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Chocolate Olive Oil Cake February 18, 2016

Filed under: Cakes,Desserts — delishuss @ 9:51 am
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I saw Nigella Lawson making this recipe on tv and thought I would make it for Valentine’s day for my beau. It doesn’t rise that high, which I imagine is because of the density of the mixture. You could if you wanted to make two and layer it but there’s no real need. It’s so luscious that you only need a smallish slice. I loved it, it has a brownie like consistency. It gets extra brownie points (pardon the pun) for being gluten free and if you don’t melt chocolate over it like I did, it’s also dairy free. Just double check the cocoa that you use as it may contain dairy. I made a little change to the recipe by adding half olive oil and half coconut oil.



  • 150 ml regular olive oil (plus more for greasing)
  • 50 grams good-quality cocoa powder (sifted)
  • 125 ml boiling water
  • 2 teaspoons best vanilla extract
  • 150 grams ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
  • ½ teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 200 grams caster sugar
  • 3 large eggs



1.Preheat your oven to 170°C/gas mark 3/325ºF. Use some oil spray to grease your 22-23 cm/ 9 inch cake tin. Line it with parchment paper.

2. Add the sifted cocoa powder to a bowl and whisk in the boiling water until you have a smooth, chocolatey viscous consistency.

3. Whisk in the vanilla extract, then set aside to cool while you are getting on with the rest. In another bowl, mix the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.

4. I used a hand held mixer because I don’t have a freestanding one. Either way, add the sugar, olive oil and eggs into a mixing bowl and beat together vigorously for about 3 minutes you have a pale yellow coloured cream mixture.

5. Turn the speed down and add the cocoa mixture little by little. Do the same with ground almond (or flour) mixture. Scrape down, and stir a little with a spatula, then pour the chocolate mixture into the baking tin.

Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks a little bit soggy still. Let it cool for 10 minutes on a wire rack, still in its tin. Remove from the tin after the 10 minutes. You can top it with melted chocolate and some fresh fruit or pistachios. For a bit of a change I served it with some vanilla flavoured Greek yogurt. It cut through the delicious dense chocolate.

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Chocolate Mousse Cake May 8, 2012

Filed under: Desserts — delishuss @ 9:18 pm
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I didn’t actually make this myself but I have to try it, it’s to die for. Ocassionally at work someone from our lunch group will bring in a little treat for afternoon coffee. It was a work colleague’s birthday and his wife made him this cake so he brought it in to share, hooray. It’s amazing. Let’s hope it turns out as well now when I try it. It’s a Rachel Allen recipe by the way.

Here goes!

Serves 8


  • 300 g dark chocolate, broken into pieces, or  dark chocolate drops
  • 150 g butter
  • 5 eggs
  • 50 g caster sugar
  • cocoa powder, for dusting


1. Preheat the oven to 180C/160c fan/gas 4. Line the base of a 20 cm diameter spring-from/loose bottomed cake tin with a disc of baking parchment and grease the sides with butter.

2. Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and allow to melt, then remove from the heat and set aside.

3. Place the eggs and sugar in a separate bowl and, using a hand-held electric beater or electric mixer, whisk for 7–10 minutes or until the mixture forms a light, pale mousse.

4. Fold the chocolate mixture into the eggs until fully combined, then pour into the prepared tin and bake for 20–22 minutes or until the cake is almost set. Allow to cool down completely in the tin before removing, then dust with cocoa powder and cut into slices to serve.


Family Fruit Tea bread December 11, 2011

Filed under: Cakes — delishuss @ 3:42 pm
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This is another recipe that Catherine shared with me. Sounds great. Would be delishuss out of the oven with a smathering of butter. I know, I know you’re supposed to let it cool, but I wouldn’t be able to resist.

(Mary Berry June 2011)


Makes 1 large brack. Prep time 20 mins. plus soaking the fruit overnight.


You need to start the brack the day before as the dried fruit needs to be soaked in hot tea overnight. The recipe states Earl Gray tea but Green tea, or ordinary tea works as well. Allow the cooked cake to cool completely, then store in an airtight tin.



