• Sweet buns snail shaped. Each one contains white vanilla dough and dark cocoa dough and is layered with chocolate ganache. If you are fans of sweet yeast dough and chocolate I do not need to say more. They are just yummy, soft, chocolate-y delight. Enjoy!


    12 buns



    • 3 cups flour
    • pinch of salt
    • 3 teaspoons dried yeast
    • ¾  cup lukewarm milk
    • ½ cup sugar
    • ¼  cup minus 2 tablespoons butter
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2 tablespoons cocoa powder


    • 1/3 cup whipping cream
    • 150 g dark chocolate (or milk if you prefer)


    Make filling: pour the cream to the saucepan and bring to the boil. Remove from the heat and add chocolate broken into pieces. Let stand for 5 minutes then mix chocolate until incorporated. Let it cool completely. The mixture will thicken when cooled.

    Make dough: in a medium bowl mix together yeast, half of milk and 1 tablespoon sugar. Let stand for 15 until frothy. Add butter to the rest of milk in the saucepan and heat gently until butter melted but the mixture could not be hot. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg, vanilla extract and milk with butter. Mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready divide it into half. Add cocoa powder to one half and kneed by hand until incorporated. Place both dough in oiled bowls, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Place dough on a floured surface and roll out each one into a 16 x 8 inch rectangular. Spread the filling evenly onto the white dough and cover with the dark dough. Spread the filling over dark dough. Cut prepared two layers dough into 12 strips 8 inch long each. Roll each strip shaping a snail. Cover two baking sheets with parchment paper. Place six rolls on each tray arranged them as a circle when each bun touches two other buns by sides. Let stand in a warm place for 30 minutes to rest and double in size while preheating oven to 350°F. You can also place trays in the fridge for overnight and bake buns the next in the morning. Remove them from the fridge 15 minutes before baking.

    Bake for 20-25 minutes until the dough is not more sticky and sounds hollow by taping the base. You can cover the top with aluminium foil after first 10 minutes to avoid burning the white dough too much. Serve warm or cooled.



    Category: Yeast cakes.

    Tags: chocolate, cocoa, yeast.

  • It is not easy to describe flavour of these cookies. For me they are classic cookies from child memories. They are buttery, flaky but not powdery like a sand. Very lightly chewy inside. Very tasty, delicate but still buttery. Texture is tight and elastic. You can choose classic buttery or cocoa. Enjoy!


    amount depends on size



    • ½ cup butter, soften
    • 5 tablespoons icing sugar
    • pinch of salt
    • 1 teaspoon vanilla extract
    • 1 egg white from large egg
    • ¾ cup all purpose flour
    • 1 tablespoon cocoa powder



    In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add salt and vanilla, mix. Add egg white and mix until incorporated. Gradually add flour still beating until smooth mixture. Dough is thick and sticky.

    Spoon the half of mixture to a piping bag ended with open star nozzle. Pipe 2 inch diameter circles onto baking tray lined with parchment paper.

    Add cocoa to the second half of dough and mix until incorporated. Pipe further circles until dough last.

    Bake for 10 minutes in the oven heated to 350°F.



    Category: Cookies.

    Tags: cocoa.

  • The cake ‘gift’ I made as a gift for my daughter’s birthday. It looks eye-catching and surprisingly but it is really easy in preparing. The topping is made of raspberries instead of heavy and sweet buttercream or sugar icing. Inside is chocolate cake with malted milk powder which slightly diversifies the taste and the top is covered with thin layer of chocolate ganache (as few as needed to glue raspberries), you can also use jam. The cake is very yummy and do not soil hands what is a big advantage on children’s party. Enjoy! P.S. The bow is edible too.


    square pan 8x8 inch



    • ¾ cup butter
    • ½ cup + 2 tablespoons sugar
    • ½ cup golden sugar
    • 3 eggs
    • 1 cup + 2 tablespoons all purpose or cake flour
    • 2 teaspoons baking powder
    • 7 tablespoons malted milk drink (powder)
    • 7 tablespoons cocoa powder
    • 1 cup milk


    • 100 g dark chocolate
    • 1 teaspoon butter or plant oil
    • 500 g raspberies
    • 50 g sugar fondant


    Grease pan and line the bottom with parchment paper. Preheat oven to 350°F.

