Three Tips for Amazing Chocolate Cakes


tips for chocolate

I wrote this post in detail when I first started this blog. I used headings, spent my time editing, and gave detailed reasons why I chose each of these points.

Some technical fiasco that involved name servers, back ups and change of hosts meant I lost this post along with a few others to the black hole reserved on the internet as punishment for people who don’t back up their sites properly.

So I have now decided to fish some of those old blog post pictures out and rewrite those posts. Considering I am both impatient and bored easily, the quality of posts may suffer. But that is my revenge on the internet (that barely makes sense, but if you understood that, I’m so proud of me…and you)

Jokes aside, the following are definitely my most trusted tips for great chocolate cakes. As with most cakes, the result will depend tremendously on the recipe and how well it is followed. Most bakers try several before they settle on their favourites.

So here goes tip number 1


I learned this tip years ago in an Ina Garten show where she did taste tests. Adding a little teaspoon or such to your chocolate cake batter will do wondrous things to the taste. By some magic (since I obviously don’t know what is actually happening) the coffee definitely adds a deeper depth to the flavor and brings out the chocolateness more. Make sure you dissolve the coffee first in a few tablespoons of warm milk or water.


And by that I mean don’t buy value eggs and flour. Try and use butter instead of butter substitutes. And most importantly, use the best quality cocoa powder and chocolate you can manage. I’ve noticed flour and cocoa powder impact the taste most so don’t skimp on those. And the great quality cocoa and chocolate has noticeably different results.


Light chocolate sponges that are used in desserts normally don’t have chocolate as one of the ingredients. But a rich, decadent chocolate cake almost always has melted chocolate somewhere along the recipe. If you want a beautiful dessert that is rich and is moist, try out various recipes that incorporate actual chocolate along with cocoa and then choose your favourite.

Bag Cakes


Perhaps one of my most favourite cakes to make are bag shaped ones. I literally jump at the chance to make one. The aim is to make the cake entirely edible. Normally some inedible pieces may be used for structural reasons. I always communicate to the client to remove the supports before serving.

Here I am sharing two of my favourite bags cakes, especially because of the sweet families who ordered these.

This Mulberry bag was a surprise for the recipient. Her family designed it, ordered it and did all the planning for the cake in secret. They emailed me pictures of some of her favourite things that could go on the cake. She had no idea that a surprise cake was on its way.  I delivered it to their home, and her reaction was great! She loved the bag. Too bad I didn’t manage to take a decent photo that captured the colours nicely.

handbag cake


This sports bag cake needed to incorporate the birthday boy’s interests. His mum finalized all the details after many discussions. She wanted to be perfect for her son and the colours and details needed to match his exact gym bag, shoes etc. I was a bit nervous as the birthday boy came together with his mum to collect the cake. He was overjoyed with the result! And I couldn’t be happier about the reaction!

 edible bag cake

These cute little edible bags aren’t really cakes, but edible vintage suitcases. They are decorations that went on another favourite cake. I decided to add these here just because I thought they looked cute. The wife ordered this cake for her husband. It had the world map on it, and tiny hearts as place pins for all the places they had been to together.

suitcase cake toppers

There are more pictures on the Cake and Cookie Company Facebook page if you would like to see more fun novelty cakes.

Baked Avocado and Eggs


baked avocado recipe

  Though this blog has been mostly about cakes, I am hoping at some point to morph it into a food blog.

That being said, I am going to post my first savoury dish here.

Funny that I am posting an avocado recipe since, we are just not huge avocado fans in this house. Although it is very bad publicity for the recipe, the kids absolutely refused to eat it,  which is disappointing because I am forever trying to feed them more fruits and veg. I am not ready to give up on the avocados yet, and am on the lookout of recipes the entire family will eat. But for now, here is how I made this recipe.

baked avocado and egg


1 ripe avocado

2 eggs

Salt and pepper

Olive oil for drizzling


  1. Wash the avocado.
  2. Cut in half, remove the pit and place in individual baking dishes/ramekins.
  3. Break an egg in a saucer, and gently slide in the centre of the pitted avocado. One whole egg won’t fit. Gently scoop some avocado out with a teaspoon if you want to fit more egg.
  4. Do the same with the other half of the avocado.
  5. Bake in a preheated oven till eggs are done. The temperature, times aren’t too strict. A moderately hot oven is good.
  6. Drizzle with great quality olive oil and sprinkle salt and pepper before serving. Serve with a few lemon wedges.

baked avocado and egg

NOTE: I used a big Pyrex dish instead of individual ramekins. Though they baked but it was a messy decision. Lots of egg swished around and spilled when I put the dish in the oven. What would have been a very easy way to bake using ramekin, ended up as a messy balancing act in the Pyrex dish. So my recommendation, use small individual dishes to bake the avocados!

This dish is best eaten warm and fresh. Left overs do not taste nice.

It is normally suggested as a breakfast idea, we had it as part of lunch with some rice.

baked avocado with egg