Chocolate Swiss Roll

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Salwaa’s Chocolate Swiss Roll

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Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
3 large eggs
¾ cup sugar
1 tsp vanilla essence
1/4 cup hot water
1 tsp oil
1 cup self-raising flour
2 tsp baking powder
3 dessert spoons cocoa powder

Butter Icing:
100g butter, softened
100g icing sugar
75g chocolate, melted

Or whipped fresh cream for the filing

Method:
Beat eggs, sugar until light and creamy. Mix in vanilla essence, oil & hot water.
Add self-raising flour, cocoa and baking powder. Mix well.
Pour into a greased rectangular baking tray. Bake in a preheated oven at 180 degrees Celsius for 8-10 minutes.

Dust a large piece of baking parchment with caster sugar and turn the sponge out onto it. Trim off the hard edges and make a dent along the width, 1cm in. From this end, roll it up with the paper in the middle. Cool on a wire rack.

Beat the butter and icing sugar together until light and fluffy and then beat in the melted chocolate. Unroll the sponge, spread over the butter icing or whipped fresh cream and up roll again. Serve in slices.

Use the following variation for a delicious filling:
275 g dark chocolate, broken into small pieces
300 ml fresh cream
Icing sugar, for dusting
Strawberries, to garnish
Melt the chocolate and 300ml of the cream in a bowl over a pan of simmering water. Refrigerate until cool and thickened. Unroll the sponge, spread over the cake and roll up again. Dust with icing sugar and garnish with strawberries.

Or
Spread the cake with a layer of caramel, slices of banana and whipped fresh cream. Roll up and cut into slices.
© Cape Malay Cooking & Other Delights

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Ebony & Ivory Cake 

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Ebony & Ivory Cake

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ebony & Ivory Cake

Ingredients:

100g soft butter

3 Tbsp cooking oil

1 cup sugar

3 large eggs

2 cups self-raising flour, sifted

1 tsp baking powder

3/4 cup warm milk
Extra:

3 Tbsp cocoa powder

1 Tbsp warm milk

¼ tsp baking powder

1 tsp caramel or vanilla essence


Method:

Preheat the oven to 180 degrees Celsius. Grease 2 x 20cm round cake tins.

Using a large mixing bowl cream the butter, oil and sugar together.

Mix in the eggs one at a time beating well after each addition.

Fold in the self-raising flour, baking powder and the milk.

Divide the mixture evenly in 2 bowls.

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In the one bowl mix in the caramel or vanilla essence.

Mix the cocoa and milk together. Add the cocoa mixture and the ¼ tsp baking powder to the other bowl. Stir well to combine.

Pour the individual mixtures into the prepared cake tins.

Bake in a preheated oven at 180 degrees Celsius for 25 – 30 minutes or until a skewer inserted in the middle of the cake comes out clean.

Remove from the oven and leave to sit in the tins for 5 minutes before turning out onto a wire rack to cool completely.

 

To finish:

½ cup fresh cream, whipped

Ganache:

200g Cadbury Diary milk chocolate

½ cup fresh cream

Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream.

Sandwich the cake together with the whipped cream.

Pour the ganache over the cake whilst hot or refrigerate it for 30 minutes before spreading over the cake. Top with shavings of white and milk chocolate, optional.

 

 

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© Cape Malay Cooking & Other Delights

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

 

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

Cappuccino Bar Slices

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Cappuccino Bar Slices – Cape Malay Cooking & Other Delights – Salwaa Smith

Chocolate meets coffee – the perfect combination for this delectable chocolate cake variation. Tray baked and cut into slices. Enjoy a slice with your favourite coffee.

Chocolate Meets Coffee
   Chocolate Meets Coffee

Click here for info of where to by the NEW Cape Malay & Other Delights Cookbook

Ingredients

225gr softened butter

1 cup sugar

4 large eggs

1 ¾ cup self-raising flour

1 tsp cocoa powder

1 tsp baking powder

3 Tbsp instant coffee dissolved in 3 Tbsp hot water

 

Topping

100ml double cream

200gr white chocolate

1 tsp butter

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Method

Preheat your oven at 180°C

 

Cream the butter and sugar together in a bowl till light and fluffy using electric beater. Then add the eggs and mix till all combined, sift the flour, baking powder, cocoa powder and mix till the cake mixture is smooth .Lastly mix the coffee mixture well into the cake mixture. Grease and line baking paper in a 28 x 18cm baking tin and pour your cake mixture evenly in your prepared baking tin.

Bake for the cake for 30 minutes or till the cake has risen and firm to touch.

 

Allow the cake to cool in the tin for 10 minutes once baked and then turn onto a cooling rack to cool completely.

 

Prepare the topping on the stove in a small sauce pan by adding all the topping ingredients on a low heat, ensuring the mixture does not boil or burn. When the chocolate starts to melt turn the heat off and mix till it’s all combined and silky smooth.  Allow the topping to cool and then spread over your cooled cake.

 

Slice into 18-20 bars depending on your desirable serving size.

Enjoy 🙂

© Cape Malay Cooking & Other Delights