Chocolate Cherry Bundt Cake

Fun Dining Susanna Blavarg0348

We love this cake for summer parties. We shot it on a beautiful summer day by river Thames in London and tried it afterwards, it was one of those perfect moments, the sun was setting, we sat by the river, hi tide was coming and wet our feet… and we had a fantastic chocolate cake, yum!

Chocolate Cherry Bundt Cake With Chocolate Fudge Icing

About 12 pieces

Chocolate Cherry Bundt Cake

  • 225 g butter, melted
  • 1 cup / 2 dl coffee
  • ½  cup / 1 dl cocoa powder
  • ½ tsp vanilla extract
  • 1½ cup / 4 dl flour
  • 1½ cup / 4 dl brown or regular sugar
  • 1½ tsp bicarbonate
  • 2 eggs
  • ½  cup / 1 dl sour cream

Chocolate Fudge Glaze

  • 50 g sugar
  • 50 g light syrup
  • 50 g double cream
  • 25 g butter
  • 30 g dark chocolate, chopped

For Decoration

  • 1 tbsp cocoa nibs (crushed cocoa beans)
  • 250 g cherries

      Pre-heat the oven to 347°F / 175°C. Grease a cake tin that fits 8-10 cups / 2-2½ l. Mix melted butter, coffee, vanilla extract and cocoa powder in a saucepan, then put aside. Mix flour, brown sugar and bicarbonate in a bowl. Beat the butter mixture, eggs and sour cream into the dry ingredients. Beat with an electric mixer until the batter is smooth. Pour the batter into the cake tin and bake in the center of the oven for about 55 minutes. Let the cake cool for 5-10 minutes after baking, before turning the tin upside down on a plate. Let the cake keep on cooling without removing the tin while you make the glaze.

      Boil the sugar, syrup, cream and butter in a saucepan for a few minutes until the fudge thickens. Remove the saucepan from the heat and add the chocolate while stirring. 

      Let the glaze cool a bit without letting it become completely cold! It should only cool enough to thicken a bit so that it stays on the cake. Glaze the cake and sprinkle with cocoa nibs. Decorate with cherries. Let the glaze cool before cutting the cake into pieces.

Coconut summer!

Have a Yummy Day June 15 Susanna Blavarg10461

Happy midsummer! We made some refreshing recipes for lovely summer treats. May the sun be with you!

Key Lime Juice

A fresh mix of coconut water, honey and lime.

4 glasses

  • 1¼ cups / 3 dl coconut water
  • 4 key limes or limes
  • 1-2 tbsp liquid honey
  • Ice

Pour coconut water in a jug. Squeeze the juice from two of the limes and add to the jug. Slice the rest of the limes and add to the drink. Flavor with honey and serve with ice. 

Have a Yummy Day June 15 Susanna Blavarg10469

Vegan Coconut Ice Cream

  • 1½ cups / 4 dl coconut milk
  • 4 tbsp corn flour
  • 1 vanilla pod
  • 4 tbsp neutral oil, like sunflower oil
  • ⅔ cup / 1 dl coconut cream
  • ½ cup / 1 dl honey

Mix coconut milk and corn flour in a saucepan. Cut the vanilla pod vertically and scoop out the seeds. Put both the seeds and the pod in the saucepan and boil while beating forcefully. Remove from the heat and pour in the oil in a thin beam while beating. Add the coconut cream and honey while beating and cool down the mixture in a water bathe. Put the mixture in an ice cream machine. It will take a little longer than with regular ice cream. Eat directly or put in the freezer. If it sits in the freezer for more than an hour you will have to take it out about five minutes before eating.