    In a medium saucepan place malted milk drink powder and cocoa powder and pour the milk over. Stir and heat gently until boiled and started to thicken. Remove from the heat and let cool. In a bowl of a stand mixer beat butter and both sugars until light and fluffy. Add eggs, one at the time and beat well after each addition. In separated bowl mix together flour and baking powder. Add to the butter-eggs mixture alternate with chocolate milk mixture. Mix until well combined. Once the mixture is ready spoon the batter into prepared pan. Bake for 25 minutes, then lower the oven’s temperature to 325°F and bake for further 15 minutes (until the wooden skewer inserted into the centre comes out clean). After baking leave in pan for few minutes then transfer to the wire rack to cool completely.

    Make topping: melt the chocolate in double boiler or microwave. Add butter or oil and mix. Set aside to cool and thicken. Meanwhile make the bow. Roll out the fondant to 1/10 inch thickness. Cut off three strips 1 inch wide and 8 inch + double high of the cake length.

    Place the cooled cake on the serving plate and spread the thin layer of chocolate ganache over the top and all sides. Place two strips over the middle of the cake, perpendicularly to each other. Form the third strip into a bow and place in the middle of crossing strips. Fulfil all empty spaces between the strips with raspberries (standing them vertically and tight). Place raspberries on sides of the cake too.


    Category: Layered.

    Tags: chocolate, cocoa, raspberry.

  • This is my son’s birthday cake for his 4. birthday and he wished ‘dinosaurs’ world’. I did not want to use sugar fondant on the top and for decorations because it is very sweet product and without any nutrition values. I made all decorations of shortbread cookies and small angular shaped candies which pretend to be ‘stones’. I baked dinosaurs and bones shaped cookies to create the Jurassic scene and added some real plants which emphasise the prehistoric mood. The cake is a classic chocolate sponge frosted with mascarpone based frosting. Three layers of very chocolate-y (and very dark) sponge are layered with yummy blackberry frosting. The sponge is tasty, moist and velvety. The frosting is light, fruit-y and fresh. The chocolate blackberry combo is one of my favourite flavour pairs and is really yummy. Enjoy!


    3 sandwich pans ø 8 inch


    Sponges ingredients:

    • 2 cups all purpose flour
    • ¾ cup cocoa* powder
    • ½ teaspoon baking soda
    • 2 teaspoons baking powder
    • ¾ teaspoon salt
    • 115 ml plant oil
    • 1 cup sugar
    • ½ cup brown sugar
    • 1 egg yolk
    • 2 eggs
    • 1 ½ teaspoons vanilla extract
    • ½ teaspoon almond extract
    • ¾  cup sour cream
    • ¾ cup strong brewed coffee (hot)


    • 1 cup whipping cream
    • 500 g mascarpone cheese
    • 350 g blackberries (fresh or frozen)
    • 9 tablespoons icing sugar


    • ½  cup softened butter
    • 5 tablespoons icing sugar
    • 1 egg
    • 1 teaspoons vanilla extract
    • 1 ½ cups + 1 tablespoon flour


    • 20-30 pcs small angular shaped truffles or candies
    • small pieces of real shrubs

     * I used very dark (alkalized) cocoa powder. You may use ordinary baking cocoa powder – the colour of sponge will be yet brown not black and the taste will be less bitter.


    Cookies (you may bake them day or two ahead and store in an airtight container): in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Preheat the oven to 350°F.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan. Cut out  with cookie cutter dinosaurs and bones. Place them on a lined baking tray and bake for 10-15 minutes (small shapes shorter, bigger shapes longer) until golden beige with darker edges. Cool after baking.

    Chocolate cake: preheat oven to 350 °F. Grease and line pans.

    In the bowl of a stand mixer fitted with the paddle attachment beat oil and both sugars until light and fluffy. Add eggs and egg yolk  – one at a time and beat well after each addition. With last yolk add vanilla and almond extract.. In a separated bowl mix together flour, cocoa powder, soda, baking powder and salt. Add flour mixture to oil mixture in three batches alternate with sour cream, starting and ending with flour. When all ingredients are well incorporated add hot brewed coffee and mix shortly just until incorporated. Divide dough evenly among prepared pans. Bake for 25-28 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.  

    Frosting: blend blackberries until puree. If they are frozen heat in a saucepan for few minutes until soft. Drain before blending. Whip the cream until stiff. Beat in mascarpone cheese with icing sugar. Add blackberry puree, mix until combined.

