Razz’s Favourite Recipes

“I love trying new recipes, but I can’t help having favourites.”


The best, moist chocolate cake


Serves: 10-12 slices

Baking time: 35 mins


For the cake:

  • 225g plain flour
  • 275g caster sugar
  • 75g cocoa
  • 2 teaspoons of instant coffee
  • 2 teaspoons of baking powder
  • 2 teaspoons of bicarbonate of soda
  • 175ml milk
  • 175ml vegetable or olive oil (olive oil has a stronger taste)
  • 2 eggs
  • 250ml freshly boiled water

For the vanilla buttercream:

  • 350g icing sugar
  • 175g soft butter
  • 2 teaspoons of vanilla essence
  • some water


  1. Pre-heat the oven to 180 degrees and line your cake tins.
  2. Mix the flour, caster sugar, cocoa, coffee, baking powder and bicarbonate of soda in a bowl. In a separate bowl, whisk together the milk, oil and eggs and then pour the wet ingredients into the dry ones. Mix until you have a thick, smooth mixture.
  3. Now add the boiling water, and slowly mix together until it is all combined. The batter should be quite liquidy. Pour evenly into the two cake tins, and bake for around 30 to 35 minutes until the tops are firm and they come away from the edges slightly. Once the cakes are done, let them cool.
  4. While the cakes are cooling, blend, whisk, or mix (whatever works best for you) the butter, icing sugar, vanilla essence. Add a tablespoon of water at a time until you have the right consistency and all the ingredients are mixed together well.
  5. When the cakes are cooled, place one of the cakes flat side up on a plate or stand, covering it with a thick layer of icing. Place the second cake on top, round side up, and use the remaining icing to cover the top.



Super easy scotch pancakes


Serves: 12 pancakes

Cooking time: 4 minutes per pancake


  • 125g of plain flour
  • 2 tablespoons of caster sugar
  • 2 teaspoons of baking powder
  • A sprinkle of salt
  • A teaspoon of vanilla essence
  • 1 egg
  • 240ml of milk
  • 2 tablespoons of vegetable/olive oil
  • Maple or golden syrup
  • Fruit to top


  1. Mix all the ingredients in a measuring jug until you have a thick, smooth batter.
  2. Heat a little oil in a pan over a medium heat, and pour around 50-60ml of batter per pancake. Flip when one side has browned (I find this takes around 2 mins per side, but keep an eye on the pancakes as this varies).
  3. Serve stacked, with syrup and chopped fruit – my favourite are bananas, blueberries and strawberries.


Processed with VSCOcam with c1 preset

Fluffy and sweet cinnamon buns


Serves: 16

Baking time: 20 to 30 minutes


For the dough:

  • 350g of self-raising flour (or normal flour and add 4 teaspoons of baking powder)
  • a pinch of salt
  • 2 level teaspoons of cinnamon
  • 100g of melted butter
  • 2 egg yolks
  • 200ml of milk

For the filling:

  • 2 teaspoons of ground cinnamon
  • 75g of brown sugar
  • 2 tablespoons of caster sugar
  • 1 tablespoon of melted butter

For the icing:

  • 125g of icing sugar
  • a squirt of vanilla extract
  • some orange juice


  1. Pre-heat your oven to 180 degrees.
  2. Put the flour, salt, caster sugar and cinnamon in a bowl. Mix the butter, egg yolks and milk together and then add it to the dry ingredients until you get a soft dough. On a clean surface covered in flour, roll out the dough into a rectangle, roughly 25x30cm.
  3. For the filling, mix all the ingredients together to form a paste, and spread it over the dough. Roll the dough up like a swiss-roll and cut it up into sections with a sharp knife. Place the swirls on a tray lined with baking paper and gently brush them with some milk.
  4. They’re ready for the oven! The recipe I based this from instructed me to bake the swirls for 30 to 35 minutes, but I found that they were done in about 20.
  5. While the swirls cool, mix the vanilla essence and the icing together and slowly add the juice until the icing is runny enough to pour on top of the swirls but thick enough that it won’t be soaked up by the dough.
  6. They’re ready to serve!


Processed with VSCOcam with hb2 preset

Moreish 2-step jam pastry bites


Serves: 20+

Baking time: 12 to 15 minutes


  • A few tablespoons of granulated sugar
  • 375g sheet of puff-pastry
  • 4-5 tablespoons of your favourite jam (or try nutella)


  1. Pre-heat the oven to 200C. Sprinkle a clean surface with sugar and lay your puff-pastry over it, pushing the pastry down so it’s coated in sugar. Now spread the jam evenly over the un-sugared side of the pastry and then roll up the pastry, starting at the long end.
  2. Slice the pastry up into how ever many slices you want, I got about 24 1cm thick slices.
  3. Put them on a baking tray covered in baking paper and place them in the oven for 12 to 15 minutes, or until golden.




Luanna De Abreu Coelho 

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