Chocolate Recipes for Only the Most Die-Hard Chocoholics

“Everything in moderation” – that’s the saying, right?

Sometimes, we just need to stop and enjoy ourselves by making use of the sweeter things in life, like chocolate.

Our range of chocolate products makes for some delicious chocolate inspired recipes. Whether it be your family’s delicious choc chip cookie recipe; your secret chocolate milkshake recipe; or your favourite online chocolate brownie recipe.

To inspire your inner baker, we’ve compiled (and tested) our favourite and most delicious chocolate recipes for only the most die-hard chocoholics.

Chocolate & Salted Caramel Pretzel Cake

If you’ve ever tried Whistles products before, you already know how delicious they are. Their latest flavour to arrive are the irresistible salted caramel pretzels – and trust us, they are irresistible.

To celebrate the latest delicious treats, we decided to try our hands at baking a chocolate & salted caramel pretzel cake, and we were impressed. This delicious 3-tiered cake was a combination of chocolatey goodness and gooey salted caramel icing, topped with a pretzel crunch.

Time: 45 minutes

Servings: 12-16 large servings

See Full-Size Image

Chocolate Cake Ingredients

Salted Caramel Icing Ingredients

Chocolate Cake Instructions

1. Preheat your oven to 180° Celsius.
2. Butter 3x 23 centimetre round cake trays and dust with flour.
3. Pour flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl using a low-speed mixer until all ingredients are combined.
4. Add in the eggs, buttermilk, warm water, oil, and vanilla – beating on medium speed until smooth.
5. Evenly divide the batter into all three round cake trays and place in the oven. Bake for 30-35 minutes testing often to see if the cake is cooked using a toothpick.
6. Place baked cakes on wire racks and let them cool for 15 minutes while you move on to creating the delicious salted caramel icing.

Salted Caramel Icing Instructions

1. Place butter in a small saucepan over medium heat until melted.
2. Add in brown sugar and 4 tablespoons of heavy cream – whisking until sugar is dissolved. Add salt to the pan and allow it to bubble for 2 minutes, lightly whisking.
3. Remove from heat and pour into a heat-proof bowl, allowing the mixture to cool.
4. After cooling, add 3 cups of icing sugar and 6 tablespoons of thickened cream and whisk the mixture until combined.
5. Continue to add icing sugar in half cup increments until it reaches the desired consistency. If it becomes too thick, add some additional thickened cream.
6. Frost the cake between each layer with the salted caramel icing, before coating the outside and top of the cake with the remaining icing. Finally, arrange Whistlers salted caramel pretzels around the perimeter and top of the cake.

Optional: If you enjoy a slight chilli hit, add swirls some Vinofood mandarin, chilli and shiraz chocolate sauce over the top of the icing.

The inspiration for the chocolate cake drawn from the stay at home chef.
The inspiration for the salted caramel icing drawn from Sally’s baking addiction.

Cherry Chocolate Pavlova

We’re surprised you made it past our chocolate and salted caramel cake recipe – but we’re so glad you did!

Our next recipe is brought to you by Latasha’s Kitchen, creators of the delicious and ever popular Latasha’s Kitchen cherry chocolate sauce. This heavenly chocolate sauce contains a beautiful balance of tart cherries and dark cocoa, sure to keep even the most stringent of chocolate connoisseurs satisfied with every taste.

There are so many ways to use this sauce – dipping fresh fruit straight in, warming and drizzling over ice-cream, or adding that chocolatey punch to your classic pavlova.

This Cherry Choc Pavlova recipe makes an Australian classic that much more delicious. Enhanced with an intense burst of cherry choc flavour and crumbly marshmallow meringue – I know, my mouth is watering too!!!

Time: 2 Hours 50 minutes

Servings: 12-16 servings

View the full recipe at the Latasha’s Kitchen website here.

Chocolate Espresso Martini

This one is for the adults that like to unwind with some delicious cocktails, while also enjoying the sweeter things in life. I’m sure you’ll agree; coffee and chocolate are a match made in heaven. Espresso martinis have always been a crowd favourite, but have you ever considered putting a chocolate twist on a cocktail bar classic?

Our chocolate expresso martini recipe is easy to follow and sure to be a hit at your friendly get-together. We incorporated delicious Byron Bay chocolate coated coffee beans into the recipe to give your drinks a delicious coffee crunch once you reach the bottom.

Time: 20 minutes

Servings: 6 glasses

Chocolate Espresso Martini Ingredients

Chocolate Espresso Martini Instructions

1. Half fill a pot and place it on the stove until it is barely simmering. Put the chocolate and ¼ cup water into a metal bowl and place over the pot of water, mixing until the chocolate is completed melted and smooth. Set aside to cool.
2. Lightly coat the bottom and sides of your martini glasses with the melted chocolate and place the glasses in the freezer for 10 minutes.
3. In batches, mix together the Kahlua coffee liqueur, and vodka. Mix in a cocktail shaker with ice.
4. Strain the mixture into each glass, and top with Byron Bay chocolate coated coffee beans for that chocolatey coffee hit.

If you want to spoil your friends and family with some sweet chocolatey treats, view our range of chocolate hamper options available. We offer free delivery on order’s over $50 in Perth and great delivery rates for interstate orders.