    Place the first sponge on a serving plate. Spread over 1/3 mascarpone frosting. Cover with second sponge and repeat spreading. Cover with third sponge. Spread the rest of mascarpone frosting over the top and sides of the cake. Place into the fridge to set.

    Before serving make decorations: cover the sides with cookie bones (the frosting will glue them). Add some ‘stones’. On the top arrange knolls and walles of ‘stones’ i place dinosaurs in between. Add a little plants.




    Category: Layered.

    Tags: blackberry, chocolate, cocoa, mascarpone.

  • I suppose these chocolate Mexican cookies could be the best cookies I baked recently. They are very chocolate with addition of spices which increase the chocolate taste but are not chilly. Cookies are perfectly crisp and crunchy and match superbly with soft and velvety filling. Sweet filling and almost bitter cookies is a an amazing couple. You will be in heaven, I promise.


    25 double cookies



    • ¾  cup butter, softened
    • 1 cup sugar
    • ¾ cup dark alkalized cocoa*
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ¼ teaspoon cayenne pepper
    • 1 egg
    • 1 ½ teaspoon vanilla extract
    • 1 ¼ cups flour


    • 1 can dulce de leche

     *this is crucial ingredient – do not substitute it ordinary baking cocoa


    In the bowl of a stand mixer place the softened butter, sugar, cinnamon, salt and pepper and beat until light and fluffy. Beat in egg and vanilla extract. Add flour and beat until smooth dough. Divide the dough in half, cover and chill for 1 hour. After this time shape each portion into 6 inch roll. Wrap each roll in plastic wrap and chill overnight.

    Preheat oven to 325°F and line a large cookie tray with parchment paper.

    Once the rolls are cooled become to be stiff and easy to cut. Slice it into 3/8 inch wide slices. Place cookies onto the prepared tray. Bake for 12-14 minutes until edges are firm. They will be tender just after baking and become tough through cooling.

    Spread dulce de leche onto bottoms of half the cookies. Top with remaining cookies.


    The recipe comes from the magazine 'Fall Baking 2017' Better Homes & Gardens.

    Category: Cookies.

    Tags:chocolate, cocoa, dulce de leche.

  • Vegetable’s content in sweet bakes is more and more popular. Carrot cake is a classic one but we use now beetroot, spinach and other as well. In this mood today I have zucchini cake. And chocolate cake. All in one. The cake is very moist and soft because of zucchini’s addition but we cannot smell it inside. Big amount of chocolate is not overwhelming, the cake is still light and delicate. On the top is cocoa whipped cream perfectly corresponding to the rest of flavours. Enjoy!


    8 small loaves 3 ½ x 2 ½ inch



    • 1 cup sugar
    • ¼ cup butter
    • ¼ cup canola oil
    • 2 eggs
    • 1 ¼ cup all purpose flour
    • 1/3 cup cocoa powder
    • ¼  teaspoon cinnamon
    • ½  teaspoon baking soda
    • ½  teaspoon salt
    • 1/3 cup buttermilk
    • 1 cup grated unpeeled zucchini (1 medium)
    • 2 oz dark chocolate chips


    • 1 cup whipping cream
    • 2 tablespoon icing sugar
    • 1 tablespoon cocoa powder + 1 tablespoon for dusting



    Preheat oven to 350°F (180°C). Grease and line pans.

    In a bowl of a stand mixer whisk together sugar, butter and oil until light and fluffy. Add the eggs, one at time, beating well after each addition. In a small bowl mix together flour, cocoa, baking soda, salt and cinnamon. Add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add grate zucchini and chocolate chips mixing just until combined. Evenly divide the batter among the prepared pans filling three-fourth each. Bake for 25-30 minutes (until a toothpick inserted into the centre comes out clean). Remove from the oven and leave for 20 minutes in pans than transfer into the wire rack to cool completely. Decorate with whipped cocoa cream and dust with remaining cocoa powder.

    Whipped cream: whisk cream until soft peaks forms. Add icing sugar and cocoa powder and whisk until stiff. Place it in a pipping bag and pipe over the top of each loaf.




    Category: Chocolate cakes.

    Tags: cinnamon, chocolate, cocoa, zucchini.

