Dessert Destroyer|Top unforgettable desserts

If you are planning to go MAD in the kitchen, this recipe is dedicated to you. It is the definition of ‘Guilty pleasure at its max!!!!!’  I know it is not the healthiest dessert, but hey your tastebuds do not mind indulging in a little crime once in a while.

This epic dessert is composed of magnificent layers that combine carrot cake, with coffee and chocolate heavy cream, jelly, ice-cream, golden syrup and more chocolate. What’s not to love about that! I will tell you right now that you should not think twice about trying out this dessert. YOU NEED IT.


Time: 2 hours

Yield: 5 desserts


  • 1 litre tub of vanilla ice-cream 
  • 160g cherry jelly (2 small packets)
  • 1 cup heavy cream
  • 3 tablespoons icing sugar
  • 2 tablespoons boiled coffee
  • ¼ cup roughly chopped chocolate
  • For the carrot cake
  • 1 cup cake flour
  • ¾  cup sugar
  • 3 tsp baking powder
  • 1 ½  tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 eggs
  • ⅜ cup canola oil
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 cup finely grated carrots

 For the top

  • ¼ cup golden syrup
  • ½ cup chopped chocolate
  • ⅛ cup finely shredded chocolate
  • 5 flakes


  1. Prepare the jelly according to the instructions on the packet.
  2. Preheat the oven to 180 degrees Celsius.
  3. Line a loaf tin with parchment paper.
  4. Sift the flour into a large bowl.
  5. Add the baking powder, salt, sugar, cinnamon and ginger to the same bowl and whisk.
  6. In a separate bowl, crack the eggs and beat them for 2 minutes using a whisk or handheld mixer.
  7. Add the oil and vanilla extract to the bowl and whisk for 3 minutes.
  8. Gently fold the carrots into the bowl using a spatula.
  9. Transfer the wet ingredients to the bowl with the dry ingredients and fold the batter for about 2 minutes using a spatula.
  10. Transfer the cake batter into the baking tray and bake for 20-25 minutes (until a wooden skewer comes out clean when inserted).
  11. In the meantime, place the heavy cream into the bowl of a stand mixer with the whisk attachment.
  12. Whip the heavy cream for about 4-5 minutes until stiff peaks form when you lift the mixer.
  13. Carefully fold in the boiled coffee, icing sugar and roughly chopped chocolate and place the bowl in the fridge for about 15 minutes.
  14. When the cake has baked, remove it from the pan by first running a dinner knife around the tin before tipping over the baking tin.
  15. Let the cake cool for 15 minutes.
  16. Place ⅛ cup of the syrup in a plate and place ¼ of the chopped chocolate in a separate plate.
  17. To assemble the desserts, dip the rim of each of your long dessert glasses into the plate with the syrup and immediately dip each of them into the plate with the chopped chocolate.
  18. Cut the cake into tiny cubes.
  19. Place 5 tablespoons of the tiny cake cubes into the bottom of each dessert glass and use a long spoon to press the cake cubes down, so you have a flat top.
  20. After that, place two tablespoons of the whipped heavy cream into each of the glasses.
  21. Repeat those last two steps (5 tablespoons of cake and two tablespoons of heavy cream.)
  22. Put ¼ cup of the set jelly into each of the dessert glasses.
  23. On top of the jelly layer, add 4 scoops of ice-cream to each glass.
  24. Place the remaining ¼ cup of chocolate in a bowl and melt it in the microwave for 90 seconds. (Remove the bowl from the microwave after every 30 seconds and stir the melting chocolate for 5 seconds before placing the bowl back into the microwave, so that the chocolate does not burn).
  25. Place the melted chocolate in a small piping bag and quickly pipe a few swirls on top of the ice-cream in each dessert glass.
  26. Finally drizzle the golden syrup and sprinkle each dessert glass with the finely shredded chocolate before immersing the flake into each dessert glass and diving into the bliss you would have created!