Tag: chocolate

raspberry and chocolate brownies

Raspberry and chocolate brownies

 

Difficulty: A wee bit harder

Time: 30 minutes + 35 minutes baking

Serves: 25

Ingredients

300g milk/dark chocolate
250g pack butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
200g raspberries

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Chocolate brownies

Chocolate brownies

chocolate muffins

Chocolate muffins

chocolate cake

Chocolate cake

 

 

 

Brownies are a great thing to make with kids because they’re so simple: you mix everything in one bowl recipes, pour in a baking tray and pop in the oven. These are a little harder than my usual brownies because you have to melt the chocolate in a pan first, but they make a tasty alternative and are still loads of steps for your kids to get involved with.

Method

Preheat the oven to 180C/160C fan/gas 4 and line a 20×30 cm baking tin with baking paper.

Melt the chocolate, butter and sugar

Get your kids to break the chocolate into pieces and put into a small pan. Measure the butter and sugar out and add to your pan.

  

Heat over a gentle heat, stirring occasionally until it is fully melted, then remove from the heat.

Add the eggs

Break the eggs one at a time into a small bowl or cup and add to your melted chocolate mixture.  Stir the eggs in, one at a time.

Add the flour and cocoa

Get your kids to measure the flour out and add to a large bowl. Measure in the cocoa. We did this through a sieve to get rid of the lumps (but be warned it can get really messy so keep a close eye on it!)

raspberry and chocolate brownies raspberry and chocolate brownies

Add the chocolate mixture to your flour and stir it in.

raspberry and chocolate brownies raspberry and chocolate brownies

Add the raspberries

Stir half the raspberries into the bowl.

Bake the raspberry and chocolate brownies

Pour the raspberry mixture into your prepared baking tin. Get your child to scatter over the remaining raspberries. Make sure they spread them out as much as possible. Ours were a little to clumped together which meant those bits didn’t cook very well.

raspberry and chocolate brownies raspberry and chocolate brownies

 

Bake for 30-35 minutes. It’s ready when the top has crisped up but it still has a little wobble. Cook it a bit longer if you want a firmer texture.

Cool in the tin, then remove and cut into squares.

Enjoy! These raspberry and chocolate brownies will keep in an airtight container for up to 3 days (if it lasts that long).

raspberry and chocolate brownies

 

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Chocolate muffins

Difficulty: Easy

Time: 25 minutes + 20 minutes baking

Serves: 12

Ingredients
2 cups plain flour
1 cup caster sugar
¾ cup chocolate chips
½ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp vanilla extract
1 egg
1 cup plain yoghurt
½ cup milk
½ cup vegetable oil
¼ cup chocolate chips

 

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Millionaire’s shortbread

Chocolate cake

Hedgehog slice

Blueberry and apple muffins

 

Muffins are a great thing to bake with little chefs. There are loads of fun steps they can get involved with – from measuring and mixing, to spooning the mixture into the cases. The kids loved how much these rose in the oven, and we all enjoyed eating the chocolatey deliciousness of course!

Method

Preheat your oven to 200C and prepare a muffin tin

Get your toddler to line a muffin tin with cases or grease every corner of it with oil and butter if you have no cases to make sure the muffins don’t stick.

Mix the dry ingredients together

Get your child to measure each of the dry ingredients (2 cup flour, 1 cup sugar, ¾ cup chocolate chips, ½ cup cocoa, 1 tsp baking powder) in turn and add to a large mixing bowl.

  

Give it a good mix.

 

Whisk the wet ingredients together

Add the vanilla extract (1 tsp), egg, yoghurt (1 cup), milk (1/2 cup)and vegetable oil (1/2 cup)to a separate mixing bowl.

 

 

Whisk it all together until it is well combined.

Mix the dry ingredients into the wet ingredients

Get your child to help you add the dry ingredients to the wet ingredients bowl and mix it together just enough so you can’t see any more flour. It’ll still be a little lumpy but that’s fine.

 

Bake the chocolate muffins

Spoon your mixture into your muffin tin/cases. If you let your kids help with this step be prepared for a bit of mess! I let the kids half fill up the cases then finished it off myself so there was an even amount in each muffin.

