Chocolate Cake

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This is my favourite go to recipe when making a chocolate cake. It is so easy to make, very versatile, taste good and can be decorated as simply or elaborately as you wish. This recipe makes a 20cm two layer round cake and can be doubled if a larger cake is required. Taste good with plain butter cream, whipped fresh cream, ganache or just about any frosting.

Chocolate Cake with ferrero

Ingredients:
3 large eggs, separated
3/4 cup sugar
1/2 cup water
1/2 cup oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour

In a large mixing bowl and using an electric beater mix together the egg yolk, sugar, water and oil until the sugar has dissolved.

Add the dry ingredients and fold it into the wet ingredients.

Use a clean, dry bowl and whisk, whip the egg whites until stiff. Fold the stiff egg whites into the cake mixture. Divide into 2 well greased round (20cm) baking tins and bake in a preheated oven at 180C for approximately 15-20 minutes. Decorate with cream, butter cream, icing sugar, etc…

How To Make Ganache
200g good-quality dark chocolate , about 60% cocoa solids
284ml fresh cream

Method:
Pour the cream into a pan and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth and glossy. Allow ganache to cool before pouring over cakes as a glaze.

Please click here for details of where to buy the NEW Cape Malay & Other Delights Cookbook

© Cape Malay Cooking & Other Delights

 

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Number 1 Birthday Cake

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I made a number 1 birthday cake for my granddaughter, Aisha, who turned 1 last week. For this cake I made a double batch of  my chocolate cake mixture. I drew a number 1 on a A4 paper, cut it out, then shaped the number 1 from there onto the cakes. With the left over cake pieces I made a chocolate trifle.

Number 1 Chocolate Cake

Chocolate Cake

To make the number 1 cake you will need to make 2 batches of chocolate cake mixture.

Ingredients for 1 cake:

3 large eggs, separated
3/4 cup sugar
1/2 cup cold water
1/2 cup cooking oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour

Method:

Preheat your oven to 180 degrees Celsius. Grease a 25cm x 20cm baking tin. In a large mixing bowl and using an electric beater mix together the egg yolk, sugar, water and oil until the sugar has dissolved.

Add the dry ingredients and fold it into the wet ingredients.

Use a clean, dry bowl and whisk, whip the egg whites until stiff. Fold the stiff egg whites into the cake mixture. Pour the cake mixture into the prepared cake tin. Bake in a preheated oven at 180 degrees Celsius for approximately 15-20 minutes or until a cake tester comes out clean.

Now mix and bake the second layer as above.

Cool the cakes on a cooling rack
Cool the cakes on a cooling rack
Draw and cut out a number 1 on an A4 paper
Draw and cut out a number 1 on an A4 paper
Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1
Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1
Sandwich the layers together with chocolate butter cream
Sandwich the layers together with chocolate butter cream

To make the butter cream you will need

125g soft butter

1 cup icing sugar

1/4 cup cocoa powder

Enough milk to make it spreadable

Cream the butter until smooth. Add the icing sugar and cocoa powder mix together. Add drops of milk to make the mixture soft and spreadable. Sandwich the 2 layers together using the butter cream.

Decorate the cake with ganache

Spread ganache over the cake

To make the ganache you will need:

400g good quality chocolate

200ml fresh cream

Method:
Pour the cream into a pan and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth and glossy. Allow ganache to cool before pouring spreading over the cake.

Decorate with sweets or as you like
Decorate with sweets or as you like

I used the left over cake pieces to make a chocolate trifle. I’ll share the recipe in my next post.

Click here for details of where to purchase the NEW Cape Malay & Other Delights Cookbook by Salwaa Smith