocolate)
  • 250g beetroot
  • 4 large free-range eggs
  • 150g caster sugar
  • 120g of ground almonds (or you can use ground sunflower seeds)
  • 1 tsp baking powder
  • 1 tsp cocoa powder


  • Break the chocolate into small pieces and add to a heatproof bowl.
  • Place the bowl over a pan of simmering water and allow the chocolate to melt (stir occasionally). Once it is melted put it to a side.
  • Peel and quarter the beetroot. Use a food processor to coarsely grate the beetroot and place the grated beetroot into a large mixing bowl (PS: got beetroot EVERYWHERE)
  • Separate the eggs, placing the whites into a large cleaning bowl and adding the yolks  to the beetroot (this is a little messy folks)
  • Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together.
  • Whisk the egg whites until you have stiff peaks (Seriously, I didn’t even know what this meant and had to google this). The fold the egg whites into the beetroot mixture.
  • Add the mixture to the prepared cake tin and bake in hot oven for around 50 minutes or until its cooked through (I preheated the oven at 180 degrees Celsius)

Also quick tip: serve this cake with some yogurt – it is TOTES AMAZE!

Happy baking loves 😀




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