 
Bake in the oven for about 20 minutes. They’re ready when a toothpick or skewer poked into the centre comes out clean.

chocolate muffins
Leave to cool in the tin for 10 minutes before removing and leaving on a wire rack to cool completely.

chocolate muffins

 

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Millionaire’s shortbread

Difficulty: Easy

Time: 30 minutes + 2 hours setting

Serves: 20 slices

Ingredients
For the shortbread base
100g butter, softened
50g caster sugar
150g plain flour
For the caramel
100g condensed milk
150g butter
50g caster sugar
50g golden syrup
For the chocolate topping
200g chocolate (dark or milk)

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This a delicious recipe for millionaire’s shortbread that we got from our James Morton cookbook. There are a few different stages to the recipe which can be a good thing when you’re cooking with kids as it gives you the chance to have a break or clean up a bit as you go along. There are also some fun bits for your kids to help with, from measuring and mixing to melting (and sampling) chocolate!

Method

Preheat your oven to 160C/140C Fan and grease and line an 8 inch baking tray with baking paper

Make the shortbread

Get your child to measure the sugar (50g) and butter (100g) and pop them in a large mixing bowl. If the butter isn’t soft, blast it in the microwave for 10 seconds or so, to make it easier to mix.

Mix it together until it forms a paste.

 

Measure the flour (150g) out and add to the bowl and mix everything together. You can get your hands dirty at this point and work it all together so all the crumbs come together.

Press it out into your prepared tin.

  
Bake for 10-15 minutes or until it is just turning golden brown at the edges. Leave to cool in the tin.

Make the caramel

While your shortbread is baking, start making the caramel. Get your little one to help you add all the ingredients to a small saucepan. (100g condensed milk, 150g butter, 50g caster sugar, 50g golden syrup.) Heat it on a medium heat, stirring it gently until it turns a nice golden brown colour. Watch your child carefully if you’re letting them help with this step.

  

 

Pour over your shortbread

Once the caramel is ready, pour it over your base and spread it out so it is nice and even. Leave it to cool for at least an hour (or overnight).

Add the chocolate topping

Get your child to help you break the chocolate into a heat proof bowl. Put it over a simmering pan of water to melt it (or do it in short bursts in the microwave).


Pour it over your cooled caramel and spread it out gently. Leave it to set for another hour or so but don’t put it in the fridge.

millionaire's shortbread
Cut your millionaire’s shortbread into squares and enjoy!

millionaire's shortbread

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Easter cookie bar

Difficulty: Easy

Time: 30 minutes plus 25 minutes baking

Serves: 20-25 slices

Ingredients
275g plain flour
1 tsp bicarbonate of soda
½ tsp Salt
1 tbsp cornflour
115g butter (unsalted)
55g granulated sugar
135g light brown sugar
1 egg
½ tsp vanilla extract
3x 90g Bags of Mini Eggs
100g chocolate chips

 

 

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We did a lot of baking over Easter – with so much chocolate around it’s hard not to. I found this recipe on the Janes’ Patisserie website and adapted it slightly to make it a bit simpler to make with children. I’ve never made or even had a cookie bar before, but I love cookies if anything, these look like a slightly easier to make version.
They didn’t disappoint: they were deliciously gooey on the inside a little crispy on top and with the added crunch of chocolate chips and mini eggs. One thing is for sure, these aren’t just for Easter.

 

Method

Preheat your oven to190C/170C Fan and prepare you baking tray
Line a 9×9 inch baking tin with baking paper.

Mix the dry ingredients

Get your little ones to measure out the flour (275g) and add to a mixing bowl. Give them a hand to add the bicarbonate of soda (1 tsp), salt (1/2 tsp salt) and cornflour (1 tbsp). Hannah can do some of this herself, but needs a hand levelling the contents on the spoon. Lewis likes to help hold the spoon.

Mix everything together until it is well combined.

 

Whisk the butter and sugars together

Measure the butter (115g). If it isn’t soft enough, blast it in the microwave for a few seconds. Put it in a (separate) large mixing bowl or freestanding mixer. Add the sugar (55g granulated and 135g light brown sugar.)

Whisk everything together until the sugar has dissolved and the mixture is smooth.

  

Add the eggs and vanilla

Get your child to break the egg into a small bowl then add to your sugar/butter mixture. While they are doing that add the vanilla extract (1/2 tsp).

Mix everything together again.

Add the dry ingredients

Add the flour mixture into the sugar/butter mixture.

 

Open the packets of mini eggs and let your kids throw them in (keep a few back to put on top). Do the same with the chocolate chips.

Mix with a spoon or a spatula until you have a nice dough.

