Chocolate dipped strawberries...yum!

If there’s one thing that guarantees happiness, it’s strawberries!

In Australia, we’re in the middle of strawberry season — so for a celebration this week, I made Chocolate Dipped Strawberries for dessert.

They were perfect.

Want to hear all my tricks and tips?

5 tips for perfect strawberries:

1. Wash and dry the strawberries well. Make sure they’re completely dry, right up to the leaves (which you gently pull upward). Chocolate won’t stick to damp berries.

2. Don’t cheat and use your microwave! Heat the chocolate in a double boiler. Just bring an inch of water to simmer in a pot, and place a bowl (plastic or glass) on top. Make sure the bowl doesn’t touch the water.

3. Add oil. Break up one block of baking chocolate (or chocolate chips). Add to the bowl. Then add 1 teaspoon of vegetable oil — this is what gives the beautiful sheen. Stir until melted.

4. WAIT. Don’t dip too early. Let the chocolate cool and thicken a little before you start dipping. This may take 10-15 minutes. Line a tray with baking paper for the dipped strawberries. If the chocolate is cool, it won’t pool as much at the base of the berry.

5. Cool at room temperature, then pop in the fridge. Leave the dipped berries to cool for at least 5 minutes on the benchtop. Then put them in the fridge to harden. The chocolate won’t crack off the berry when you take a bite.

So easy and so delicious.

I hope you enjoy your weekend — and if you’re in Australia, I hope strawberries are on the menu!

Love Catherine x

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Best Easy Chocolate Cake

Everybody needs this recipe, really.

You have all the ingredients in your pantry (except maybe the block of baking chocolate for the glaze). You can whip up this cake in one bowl. It tastes old-fashioned, fudgy and delicious.

It's fast, as in 5 minutes to make and 35 to bake.

You need a cake for a barbecue? This is the one. You need gluten and/or dairy free? This can be it. (see *note below)

Plus it has the benefit of being a conversation starter because it contains olive oil and balsamic vinegar. And coffee. Let's do it.

Best, Easy Chocolate Cake

• 1 1/2 cups plain flour

• 1 1/4 cups sugar

• 1/2 cup cocoa

• 1 1/4 tsp baking soda

• 1/2 tsp salt

• 1/3 cup olive oil

• 1 tablespoon balsamic vinegar

• 3 tsp vanilla essence

• 1 1/2 cups cooled coffee

Preheat oven to 160 degrees C, fan forced (170 conventional & around 325 F in Canada??)

Grease a 20 cm (8 inch) cake tin and dust with a little bit of cocoa. The size of the tin is important -- don't use a bigger tin or the cake will be too flat. It's a dense, fudgy cake.

Sift the flour, sugar, cocoa, baking soda and salt into a bowl. Whisk. Make a well in the centre and add olive oil, balsamic vinegar, vanilla and coffee. Whisk until smooth.

Bake for...well, in my oven it's 35 minutes at 160 C, fan forced. Test for doneness in your own oven.

Delicious Chocolate Glaze

Melt and mix together:

• 150g dark chocolate 

• 125 g butter (or 150ml coconut cream if you're dairy-free)

• 2 Tablespoons olive oil

Important: let the glaze cool and harden slightly before you pour it over the cake.

*You can go dairy & gluten free if you use coconut cream for the glaze and gluten free flour for the cake.

Have a fun weekend, everybody.

I hope lots of unexpected joy comes your way!