Chocolate Fudge Cake with Chocolate Ganache Frosting and Filling – Delishar

Today is my dear husband’s birthday, and I wanted to bake him a cake. It is my first time baking, frosting, and decorating an actual cake! Cupcakes are not counted. I have to say that I was pretty stressed out on this project. I researched on the recipe that I would like to use. Decorating techniques based on the tools I have at home. I have never been taught how to ice a cake, or decorate a cake. And I was pretty bold to not even practice! I went head first, it was make or break I thought to myself. Lucky for me the results was pretty decent for a first timer! So if I can do it, you can too! I’m just going to post the recipe and directions here. I did not take step by step pictures for this post. If you need any tutorial, go to youtube… It was my teacher. 🙂

I used dark chocolate ganache as my filling and icing, and chocolate buttercream as my borders. I choose to let my ganache set/harden over a couple of hours and frost my cake with a angled spatula instead of the usual pouring of ganache over the cake and let it run down the sides. It is a personal preference as I like that look and texture better. It is best of you can let the ganache set overnight. Else, you can chill it in the fridge for an hour to help it harden faster. If it gets too hard, just pop it in the microwave for 10 secs each time until desired consistency.

Recipe heavily adapted from
Prep Time: 25 minutes, Cook Time: 35 minutes, Total Time: 1 hour


  • 1 & 2/3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 113g 85% dark chocolate
  • 1/2 cup unsweetened coffee
  • 1/2 cup butter, softened
  • 1 & 3/4 cups brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk


Grease and flour two 9-inch round cake pans. Preheat the oven to 175*C. Combine the first set of ingredients with a wire whisk. Set aside. On a stove over low heat melt chocolate with coffee. Set aside. In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time. Add the vanilla and mix well. Pour in the chocolate a little at a time and mix well. Add the flour mixture alternately with the buttermilk until all is used. Pour batter into prepared pans. Bake for 27 to 35 minutes until tested with a toothpick and cake has pulled away from the pans.

Chocolate Ganache


  • 2 cups heavy cream or whipping cream
  • 1/8 tsp salt
  • 450g dark chocolate, break into small pieces (I used a mix of 85% and original dark chocolate which was sweeter)
  • Sugar (optional or to taste)
  • 1 tbsp butter (for that glossy finish)


Bring chocolate to room temperature if you store them in the fridge. Break the chocolate into small pieces and put them in a mixing bowl. On stove over low heat, bring the heavy cream, salt, and sugar to a boil. Remove from heat and pour it over the chocolate. Let it sit for 2-3 minutes. Stir and mix well. The chocolate should melt easily. When well combined, add in butter. Mix well. Set aside until you are ready to use. Or refrigerate, stirring occasionally until spreadable consistency. It takes about 1 hour or more. 


Make sure your cake is fully cooled! Take one piece of the cake, place it on cake board. Put about 1/2 to 3/4 cup of ganache on top and spread evenly. Place the 2nd piece on top and press down firmly. Then frost your cake with the remaining ganache frosting starting from the top and working your way down to the sides. 

This is a picture of the inside of the cake. It is really rich and moist.

Bon appetit!!

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Stuffed Meatloaf Cupcakes with Mashed Potatoes Frosting – Delishar

I’m so excited to share this dish with you! They were amazing, gorgeous, fun to make, and so simple! Even my picky 3 year old was going “Mmmmm Mmmm Mmmmm” throughout her whole meal, she wolfed down her dinner really quickly given that she usually takes about an hour to finish her food, and asked for seconds! The meat was moist and tender, and it paired nicely with the creamy mashed potatoes. I used my Sweet Baby Ray’s BBQ sauce just to make sure it is ultra delicious! This is a sure fire method to get the kids all pumped up for their meals. Don’t forget to serve it up with a good portion of greens! I served mine with mixed salad for the adults, and blanched broccoli for the kids.

I stuffed my meatloaf with cheddar cheese, you can use any kind of cheese, or even cream cheese. Next time, I will use mozzarella, or Monterey Jack cheese for that extra ooze effect!