 

 

Bake the cookie bar

Get your child to help you press the cookie dough mixture into the bottom of your baking tin. We used a spoon to flatten the top down. Press the remaining few mini eggs into the top to make it look pretty.

  

Bake in the oven for 20-25 minutes. It’s ready when its starting to turn golden, and looks dry on top.

Leave the cookie bake to cool in the tin for 10 minutes or so, then remove to cool fully on a wire rack. Cut into squares and enjoy!

easter cookie bar

 

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Bear claw cookies

Difficulty: 30 minutes plus 10 minutes baking

Time: Fairly easy

Serves: 24 cookies approx

Ingredients
225g unsalted butter, softened
200g Demerara sugar
150g caster sugar
2 eggs
½ tsp vanilla extract
400g plain flour
½ tsp salt
2 ½ tsp bicarbonate of soda
100g dark chocolate.
To decorate
Large chocolate buttons
Small chocolate drops

 

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Double choco-smarties cookies

Chocolate chip cookies

Cookies are a great thing to bake with your kids. They don’t involve rolling out or cutting like other biscuits do which, although fun, can make baking a little bit more time consuming. They’re so simple and have lots of steps your little ones can get involved in: measuring, mixing and then dolloping the dough out on the baking sheets.

To make these cookies, we just used a cookie recipe we’ve tried before from the Hummingbird Bakery, but made them a bit more fun (and chocolatey) by turning them into bear claws. They’d probably look more like bear claws if we made them smaller, but that’s unlikely to happen in our house. They were a hit though: “ooooh Mummy, I love it” was the response from my ever enthusiastic toddler! I hope you like them….

Method

Preheat the oven to 170C and line your baking trays (at least 4) with greasproof paper

Mix the butter and sugar
Get your child to measure the butter (225g) and sugar (200g demerara, 150g caster) out and then add to a mixing bowl or freestanding mixer. If the butter isn’t already soft, pop it in the microwave for 10 seconds or so, just to make it easier to mix.

Mix them together using the paddle attachment of your mixer if you’re using one, a hand held mixer, or wooden spoon until the sugar and butter are light and fluffy.

  

Add the eggs and vanilla extract
Get your child to break the eggs, one at a time, into a small bowl. Add them to your bowl, mixing it a little between the additions of each egg.

 

Turn the mixer down to a slower speed and get your child to help you measure the vanilla extract (1/2 tsp) into the bowl. Let them use the spoon on their own if they are able to (my 3 year old can just about do this), or help them and steady their hand while you pour if you need to (my 1.5 year old can help do it this way).

Add the remaining ingredients
Measure the flour (400g) into a small bowl. If your child is able to, get them to help measure the salt ( ½ tsp) and bicarbonate of soda (2 ½ tsp) into the flour. Add these into your large mixing bowl.

Mix everything together until you have a smooth dough. If you need to, use a spatula to scrape the mixture down from the sides of the bowl.

 

While everything is mixing, chop up the chocolate into small pieces. Get your toddler to add it in to your dough mixture and give it one last mix so that everything is nicely combined.

 

Form the cookies
Using a spoon (or your little ones might like using their hands!) add 6 dollops of dough mixture to each of your baking trays. The mixture is quite sticky, so your kids might need help getting the mixture off the spoon. You can always form them into neater balls with your hands. These cookies spread a lot while baking so leave as much space as possible between each cookie as possible. Get your little ones to help you add a chocolate button and small chocolate drops to form the ‘claw’.

  

Bake the cookies
Pop them in the oven for roughly 10 minutes. They’re ready when the edges have turned golden brown and they’ve flattened down.

Leave them on the baking trays to cool slightly, then move them to a wire rack to cool completely.

bear claw cookies

You can bake other delicious cookies: double chocolate smarties cookies and chocolate chip cookies

 

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Easter chocolate nests

Difficulty: Really easy

Time: 15 minutes + 1 hours chilling

Serves: 10

Ingredients
200g milk chocolate
2 tbsp golden syrup
50g butter
175g corn flakes
Mini eggs

Easter nests are by far the easiest and quickest thing we’ve ever made together, so it’s a great place to start for a novice baker!

Method

Add some cupcake cases to a muffin tray


Melt the chocolate, syrup and butter together
Get your kids to break the chocolate (200g) into pieces and put into a heatproof bowl. Add the golden syrup (2 tbsp) – if you have 2 little chefs, one might be able to hold the spoon while the other pours. Measure the butter and chop into a few pieces before adding to your bowl.