  • Canneles come from French patisserie and they stem from Bordeaux region. They are small treat shaped as grooved cylinders. They have crunchy caramelized skin outsider and soft custard like inside. The core ingredient is rum, dark the best. Preparing of the dough is not complicated but we have to remember that it needs incubate time 24-36 hours. Second important thing is special mould. I use steel pan and I recommend that kind of pan. On the market are available silicon moulds but firstly the silicon smell goes on the cake and second cookies do not form the classic crunchy skin outside. The taste of this treat is great and they are really worth to be baked. Enjoy!


    12 canneles



    • 2 x ¼ cup sugar
    • 2 x ¼ cup flour
    • pinch of salt
    • 1 tablespoon instant coffee (powder)
    • 1 tablespoon cocoa powder
    • 1 ½ cup milk
    • 2 tablespoons butter
    • 1 teaspoon vanilla paste
    • 1 egg
    • 1 egg yolk
    • 2 tablespoons dark rum




    Place milk, butter and vanilla in a saucepan and bring to the boil. Remove from the heat and cool slightly. In a bowl bet egg and egg yolk, add salt, warm milk with butter and rum and mix until combined. Divide mixture into half. Gradually add to each part sugar and flour mixing to avoid clumps. Add coffee to one batch and cocoa to the second. Mix. Cover both bowls and place to the fridge for 24 to 36 hours.

    Grease the metal pan with melted butter (every cylinder on all surfaces) and place to the freezer. If you have separated cylinders place them all on a baking tray.

    After pre-scripted time fill cylinders with the dough to ¾ capacity. Place to the oven heated to 425°F. Rotate pan after 10 minutes. After the next 10 minutes rotate pan again and lower the temperature to 400°F. Bake for the further 20 minutes rotating the pan last time in half time. When time is over do not check cookies with a skewer and remove pan from the oven. Leave for 5 minutes in the pan then unmould and cool on a wire rack.



    Category: Cookies.

    Tags: cocoa, coffee, rum.

  • For the first time in my kitchen and on my blog: cocoa yeast dough. Roll buns made of dark dough filled with chocolate spread and raw cocoa nibs. The dough is soft, fluffy and subtle and… tastes chocolate-y. Paired with chocolate spread takes you to the heaven. It is ‘must have’ for all chocolate and buns lovers. Enjoy!


    22 pieces


    Ingredients for dough:

    • 3 cups bread flour
    • 2 tablespoons cocoa powder
    • 3 teaspoons dried yeast
    • 250 ml lukewarm milk
    • ¼  cup sugar
    • pinch of salt
    • ½ cup minus 2 tablespoons butter, melted
    • 1 egg


    • 200 g dark chocolate spread (store bought)
    • 60 g raw cocoa nibs



    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, cocoa powder, remaining sugar and salt. Add yeast mixture, egg and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). The dough is quite sticky but do not add more flour. Once the dough is ready cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Grease the buns pan or deep tray.

    Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Spread the chocolate spread evenly and sprinkle with cocoa nibs. Roll the filled dough in jelly roll style starting with wider side. Cut the roll into 1 inch wide slices. Place each slice into the separated hole of bun pan rotate them cut side up. If you do not have such pan place all slices into the deep tray, one by the other (cut side up). Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 15 minutes until slightly darker in colour and dry inside. Serve warm or cooled.


    Category: Yeast cakes.

    Tags:chocolate, cocoa, yeast.

  • Traditional waffles with a bit of cocoa powder for the chocolate cake effect. The novelty on this waffles is baking them in the oven instead of iron. The taste and structure is identical with ironed waffles so this appliance is not so necessary for making good waffles. I baked small sticks but you may also bake more traditional shapes. Enjoy!


    18 small pieces



    • 1/3 cup butter, melted
    • 2 eggs
    • 1 cup + 2 tablespoons milk
    • 1 cup flour
    • 2 tablespoons cocoa powder
    • 3 tablespoons sugar
    • ½ teaspoon salt
    • 2 teaspoons baking powder




    Preheat oven to 440°F.

    Melt the butter. Add eggs and milk, mix together. Add flour, cocoa, sugar, salt and baking powder. Mix until smooth mixture becomes. Pour into baking moulds and bake for 10 minutes. Serve with whipped cream, chocolate sauce or fruits.




    Category: Waffles.