I can’t get enough of how pretty it looks! That glaze was just amazing! Remember to use your favourite BBQ sauce too! I can’t wait to make them again and again and again, because it only took me 40 minutes from start to finish! For a healthier twist, use sweet potatoes instead of regular potatoes.

Ingredients (Serves 3)

  • 300g minced beef
  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 1 egg
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped (about 1/4 cup)
  • 2 tbsp chopped parsley
  • 6 cubes of cheddar cheese, about 2cm cube
  • 6 tbsp BBQ sauce
  • Salt and pepper to taste


  • 2 bacon, crisped and crumbled (turkey bacon works too)
  • 2 tbsp chopped spring onions


  • 4 russet potatoes, peeled & quartered (Better if you can get Yukon potatoes)
  • 2 cloves garlic
  • 3 tbsp butter/margarine
  • Appox 1/2 cup cold milk
  • Salt and pepper to taste


Preheat oven to 176C.

Grease your muffin pan.


Moisten breadcrumbs with milk.

In large bowl add beef, onion, garlic, parsley, egg, moistened breadcrumbs, then season with salt and pepper.

Mix until combined but careful not to over-mix or your meatloaf will be tough.

Divide mixture into 6 portions.

Place one potion in the palm of your hand, shape it into a patty, and indent the middle with your fingers.

Place 1 cube of cheese in the middle, seal up the cheese with the beef, rolling it into a ball.

Place the ball of meat into the muffin pan, and pat it down gently.

Repeat for the other portions.
Spoon 1 tbsp of BBQ sauce on each meatloaf and spread it to glaze meat with the back of a spoon.

Bake for 25 minutes at 176C.

Mashed Potatoes

Boil your potatoes in a pot of salted boiling water for 18 minutes or until potatoes are mashable.

Drain the cooking water completely, add butter, salt and pepper to taste, and 1/4 cup of milk. 

Mash, and add additional milk until desired consistency.

Bear in mind that the consistency of the mash needs to be able to hold it’s shape when piped.


Using a knife, carefully release the sides of the meatloaf.

Use a spoon to lift the cupcake from the pan to serving plate.

Fill a piping bag with a piping nozzle (I used 1M). 

‘Frost’ your meatloaf cupcakes and top with crumbled bacon & spring onions.

I hope you’ll enjoy them as much as we did!
Bon appetit!!

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Lemon Curd Filled Vanilla Cupcakes with Swiss Meringue Frosting – Delishar

I made these for the girls’ childcare teachers in celebration of teachers’ day this year. I loved how the buttery curdy goodness and sourness cuts through the sweetness of the moist vanilla cupcake. The fluffy meringue frosting was light and fluffy, which complimented the whole cupcake experience.

The cupcake recipe used was the same as the Salted caramel filled vanilla cuppies that I made for my nieces’ birthday. Lemon curd recipe can be found HERE so I will not be repeating the recipe on this post. The swiss meringue frosting is the same frosting used for my Nutella Filled S’mores Cupcakes, and I will be reusing the pictures for this post.

Here is a cross-section of the cupcake. I used an apple corer to remove some part of the cupcake so I can fill it with lemon curd. Alternatively, you can fill it up with a filling nozzle. Here was how the cupcake was made. 🙂

Lemon Curd Filled Vanilla Cupcakes


  • 1 1/4 cups cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cups castor sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk 1/2 cup milk + 1 tsp lemon juice side aside for 5 mins
  • 1 1/2 tsp vanilla extract
  • 1/2 cup of Lemon Curd
  • Preheat oven to 175C.

  • In a large bowl whisk together flour, baking powder, baking soda, and salt.

  • In your mixing bowl beat eggs for 20 secs then add sugar and beat for another 30 secs on medium speed.

  • Add vanilla extract and oil.

  • Reduce speed to low, add 1/2 of your flour mixture.

  • Then pour in 1/2 of your buttermilk.

  • Continue to add the other half of your flour, then buttermilk.

  • Beat until just combined. Don’t forget to scrap down your bowl.

  • Fill cupcake liners till 3/4 full.

  • Bake for 12-14 mins until skewer comes out clean.

  • Let cool in pan for 2 minutes before carefully taking it out to cool on wire rack completely.