 

Melt on a double boiler (place your bowl over a pan of simmering water). Leave it to melt, stirring occasionally.

 

Mix in the cornflakes
While the chocolate is melting, get your kids to weigh the cornflakes out. Don’t worry about being too accurate.

Add the cornflakes to your melted chocolate. (Make sure the bowl isn’t too hot first).

Give everything a good mix so all the cornflakes are coated.

  

Make the nests
Give your little chefs spoons and get them to fill the cupcake cases with the chocolate cornflakes. Press down a little dent in the top for the mini eggs.

Add 3 mini eggs to the top of each nest.

 

Chill in the fridge for a few hours.

 Easter chocolate nests

If you want to do some more Easter baking why not try this delicious Easter rocky road or some Easter chick biscuits.

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Easter rocky road

Difficulty: 20 minutes + 2 hours chilling

Time: Easy

Serves: 25+ pieces


Ingredients
400g Milk/Dark Chocolate
125g Golden Syrup
125g Unsalted Butter
100g Mini Marshmallows
150g Digestives, chopped
4-5x 90g Bags of Mini Eggs
1-2x 89g Bags of Mini Creme Eggs (pop them in the freezer for an hour or so before to make them easier to cut)
250g White Chocolate

We’ve made rocky road (or hedgehog slice, or tiffin) before but this one is extra special because it’s Easter themed and full of mini eggs and cream eggs! Rocky road is one of the easiest things to make with really small children as, with the exception of melting chocolate, there’s no cooking involved. Hannah and Lewis really enjoyed getting to bash the biscuits and eggs and mixing everything together. And then getting to share it with their friends (it’s too good to keep to yourself!)

Method

Line an 8/9 inch square baking tin with baking paper and leave to one side

Melt the chocolate, butter and syrup together
Get your children to help you break the chocolate (400g) into pieces and pop in a heat proof bowl. Measure the butter (125g) and add to the chocolate. Pop the bowl on your scales, reset them back to zero and measure in your golden syrup (125g).

  
Melt everything together on a double boiler (pop your bowl on a saucepan with simmering water). Or you could put it in the microwave and zap it for short intervals until everything has melted.

Stir everything together so it is nice a smooth. Be careful not to overheat it.

Measure the dry ingredients
Measure the biscuits (150g) into a large bowl (you don’t need to be too precise). Give your toddlers something to bash the biscuits – we used spurtles and the end of a rolling pin – and let them attack them until they are in smallish pieces.

 

Add the mini marshmallows (100g) to your bowl.

Before taking the mini eggs out of their packets, get your kids to bash them so they are broken into chunks. They might need a bit of help as they can be a bit tough. Add them to the bowl, saving one packet for the end.

 

Chop the cream eggs into halves/quarters. This is a task for the grownups unless you trust your little ones with sharp knives.

Mix everything together

Pour the melted chocolate mixture into your biscuit mixture. Get your little ones to get everything a good mix.

Pour into your tin and pat it down with the back of your spoon until it is evenly spread.

 

Prepare the topping
Get your wee chefs to break the white chocolate up and pop in a bowl. Melt it in a double boiler or in the microwave.

Pour it over the top of your rocky road and sprinkle over the last bag of mini eggs.

  

Pop your tray in the fridge to set for a few hours, slice and enjoy!

Easter rocky road

Try some other Easter baking: Easter chick biscuits, Easter chocolate nests.

 

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Chocolate cheesecake

Difficulty: Easy

Time: 30 minutes + 45 minutes baking + chilling time.

Serves: 10

Ingredients

For the base
200g digestives
2 tbsp cocoa powder
150g unsalted butter
For the topping
900g cream cheese
190g caster sugar
1 tsp vanilla extract
4 eggs
200g dark chocolate

 

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I love cheesecake and I love chocolate, so what’s not to love in this delicious chocolate cheesecake! The kids made this for Mother’s Day as a treat for me and a few other Mums in the family. I certainly enjoyed it; it’s light and chocolatey, but not too rich. Serve it with some fruit and/or cream.

Method

Preheat the oven to 150C/140C fan and prepare your cake tin
Butter the base and sides of a 23cm round spring form tin and line the base with greaseproof paper.

Make the base
Weigh the biscuits (200g) and put them in a large bowl. Give your child something to bash them with – we used the end of a rolling pin and a spurtle – and break them up until they are finely ground.

While your kids are doing that, measure 2tbsp of cocoa powder into the bowl.

