Yogurt and Berry Cake

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This is an extremely moist and fruity cake that is best served warm but is still delicious when eaten cold the next day.



Yogurt and Berry Cake

Makes 16 slices
Prep Time 20 minutes
Bake Time 30 minutes
Total Time 50 minutes
Allergy Egg, Milk
Meal type Dessert
Misc Serve Cold, Serve Hot
Website Coolinarika
A lovely moist cake bursting with berries.


  • 2 medium Eggs
  • 1 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Yogurt
  • 2 cups Flour
  • 1 teaspoon Baking Powder
  • 1 pinch Salt
  • 1/2 cup Sunflower Oil
  • 1 1/2 cup Berries (any will do)


  • 1 tablespoon Milk (If the batter turns out too thick)


Any berries will be great in this cake but do make sure to coat them in flour before hand. This distributes them evenly through the cake and stops them from sinking to the bottom.

You might need to add a splash of milk to the batter as it sometimes ends up too thick- this may be due to the yogurt you use.

The cake is best served warm with some ice cream but it tastes great cold the next day as a snack or something to take to school/work.


1. Preheat the oven to 180 degree celsius. Oil and flour a 30 cm square baking pan.
2. Mix together the eggs and sugar until light and frothy. Add the vanilla extract and mix through.
3. Take one tablespoon of the flour and toss the berries into it. Set aside.
4. Sift the flour, salt and baking powder together, making sure there are no lumps.
5. Add the oil to the sugar and eggs.
6. Slowly fold the flour into the batter, stopping right before it is all mixed in. Add a splash of milk here if the batter seeps too thick.
7. Gently stir through the berries being careful to keep them whole.
8. Put the mixture into the prepared baking tin and bake for 30-35 minutes. A skewer poked into the centre of the cake should come out clean with no wet batter.
9. Let the cake cool for 10 minutes then cut into squares and enjoy with some ice cream (optional).

Apple Cake Feature Image

Apple Cake Recipe

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Apple Cake Recipe
Prep time
Cook time
Total time
An easy but moist and delicious apple cake, perfect for those Sunday evening cravings! (adapted from Laura Vitale)
Recipe type: Dessert
Makes: 10
  • 1 cup of Butter, at room temperature
  • 1 cup of Sugar
  • 4 Eggs
  • 2 tsp of Vanilla Sugar
  • 2 tsp of Baking Powder
  • 3 cups of Flour
  • ½ tsp of Salt
  • 4 Apples, peeled, cored and cut into bite size pieces
  • ¾ cup of Milk
  • 3 tbsp of Candied Orange Peel (optional)
  • 3 tbsp of Icing Sugar (to serve)
  1. Preheat the oven to 175 degrees C. Grease a baking dish and set aside.
  2. In a large bowl, cream together the butter and sugar.
  3. Then add the eggs one by one to prevent curdling.
  4. Add the milk and whisk together until you have a smooth mixture.
  5. Add the flour along with the baking powder and vanilla powder (or extract) and mix it together just long enough to combine the dry ingredients. Add the orange peel at this point (if you are using any).
  6. Toss the cubed apples with 3 tbsp of flour.
  7. Add the floured apples to the batter and fold them in carefully.
  8. Pour the batter into the prepared pan and bake it for about one hour to an hour and fifteen minutes or until fully cooked through.
  9. Allow the cake to cool for 15 minutes, invert onto a serving plate and dust generously with icing sugar.
This cake is best served warm with a nice cup of tea but will taste just as good, cold the next day!


Chocolate Ganache Cake

Chocolate Ganache Cake (a birthday cake)

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Hello everyone!

It was my mums birthday on the 21st of March and I was on a field trip with my school. I promised to make mum a cake when I got back and so I did. The original plan was to make an Earl Grey cake! Yum! But, in the end, we decided to stick to something we knew, just like this melt-in-your-mouth chocolate cake.

(I know that the date I am posting this is very late, the 21st of March seems a long way away at the moment but it takes me a long time and a lot of concentration to write a blog post + recipe. Sorry mum!)


I got this recipe a few weeks ago after trying the cake twice! It consists of a moist, chocolate-y cake covered with a smooth, thick ganache! A match made in chocolate heaven!


To start whip up 4 egg whites with a tiny bit of salt and put that in a separate bowl. Make sure that the bowl you whisk the egg whites in is clean, free of fat or anything else.


Then, in that same bowl that you whisked the egg whites in, add egg yolks, icing sugar, flour and baking powder. They will start off looking very yellow and grainy with all the sugar….


…but then it will double in volume, become pale, very thick and glossy, nearly like a meringue?!


Next comes the best part, the chocolate!!!!! Melt some butter and chocolate over a low heat, please don’t burn the chocolate, and then set aside to cool a slight bit! Then put your mixer on a slow speed and drizzle the chocolate in.

Finally fold in the egg whites and put everything into a lined baking pan, bake and while the cake is still warm drizzle some milk over the cake.



To make the chocolate ganache heat up some heavy cream and pour over some chopped chocolate (yes again, chocolate). Pour this concoction over the cooled cake and put in the fridge for 24 hours. The next day cut the cake and serve.

When I made the cake we didn’t have heavy cream so I found a substitute on the Internet. On the pictures the ganache looks really runny and that is only because I didn’t use real heavy cream. The taste was still really good but the ganache was watery…

This recipe makes a wonderfully moist and decadent cake. The chocolate ganache sets up nice and firm while the cake layer is amazingly chocolatey!


Chocolate ganache cake:

Serves: 8 (generously)


for the cake:

4 eggs, separated

100g icing sugar

4 tablespoons flour

1 teaspoon baking powder

150g chocolate

150g unsalted butter

10ml cold milk

for the ganache:

500ml heavy cream (please use the real stuff ((not a substitute)))

200g chocolate


First preheat your oven to 180 degrees C. Line or butter and flour a baking pan.

Start by whipping the egg with a pinch of salt until they reach thick, stable peaks. Transfer into another bowl.

Next beat the egg yolks and icing sugar until pale and doubled in volume. Add the flour and baking powder and set aside.

In a pan, over medium heat, melt the chocolate and butter, stirring once in a while. Stir this mixture into the egg and flour mixture slowly, making sure to mix constantly to prevent making scrambled chocolate eggs.

Beat in a third of your egg whites into the chocolate batter. You don’t have to worry about keeping the air in at this point. We are just trying to lighten up the batter. Once they are mixed in add the remaining egg white making sure to keep all the air in. Do this slowly as this will help lift the cake while it is baking.

Gently pour the batter into your prepared tins. Smooth the top and lightly tap the pan on your counter to get rid of air bubbles. Then put the pan in the oven and bake for about 15 – 20 minutes.

While your cake is baking make the ganache:

Heat your cream and remove it from the heat just as small bubbles form at the sides of the pan.

Pour the hot cream over some chocolate you chopped into a bowl and leave them for just a minute. When the chocolate is melted slowly stir the chocolate into a smooth, glossy ganache. Leave this to cool at room temperature.

Once your cake is baked and you have checked that it is done, prick it with a fork and drizzle it with the cold milk. This will keep the cake super moist. Then leave the cake to cool completely.

Once all your components are cool, pour the ganache over your cake and place in the fridge to set overnight.

The next day, cut the cake, serve it with or without some whipped cream (or ice cream) and enjoy!!!

Till next time,