Lemon Curd Recipe:
Adapted from Glorious Treats

Insert apple corer half way into the cupcake and lift. Fill the void of the cupcake with lemon curd.


Meringue Frosting


Enough to frost 18 cupcakes

  • 3 egg whites
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 12 pieces of candied flower deco optional
  • In a large mixing bowl, whisk your egg whites and sugar together.

  • Heat bowl over a double boiler (pan with little water simmering over low heat).

  • Note that your bottom of the bowl should not touch the water!

  • Whisk constantly while heating the egg whites, we do not want it to be scrambled.

  • Continue whisking until thermometer reads 160F or 70C.

  • If you do not have a candy thermometer or instant read thermometer, the mixture should be smooth, meaning all sugar dissolved and hot to the touch.

  • At this point, remove from heat and bring to stand mixer. Whisk on high until meringue is glossy, formed stiff peaks about 7 mins.

  • Then add salt and vanilla extract, whisk to combined.

  • Frost immediately. As frosting cools further it becomes harder to pipe.

  • Lightly toast frosting with a torch, open stove flame, or broiler.

  • Top with a piece of candied flower deco.

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Chocolate Zucchini Cake with Chocolate Avocado Frosting – Delishar

October is my birthday month, so I baked myself a guilt-free cake as a little birthday gift for myself. I also took the chance to use my slightly neglected bundt pan. I have to say I was quite worried when the cake first came out from the pan. The other layer looks kind of dry, but it’s impossible because of the 2 large zucchini and Greek yoghurt used. Anyhow, I rested the cake when it was cooled, covered, and in the fridge overnight. That way I’m certain that the cake will be moist. True enough it has a fudgy appearance the next day!

I should have taken a photo of what you should look out for when the cake is ready to be taken out of the oven. When you insert the skewer in the cake, it should come out with thick sticky batter, kind of like THIS. The cake will continue to cook when it’s out of the oven, so don’t worry. If the batter looks like normal batter then bake it 5 minutes more. Please use good quality cocoa powder, and ripe avocados for the recipe!

chocolate avocado cake

This is a healthy alternative cake that is loaded with zucchini and the super-food avocado, sweetened by honey, wholemeal, and has the goodness of Greek yoghurt. The kids had no idea that they are eating their vegetable when they had their cake. They loved it and was asking for seconds! The husband commented that this has got to be the best chocolate cake he have ever eaten. Even my brother who is quite put off by healthy food had 2 servings, which to me is a really big compliment! I wouldn’t say that the recipe is totally sugar-free due to the semi-sweet chocolate chips added. But you can make it sugar-free if you are using sugar-free chocolate chips. It will be best to consume it within 3 days, and do keep it chilled. Here’s the recipe.

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset. 

Chocolate Zucchini Cake


  • 290 g organic wholemeal flour I used Origins brand
  • 3/4 cup cocoa powder sifted
  • 1-1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup honey
  • 3/4 cup vegetable oil
  • 3/4 cup Greek yoghurt
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups grated zucchini
  • 1 cup semi-sweet chocolate chips
  • Preheat oven to 180C.

  • Grease and flour your bundt pan. I used

  • In a mixing bowl whisk eggs, vanilla extract, honey, yoghurt, and oil until combined.

  • In your mixer bowl, beat flours, cocoa powder, baking soda, baking powder, and salt until even.

  • Stream in your wet ingredients and beat until just combined.

  • Fold in your grated zucchini and chocolate chips.

  • Transfer batter into prepared bundt pan.

  • Bake for 45-50 minutes, we are looking for thick sticky batter on skewer when checked.

  • If the batter still look like normal batter, continue baking for 5 minute and check again.

  • Once again, don’t worry… the cake will continue to cook when out of the oven.

I recommend that you make the cake a day before. Keep it covered while it’s still warm, and leave it to cool in the chiller. This allows the cake to absorb back it’s own moisture. If you see the picture on the left is the cake that was just unmoulded. And the picture on the right is the rested cake, doesn’t it look more moist? Just look at how fudgy the texture of the base turned out to be! Next is the recipe for the Chocolate Avocado Frosting. You can serve this as a mousse on its own, garnished with some berries too.

