Introducing Stephanie.

Steph and Lyn - Ooh!

Steph plays netball.  She has pretty red hair and cute dimples.  She also has the same sized feet as me (and Jo!).  She has a wicked sense of humour, and doesn’t get squeamish talking about bodily fluids (or solids, for that matter!) and she’s the only girl I know who can (and does!) eat as much as I do.  To be fair, Jo can as well, she’s just more restrained than I am!

Steph is a great cook, and bakes a mean chocolate meringue tart.  Her next cooking experient involves authentic paella (which I can’t wait to try), which is sure to be delicious.

Now, Steph’s might be embarrassed that this whole post is about her, but I will rectify this by saying I fricking love this girl (you too, Wynnie!), so everything said about her here is comes from the bottom (hehe, bottom!) of my heart.

When Steph’s birthday rolled around this year, I wanted to bake her a cake.  But not just any cake, a super-rich, delicious, ridiculously decadent cake.  So that’s just what I did.

Super-rich, delicious, ridiculously decadent birthday cake for most beloved Steph

(aka Chocolate Kahlua Malteser Mousse Cake)

Cake Ingredients – adapted from the Crabapple Bakery Cupcake Cookbook)

3 cups plain flour
2tsp bicarb soda
1tsp baking powder
1 cup hot strong coffee – I used plunger coffee
1 cup cocoa
1 cup cold water
200g butter, at foom temperature
2 1/2 cups sugar
4 eggs
1Tbsp vanilla extract

Preheat oven to 170 degrees.  Grease and line a large (24cm or so) cake tin with baking paper.

Sift together flour and raising agents.

In a separate bowl, whisk together coffee and cocoa until combined, then add cold water.

Cream butter and sugar until fluffy and sugar is dissolved.  Add eggs one at a time, beating between each addition.  Add vanilla extract and combine well.

Add 1/4 of the flour and beat on low speed until just combined.  Add 1/3 of the cocoa mixture and beat on low speed until just combined.  Repeat until all the flour and liquid is incorporated, being careful not to over-beat.  Tip: its a very soft, wet mixture.

Place mixture in prepared tin and lick the beaters.

Bake for around an hour-an hour and a half – keeping and eye on the cake so it doesn’t burn.

Cook cake on a rack then split it in half and fill with:

Filling ingredients

1/2 cup cream
300g white chocolate, in pieces
2Tbsp Kahlua
1/4 cup cream extra, whipped
1/2 cup Maltesers, crushed

Bring cream to the boil, then pour over broken chocolate.  Sit for a minute or 2 until chocolate melts.

Gently stir the mixture, being careful not to incorporate too much air.  Stir until chocolate has completely melted and its smooth and shiny.

Cool to room temperature, then fold a fork through the mixture.

Fold through the Kahlua, then gently fold through the cream then crushed Maltesers with a rubber spatula.

Spread over the cake.

Topping ingredients

The rest of the carton of cream, whipped
The rest of the packet of Maltesers, crushed
1/2 block dark chocolate, melted

Top cake with cream, sprinkle Maltesers on top then drizzle with melted chocolate.

Steph's Scrumptious Cake


Serve with a generous helping of laughs, 5 or 6 good friends and a couple of spoonfuls of love.


The Dinner Girls and Steph

Happy baking!

Lyn xx