Chocolate Swirl Mousse Bars

Although you don’t really need a reason to celebrate Chocolate, it’s always fun to have little occasions to look forward to. Well, if I’m being honest, I never remember these “days” but this time I did, yay! These bars are the product of my memory lol (and my labour). I made these to celebrate ‘World Chocolate Day’ but who am I kidding? Everyday is chocolate day in my kitchen 😛 The only difference being, this time I digressed to a more indulging side. These are so easy to make and I mean like a lazy person easy- with the best results! The best kind of treats, ya?

In all honesty, these photos do not do half the justice to how sinful these bars taste. I mean, you might wanna change into your sweatpants for these but oh, how they are worth it! 😀 It’s all about the balance really. I’m all for living a healthy lifestyle and how much ever I love baking, surprisingly enough I’m the last one to actually reach out for desserts but in my mantra, occasional indulgence is in fact healthy- healthy for the mind and the soul. You see, till the time it makes you happy. So get your baking hats on and indulge like a boss! B)

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Chocolate mousse bars

Makes: 9 bars


For the crust

  • 150 gms oreos
  • 50 gms unsalted butter

For the chocolate mousse

  • 200 gms good quality semi sweet chocolate
  • 1 1/2 tsp coffee powder
  • 1/4 tsp red chilli powder
  • 220 ml whipping cream
  • 1/2 tsp vanilla extract

For the white chocolate swirl

  • 100 gms good quality white chocolate
  • 2-3 tbsp milk
  • zest of 1 lemon
  • 3-4 shortbread biscuits, crushed



For the crust

  • Line an 8″ square baking tin with baking paper.
  • Blitz oreos and butter together in a food processor until slightly sticky and crumbly. Pour into the prepared baking tin and press down using your fingers to flatten the top. Refrigerate till use.

For the chocolate mousse

  • Place the chocolate, coffee powder and chilli powder in a heatproof bowl and melt over a double boiler until smooth. Let it cool.
  • Whip the whipping cream and vanilla extract on high speed until soft peaks form. Gently fold in the cooled chocolate to incorporate well. Do not mix rigorously or you will deflate the mousse.
  • Pour the mousse over the chilled crust and evenly spread using a spatula. Cover with cling film and refrigerate for min. 2-3 hours.

For the white chocolate swirl

  • Melt the white chocolate and milk in a microwave in intervals until completely melted and smooth.
  • Add in the lemon zest and the crushed shortbread biscuits and mix well.
  • Pour the white chocolate mixture over the mousse and swirl using a toothpick. Add more crushed shortbread biscuits on top if you wish and gently press down to stick. Refrigerate for another 10-15 mins before slicing into pieces. Best served chilled.


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Drunken Chocolate Bundt Cake (Eggless)

This super- moist eggless chocolate cake with all the chocolaty goodness, combined with drunken whiskey caramelised bananas is definitely one of my favourite ways of eating chocolate! It’s rich, super-moist and heavenly! Oh, the best part? It’s eggless!

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Since my mother is a vegetarian, which means no eggs in the house, it’s quite a task for me to bake when I’m back home in Nepal. I have to really search through recipes which are eggless and then try them at home. I never had a go-to eggless chocolate cake recipe until I stumbled upon this Dark Chocolate Cake by Nigella Lawson. I’m so glad that I did. It’s probably the easiest and the simplest chocolate cake EVER. This has definitely become my go-to recipe now, with obviously a bit of my variations.

I have always liked elevating simple desserts just to perk things up. And I absolutely love this version with Whiskey Caramelised Bananas! I have used Jack Daniel’s Tennessee Honey Whiskey here, but you can use any other high quality bourbon-whiskey liqueurs. The best part is, this whiskey caramel sauce is so versatile. Drizzle it over a scoop of ice cream or two, or in your iced coffee. It works perfectly, adding a bit of twist.


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I made this cake as a birthday gift for a friend of mine, and she loved it! Definitely give this one a try. It’s time to pamper your tastebuds a little. Happy Baking y’all!

Points to note:

  • Use a good quality cocoa powder, preferably hershey’s. It makes quite a difference.
  • I would recommend using only bourbon-whiskey, or Irish whiskey. You can use scotch-whiskey but that’s going to give you a stronger taste.
  • I like making the chocolate glaze and the caramel sauce simultaneously. Slice the bananas into 1/2 cm thin slices before starting the glaze.


Makes: 8 servings


For the cake:

  • 225 gms plain flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp coffee powder
  • 25 gms cocoa powder
  • 225 gms light brown sugar
  • 300 ml boiling water
  • 90 ml vegetable oil
  • 1 1/2 tsp vinegar
  • 50 gms dark chocolate, minimum 60% cocoa


For the chocolate glaze:

  • 100 gms dark chocolate, min. 70% cocoa
  • 30 gms butter
  • 1/4 tsp vanilla extract
  • 1 tbsp icing sugar


For the whiskey caramelised bananas:

  • 70 gms butter
  • 50 gms brown sugar
  • 80 ml bourbon-whiskey
  • 1/4 tsp vanilla extract
  • 1 large banana, peeled,halved & sliced into 1/2 cm thin stripes



For the cake: 

  • Line the bottom of a 9″ bundt tin with butter paper. Grease the rest of the tin with butter and dust it with flour. Keep aside.
  • In a large bowl, sieve together flour, cocoa powder, baking soda and salt. Add coffee powder and mix well.
  • Preheat the oven to 180 C.
  • Melt the chocolate over a double boiler. Be careful to not let any drop of water into the chocolate or else the chocolate will seize.
  • In another large bowl, mix together the sugar, hot water, oil and vinegar, until no sugar lumps remain. Add the dry ingredients into the wet ingredients and mix well. Stir in the melted chocolate and mix until combined. It’s going to be a very wet batter.
  • Pour the batter into the prepared tin and bake at 180 C for 30 minutes or until a skewer inserted comes out clean. It’s a slight fudgy cake so make sure not to overcook it.
  • Once the cake is cooled, remove the tin and let the cake cool further.


For the chocolate glaze:

  • Melt the chocolate & butter over a double boiler. Sift in the icing sugar and vanilla extract and mix well, until no lumps remain (if any). Keep aside.


For the caramel sauce:

  • Melt butter in a deep pan over medium heat. Add the sugar once the butter is completely melted. Stir until no sugar lumps remain.
  • Stir in the whiskey, and bring to a boil.
  • Reduce the heat and let it simmer until the sauce has thickened. Gently add the bananas and simmer until the bananas are warmed through and glazed with the sauce. Turn off heat. You might have extra sauce left, but caramel didn’t hurt anybody, did it?


Assembling the cake:

  • Make tiny holes with a thick toothpick on the cake surface and pour a few spoons of the caramel sauce on the cake to let the cake soak it.
  • Now pour the chocolate glaze on the cake, letting some of it drip onto the sides.
  • Using a pair of tongs, places the bananas on the cake, however you like, and put it in the refrigerator for 15 mins to let it cool.
  • Once it’s cooled, generously drizzle the leftover caramel sauce all over the cake. If you wish, pipe a few dollops of whipped cream . Your cake is ready! 😀
  • I recommend serving the cake warm with a scoop of vanilla ice cream for best experience. Enjoy!



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