Hot Chocolate Stirrers

Easy to make Hot Chocolate Stirrers using Mortimer 70% Chocolate Powder.  A fun way to enjoy hot chocolate

Red Velvet Chocolate Cake made with Natural Cacao Powder, which give this cake its distinctive colour

The Natural Cacao Powder used in this cake recipe is made from beans fermented under a carpet of banana leaves. It is rich in anti-oxidants, with a wonderful flavour. Most cocoa powders in the UK have been alkalised, (Dutch process), with chemicals to manipulate the flavour and colour of the powder. This process is not necessary with our superior Cacao Powder, and because it has not been alkalised it is called Natural.

Red Velvet Cake  
You will require 2 x 21cm diameter cake tins greased and lined.

50g Mortimer Natural Cacao Powder
120ml natural plain yoghurt
120ml milk
1 teaspoon red food colouring.
120g butter or margarine
300g caster sugar 2 eggs, beaten
250g self-raising flour
1 teaspoon baking powder ½ tsp salt
In a large mixing bowl cream the butter and sugar together.
Add the beaten egg, one at a time, together with a tablespoon of
the flour and beat until well mixed. 
Mix the yoghurt, milk and food colouring together.
Sift the flour, baking powder, salt and natural cacao powder together.
Beat in 1/3 of the flour and 1/3 of the yoghurt into the creamed butter mixture,  repeat twice more until all the ingredients are evenly mixed in.
Spoon into the cake tins and bake at 1800C (1600C for fan ovens), Gas Mark 5, for 25 to 30 minutes, until the cake is firm to the touch.
Turn out and allow to completely cool, before decorating with the frosting.

Cream Cheese Frosting
50g butter
100g icing sugar
150g full fat cream cheese
1tsp vanilla extract


Soften the butter and beat in the icing sugar until light and fluffy
Add the vanilla extract and cream cheese and beat until well combined.  
Spread half the icing in the centre and half on top of the cake.

Rhubarb and White Chocolate Crumble

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Forced rhubarb from the Yorkshire triangle, is available in shops from January. We have lots of rhubarb in the garden in late spring. This recipe can be made with normal crop Rhubarb, but as forced Rhubarb is sweeter, you will need to sprinkle a bit more sugar over the rhubarb.


  • 50g Mortimer White Chocolate Couverture Powder
  • 50g caster sugar
  • 75g butter or dairy-free alternative
  • 100g selfraising  flour
  • 25g porridge oats
  • pinch of salt.
  • 5to6 stalks of forced rhubarb
  • 1 tablespoon of caster sugar
  • You will need a deep pie dish, greased.


  • In a large mixing bowl, rub the butter into the flour until it resembles breadcrumbs.
  • Stir in the White Couverture Powder, 50g sugar, oats and salt.
  • Chop the rhubarb into inch long pieces.   Place in the pie dish and sprinkle over the tablespoon of caster sugar.
  • Spread the crumble mixture over the rhubarb.
  • Bake in the oven at 190°C (170°C for fan ovens) GM5 for 25-30 minutes until golden.
  • Remove from the oven and allow to rest for 10 minutes before serving, otherwise the fruit can be too hot to eat.