SWEET LIKE CHOCOLATE

WE MAY have missed World Chocolate Day on 7 July, but we’re making up for it in the most delicious way - with a cocoa-filled roundup that spans everything from cake to stew. 

Yes, you heard that right: a chocolatey chicken stew! Think of this as A Chocolatey Farewell to July - a final bite of something rich, warm and indulgent as we wrap up the month.

We all know the saying, “diamonds are a girl’s best friend,” but what about those of us who cannot do them diamonds?  

No worries, chocolate has always had our backs. After all, the way to a girl’s heart is often through chocolate, isn’t it? 

Think about it: on Valentine’s Day, there are chocolate hearts wrapped in shiny red foil alongside the flowers. For Mother’s Day, you probably got a mug filled with chocolates. 

And let’s not forget the classic birthday chocolate cake. 

Teachers; remember those sweet thank-you gifts - boxes, bars, and bundles of chocolates in every shape and size. Chocolate is truly the gift that keeps on giving.

This month, we’re celebrating chocolate in all its glorious forms - from the classic to the unexpected. Whether you crave a rich, moist chocolate cake that melts in your mouth or something a little different like a chocolate banana bread perfect for teatime, we’ve got you covered.

But why stop at sweet? We’re also exploring chocolate’s deeper, savoury side with a rich, rustic chocolate chicken pot - perfect for those cosy nights when you need comfort food with a twist - and a chocolate-infused roasted vegetable medley that brings an earthy, unexpected flavour to your midweek meals or meat-free moments.

For those who prefer something plant-based, don’t miss our chocolate-infused roasted vegetable medley - a clever way to add a subtle hint of cocoa to your greens and make your meals even more exciting.

So whether you’re baking, roasting, or stewing, let chocolate inspire your kitchen this season. 

Because sometimes, it’s not just about dessert - it’s about celebrating the magic of chocolate in every bite.

Recipe 1

Ultimate Moist Chocolate Cake

Ingredients:

For the Cake:

• 1¾ cups (220g) all-purpose flour
• 1¾ cups (350g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water

For the Chocolate Ganache Drip:

• 1 cup (240ml) heavy cream
• 200g dark chocolate, chopped (70% cocoa recommended)
• 1 tbsp unsalted butter (optional, for extra shine)

Method:

1. Preheat oven and prepare pans:Preheat your oven to 175°C. Grease and flour two 9-inches (23cm) round cake pans.
2. Mix dry ingredients:In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add wet ingredients:Add eggs, milk, oil, and vanilla extract to the dry mix. Beat on medium speed for 2 minutes until smooth.
4. Add boiling water:Carefully stir in boiling water (batter will be thin). This helps to make the cake moist.
5. Bake:Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. Prepare ganache drip:Heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over chopped chocolate. Let it sit for 2 minutes, and then stir until smooth. Add butter if using, for shine.
8. Assemble and decorate:Place one cake layer on a plate, spread some ganache or frosting on top, then place the second layer. Pour ganache over the top, letting it drip down the sides for that perfect drip effect.

Recipe 2

Rich & Rustic Chocolate Chicken Pot

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 500g chicken thighs or breast, cut into chunks
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp chili powder (adjust to taste)
• 2 tbsp tomato paste
• 400g tin chopped tomatoes
• 2 tbsp unsweetened cocoa powder
• 1–2 tsp brown sugar (to balance the cocoa)
• 1 ½ cups chicken stock
• Salt and pepper to taste
• Fresh coriander or parsley for garnish

Method:

1. Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add onion and sauté until soft (5 minutes), then add garlic and red pepper. Cook another 2 minutes.
2. Brown chicken: Add chicken pieces and cook until lightly browned on all sides.
3. Spice it up: Stir in cumin, paprika, cinnamon, and chili powder. Let it toast for 1 minute.
4. Tomato base: Add tomato paste and chopped tomatoes. Stir well.
5. Chocolate magic: Mix in cocoa powder, sugar, and chicken stock. Bring to a gentle simmer.
6. Simmer slowly: Reduce heat, cover, and let it simmer for 25–30 minutes, stirring occasionally, until chicken is tender and sauce is thickened.
7. Finish: Taste and adjust seasoning. Stir in dark chocolate if using.
8. Garnish & serve: Sprinkle with fresh herbs and serve warm.

Recipe 3

Chocolate-Infused Vegetable Medley

Ingredients:

• 2 cups butternut squash, cubed
• 1 cup sweet potatoes, cubed
• 1 cup carrots, sliced
• 1 cup red bell peppers, chopped
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tbsp unsweetened cocoa powder (dark or Dutch-processed)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (optional)
• Salt and black pepper to taste
• Fresh parsley or coriander for garnish

Instructions:

1. Preheat oven to 200°C.
2. In a large bowl, whisk together olive oil, cocoa powder, paprika, cumin, chili powder, salt, and pepper.
3. Add vegetables and toss to coat evenly.
4. Spread in a single layer on a lined baking sheet.
5. Roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
6. Garnish with fresh herbs before serving.

Recipe 4

Chocolate Banana Bread with Chocolate Chips on Top

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup (75g) melted butter
• 3/4 cup (150g) brown sugar (can adjust to taste)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup cocoa powder (unsweetened)
• 1/2 cup chocolate chips (plus extra for topping)

Method:

1. Preheat your oven to 175°C. Grease a 9x5 inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the brown sugar, beaten egg, and vanilla extract until combined.
5. Sprinkle the baking soda and salt over the mixture and stir.
6. Add the cocoa powder and flour, and then mix gently until just combined. Don’t overmix.
7. Fold in the 1/2 cup of chocolate chips.
8. Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top.
9. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the bread cool in the pan for about 10 minutes, and then transfer it to a wire rack to cool completely.

• Once the bread has cooled completely, sprinkle the chocolate chips on top as a final decoration.