sunday times food weekly 50 best chocolate cakes: readers' recipes

8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes

1/52

READERS RECIPES


2/52

CONTENTSSylvies Temptation1

Dark Chocolate Ginger Truffle Cake2

Suvars Chocolate Cake3

Choc-Chunk Chocolate Buttermilk Cake4Chocolate-Caramel Yoghurt Cake5

Chocolatey Chocolate Cake6

Tower Chocolate Cake with Caramel Filling and Chocolate Rum Glaze7

Triple Chocolate Rush8

Cinnamon Chocolate Cake with Chilli Chocolate Ganache9

Surprise Chocolate Cake10

Chocolate Custard Cake11

Meringue-Covered Chocolate Cake12

Chocolate Lavender Dream Cake13

Chocolate Ganache Cake14Chocolate Frost Cake15

African Chocolate Cake16

Chocolate Pistachio Praline Cake17

Chocolate and Orange Celebration Cake18

Chocolate Ganache Cake19

Rustic Dark Chocolate Volcano Cake20

Oreo Chocolate Cake21

llegal Chocolate Cake22

Chocolate Mayonnaise Cake23

Citrus-Spiked Chocolate Chiffon Cake with Rich Buttercream Frosting24Chocolate Malt Cake with Marshmallow Fluff Filling25

Cathies Chocolate Cake Creation26

Chocolate Courgette and Hazelnut Cake27

Chocolate Sponge with Whisky Caramel Pears28

Hazelnut Chocolate Ganache Cake29

Double-Salted Caramel Chocolate Cake30

Janines Oh So Chocolatey Cake31

Buttery Luxury Chocolate Cake32

Chocolate Cake33

Chocolate Dream Cake34

Chocolate Amaretto Cake35

Chocolate Pear Cake with Hazelnut Meringue and Frangelico Frosting36Four-Tier Chocolate Pecan-Nut Rum Cake37

Death By Chocolate Brownie Cake38

Deborahs Delicious Chocolate Cake39

Earth-Shattering Chocolate Quake with Pavlova, Berries and Chill i-Chocolate Drizzle40

Plum and Ginger Chocolate Cake41

Triple Chocolate Cake42

Chocolate Cake with White Chocolate Ganache43

Chocolate Cake44

Chocolate Mocha Cake45

Chocolate Velvet Cake with White ChocolatePeanut Butter Custard and Salted Caramel

Popcorn46

Chocolate Cake47

Chocolate Cake48

Rich Chocolate Cream Cake49

Chocolate Cola Cake50

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3/52

Chocolate pastry base:

60g sugar

120g butter at room temperature

160g (1 cups) cake our

25g cocoa powder

Filling: 175g butter

125g 70% dark chocolate, chopped

75g ordinary dark chocolate, chopped

4 extra-large eggs

175g sugar

75g cocoa powder, sifted

5ml (1 tsp) vanilla essence

350ml fresh cream

Topping: 150ml fresh cream

100g dark chocolate, chopped

Chocolate shavings, to decorate

Method

Grease a 24cm springform cake pan and sprinkle

with sugar or line with bake paper. Preheat the

oven to 175C. Mix all the ingredients for the base,

rubbing with your ngertips until you have a

smooth dough. Use two-thirds of the mixture to

cover the bottom of the prepared pan and the restto line the outside edge 2-3cm high. Cover and

refrigerate.

For the lling, melt the butter in a saucepan, reduce

heat and add the chocolate. Stir constantly until

melted, making sure chocolate does not burn,

then remove from heat. In a large bowl, beat the

eggs with an electric mixer. Slowly add the sugar,

beating until creamy. With a wooden spoon or

whisk, stir in the melted chocolate mixture, then

fold in the cocoa powder, vanilla essence and

cream. Pour the lling into the cake pan on top of

the chocolate base. Bake for 40 minutes, then open

the oven door slightly and bake for another 10

minutes. Remove and cool.

For the topping, place cream in a saucepan and

bring to the boil, then turn o the heat. Stir in

chocolate until melted. Remove from heat and cool

completely, then beat with an electric mixer until

soft peaks form. Spread topping onto cooled cake,

top with chocolate shavings and refrigerate for

2 hours before serving at room temperature.

Baking Time : 40 + 10 minutesOven Temperature: 175C

SYLVIA SCHOLZ

Sylvies Temptation

1.

The cake has a rich and creamy filling and is topped off with a darkchocolate ganache. Its a real treat for chocoholics. It is easy enough tomake and besides being careful when melting the chocolate, there isntanything that can go wrong. When the cake comes out of the oven, the centershould still be a bit soft and jiggly, just like a cheese cake. It will set in therefrigerator.