  • If you have some leftovers of coca-cola (or pepsi) soft drink in open bottle or can you have perfect possibility to use it baking this cake. The cake is soft, subtle, moist and tastes chocolate-y. Cola drink gives the moistness and fluffy texture. The peanut butter frosting with its clearly taste completes the whole composition. This is actually one of these ordinary, daily teacakes but simultaneously something new to try. Enjoy!


    brownie pan 11 x 7 inch



    • ½ cup coca-cola or pepsi soft drink
    • ¼ cup buttermilk
    • ½ cup butter
    • 1 cup sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 cup all purpose flour
    • 3 tablespoons cocoa powder
    • ½ teaspoon soda


    • 3 tablespoons butter
    • 1/3 cup milk
    • ½ cup peanut butter
    • 1 ¼ cup icing sugar
    • ½ teaspoon vanilla extract



    Preheat oven to 350°F and grease and line baking pan.

    In a cup mix together cola drink and buttermilk and set aside. In the bowl of a stand mixer place butter and sugar and beat until light and fluffy. Mix in egg and vanilla extract. In a separated bowl mix together flour, cocoa powder and soda. Add flour mixture to the butter mixture in three batches alternating with cola-buttermilk mixture beginning and ending with flour. Beat shortly after each addition. Spoon the batter into prepared pan and even the surface. Bake for 30-35 minutes (until a toothpick inserted into the center comes out clean). Remove from the pan, cool on a wire rack.

    Frosting: melt the butter in a saucepan. Pour the milk and bring to the boil. Reduce the heat, add peanut butter (smooth or crunchy) and mix together. Gradually add icing sugar, beating until smooth. Remove from the heat, mix in the vanilla extract. Spread the frosting immediately on the cake.


    Category: Tea- and bundtcakes.

    Tags:Coca-cola, cocoa, peanutbutter.

  • As all kind of muffins these one are simple and quick in preparing. And I can add: yummy, moist, soft and subtly smell of garden. I used partially lilac sugar made of lilac flowers covered with sugar in a jar and set aside for few days. You can easily omit it and just add the whole amount of ‘normal’ sugar. Dark cocoa (Dutch processed, alkalized) gives black colour and this distinctively sophisticated taste. Do not replace it with ordinary baking cocoa. Blackberries match perfectly other ingredients and enrich the whole flavour composition. Enjoy!


    12 – hole muffin pan



    • ½ cup butter, soften
    • ½  cup minus 2 tablespoon (80 g) sugar
    • ¼ cup minus 1 tablespoon (40 g) lilac sugar*
    • 1 egg
    • 300 g sour cream (naturally soured)
    • 1 ½ cups flour
    • 1 tablespoon corn starch
    • 3 tablespoons dark cocoa
    • 2½ teaspoon baking powder
    • ½ teaspoon soda
    • pinch of salt
    • 150 g blackberries (fresh or frozen)


    • 2/3 cup (100 g) icing sugar
    • 2-3 tablespoons whipping cream
    • 1 tablespoon blue- or blackberry juice



    Line 12 – hole standard muffin pan. Preheat oven to 350°F.

    In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add egg and sour cream beating until combined. In a separated bowl mix flour, corn starch, cocoa, baking powder and salt. Mix dry ingredients into wet ingredients. Beat short, until just incorporated. Fill each pan hole to the ¾ of capacity. Top with few blackberries and press them lightly down. Bake for 25 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  

    Make icing: beat cream with icing sugar and juice until smooth, thick but still liquid. Pour over the cooled muffins and decorate with lilac flowers.

    *Lilac flowers covered with sugar in a jar and set aside for few days. Lilac is edible.


    Category: Cupcakes and muffins.

    Tags:blackberry, cocoa.

  • Different taste of oat cookies again because they became favourite cookies for my children. Are so easy to prepare so we try new flavour composition. These are with cocoa for the ‘chocolate’ effect and hazelnuts and prunes. Cookies are crunchy on the outside and gooey on the inside, and delicious. Prunes give some softness and hazelnuts some crunch. The taste combo – faultless. Enjoy!


    24 cookies



    • ½ cup (minus 1 tablespoon) butter, softened
    • ¾  cup turbinado sugar
    • 1 tablespoons agave syrup (or other plant based syrup)
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3 tablespoons cocoa powder
    • 5 tablespoons sorghum flour (or other flour made of glutenfree cereal)
    • 5 tablespoons rice flour
    • 125 g rolled oats
    • pinch of salt
    • 1 teaspoon baking powder
    • 100 g finely chopped hazelnuts
    • 100 g prunes, chopped



    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, cocoa powder, baking powder, salt and oats, mix until combined. Add hazelnuts and prunes, mix just until incorporated.