You could also do this in a food processor. It would be quicker, but if your kids are like mine, a lot less fun!

 

 

Get your child to measure the butter (150g) then put it in a small pan. Melt it over a low heat; add it slowly to your biscuit crumb mixture. Give it a good mix then pour into your prepared cake in. Press it down with the back of a table spoon or your hand until it looks even on top.

 

Make the topping
Get your toddler to add the cream cheese (900g) into a freestanding mixer. While they are doing that add the vanilla extract (1 tsp).

Measure the sugar (190g) and add to your mixer.

Using a paddle attachment (or a hand mixer), mix everything together on a slow speed until it is smooth and thick.

  

Help your little ones break the eggs into a small dish and add them to your cream cheese mixture one at a time, mixing in between each addition. Lewis helped do this for the first time today. We found it worked if I cracked the egg and Lewis then broke them into the bowl. He was then able to add them into mixer.

Mix everything together for one last time. Scrape any unmixed ingredients down from the side of the bowl if you need to.

 

Add the chocolate
Get your kids to break the chocolate up into a heatproof bowl. Melt it over a saucepan of simmering water (or in short blasts in the microwave). Remove from the heat.

Add one spoon of cream cheese mixer into the chocolate. Stir to mix. Add another spoon. Keep adding and mixing until it has all been added and it is thoroughly mixed and smooth.

  

Bake the cheesecake
Pour the topping mixture on to the base. Put the cake tin in a larger baking tray and add water until it reaches 2/3 up the side of the cake tin.

  

Bake for 40-50 minutes. When it’s ready it’ll still be a bit wobbly in the centre. Remove from the oven and leave to cool in the tin. Cover and pop in the fridge to chill for at least a few hours. before serving.

Chocolate cheesecake

If your kids enjoyed bashing biscuits to make this chocolate cheesecake, then you might also like this lemon cheesecake.

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Double chocolate smarties cookies

Difficulty: A wee bit harder

Time: 30 minutes + 15 minutes baking

Serves: 12

Ingredients

50g unsalted butter
300g dark chocolate
2 eggs
170g soft light brown sugar
½ tsp vanilla extract
150g flour
½ tsp salt
½ tsp baking powder
1 pack Smarties

 

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These double chocolate smarties cookies were inspired by some we’d made from the Hummingbird Bakery cookbook a few weeks ago. I’d never really made cookies before that but have decided they are my new favourite bake so figure it’s not too soon to make some more! To make them a bit more colourful/fun/child friendly we added some Smarties to the top.

Apart from melting the chocolate and butter these are really simple to make with lots of steps your kids can help with. Dolloping the cookie mixture on the baking trays and adding(/eating) the smarties were both a hit in our house!

Method

Preheat your oven to 170C/160C Fan and line 2 baking trays with baking paper
Melt the butter and chocolate

Start by getting your toddler to help you break 200g of the chocolate into small pieces. Pop it into a heatproof bowl over a saucepan of simmering water. Make sure you don’t let the bottom of the bowl touch the water.


Weigh out the butter (50g) and cut it into small pieces. Add it to your bowl.

 

Allow it to melt slowly, stirring it occasionally (or let you child stir it if you trust them near the cooker.)
Mix the eggs and sugar
Get your kids to weigh the sugar (170g) into a small bowl. If you have a freestanding mixer, add your sugar or just put it in a large mixing bowl.

 
Break the eggs (2) into a small bowl to check for shell, then add it to your sugar. Add the vanilla extract (1/2 tsp). Or get your child to if they have a steady enough hand.


Using your paddle attachment, a hand held whisk or wooden spoons, mix everything together.


Add the melted chocolate and butter mixer. Continue mixing everything on a slow speed until it is thoroughly combined.


Add the dry ingredients
Get your child to measure the flour into your small bowl. Help your child add the baking powder (½ tsp) and salt (½ tsp). Add to your chocolate mix a little at a time, mixing after each addition (we did it in 3 batches).

  

Roughly chop the remaining chocolate into small pieces and add to your mixture. Give it a final stir until it is evenly distributed.
Make the smarties cookies
Dollop 6 equal(ish) amounts of cookie mixture onto your baking trays. Lewis helped me with this, and I just evened up each cookie. Make sure the cookies are spaced apart as they’ll spread a little in the oven.


Add some Smarties to the top of each cookie. Your kids will can press them gently into the mixture (and probably enjoy a few along the way!)