WINNER


4/52

You will need:


75g ( cup) cocoa powder

7.5ml (1 tsp) bicarbonate of soda

2.5ml ( tsp) salt

300g (1 cups) brown sugar

2 large eggs

125ml ( cup) smooth cottage cheese

125ml ( cup) milk

45ml (3 tbsp) molasses

125ml ( cup) melted butter

15ml (1 tbsp) vanilla essence

250ml (1 cup) strong black coee

60ml (4 tbsp) nely chopped candied

ginger

Ginger TruffleGanache: 250ml (1 cup) fresh cream

5cm fresh root ginger, nely grated


20ml (4 tsp) liquid glucose (corn syrup)

Method

For the cake, preheat the oven to 190C. Grease or

spray 2 x 21cm springform cake pans. Sift the our,

cocoa, bicarbonate of soda and salt into a large bowl.

Stir in the sugar. In a separate bowl, beat the eggs

with the cottage cheese until smooth. Add the milk,

molasses, butter, vanilla and coee, mixing well aftereach addition. Beat the wet ingredients into the dry

ingredients. When well combined, stir in the chopped

ginger. Pour into the prepared pans and bake for about

40 minutes or until the tops of the cakes are rm

and springy to the touch. This is a very moist, almost

brownie-like cake. Cool for 30 minutes in the pan

before turning out on a wire rack to cool completely.

For the ganache, combine the cream and grated ginger

in a saucepan and heat to boiling point. Remove from

the heat and set aside to infuse for at least an hour,

preferably overnight. Stir in the liquid glucose and

reheat to boiling point. Strain out the ginger and pour

the boiling cream over the chopped chocolate. Leave

to stand for one minute, then stir until melted and

combined. Use this mixture to ice and ll the cake.

Baking Time : 40 minutes

Oven Temperature: 190C

INGRID HAACKE

Dark Chocolate Ginger Truffle Cake

2.

It is made with my own candied ginger but can be made with either boughtcandied ginger or drained stem ginger. It is decorated using homemade gingertruffles but it can also just be served plain just iced with the ginger ganache.

ND

PLACE


5/52

You will need:


250ml (1 cup) strong hot coee



7.5ml (1.5 tsp) baking powder

7.5ml (1.5 tsp) bicarbonate of soda

250ml (1 cup) oil

400g (2 cups) castor sugar

2 extra-large eggs

250ml (1 cup) buttermilk

Chocolate ChantillyCream: 250ml (1 cup) water

300g milk chocolate, chopped

Ganache: 200g milk chocolate, chopped


200ml fresh cream

30ml (2 tbsp) butter

Method

For the cake, preheat the oven to 160C. Grease 2 x 20cm

springform cake pans and line with bake paper. Stir

the chocolate into the coee until melted and set aside.

Triple-sift the our, cocoa, baking powder and bicarbonate

of soda into a bowl. In a separate bowl, mix together the

oil and castor sugar, then add the eggs one at a time,

beating for a minute after each addition. Pour in the coee

mixture, then alternately mix in the sifted dry ingredients

and the buttermilk, starting and ending with the our

mixture. The batter will be quite runny. Pour into the cake

pans and bake for about 55 minutes. Turn out onto a wire

rack to cool completely.

For the chocolate Chantilly, create an ice bath by placing

ice cubes and water in a large, deep bowl. Place an

empty bowl on top. Heat the water in a saucepan, add

the chocolate and stir until melted. Transfer to the bowl

in the ice bath and beat with an electric hand mixer for

5-6 minutes, until you have a mousse-like texture. If it

becomes grainy, simply reheat and beat again. If it fails to

thicken, it may require another block or two of chocolate.

For the ganache, place both types of chocolate in a bowl.

Heat cream and butter in a saucepan until the butter is

just melted and the cream is hot, but not boiling. Pour this

over the chocolate and allow to stand for a minute before

stirring until chocolate is melted. Set aside to cool and

thicken.

To assemble, slice the cooled cakes in half, so that you

have 4 layers. Sandwich the layers together with the

chocolate chantilly. Frost the outside of the cake with the

ganache and decorate as desired, with strawberries or

shards of ake chocolate.



SUVAR HARIPARSAD

Suvars Chocolate Cake

3.

With chocolate in the actual cake, the filling and the ganache, its a chocoholicsdream. I love the marriage of art and science that baking offers and thechocolate chantilly cream, made out of chocolate and water, is the mostsurprising element of the cake.