Have a Yummy Day June 15 Susanna Blavarg10493

Coconut and Chia Bars

About 12 pieces

Seed Bars

  • 1 cup / 2½ dl walnuts
  • ½ cup / 1 dl chia seeds
  • 4 tbsp flax seeds, grounded
  • 5 tbsp hemp seeds
  • ½ cup / 1 dl coconut, grated
  • ¾ cup / 2 dl pumpkin seeds
  • ½ cup / 1 dl dried blueberries or raisins
  • 1 cup / 2½ dl / 250 g dates
  • 3 tbsp coconut oil

Chocolate Coating

  • 100 g dark chocolate, chopped
  • 50 g white chocolate, chopped
  • 2 tbsp grated coconut

Mix all dry ingredients and put aside 3 dl of the mixture. Mix the remaining dry ingredients along with dates and coconut oil in a food processor. Mix in the dry ingredients you had put aside by hand. Spread the batter over a baking sheet covered in parchment paper and put in the fridge for at least an hour. Melt the chocolate. Spread the dark chocolate over the surface and drizzle the white chocolate on top. Sprinkle the grated coconut on the chocolate. Let cool. Cut into pieces and keep in an airtight jar in the fridge.

Have a Yummy Day June 15 Susanna Blavarg10505

Swedish Kladdkaka

HAYD3921 Susanna Blavarg 1

Swedish Kladdkaka is easy to bake and sooo yummy. It’s very popular in Sweden. It translates as sticky cake, it should be sticky inside, so don’t leave it for too long in the oven. This is the classic one:

Classic Swedish Kladdkaka

  • Butter and flour for the pan
  • 2 large eggs
  • 1¼ cup / 3 dl caster sugar
  • 100 g butter
  • 1 tsp vanilla sugar
  • 4 tbsp cocoa powder
  • ¾ cup / 2 dl all purpose flour
  • 1 cup heavy cream for serving

Pre heat the oven to 400°F/200°C. Butter and flour an 8″ springform pan. Whisk the eggs and sugar together in a bowl until light but not fluffy. Melt the butter and stir while adding it. Add all the dry ingredients and stir it all until smooth. Pour the mixture into the pan and bake on the lowest rack in the oven for 15 minutes. It should be sticky inside. Remove the cake and let it cool for an hour.

Powder with cocoa and serve with lightly whipped cream.

New Year’s Dream Cake


Happy New Year! Most of you must have celebrated by now. Hope it was a lovely night. For 2015 dinner parties we made this cute and yummy chocolate/vanilla/orange cake. Please try!

New Year’s Dream Cake

Chocolate Sponges

You will need two chocolate sponges for one cake, which means you need two batches of these ingredients:

  • 1 cup / 2½ dl flour
  • 1 cup / 2½ dl sugar
  • ½ cup / 1¼ dl cocoa powder
  • 1 teaspoon bicarbonate
  • ½ teaspoon baking powder
  • 2 eggs
  • 4/5 cup / 2 dl milk
  • ⅓ cup / ¾ dl cooking oil  

Set the oven to 170°C / 340°F. You can make both sponges at the same time if you have two cake tins with a diameter of about 19-20 cm / 7-8 inches. Otherwise just make one sponge at a time. Grease the tin and powder with a little flour. Mix all dry ingredients in a bowl. Whip the eggs gently and add milk and oil. Add the egg mixture to the dry ingredients and whip until the mixture is smooth. Pour the batter into the cake tin and bake for 35-40 minutes.

Let the sponge rest 5 minutes in the tin. If the sponge is bigger than the tin you can place a pan on top to press the sponge so that the surfaces becomes flat. Turn the sponge upside down on a plate and let cool under the tin. Slice both sponges into two layers so that you have four sponges.

Orange Frosting

  • 75 g soft butter
  • 1 cup / 2½ dl icing sugar
  • a few drops of vanilla extract
  • 200 g cream cheese
  • ½ orange, finely grated peel and a few drops of the juice

Whip the butter. Add the icing sugar and vanilla extract to the butter. Add the cream cheese, orange peel and orange juice and whisk.

Spread the frosting over the first sponge and repeat between the other sponges. Cover the cake in plastic wrap and let cool in the fridge a couple of hours. This will make it easier to cover the cake in vanilla frosting. Make the vanilla frosting while the cake is in the fridge.

Vanilla Frosting

  • 150 g soft butter
  • 2 cups / 5 dl icing sugar
  • a few drops of vanilla extract
  • 400 g cream cheese

Whisk the butter and add icing sugar and vanilla. Add the cream cheese and whip into a smooth frosting.

