Cooking with Shelly

20/06/2026

Super Moist Classic Chocolate Cake with Caramel Cream Filling ✨🍫

If you're looking for a rich, decadent chocolate cake that's soft, moist and packed with flavour, then this recipe is for you! Layers of chocolate cake filled with a luscious caramel cream filling and topped with a silky caramel chocolate frosting.
The perfect homemade chocolate cake 😍

Ingredients

1 &1/2 cups sugar
1& 3/4cups cake flour
3/4 cup cocoa powder
1 &1/2 tsp baking powder
1&1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water (or hot coffee for a deeper chocolate flavour)

Method

Preheat oven to 180°C.
Grease and flour two 22–23cm cake pans (or one large cake pan).
In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat for 2 minutes until smooth.
Carefully stir in the boiling water or hot coffee. The batter will be very thin – this is normal.
Pour into prepared pans.
Bake for 30–35 minutes or until a skewer inserted into the centre comes out clean.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Caramel Cream Filling:

Fresh cream, whipped
Nestlé Caramel Treat

To assemble:

Pipe Carmel treat around the edge of the cake
Fold the whipped cream and caramel treat together and the spread the caramel cream generously between the cake layers.

Caramel Chocolate Topping

1/2 tin Nestlé Caramel Treat
2 tsp cocoa powder

Mix until smooth and spread over the top of the cake.

Enjoy! 😋❤️

19/06/2026

❤️ A Delicious and easy bake for Father day ❤️
Baked Cheesecake with a buttery Tennis Biscuit crust and silky chocolate ganache topping. Rich, creamy and absolutely irresistible! Perfect with a cup of coffee and good company. ☕🍰

Vanilla Baked Cheesecake with Tennis Biscuit Crust & Chocolate Ganache Topping

Cooking with Shelly

Ingredients
For the crust:

1 packet (200g) Tennis Biscuits, crushed
100g butter, melted

For the cheesecake filling:

500g full-fat cream cheese, softened
1 tin (385g) condensed milk
3 large eggs
1 tsp vanilla essence
2 tbsp lemon juice

For the chocolate ganache:

150g milk or dark chocolate, chopped
100ml fresh cream

Method
1. Prepare the crust

Preheat oven to 160°C.

Mix crushed Tennis biscuits and melted butter.
Press firmly into the base of a 20cm springform tin.
Bake for 10 minutes, then cool slightly.

2. Make the filling

Beat cream cheese until smooth.
Add condensed milk and mix well.
Add eggs one at a time.
Stir in vanilla and lemon juice.
Pour over the crust.

3. Bake

Bake for 45-50 minutes or until the edges are set and the centre has a slight wobble.

Switch off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Refrigerate for at least 4 hours or overnight.

4. Make the ganache

Heat the cream until just hot (do not boil).

Pour over the chopped chocolate.

Leave for 2 minutes, then stir until smooth and glossy.

Cool slightly and spread over the chilled cheesecake.

Enjoy😋

19/06/2026

Good morning Facebook family🌞

Nothing beats a hearty breakfast of Portuguese-style sausage smoortjie simmered in a rich tomato and onion sauce, served with bread and eggs. Simple ingredients, big flavour, and plenty of comfort on a plate. ❤️

What's your favourite breakfast on a chilly morning?

Portuguese Style Tomato & Onion Sausage Smoortjie

Cooking with Shelly
Ingredients
500g beef or pork sausage, sliced
2 large onions, sliced
4 ripe tomatoes, chopped
2 Tbsp tomato paste
3 cloves garlic, minced
1 red chilli, finely chopped (optional)
1 tsp smoked paprika
1/2 tsp cumin
1 tsp Portuguese chicken spice or peri-peri seasoning
1 tsp brown sugar
Salt and pepper to taste
2 Tbsp olive oil
1 tsp of apricot jam

Handful fresh parsley, chopped

Method

Heat the olive oil and fry the sausage until lightly browned. Remove and set aside.

In the same pan, sauté the onions until soft and golden.

Add the garlic and chilli and cook for 1 minute.

Stir in the tomato paste, smoked paprika, cumin and Portuguese spice.

Add the fresh tomatoes and brown sugar. Simmer for 10-15 minutes until the tomatoes break down into a rich sauce.

Add the apricot jam, Return the sausage to the pan and simmer for another 10 minutes.

Season with salt and pepper.

Sprinkle with fresh parsley before serving.

Serve with fresh bread rolls, roosterkoek, toast, or fried eggs for a hearty breakfast.

Enjoy😋

18/06/2026

These Pineapple, Carrot & Glazed Ginger Scones are my latest addition to my growing collection of scones recipes. Sweet crushed pineapple, freshly grated carrot and little bursts of glazed ginger come together in the most wonderful way, finished with a tangy pineapple glaze drizzled over the top.🍍🥕🫚

Would you try these? 😊

Pineapple, Carrot & Ginger Glazed Scones

Cooking with Shelly
Ingredients
5 cups flour
6 tsp baking powder
1/4 cup castor sugar
1 tsp salt
1/2 tsp cinnamon powder
250g butter, grated
1 cup buttermilk
1 egg
1 cup finely grated carrot, squeezed well
1 cup crushed pineapple, squeezed well
2 tsp glazed ginger, finely chopped

For the Pineapple Glaze

1 cup icing sugar (or as needed)
Reserved pineapple juice

Method

Preheat the oven to 200°C and line a baking tray with baking paper.
In a large bowl, sift together the flour, baking powder, cinnamon and salt.
Add the grated butter and rub it into the flour until the mixture resembles fine breadcrumbs.
In a separate bowl, whisk together the buttermilk and egg.