RD

PLACE


6/52

You will need:

125g butter, softened

100g ( cup) soft brown sugar

100g ( cup) light brown sugar

45ml (3 tbsp) instant coee granules

2 extra-large eggs (at room temperature)

5ml (1 tsp) vanilla extract

50g (1/3 cup) self-raising our, sifted

120g (1 cup) cake our, sifted

5ml (1 tsp) bicarbonate of soda

125ml ( cup) cocoa powder

200ml buttermilk

90g dark chocolate, roughly chopped

30g (1/3 cup) pecan nuts,

roughly chopped

Ganache: 70g butter

100g dark chocolate, roughly chopped

Method

For the cake, grease a 20cm springform cake pan

and preheat the oven to 180C. Cream butter in a

mixing bowl till light and uy. Add both types of

sugar and coee and mix till combined. Beat in the

eggs, one at a time, till uy. Fold in vanilla. Using

a large metal spoon, fold in both types of our,

bicarbonate of soda and cocoa powder in batches,alternating with the buttermilk.

Mix until smooth, then stir in the chocolate chunks

and nuts. Pour batter into the prepared cake

pan and bake for 40-50 minutes or until a metal

skewer inserted in the centre of the cake comes out

clean. Remove cake from oven and leave to cool

in the pan for 10 minutes, then turn out and cool

completely before icing.

For the ganache, melt butter in a small heatproof

bowl over a small pot of simmering water. Add

chocolate, stir and remove bowl from the heat

once half the chocolate has melted. Make sure no

steam touches the chocolate. Mix until chocolate

has melted completely and set aside to cool. Once

cool, beat lightly with a spoon till smooth and

uy. Spread ganache over the cake and serve

with cream or ice cream. You can warm a slice in

the microwave for 10 seconds if you like: the icing

wont melt entirely.

Baking Time : 40-50 minutes


SHVETA NAIDOO

Choc-Chunk Chocolate Buttermilk Cake

4.

This is a winner every time, and you can hear the success in everyones silentmunching.


7/52

You will need:

250g butter

400g (2 cups) caramel sugar

100g (1 cup) cocoa powder

3 extra-large eggs, lightly beaten

500ml (2 cups) plain Greek-style

yoghurt

10ml (2 tsp) bicarbonate soda


Method

Preheat the oven to 180C and grease 2 x 20cm cake

pans. In a bowl, combine butter, sugar and cocoa and

mix until smooth. In a separate bowl, beat the eggs

with the yoghurt until combined.

Add yoghurt mixture to butter mixture, then fold in

the bicarbonate of soda and our. Spoon the batterinto the prepared pans and bake for 45-55 minutes or

until a skewer comes out clean.

I like to sandwich and top the cakes with a cream

cheese chocolate frosting or chocolate ganache and

decorate as desired. It is best eaten warm.

Baking Time : 45-55 min


DALE TITUS

Chocolate-Caramel Yoghurt Cake

5.

This cake is a very basic chocolate cake that can be topped with anything tomake it your own.


8/52

You will need:

600g (3 cups) sugar


100g (1 cup) cocoa powder

45ml (3 tbsp) baking powder


2.5ml ( tsp) salt

3 extra-large eggs

375ml (1 cups) sour milk

or buttermilk (or half-half)

375ml (1 cups) strong black

coee (hot)

185ml ( cup) sunower oil


2.5ml ( tsp) ground cinnamon

2.5ml ( tsp) Chinese ve-spice

2.5ml ( tsp) paprika

Filling: 1 x 385g can caramel

Ganache: 250ml (1 cup) cream


Method

Preheat the oven to 180C. Grease 2 cake pans and line

with bake paper. Combine all ingredients in a mixing

bowl and beat for 4 minutes with an electric mixer.

Pour batter into pans and bake for about 30 minutes or

until a metal skewer comes out clean.

Remove and cool in the pans for about 20 minutesbefore turning out to cool completely. Sandwich the

layers together with caramel. For the ganache, heat

cream in a saucepan until just simmering. Place

chocolate in a bowl and pour over warm cream. Mix

with a spoon until smooth, set aside to thicken slightly

and slowly pour over the cooled cake.

Allow to set before slicing.



BRENDA MURHY

Chocolatey Chocolate Cake

6.

A simple recipe with added spices that anyone can bake, without fear of itfailing. This cake recipe can be safely doubled and baked in a beerbox linedwith bake paper for about 60 minutes. The cake can also be iced with buttericing and used for cake sales or for school functions.


9/52

You will need:


200ml boiling water




Pinch of salt

7 large eggs, separated


5ml (1 tsp) rum essence

2.5ml ( tsp) cream of tartar

Filling: 2 x 385g cans caramel

30ml (2 tbsp) fresh cream

Dark Chocolate RumGlaze: 100g dark chocolate, chopped

60ml (4 tbsp) fresh cream

5ml (1 tsp) rum essence

Method

For the cake, preheat the oven to 180C. Grease 2 x

23cm round cake pans and line with bake paper. Mix

cocoa powder and boiling water together until smooth

and leave to cool. Sieve our, castor sugar, baking

powder and salt into a mixing bowl.