Put a round tip in a piping bag or cut a hole of about 5-6 mm. Fill the piping bag with frosting. Cover the cake in frosting using the piping bag. This will make sure that no cake crumbs will be mixed with the frosting. Spread out the frosting so that it covers the cake evenly. Make bows around the edges of the cake using a star-shaped piping tip. Decorate the cake with fir trees made of sugar paste and add some deer or reindeer if you like. You can also powder the cake with icing sugar.

Sugar Paste Trees

Sugar paste can be bought in well-stocked food stores or on the internet. Spread out the paste between plastic using a rolling pin to make a thin layer of about 3-4 mm. Use a cookie cutter to make the trees. Let dry in room temperature over night so that they can stand by themselves on the cake. Turn them at some point so that they become dry on both sides. The edges can be covered in icing made of egg white and icing sugar.

Last Minute Wiener Nougat Rocky Road


Almost there! Christmas is celebrated tomorrow in Sweden. We’re wrapping up the last gifts and we’re hoping for Santa to arrive through the chimneys tonight. For a last minute sweet, try this recipe!

Last Minute Wiener Nougat Rocky Road

30 pieces

  • 100 g sliced almonds
  • 250 g nougat
  • 150 g dark chocolate
  • 15-20 g marshmallows
  • 40-50 g peanuts

Cut out a piece of parchment paper that will cover the inside of a pan (15×20 cm / 8×6 inches). Roast the almonds. Cut the nougat into small pieces and chop the chocolate. Put the pieces in a bowl and melt in the microwave or over boiling water. Mix with the almonds and pour the mixture into the pan. Let cool until the mixture is room temperature and then spread marshmallows and peanuts on top. Put plastic wrap over the pan and put it in the fridge over night. 


HaveaYummyDay maj 14 Blavarg8588

Churros, those easy to make Spanish doughnuts, are a great and fun dessert for any party. We made three kinds and they all tasted ooooh soooo gooooood.

Churros, basic recipe

For 10 people

  • 1¼ cup / 3 dl water
  • 2 tablespoons butter
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 1 cup / 2,4 dl wheat flour
  • 2 eggs
  • Rapeseed oil, corn oil or sunflower seed oil for frying
  • ¾ cups / 1,8 dl caster sugar
  • 2-3 teaspoons ground cinnamon

Mix water, butter, sugar and salt in a saucepan and boil. Take off the stove. Add the flour, stir, and put back on the stove. Beat until the dough comes off the edges. Take the saucepan off the stove and add the eggs. Beat with an electrical mixer. Fill the dough into a piping bag with a starshaped nozzle. Mix sugar and cinnamon on a small tray. Heat the oil to 350F˚/175˚C. Pipe long pieces directly into the oil and cut the dough with a pair of scissors. When the churros are golden brown, lift and let the pieces drain on paper for a few seconds. Dip into the sugar and cinnamon.

HaveaYummyDay maj 14 Blavarg8688

Churros Hearts with Ginger Sugar, Raspberry Caramel Sauce and Raspberry Yoghurt Ice Cream

Use the basic churros recipe but ginger instead of cinnamon to dip in:

  • ¾ cups / 1,8 dl caster sugar
  • 2-3 teaspoons ground ginger

Pipe the dough in the shape of a heart on a slotted spoon and dip the spoon into oil heated to about 350F˚/175˚C. Fry until the churro gets golden brown. Put on a paper towel and immediately dip into sugar and ground ginger.

Raspberry Caramel Fudge

  • ½ cup /1,2 dl cane sugar
  • ½ cup /1,2 dl golden syrup
  • ½ cup /1,2 dl raspberry purée
  • ½ cup /1,2 dl heavy cream
  • 1 tablespoon glucose or honey
  • 20 g butter

Mix all the ingredients into a saucepan and boil. Simmer a few minutes until the sauce starts to thicken. Have in mind that it also thickens a bit after cooling. Stir every now and then, but not all the time.