Gradually add the buttermilk mixture to the dry ingredients, gently mixing as you go.
Fold in the grated carrot, crushed pineapple and chopped glazed ginger.
Mix gently until the dough just comes together. Do not overwork the dough.
Turn the dough onto a lightly floured surface and gently flatten it.
Cut out rounds using a cutter and place them onto the prepared baking tray.
Brush the tops with egg wash.
Bake for 20–25 minutes or until golden and cooked through.
Allow the scones to cool completely.

Pineapple Glaze

Mix icing sugar with enough reserved pineapple juice to form a smooth, pourable glaze.
Drizzle generously over the cooled scones.

Enjoy 😋

18/06/2026

We're almost at the end of the week and the weekend is in sight. Trust your week has been awesome thus far. ❤️

Now, let's have a little fun... 👇

🤔 Can you guess what type of scones I'm making?

Here's a sneak peek before they went into the oven! 😋

Drop your guesses in the comments. Let's see who knows their scones!

18/06/2026

Shout out to my newest followers! Excited to have you onboard! Fiona Van Der Linden, Candice Jardine, Kevin Jordan, Eleanor Oliver, Rubina Premji, Melanie Reddy, Lebo Lekalakala, Brigitte Goliath, Caroline Harris, Paul Van Straaten, Nelago Iiyambo, Silvana Gootham Ramsunder, Willimien Thorpe, Leon Thompson, Rayhaan Dawood, Zainette Kruger, Olga Swanepoel Lange, Tshepiso Sharp, Fatima Daniels, Jessy Pillay-Naidoo, Heloise Kotze, Evelyn Koopman, Clara Hunter, Shereen Mathapelo Malebo, Razia Salie, Natasha Meyers, Tracy-Anne Visagie, Lebo Res Motaung, Adam Frans, Natasha Freeman, Monica Paulse, Christelle Singh, Samantha Lentoor, Dashedene Russell, Shaneera Revaprasadu, Kamilah Francis, Jean May Naidoo, Rene Naude, Phindi Cynthia Masuku Cynthia, Barbara Van Lingen, Elton Asia, Nisha Nagasar, Bruce Russel Grant Jack, Bernadine Belcher Grobler, Qondile MaMngoma Majola, Stanley Naidoo, Shashika Dyer, Thandeka Mntolo, Senobia Joseph, Thabo Ezekiel Ntseke

17/06/2026

These buns are light, golden and perfect for any burger night at home 🍔

🥔 Potato Burger Buns

Ingredients
875 ml cups cake flour
2 tsp instant yeast
3 tbsp sugar
1 tsp salt
1 cup mashed potato (cooled)
60 ml potato water
1 large egg
30g butter (soft)
1 cup warm milk

Method

1.In a large bowl combine:
Cake flour
Instant yeast
Sugar
Salt
Mix well.

2. Add the wet ingredients
Mashed potato
Egg
Butter
Warm milk
Mix to form a soft dough.

3. Knead
Knead for 8–10 minutes until the dough is smooth elastic

Potato dough must be soft — that’s the secret to fluffy buns.

4. First rise
Place in an oiled bowl, cover, and let rise
1 hour or until doubled.

5. Shape
Divide into 12 buns, roll smooth using the plan of your hand, and place on a tray.

6. Second rise
Cover and let rise
40-50 minutes until puffy.

7. Egg wash
Brush with egg and a little milk.
Add sesame seeds if you like.

8. Bake
Bake at 180°C for 18–22 until golden on top.








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17/06/2026

Nothing beats homemade frikkadels smothered in a silky light gravy! 😍 Made with fresh herbs, garlic, chilli, and a few special ingredients for extra flavour. Comfort food at its finest – simple, hearty homecooking.

Beef Frikkadels

Cooking with Shelly
Ingredients
500g beef mince
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp chopped mint
2 tbsp chopped coriander
1 tbsp chopped parsley
1 red chilli, finely chopped
1 egg
1/4 cup breadcrumbs
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp smoked paprika
Salt and pepper to taste

Method

Mix all ingredients together until well combined.
Shape into frikkadels.
Fry in a little oil over medium heat until browned and cooked through.
Remove and serve with gravy.

Chicken- Gravy
Ingredients
2 tbsp butter
2 tbsp flour
2 cups chicken stock
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste

Method

Melt butter in a saucepan.
Stir in flour and cook for 1 minute.
Gradually whisk in chicken stock.
Add onion powder, garlic powder, salt and pepper.

Simmer for 5–7 minutes until smooth and lightly thickened.

Enjoy😋

17/06/2026

Crispy on the outside, soft and creamy on the inside 😍🥚

These Fried Boiled Eggs are packed with flavour and served with some fresh salad,then drizzled with chilli crunch oil for the perfect spicy kick 🌶️

Simple ingredients, big taste, and absolutely delicious! ❤️

Would you try these?

17/06/2026