    Preheat oven to 375°F and line a large cookie tray with parchment paper.

    Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball slightly and bake the tray for 12-15 minutes. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


    Category: Cookies.

    Tags:cocoa, glutenfree, hazelnut, oats, prune.

  • This is original recipe from Linda Lomelino and her new cake book. The cake is really tasty and baking worth. For me is more like chocolate cake than regular brownies because of its cakey texture and chocolate frosting. And not forget to mention – you can chose the amount of Maltesers on top depending on how big fan you are of. Enjoy!


    round pan 8 inch or 8x8 square



    • 9 tablespoons salted butter
    • 1 cup all-purpose flour
    • ¾ cup powdered milk
    • ¾ cup granulated sugar
    • ½ cup cocoa powder
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 2 2/3 oz dark chocolate, chopped or dark chocolate baking chips

     Cream cheese frosting:

    • 5 ½  tablespoons salted butter
    • ¾ cup icing sugar
    • ¼ cup cocoa powder
    • 3 tablespoon powdered milk
    • ½ teaspoon vanilla extract
    • 6 oz cream cheese


    • Maltesers balls



    Preheat oven to 350 °F (180°C) and line a baking pan with parchment.

    Melt the butter. In a medium bowl mix the flour, powdered milk, sugar, cocoa, baking powder and salt. In a large bowl beat the eggs and vanilla. Sift dry ingredients over the egg mixture, add the melted butter and beat until smooth. The batter will be thick, do not be worried about this. Add the chopped chocolate and mix until incorporated. Pour the batter into the prepared pan and bake for 20-25 minutes. Cool in pan.

    Frosting: in a bowl of a stand mixer beat butter until creamy. Add sugar, cocoa and powdered milk and beat until combined. Add the vanilla extract and cream cheese and beat until the frosting is smooth.

    Remove the cooled cake from the pan and spread the frosting on the top. Chop the Maltesers balls and sprinkle over the frosting. Garnish with some flowers if desired.





    The recipe comes from Linda Lomelino's 'My sweet kitchen' book.

    Category: Chocolate cakes.

    Tags: chocolate, cocoa.

  • Homemade, healthy icepops. Mexican because of some spices adition. Fully plant based. The taste is very interesting as you cannot feel neither coconut nor avocado but in this choco-feeling is something else. Interesting change and healthy propose for children’s snack. Enjoy!


    12 ice pops



    • 400 g coco nut milk
    • 5 tablespoons cocoa powder
    • 4 tablespoons honey (or agape/coco nut syrup)
    • ½ avocado
    • 1 teaspoon vanilla extract
    • ½ teaspoon cinnamon
    • ¼ teaspoon Cayenne pepper
    • ¼ teaspoon salt



    In a small saucepan place coco nut milk, honey and cocoa. Heat until they are well incorporated. Remove from the heat. In a blender place avocado and spices, mix together. Add milk with honey and cocoa, blend until smooth. Pour into icepops moulds, stick sticks and place in the freezer for few hours (or overnight).




    The recipe comes from the book 'Icy, creamy, healthy, sweet' Christine Chitnis.

    Category: Desserts/icecream.

    Tags: acocado, cocoa, coconut, glutenfree, vegan.

  • In the autumn time I am seeking for opportunities to use pumpkin in my bakes as the season is so short. Here we have mini cupcakes pure pumpkin or the same batter with some cocoa addition. For getting more than just-pumpkin-cupcakes inside are: wheat and buckwheat flours, chia seeds and toffee pieces. The preparing is very easy and quick, you even do not need to use mixer, just beat everything together in a bowl. My cupcakes are shaped as leaves, pumpkins and acorns for more autumnal mood but baked as ordinary mini cupcakes will be nice too. If you like you can frost them with sugar icing however it is not necessary. Enjoy!


    16 mini cupcakes



    • ¾ cup sugar
    • 1/3 cup all purpose flour
    • 1/3 cup buckwheat flour
    • ¼ cup spelt flour or whole flour
    • 1/8 cup chia seeds
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼  teaspoon salt
    • 1 teaspoon cinnamon
    • 2 eggs
    • ½ can (8 oz) pumpkin puree
    • ½ cup canola oil
    • ½ cup toffee pieces
    • 1 tablespoon dark cocoa
    • 1 tablespoon milk



    Grease and line mini muffin pan. Preheat oven to 350°F.