Raspberry Yoghurt Ice Cream

8-10 servings

  • 1 gelatin sheet
  • ⅔ cup / 1½ dl water
  • 1 cup / 2,4 dl caster sugar
  • 40 g glucose or golden syrup
  • 1 ½ cup / 3,5 dl plain yoghurt
  • 300 g raspberry purée

Soak the gelatin in a bowl of cold water for 5-10 minutes. Boil water, sugar and glucose or honey until the sugar has melted. Take off the stove. Lift the gelatin from the water and melt it in the warm syrup. Let the syrup cool completely. Add yoghurt and purée. Use an ice cream machine until the texture is solid and creamy. Put the ice cream in a freezer for at least an hour before serving.

HaveaYummyDay maj 14 Blavarg8740

Churros with Dulce de Leche

Use the basic churros recipe.

Dulce de Leche Ice Cream

6-8 servings

  • 1 can of condensed milk
  • ½ vanilla pod
  • 1⅔ cup / 4 dl milk 3%
  • 1¼ cup / 3 dl heavy cream
  • 6 egg yolks
  • ⅔ cup / 1,5 dl caster sugar

Boil the unopened can in a saucepan with water for 4 hours to get a lovely caramel cream called dulce de leche. Keep adding water meanwhile. Let the can cool for at least a half hour before opening, or its contents may splash out because of the heat. Stir the contents into a smooth cream.

Split the vanilla pod on the long side and scrape out the seeds. Boil milk, cream and 1/3 of the can of dulce de leche with the vanilla pod and its seeds in a stainless steel saucepan. Beat yolks and sugar into a fluff. Pour the warm cream mixture over the yolks and pour everything back into the saucepan and stir. Simmer the mixture to 185˚F/85˚C or until it starts to thicken. Take off the heat, do not let it boil. Pour the mixture into a bowl and cool. Sift and use an ice cream machine. Move the ice cream in a small, plastic box, drizzle 1/3 of the can of dulce de leche thinly between the layers and put on a lid. Put the ice cream in a freezer for 1-2 hours before serving. Serve with the last 1/3 can of dulce de leche.

HaveaYummyDay maj 14 Blavarg8615HaveaYummyDay maj 14 Blavarg8628

Churros with Chili Chocolate Fudge Sauce

Use the basic churros recipe but add ½ teaspoon cayenne pepper with the cinnamon and sugar that you dip the churros in.


  • ¼ cup / ½ dl caster sugar
  • ¼ cup / ½ dl golden syrup
  • ¼ cup / ½ dl heavy cream
  • 25 g butter
  • 1 piri piri or 1 New Mexico chili
  • ½ teaspoon chipotle paste, can be excluded
  • 30 g dark chocolate

Boil sugar, syrup, cream, butter and crumbled piri piri, and add the chipotle paste or chili. Boil for a few minutes. Take off the heat and stir the chocolate into the pan.

HaveaYummyDay maj 14 Blavarg8596

Happy Easter


Hope you are having a lovely Easter!

We are spending this weekend in Sweden, Elisabeth in the ski resort Åre and Susanna on Gotland, a beautiful island in the Baltic Sea in Scandinavia. We will be shooting together in Stockholm shortly and are exited to make more posts for the blog!

For this Easter we prepared chocolate eggs in and filled them with small meringues.

To make a chocolate egg, follow the recipe in the last post. You can attach two egg halves with a small amount of tempered chocolate.

To make the meringues, follow the recipe below.

Small Meringues for Easter

  • 60 g egg white
  • 6-8 drops freshly pressed lemon juice
  • 4 tablespoons caster sugar
  • 6 tablespoons icing sugar
  • food coloring

Set the oven to 210ºF/100ºC. Line a baking sheet with non stick liner or parchment paper. In a large clean bowl, beat the egg whites and the lemon juice until it’s foamy. Add half of the caster sugar while beating on a slow pace. Add the rest of the sugar and beat on a high speed for a couple of minutes. Sift the icing sugar and gently fold it in with a rubber spatula. Add a few drops of food coloring. Transfer mixture to a pastry bag and pipe small meringues on the baking sheet. Bake for 1 hour, watch them in the end so they don’t turn brown.

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