Chocolate Biscuit Cake

125g dark chocolate

3 tbsp milk

150g butter

150g caster sugar

3 eggs

200g plain flour

1 tbsp cocoa powder

1 tsp baking powder

1/4 tsp bicarb

 

Preheat the oven to 180C/gas 4. Cream the butter and sugar together until really light and fluffy.

Whisk in the eggs. Melt the chocolate together with the milk until smooth, then combine into the butter mixture. Sieve in the remaining ingredients. Pour into a greased tin.

 

I used to different sized tins to create a tier effect.

 

Leave to cool. I cheated and used Betty Crocker's chocolate fudge icing to decorate, and added chocolate buttons, bourbons and custard creams.

The Hole in the Wall Bar, Dubrovnik Old Town, Croatia

Amazing bar. You walk through a small hole in the old city wall to get out onto the cliff with this amazing view. The bar is simple, with places to swim of the cliff. Drinking a cold cider here was defiantly the most relaxing time of the holiday. 

Cave Bar More, Lemar, Croatia

Just had a lovely week in Croatia, in the Duprovnik area. This bar is built into the cliff. Great cocktails but a bit pricey. Defiantly worth a visit though, even just for the fact that it's a bar in a cave!

Le Weekend, Sandwich, Kent

This annual French market was in Sandwich a couple of weeks ago. Great variety of stalls with authentic French produce. There was live music across the weekend and a bike race too.

Frederick's, Westgate, Kent

Lovely, little cafe in Westgate. I had a delicious slice of carrot cake and a tea. The prices are very reasonable. There are a range of afternoons teas available you, which you don't need book. Great atmosphere, I will defiantly be returning. 

What's Up Cupcake? Whitstable, Kent

I had a delicious triple chocolate cupcake from What's Up Cupcake? in Whitstable at the weekend. Tiny store with cupcakes you can take away. £1.95 each, definitely worth it.

 

Banoffee Pie

Really easy Banoffee Pie recipe.

250g hobnobs

100g melted butter

a tin of Carnation caramel

3 bananas

extra thick double cream

 

Crush the biscuits and combine with the melted butter. Press into a flan tin and leave to cool in the fridge for 30 minutes.

Spread the caramel onto the biscuit base then lay slices of banana on top. Finally, spread over the cream. Done!