350g/ 12 oz mixed dried fruit

225g/8oz light moscovado sugar

300m/1/2 pt hot Earl Grey tea made

using  2 tsp or 2 tea bags

275g/10 oz self raising flour

zest of one lemon

1 large egg, beaten



  1. Put the mixed dried fruit and sugar into a bowl, stir to mix, then pour over the hot tea.
  2. Then cover the bowl and leave overnight.
  3. Heat the oven to 150C/130C. fan/Gas 2.
  4. Lightly grease a 900g/2lb loaf tin and line the tin with non-stick baking parchment
  5. Add the flour, lemon zest and beaten egg to the fruit mixture and stir with a wooden spoon until thoroughly mixed. Turn into the tin and gently level the surface.
  6. Bake for 11/4 to 11/2 hours or until the tea bread is well risen and firm to the touch and a fine skewer inserted in the centre comes out clean.
  7. Leave to cool in the tin for 10mins, then loosen with a small palette knife. Turn  the tea bread out and leave on a wire rack to cool.
  8. Cut into slices and serve with butter




Quick Chocolate Cake January 1, 2011

Filed under: Cakes — delishuss @ 7:24 pm
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It’s my nephew’s birthday today so we decided to make him a chocolate cake. This is a Georgina Campbell recipe and excuse the pun it’s a piece of cake.  It’s also delishussly wicked.

Makes a 7 “/18 cm sandwich cake


6 oz.175g self-raising flour

1 rounded tablespoon cocoa powder

Pinch of salt

6 oz/175g soft margarine or butter

60z/175g dark soft brown sugar

2 oz/50g ground almonds

3 large eggs, lightly beaten

Chocolate Cream

4 x 35g bars of fine chocolate

5 fl oz/ 150ml sour cream


  1. Preheat a moderate oven, 350 degrees Fahrenheit, 180 degrees celsius, gas mark 4.
  2. Butter two 7″/18 cm sandwich tins.
  3. Sift the flour, cocoa and salt into a mixing bowl, cut in the butter or margarine and add the almonds and the eggs.
  4. Mix with a wooden spoon for 2-3 minutes, until thoroughly mixed and no traces of butter remain.
  5. Divide the mixture between the prepared tins and bake in the centre of the oven for 25-30 minutes, or until springy to the touch and just beginning to shrink from the tins.
  6. Turn out and cool on a wire rack.
  7. Meanwhile make the icing.
  8. Break the chocolate into a bowl and place over a pan of hot water, stir over low heat until dissolved, taking to prevent water or steam from coming into contact with the chocolate.
  9. When completely melted, remove the bowl from the heat and add the sour cream, stirring well.
  10. Allow the mixture to cool to a spreading consistency then, using a palette knife to spread it, sandwich the two cakes together and spread over the top with a palette knife.
  11. Decorate the cake with your choice of toppings.

Note: I used milk chocolate for the cream as that’s my preference but dark chocolate also works.



Marrietta’s Apple Cake July 4, 2010

Filed under: Cakes,Desserts — delishuss @ 9:24 pm
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This is a recipe my mum found and passed on. It’s very morish.


350g (12oz) self raising flour              175g    (6oz) butter/Stork, (chilled)

450g (1lb) cooking apples                   Pinch of salt

(Peeled, cored and diced)                   175g (6 oz) castor sugar

125 (4 1/2 oz) Sultanas                       3 medium sized eggs, beaten


  1. Preheat the oven to 180C/fan 160C/gas Mark 4. Grease and line a 18cm (7in) square tin or 20cm (8in) round tin.
  2. Sift the flour and salt into a bowl and rub in the butter. Stir in the sugar and sultanas.
  3. Stir in the diced apple and then fold in the beaten eggs. It is a fairly dry mixture. Spoon the mixture into the tin and bake for 1 hr or until golden brown on top.
  4. Once cooked sprinkle with a little castor sugar. Cool for 10 minutes. Then turn onto a wire rack.

 There is great cutting in this for a houseful of visitors, coffee morning or simply as a dessert with cream. It is best eaten within 2 days but it is so good that it will not last that long.