Add egg yolks, cocoa mixture, oil and rum essence

and mix well. In a separate bowl, beat egg whites with

cream of tartar until uy. Fold gently into batter,

divide between the prepared cake pans and bake for

45 minutes or until the cake springs back when tested

by pressing down lightly on the surface with your

nger.

Turn out onto a rack and leave to cool.

For the lling, beat the caramel with the cream to

make it soft and easy to spread. For the glaze, melt

the chocolate in a glass bowl over a pot of simmering

water. Remove from heat and beat in cream and rum

essence.

Cut each cooled cake into two layers. Spread caramel

onto each layer and sandwich the layers together. Pour

the glaze over the tower and serve, garnished with

nuts, chocolate curls or grated white chocolate,

if you wish.



ALMARI NEUHOFF

Tower Chocolate Cake with CaramelFilling and Dark Chocolate Rum Glaze

7.

This recipe is a firm family favourite in a family of avid bakers. The height ofthe cake is always impressive and by playing around, much can be done withthe basic recipe.


10/52

You will need: 125g butter

200g (1 cup) castor sugar

2 extra-large eggs

250ml (1 cup) milk




10ml (2 tsp) baking powder

Chocolate FudgeSauce:30ml (2 tbsp) butter

100g ( cup) sugar

Pinch of salt

250ml (1 cup) milk

15ml (1 tbsp) cocoa powder

5ml (1tsp) vanilla extract

White ChocolateMousse: 500g white chocolate, chopped

60ml (4 tbsp) butter

6 extra-large egg yolks

45ml (3 tbsp) sugar

30ml (2 tbsp) cornour

20ml (4 tsp) gelatine powder

90ml (6 tbsp) water

625ml (2 cups) milk 500ml (2 cups) fresh cream

Method

For the cake, preheat the oven to 180C. Grease and our 2 x

20cm round cake pans. Cream butter and castor sugar in a

bowl until light and uy. Add eggs one at a time, beating well.

Combine milk and vanilla essence in a bowl. Sift our, cocoa

powder and baking powder into a separate bowl. Alternately

add milk mixture and our mixture to butter mixture, beating

well. Divide batter between the cake pans and bake for 30 35

minutes.

Turn out and cool completely, then wrap in plastic and

refrigerate for up to 2 hours. For the sauce, heat butter, sugar

and salt in a pan on the stove until light brown in colour.

Combine milk, cocoa powder and vanilla in a bowl or mug

and warm in microwave. Gradually add warm milk mixture to

butter mixture stirring to dissolve any lumps. Allow to cool.

For the mousse, melt chocolate and butter in a glass bowl over

a pot of simmering water. Remove from heat. In a separate

bowl, whisk the egg yolks, sugar and cornour together.

Dissolve gelatine in 90ml water and set aside. Heat the milk

in a saucepan on medium heat and remove just before it boils.

Slowly whisk the hot milk into the egg mixture. Return mixture

to saucepan and continue to whisk for 5 minutes or until thick.

Stir in gelatine and pass mixture through a sieve into the

chocolate mixture. Allow to cool. Once cool, whip the cream to

soft peaks and fold into the chocolate mixture. Refrigerate for

1-2 hours or until set.

To assemble, trim the top of each cake to make it level. Spread

fudge sauce over the top of each cake. Place one cake on plate

or board. Spoon mousse into piping bag and cover top of the

rst cake with mousse. Place second cake on top. Decorate

cake with remaining mousse.

The recipe can be doubled to make a larger cake.



CAROLYNE ELLERY

Triple Chocolate Rush

8.

The great thing about this recipe is that no special ingredients are required you can use what is available to you. Choosing to leave work and be a stayat home mum wasnt as easy as I thought it would be and I always look forsomething quick, easy and delicious to whip up for the children, which is howI came up with this recipe.


11/52

You will need:

240g (2 cups) cake our, sieved


100g (1 cup) cocoa powder, sieved

5ml (1 tsp) ground cinnamon



2 extra-large eggs

250ml (1 cup) milk


250ml (1 cup) boiling water

Ganache: 200g dark chocolate, chopped

200ml cream

Pinch of chilli powder

Method

For the cake, preheat the oven to 180c. Grease and

line 2 x 18cm cake pans. Place all the cake ingredients,

except the boiling water, in a large mixing bowl. Using

an electric whisk or balloon whisk, beat until smooth

and well combined. Beat in the boiling water, a littleat a time, until you have a smooth, runny batter. Pour

into the cake pans and bake for 25-30 minutes or until

a metal skewer pushed into the centre of the cake

comes out clean. Allow cakes to cool in their pans,

then turn out.

For the ganache, heat the chocolate and cream in a

saucepan over a low heat until chocolate has melted.

Remove from heat, add the chilli powder and whisk

the until smooth and glossy and thickened. Place in

the fridge to cool and thicken, then use a third of the

ganache to sandwich the cakes together and spread

the rest over the top, decorating as desired.