Chocolate Avocado Frosting


Makes about 1-1/2 cup

  • 2 ripe avocado
  • 1/4 cup semi sweet chocolate chips melted
  • 1/4 cup cocoa powder
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 3 tbsp milk or more till desired consistency
  • Pinch of salt
  • Crunchy Chocolate Balls for topping optional/chocolate chips/shaved chocolate/sprinkles
  • In a food processor, process avocado until smooth.

  • Add cocoa powder, melted chocolate, honey, and salt.

  • Process until combined.

  • You may have to scrap down the sides a couple of times.

  • Add vanilla extract, and milk.

  • Process until combined.

  • Add more milk to your desired consistency.

Use a ladle to pour frosting over the top of the bundt cake.

Top with your choice of topping.


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Carrot Cake with Cream Cheese Frosting – Delishar

Made this 3 weeks ago to celebrate the husband’s birthday. I actually got my heart set on making him a chocolate ombre cake with salted caramel frosting. Whenever I ask the husband what his preference will be, his answer will always be, “Everything is fine :)”. So I didn’t bother asking him what he wants this birthday and decided on the chocolate salted caramel cake. I mean, who doesn’t like chocolate AND salted caramel right?!

However, just 2 days before his birthday celebration, I casually asked if he would like me to bake him a specific cake. This time round, he said yes! He wanted a carrot cake. That changed the plan altogether! And I wasn’t prepared for the change…plus I couldn’t say no. So I started working, and searching for a recipe that will yield the type cake I know he will like. 

The next day I went out to get all the ingredients, and mentally go through the whole baking and decorating process. The plan was to keep the cake simple, create swirls with my off-set spatula, then top the sides of the cake with chopped walnuts. So on the day of the celebration, I baked the cake in the morning, frosted it, and decorated it as planned. 

carrot cake 4

As I was packing the cake in the box for storage, my youngest daughter came up to me. She asked what cake did I baked for daddy. I answered that daddy wanted a carrot cake, so I baked one for him. Peighton gave me a look with a little disappointment, then said,”But mom…A carrot cake must have carrots on top…”. That face and voice melted my heart! I told her that I’ll see what I can do. Of course I’m going to put carrots on top!

As the girls took their nap, I started working on the ‘carrots’. Coloured some left over cream cheese frosting with orange gel colour, snipped off the end the piping bag, and piped the carrot. Use constant pressure, pushing the tip in then continue doing that till the length u want, lighten pressure and pull off. The pushing in is what creates the ridges.  The carrot tops are made with Wilton Tip 67, and cream cheese frosting tinted with green food gel. The smile that I got from my girl’s face when she saw the carrots on top was priceless. 

This recipe yields the perfect texture of carrot cake. Moist, not overly sweet, and beautifully spiced. The cream cheese frosting adds nice tang that complimented the spiced carrot cake perfectly. I particularly liked the crunch from the walnuts. Enough blabbers, here is the recipe. 🙂

PhotoGrid_1443342289120 PhotoGrid_1443342516149

Carrot Cake with Cream Cheese Frosting


2 layers 6 inch cake

Carrot Cake

  • 250 g finely grated carrot
  • 1/4 cup chopped walnuts optional
  • 3/4 cup + 1 tbsp vegetable oil 195ml
  • 1/3 cup white sugar 67g
  • 1/3 cup brown sugar 74g
  • 3 eggs
  • 2 tsp vanilla extract
  • 1-1/2 cups + 2 tbsp plain flour 208g
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Cream Cheese Frosting

  • 1 block 8 oz cream cheese 225g, room temperature
  • 1/3 cup butter 75g, room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups powdered sugar 256g, sifted
  • Toppings for side of cake: 1 to 1-1/2 cup chopped walnuts

Carrot Cake

  • Preheat oven to 350F/175C.

  • Grease and flour 2 x 6 inch baking tin.

  • Sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

  • In your mixer, beat sugars and oil together.

  • Add eggs one at a time, then vanilla, and beat until smooth.

  • Add dry ingredients into mixer bowl, and beat until just combined.

  • Fold in grated carrot and chopped walnuts. Do not over-mix!