 
Bake the cookies
Pop your baking trays in the oven for 10 – 15 minutes. Keep an eye on them after they’ve been in for 10 minutes. They’re ready when the tops start to crack and they look glossy.
Remove from the oven and leave to cool on the trays for a few minutes before putting them on a wire rack to cool completely.

 Double chocolate smarties cookies

If you liked these smarties cookies why not try these chocolate chip cookies

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Chocolate cake

Difficulty: Difficult

Time: 1 ¼ hours + 30 minutes baking + a few hours chilling

Serves: 10 – 12 slices

 

 

 

 

Ingredients

100g softened butter, unsalted
260g ccaster sugar
2 eggs
¼ tsp vanilla extract
45g cocoa powder
¾ tsp baking powder
¾ tsp bicarbonate of soda
A pinch of salt
170g plain flour
160ml whole milk

For the chocolate custard
500g caster sugar
1 tbsp golden syrup
125g cocoa powder
200g cornflour
85g softened butter, unsalted
½ tsp vanilla extract

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We had a birthday in our house so Hannah chose to make a chocolate cake for Daddy (whether he wanted it or not!) This recipe came from the Hummingbird Bakery cookbook again; it was delicious even if when we made it we had a bit of a disaster. Top tip: make sure the chocolate custard is properly chilled before you assemble the cake or you might have a mess on your hands (see picture at the end)!

We cooked it all in one go, but there are quite a few steps so if your little chefs are helping you’re better off cooking the cake the day before and making up the custard and assembling the cake just before you serve it.

Method

Preheat your oven to 170C and line 3 x 20cm cake tins with baking paper.

Make the chocolate cake

Mix the butter and sugar
Get your toddler to measure the butter (100g) and the sugar (260g) into a small bowl. Add it to a freestanding mixer or large bowl.

 

Mix it together with your paddle attachments (or hand held mixer / wooden spoons) until it looks light and fluffy.

 

Add the eggs
Break them into a bowl one at a time (or get your little one to do it if you trust them). Add them to your bowl one at a time, mixing between additions. If you need to, scrape any unmixed ingredients from the side of the bowl with a spatula.

Add the rest of the ingredients
Get your child to measure out the cocoa powder (45g) into a small bowl, before adding it to your mixing bowl.

Add the vanilla extract ¼ tsp), baking powder (¾ tsp) , bicarbonate of soda ( ¾ tsp), and salt (pinch) to your bowl. If your child can help you get them to hold the spoon while you measure each out.

Mix everything together.

Weigh out the flour (170g).

Get your little one to measure the milk (160ml) into a jug. The easiest way to be accurate if you have digital scales is to use the ml setting.

Add the flour and milk to your mixture then mix everything together until it is well combined.

  

Bake your cake
Pour the mixture into your cake tins and use a palette knife to smooth out the top.

Bake in the oven for 25-30 minutes.

Leave to cool in the tins for a few minutes before turning out to cool completely on a wire rack.

Make the chocolate custard
Get your toddler to measure the sugar (500g) and cocoa powder (125g) into a bowl. Pop it in a small saucepan.

  

Measure the golden syrup out (1 tbsp) into a spoon and add that to your pan. Add 600ml of water to your pan and bring to the boil over a medium heat. Whisk occasionally, or if your child is a bit older and you trust them around your cooker you could get them to help.

While the custard is heating up, get your child to weigh out the cornflour (200g) into a small bowl. Add 120ml of water and give it a good mix. It should end up the consistency of a thick glue. If you need to,add some more water, but no more than 250ml in total)

Add gradually to your chocolate mixture in the pan, stirring all the time.

Bring the mixture back to the boil, whisking constantly, cook for a further few minutes until it is quite thick.

Remove from the heat, get your toddler to add the butter (85g) and vanilla extract (½ tsp). This can be a good place for your child to help, if you haven’t trusted them near the hob. They can add the butter, safely away from the heat and watch it melt.

Pop it all in a bowl and leave to cool completely.

Assemble the chocolate cake

To make a cake crumble to top your cake with slice off a little from each cake and zap it in a food processor until it’s nicely crumbled.

Put the first chocolate cake down on a cake stand and spread one quarter of the chocolate custard on top. Put the second cake on top and add another quarter of the custard on top. Pop the last cake on top. Spread the remaining custard over the top and sides of the cake. Cover with your crumbs. Chill for a few hours.

 

Enjoy!

 

chocolate cake

 

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