Baking Time : 25-30 minutesOven Temperature: 180C

JENNA HULTQUIST

Cinnamon Chocolate Cake with ChilliChocolate Ganache

9.

This delicious cinnamon chili chocolate cake was adapted from a basicchocolate cake recipe which has been passed down through my family. Imade it my own by incorporating cinnamon and chilli in the ganache.


12/52

You will need:

250ml (1 cup) cola


4 extra-large eggs, separated

300g (1 cups) sugar

125ml ( cup) oil


200g cake our


Pinch of salt

Icing: 250g (2 cups) icing sugar

150g smooth cream cheese

100g mascarpone cheese

60g cocoa powder

15ml (1 tsp) milk

Topping: 1 x 385g can caramel

Punnet of strawberries, sliced

Chocolate discs and sprinkles

Method

For the cake, preheat the oven to 180C. Grease and

line 2 x 20cm cake pans. Mix cola and cocoa powder

until smooth and set aside. Separate eggs white in one

bowl and egg yolks in other.

Mix egg yolks and sugar together till creamy, then

beat in the cola mixture. Stir in the oil and vanillaessence, then sift in the our, baking powder and salt

and mix well. Beat the egg whites until sti and fold

into the batter. Divide between the cake pans and

bake for 25-30 minutes or until a skewer comes out

clean. Turn out to cool on racks. Combine the icing

ingredients in a bowl and beat well. When cakes are

cool, cut them in half so you have 4 layers.

Sandwich the layers together with icing, caramel and

strawberries, nish with icing over the top and sides

and decorate with chocolate discs and sprinkles.



NICOLIEN AGNEW

Surprise Chocolate Cake

10.

The cola in this recipe makes the cake moist and tasty and the layers ofcaramel and strawberries with the rich icing is decandently delicious.


13/52

You will need:


120g (1 cup) our

200g (1 cup) sugar



Pinch of salt

125ml ( cup) oil

125ml ( cup) boiling water

Custard filling: 15ml (1 tbsp) custard powder

310ml (1 cups) milk

150g ( cup) sugar

125g ( cup) butter

60ml (4 tbsp) nibbed almonds, toasted

25ml brandy

Chocloate icing: 80g ( cup) butter, melted

180ml ( cup) icing sugar


Method

Preheat the oven to 200C. Line the base of a deep

20cm round non-stick cake pan, but do not grease.

For the cake, combine the egg yolks, our, sugar,

cocoa, baking powder, salt and oil in a large mixing

bowl. Add boiling water and beat to blend. Beat

the egg whites until soft peaks form and fold into

mixture. Pour mixture into the prepared cake pan andbake for 30 minutes or until a skewer comes out clean

when tested. Invert the pan over 3 glasses and allow

to cool. Carefully halve the cake horizontally when

completely cold.

For the custard lling, mix the custard powder with

50ml of the cold milk. Bring the remaining milk to

the boil and add the custard mixture. Bring to boil

and cook until thickened. Remove from heat, add

the sugar and mix well. Set aside to cool completely.

Cream the butter well. Slowly add the custard and

beat to blend. Add almonds and brandy and mix well.

Sandwich the layers together with the custard lling.

For the chocolate icing, melt the butter in a saucepan

over low heat and add 45ml (3 tbsp) of the icing sugar

and cocoa. Bring to the boil and add remaining icing

sugar. Beat well until smooth and glossy, and pour

over the cake.



PANOREA DIMARAS

Chocolate Custard Cake

11.

This is a gorgeous chocolate chiffon cake recipe. The filling wascreated just by messing around with my favourite ingredient almonds! The touch of brandy gives it an exquisite taste. Make itand enjoy!


14/52

You will need:

100g butter


100g dark chocolate, melted

and cooled


5ml (1 tsp) vanilla essence 240g (2 cups) cake our


125ml ( cup) sour cream

125ml ( cup) berry juice

Icing: 250g mascarpone cheese

45g (3 tbsp) butter

80ml ( cup) cocoa powder 180ml ( cup) icing sugar


Raspberry jam

Meringue: 3 extra-large egg whites

Pinch of cream of tartar

150g ( cup) castor sugar

Method

Preheat the oven to 180C. Grease and line 2 x 23cm cake pans.

For the cake, cream the butter and 200g (1 cup) of castor sugar

together in a bowl. Beat in the melted chocolate, egg yolks and

vanilla essence. Sift the our and baking powder together in a

separate bowl. Add the our, sour cream and juice alternately to the

butter mixture, beating gently after each addition. Start and end

with the our. Beat the egg whites in a bowl until sti peaks form,

and gradually add the remaining castor sugar. Fold the egg whites

into the cake mixture. Divide the mixture between the prepared cake

pans and bake for 25-30 minutes or until a skewer comes out clean

when tested. Cool in the pans for 5 minutes before turning onto a

cooling rack to cool completely. Once the cake is cool, cut each cake

in half horizontally, to make 4 layers.