  • Divide batter into prepared pan, and bake for 25-30 minutes or until skewer inserted comes out clean.

  • Allow to cool in pan for 5 minutes, remove from pan to cool completely on wire-rack before frosting.

  • Level off the top of the cake before frosting.

Cream Cheese Frosting

  • Using your mixer, cream butter and cream cheese together until smooth and lump-free.

  • Add vanilla extract and salt.

  • Mix until combined.

  • Lower speed to low and gradually add in sifted powdered sugar.

  • Then increase speed to medium-high and beat until combined.

  • If too thin, add more powdered sugar, too thick, add milk tsp at a time.

  • If too runny, pop it in the fridge to chill before frosting.

Use the shaved cake and left over cream cheese frosting to make cake pops!
Adapted from Gimme Some Oven

carrot cake 1

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Red Velvet Cake with Cream Cheese Frosting – Delishar

A few days ago I shared a recipe for Carrot Cake with Cream Cheese Frosting, that I made for the husband’s mini birthday celebration. Standing in the background of the Carrot Cake picture is this super moist Red Velvet Cake. Why 2 cakes, you ask? Because we are actually a family of greedy cake eating monsters!

Well, that was my lame attempt to crack a joke. But I can certainly imagine my daughters being very tickled by that statement, and loving it at the same time. The truth is that we were celebrating 2 birthdays on that day. I invited my mother and brother’s family to come over for dinner and cake. In the conversation, my sister-in-law mentioned that it’s her helper’s actual birthday that day. So I told her that we will celebrate her birthday as well. 

red velvet cross section

Since I’m already making cream cheese frosting, for the carrot cake. I whipped up a double batch to be more efficient. Baking a red velvet was a no brainer because it’s an easy one bowl bake, and it goes so well with the cream cheese frosting!

Here’s a cross section of the cake. Just look at how moist the crumbs turned out to be! I should have pulled out my food processor to get finer crumbs for topping the cake. But having it like that adds a little texture, and a different rustic look to the cake. I had very good feedback for the cake that night. I’m not someone with a sweet tooth, but this cake is one that I will make over and over again. 

Red Velvet Process

Red Velvet Cake


Makes ONE, 2 layers 6 inch cake

Red Velvet Cake

  • 1 cup plain flour 128g
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp cocoa powder 14.25g
  • 3/4 cup white sugar 150g
  • 1/2 cup vegetable oil 120ml
  • 1 large egg
  • 1/2 cup buttermilk 120ml
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1/4 cup hot coffee 60ml
  • Red food colouring as desired

Cream Cheese Frosting

  • 1 block 8 oz cream cheese 225g, room temperature
  • 1/3 cup butter 75g, room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups powdered sugar 256g, sifted

Red Velvet Cake

  • Preheat oven to 325F/160C.

  • Grease and flour 2 x 6 inch round baking tin.

  • Sift together flour, salt, baking powder, baking soda, and cocoa powder.

  • In your mixer, beat sugar and oil until combined.

  • In another bowl, beat in egg, buttermilk, vanilla, and red food colouring.

  • Then add in coffee, and white vinegar.

  • Add 1/3 of the flour mixture into mixer bowl, then 1/3 of the buttermilk mixture.

  • Allow to mix after each addition.

  • Alternate until done, and just combined.

  • Divide batter into the 2 prepared baking tins.

  • Bake in middle rack for 30-40 minutes, or until skewer inserted comes out clean.

  • Allow to cool in pan for 5 minutes before de-moulding.

  • Cool completely on wire rack before frosting.

Cream Cheese Frosting

  • Using your mixer, cream butter and cream cheese together until smooth and lump-free.

  • Add vanilla extract and salt.

  • Mix until combined.

  • Lower speed to low and gradually add in sifted powdered sugar.

  • Then increase speed to medium-high and beat until combined.

  • If too thin, add more powdered sugar, too thick, add milk tsp at a time.

  • If too runny, pop it in the fridge to chill before frosting.

Level the cake layers before frosting, and save the crumbs as toppings.
Either blitz it in your food processor or crumble it with your fingers.

Adapted from Divas Can Cook

Red Velvet 3

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