    In a large bowl stir together sugar, all flours, chia seeds, baking powder, soda, cinnamon and salt. Add eggs, pumpkin and oil. Stir in toffee pieces. Mix until combined. Pour half of the batter evenly into 8 prepared pan holes. Add cocoa and milk to the remaining cake mixture and mix until incorporated. Spoon cocoa batter to the remaining pan holes. Bake for 25 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

    If you wish to frost cupcakes beat ½ cup icing sugar with 2-3 tablespoons warm water until smooth. Pour over cupcakes.


    The recipe is inspired by Better Homes and Gardens' 'Fall Baking' magazine however changed by me.

    Category: Cupcakes/muffins.

    Tags:chocolate, cocoa, pumpkin, toffee.

  • I did not develop this recipe. I even did not bake these muffins. You can ask why do I post them? Well, that’s simply very tasty treat with suprising inside. The core case is they are a little bit salty and that is their particular trait unlike most red velvet bakes. And the recipe found and baked fully by herself my almost 10 years old daughter. So it does not matter you are old or young – bake them!


    12 classic muffins



    • 7 Oreo cookies
    • 2 cups flour
    • 3 teaspoon cocoa powder
    • ½  teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup sugar
    • ½ cup butter (melted)
    • ¾ cup buttermilk
    • 2 egg yolks
    • 3 teaspoon red food colouring
    • 1 apple cider (apple vinegar)
    • 1 teaspoon vanilla extract

     Filling balls

    • white Oreo filling (from cookies above)
    • salted cream cheese (Philadelphia like)



    Do balls first. In a small bowl mix together Oreo filling and cream cheese.  Shape the mixture into small balls (walnut size). Place in freezer for about 1 hour.

    Cake: in a medium size bowl stir together flour, cocoa powder, baking powder and salt. In separated bowl mix sugar, butter, buttermilk, egg yolks, food colouring, vinegar and vanilla. Pour wet ingredients over dry and stir until combined. Grease muffin pan and fill every hole to the half with prepared dough. Take off the balls from the freezer and place one ball in each dough portion. Pour the rest of dough over every ball. Place one Oreo cookie to the top of every muffin (left after using Oreo cream). Bake in 400°F (200°C)  for 12-15 minutes.





    The recipe comes from Instagram profile @fashions.tv

    Category: Cupcakes/muffins.

    Tags: cocoa, Oreo.

  • Ricciarelli are Italian biscuits made of ground almonds and egg whites. They are crunchy outside and chewy inside. They are gluten free and fat free. These biscuits could be baked in various flavours –I choose chocolate for divine taste. Before baking ricciarelli are richly dusted with icing sugar which causes the pretty pattern after baking because skin under the sugar pops and shows darker colour. The taste is just amazing and far better than macarons as not so sweet. Enjoy!


    about 25 pieces, depending on size



    • 165 g ground almonds (almond flour)
    • 220 g icing sugar
    • 2 tablespoons cocoa powder
    • 110 g dark chocolate
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 2 large egg whites


    • 100 g icing sugar for coating



    Melt the chocolate in double boiler or microwave. Cool slightly. In the bowl mix together ground almonds, cocoa powder and icing sugar. In separated bowl mix with electric mixer egg whites until stiff peaks form. Add vanilla and almond extract. Combine together almond mixture and egg whites foam. Stir in melted chocolate and mix with a spatula until smooth mixture. Cover the bowl with a cling film and chill in the fridge for overnight.

    Preheat oven to 320°F. Line a baking tray with parchment paper.

    Cut the dough mixture into 25 balls. Roll out each portion into ball and flatten to become oblong shape about 0.4 inch high. Scatter the additional 100 g icing sugar into a bowl and deep each biscuit in. Coat them with thick layer of sugar. Place all biscuits on the baking tray and bake for 20-22 minutes until crinkled on the surface. They will be still soft after baking and they become harder by cooling.


    Category: Cookies.

    Tags: almonds, chocolate, Christmas, cocoa, glutenfree.

  • Are you chocoholic? I am. Of course I like more tastes and I am happy to try new flavours but... if you wake up me in the middle of the night and ask about a cake I am sure it will be a chocolate one. Well, chocolate does not ask, chocolate understands so do not hesitate and bake this really easy treat. And the addition of cinnamon is very uncommon by this kind of cakes but you will be positive surprised. Enjoy!