For the icing, beat the mascarpone cheese and butter together in a

bowl. Sift in the cocoa powder and icing sugar, and add the vanilla

essence. Beat until smooth.

To assemble the cake, line a baking tray with baking paper and

place one cake layer on the tray. Spread the cake layer with half of

the chocolate icing and place a second layer of cake on top. Spread

with jam and cover with a third cake layer. Spread with remaining

chocolate icing and top with remaining cake. (Do not ice the top of

the cake.)

For the meringue, preheat the oven to 240C. Beat the egg whites

and cream of tartar in a bowl until sti peaks form. Gradually add

the castor sugar, beating continuously the meringue will be sti

and glossy and hold its shape. Carefully spread the meringue on the

top and around the sides of the whole cake. Bake for 3-5 minutes oruntil the topping is light golden brown. Allow to cool before placing

carefully on a cake platter.


Oven Temperature: 180 and 240C

JASMINE STEYN

Meringue-Covered Chocolate Cake

12.

I do a lot of experimenting with creating my own recipes. I produced thisone while trying to come up with something that would last longer than aBombe Alaska yet still have that gorgeous soft meringue covering. A not-too-sweet chocolate cake seems to be the perfect match, and the hint ofberry adds a very subtle sourness.


15/52

You will need:

250ml (1 cup) milk

5 sprigs lavender, roughly chopped


400g (2 cups) sugar

180ml ( cup) unsweetened cocoa

powder


7,5ml (1 tsp) bicarbonate of soda

5ml (1 tsp) salt

125ml ( cup) vegetable oil

2 eggs



White chocolate

frosting: 200g good-quality white chocolate 5 sprigs lavender, nely chopped

45g (3 tbsp) butter, softened

500ml (2 cups) icing sugar

50ml cream

Dark chocolateganache: 200ml fresh cream

300g good-quality dark chocolate

Method

Preheat the oven to 180C. Grease 3 x 22cm cake pans and lightly

dust with our.

For the cake, combine the milk and lavender in a small saucepan

and bring to the boil. Remove from heat and allow to infuse. Strain

the milk and discard the lavender. Combine the our, sugar, cocoa,

baking powder, bicarbonate of soda and salt in a large mixing

bowl. Mix well. Combine the lavender-infused milk, oil, eggs andvanilla, and add to the our mixture. Using an electric beater, beat

on medium speed until well combined. Reduce speed and carefully

add boiling water. Beat on high speed for about 1 minute to add

air to the mixture. Divide the cake mixture evenly between the

prepared cake pans and bake for 30-35 minutes or until a skewer

inserted in the centre comes out clean. Remove from the oven and

allow to cool for 10 minutes in cake pans before turning out onto a

cooling rack to cool completely.

For the white chocolate lavender frosting, place the white

chocolate and lavender in a microwave bowl and microwave on

50% power for 1-2 minutes, stirring occasionally. Be careful notto burn the chocolate. Beat the butter in a separate bowl until

uy and add the icing sugar. Continue to beat until smooth

and creamy. Add the cooled white chocolate mixture to the

buttercream, beating on low speed. The mixture may be quite

thick add the cream gradually to achieve a spreadable frosting.

Sandwich the cakes together with the frosting.

For the dark chocolate ganache, place the cream in a saucepan and

bring to the boil. Remove from heat and add the chocolate, stirring

continuously until melted and smooth. Set aside to cool.

Once the ganache has cooled and thickened, pour over the cake.

Start at the centre and allow it to drip down the sides, spreading

with a knife if necessary. Decorate with sprigs of lavender.



RACHEL WARD

Chocolate Lavender Dream Cake

13.

Lavender is proven to relax the mind, body and soul. Chocolate on the otherhand, releases endorphins which gives one an immediate rush. These twocombined create a dream sensation and a perfect cake!


16/52

You will need:


60ml ( cup) cocoa

4 eggs, separated



60ml ( cup) oil 120g (1 cup) our


Filling: 125ml ( cup) fresh cream

30ml (2 tbsp) castor sugar

Ganache: 250ml (1 cup) fresh cream

250g semisweet chocolate

Strawberries, to decorate

Method

Preheat the oven to 180C. Grease 2 x 20cm cake pans.

For the cake, add boiling water to the cocoa, mix well

and set aside. Beat the egg whites in a bowl until

almost sti. Add the castor sugar and beat for 3-4

minutes. Add the egg yolks and vanilla extract, and

beat for about 3 minutes. Add the oil and beat for 1

minute. Fold in the sifted our and baking powder.

Fold in the cocoa and water mixture. Divide the

mixture evenly between prepared cake pans and bake

for about 20 minutes or until a skewer comes out clean

when tested. Cool slightly. Remove from cake pans and

leave to cool completely on a cooling rack.

For the lling, pour the cream into a bowl, add castor

sugar and beat until thick. Sandwich the two cake

layers together with the cream.

For the ganache, heat the cream and chocolate over a

double boiler. Stir until melted and smooth. Allow tocool. Pour the chocolate ganache over the cake and

allow to drizzle down the sides. Top with strawberries

and drizzle any extra ganache over the strawberries.



AYESHA RANDEREE

Chocolate Ganache Cake

14.

I love trying out new recipes and different cuisines. This recipe wasinspired by an image I saw on Instagram.


17/52

You will need:

4 jumbo eggs


180ml ( cup) milk

125g margarine


210g (1 cups) cake our 125ml ( cup)cocoa


30ml (2 tbsp) coee cream liqueur

White chocolatefilling: 150ml fresh cream

180g white chocolate, broken

into squares

50g dried cranberries, chopped

50g hazelnuts, roughly chopped

10ml (2 tsp) coee cream liqueur

Hazelnut frosting: 2 egg whites

400g (2 cups) sugar

250ml (1 cup) water

3ml cream of tartar

50g ( cup) ground hazelnuts

30g dark chocolate, grated

Method

Preheat the oven to 180C. Grease and line 2 x 23cm

cake pans.

For the cake, whisk the eggs and sugar together in

a bowl until thick and creamy. Heat the milk and

margarine together in a saucepan until margarine

melts. Add to the egg mixture and mix well. Add the

melted chocolate. Sift the our, cocoa and bakingpowder, and add to the mixture. Stir in the liqueur.

Divide the mixture equally between the prepared cake

pans and bake for about 25 minutes or until a skewer

comes out clean when tested.

For the white chocolate lling, pour the cream into

a saucepan and bring to the boil. Remove from heat

and add the chocolate, stirring to combine. Add the

cranberries, hazelnuts and liqueur, and set aside to

cool and thicken. Sandwich the cakes together with

the lling when cool.

For the hazelnut frosting, whisk the egg whites in a

bowl until sti peaks form. Combine the sugar and

water in a saucepan over low heat, and stir until the

sugar dissolves. Add the cream of tartar. Bring to the

boil and boil until mixture reaches soft ball stage,

about 5 minutes. Pour the syrup onto the egg whites,

a little at a time, beating well until the mixture forms

sti peaks and holds its shape. Fold in the ground

hazelnuts. Spread the frosting over the cake and

sprinkle with grated chocolate.



BETH ALLAN

Chocolate Frost Cake

15.

The frosting of hazelnut meringue is a family favourite and the Cape Velvetliqueur for that something special.


18/52

You will need:

160g dark chocolate, broken into blocks

125g ( cup) butter, cut into blocks

250ml (1 cup) orange marmalade

6 large eggs, separated


200g ground almonds (toast for anuttier avour)

Good pinch of salt

15ml (1 tbsp) cocoa powder, sifted

10ml (2 tsp) cornour

Sauce: 250ml (1 cup) orange juice


Zest of one orange

To Serve: Dusting of icing sugar (optional)

Mascarpone cheese

Method

Preheat the oven to 180C. Grease and line the base

and sides of a 23cm springform cake pan with baking

paper.

For the cake, melt the chocolate and butter carefully

in the microwave, stirring until smooth. Stir in the

marmalade and set aside to cool. Beat the egg yolks

in a bowl until pale yellow, add the castor sugar and

beat until uy. Add the cooled chocolate mixture

to the egg yolk mixture and mix gently. Using a

spatula, stir the almonds, salt, cocoa and cornour

into the chocolate mixture. Beat the egg whites in a

separate bowl until sti but not dry. Gently fold into

the chocolate mixture. Spoon the cake mixture into

the prepared cake pan and bake for 55-60 minutes or

until a skewer comes out clean when tested. The cake

should be rm around the edge and a bit wobbly in

the centre. Cool completely in the cake pan before

removing.

For the sauce, combine the orange juice, castor sugar

and orange zest in a small saucepan and boil for 10

minutes.

To serve, dust the cake with icing sugar and serve

slices of cake topped with sauce and mascarpone

cheese.

Baking Time : 55-60 min


ANNA CROWE

African Chocolate Cake

16.

Inspired by the Zulu Cake served at the The Larder in Diep River. This isa delicious dark, rich, nutty and fruity gluten free cake, which could easilybe associated with its name. And surprisingly it isnt outrageously expensiveto make.