    15x10 inch tin



    • 2 cups granulated sugar
    • 1 cup water
    • 2 large eggs
    •  ½ cup butter, melted
    • ½ cup oil
    • ½  cup buttermilk
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour
    • 1/3 cup cocoa powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking soda
    • ¼ teaspoon salt

     Whipped cream:

    • 2 cups whipping cream
    • ½ cup icing sugar
    • 1 teaspoon vanilla extract



    Grease and line a brownies tin. Preheat oven to 400°F (200°C).

    In a large bowl whisk together sugar, water, oil, buttermilk, melted butter, vanilla extract  and eggs.

    In a medium bowl, whisk together flour, cocoa, cinnamon, baking soda and salt. Gradually add flour mixture to butter mixture beating until smooth and combined. Pour batter into prepared pan. Bake for 25 minutes until springs when lightly touched in center. Cool in pan for 5 minutes than transfer into a wire rack. Top the cake with whipped cream and decorate as desired.

    Whipped cream: in the bowl of a stand mixer fitted with the whisk attachment beat cream until slightly thickened. Gradually add icing sugar and vanilla extract and beat until stiff peaks form.





    The recipe comes from 'Bake from scratch' magazine, however the topping is changed by me.

    Category: Chocolate cakes.

    Tags: cinnamon, cocoa, chocolate.

  • I have never thought I can be interested in making vegan treats. I usually bake ‘normal’ cakes and do not care about using only plant based ingredients. But since I have two books from Virpi Mikkonen I started to try some vegan recipes. And I can say these healthy sweets are really tasty. Maybe I will not become declared vegan, not today at least, but I find these truffles truly delicious and I enjoy them very much. Oh, and remember, licorice is sweet, not spicy.


    about 25 pieces



    • ½ cup almonds
    • 2 tablespoons chia seeds
    •  5 tablespoons black sesame seeds
    • 4 dried figs, stemmed
    • 2 prunes, pitted
    • 1 tablespoon licorice powder
    • ½ teaspoon vanilla extract
    • 1 teaspoon honey
    • 2 tablespoon dark agave syrup
    • pinch of salt

     Chocolate icing:

    • ½ cup raw cocoa nibs
    • 1 teaspoon coco nut oil
    • 1 tablespoon (or more) honey
    • pinch of salt

     Top decorating:

    • licorice powder
    • black sesame seeds



    Grind almonds in a food procesor to fine crumble. Cut figs and prunes to small parts using kitchen scissors. Add to the almonds. Add all remaining ingredients and process to a smooth dough. You can add more of licorice or sweetener if you like. Form small balls of the dough. Place in a freezer for few minutes to set.

    Make the chocolate icing: melt cocoa nibs with coconut oil to a liquid. Add sweetener and salt.

    Remove balls from the freezer and using toothpick dip each in chocolate icing. Sprinkle with licorice powder or sesame seeds. Place again in the freezer for 15 minutes until icing is set. Keep in the fridge.





    The recipe comes from 'It's a pleasure' book, a little modified by me.

    Category: Desserts/icecream.

    Tags: almonds, chocolate, cocoa, coconut, dates, glutenfree.

  • Next ice cream made in 100% of plant ingredients. This time my children decided for very chocolate flavour. Ice cream taste perfectly chocolate-y, are creamy and yummy and children did not notice any differences comparing with store bought ice cream. Preparing takes few minutes and brings so many healthy benefits so do not hesitate to try them. Enjoy!


    about 1 l



    • 1 ½ cup coconut milk (the whole can)
    • 4 tablespoons cocoa powder (I used very dark alkalized cocoa – recommended)
    • 5 tablespoons agave syrup
    • 2 tablespoons coconut syrup
    • 4 tablespoons almond butter
    • 1 teaspoon arrow root powder
    • 5 pitted dates



    Place all ingredients in a blender and blend until smooth. If you have ice cream maker pour the mixture in and follow manufacturer’s instruction. If you do not have ice cream maker (like me) pour the mixture in a plastic container and freeze overnight. Remove from the freezer few minutes before serving to soften ice cream. Scoop with ice cream spoon into cones or bowls. Sprinkle with raw cocoa nibs.




    Category: Desserts and ice creams.

    Tags: cocoa, coconut milk, dates, glutenfree, vegan.