LISA SHEIN


19/52

You will need:

85g semisweet chocolate, chopped

375ml (1 cups) hot brewed coee

3 extra-large eggs

375ml (1 cups) buttermilk,

well shaken

180ml ( cup) vegetable oil

(any avourless oil)


600g (3 cups) sugar

150g (1 cups) cocoa powder



Good pinch of salt

Icing: 250g good-quality cream cheese


460g (3 cups) icing sugar

Praline Ganache: 140g ( cup) castor sugar

200g shelled pistachios

125ml ( cup) cream

180g good-quality milk chocolate,

chopped

Method

Preheat the oven to 150C. Grease and line the base of 2 x 22cm springform

cake pans. Dust the sides lightly with our.

For the cake, combine the chocolate and hot coee in a jug, stirring until the

chocolate has melted. Set aside. Beat the eggs with an electric beater until

light and creamy. Beat in the buttermilk and oil. With the beater on very low,

gradually add the warm chocolate mixture. Beat until well combined. Sift the

our, sugar, cocoa, bicarbonate of soda, baking powder and salt, and add to

the mixture. Mix on medium speed until combined. Do a quick mix through

with a spatula to make sure there are no lumps. Divide the mixture between

the prepared cake pans, giving one pan a little more mixture than the other.

Bake for 60-70 minutes or until a skewer comes out clean when tested. Leave

to cool almost completely in the cake pans, as it is quite a damp cake. Once

the cake pans have cooled enough, remove the cakes and cool on a rack. The

cakes are even easier to handle if wrapped tightly in cling lm and frozen

overnight. When ready to assemble, cut the thicker cake in half horizontally.

Leave the other cake whole.

For the icing, combine all the ingredients in a mixing bowl and beat with

an electric mixer until smooth and creamy, about 10 minutes.

For the praline ganache, line a baking tray with non-stick baking paper. Heat

the sugar in a large heavy-based saucepan over medium heat. Make sure thelayer of sugar isnt too thick, not much more than 3mm. Heat gently u ntil it

turns light caramel in colour. If there are any patches that havent dissolved,

swirl the pan to cover them. Stir in the nuts, pour onto the prepared baking

tray and spread out. Set aside to cool. Once cool put the praline into a food

processor and pulse until you have small chunks (not more than 1-2 nuts)

and coarse powder. Set aside. Pour the cream into a saucepan and bring

to the boil. Place the chocolate in a bowl and pour the cream over. Mix

until smooth and glossy. Stir in the praline, reserving 30ml (2 tbsp) for

decoration.

To assemble, place one cake layer onto a plate and pour the praline mixture

over the cake, spreading it out to the edges. Top with a second layer of cake.

Spread some of the icing generously over the second layer and top with the

third layer. Ice the top of the cake with the remaining icing. Sprinkle the

reserved praline over the top of the cake.



LISA SHEIN

Chocolate Pistachio Praline Cake

17.

KRISTY HARTJE


20/52

You will need:


175g soft brown sugar

150g (1 cups) self-raising our



2,5ml ( tsp) bicarbonate of soda

4 eggs, lightly beaten

100ml sour cream

45ml (3 tbsp) orange juice

Syrup Soak: 60ml ( cup) sugar

60ml ( cup) water

Orange cream cheese icing:125g butter, softened

125g full-fat cream cheese

40ml orange juice

200g icing sugar

Crystallised orange peel:125ml ( cup) water

125g white sugar

Peel from 2 oranges

Chocolate ganache topping: 200g dark chocolate

250ml (1 cup) cream

Method


cake pans.

For the cake, cream the butter and sugar together in

a bowl until light and uy. Sift the dry ingredients

and add to the creamed mixture. Mix well. Add the

eggs, sour cream and orange juice. Mix well. Spoon

the mixture into prepared cake pans and bake for 25-

30 minutes or until a skewer comes out clean whentested. (Cake should shrink away from the sides of the

pan but still be springy to the touch.) Remove from

pans and cool on a cooling rack.

For the syrup soak, combine the sugar and water in

a small saucepan, bring to the boil and boil for 10

minutes. Drizzle the syrup over each cake layer.

For the orange cream cheese icing, mix the butter and

cream cheese together in a bowl until well combined.

Add the orange juice. Gradually sift in the icing sugar,

mixing well after each addition. Add extra orange juice

if needed to achieve a spreading consistency.

For the crystallised orange peel, bring the water and

white sugar to the boil in a saucepan, add the orange

peel and simmer for 20 minutes. Pour o the excess

liquid and allow to cool.

For the chocolate ganache topping, heat the chocolate

and cream in a saucepan over low heat until chocolate

is melted. Stir until smooth. Allow to cool slightly but

do not allow to set. Sandwich the cooled cakes with

the orange icing. Spread the ganache topping over the

cake, allowing it to trickle down the sides. Decoratewith crystallised orange peel.

Baking Time : 25-3o minutes


KRISTY HARTJE

Chocolate and Orange Celebration Cake

18.

If youre a chocolate lover, you will adore this cake. The dark chocolatesponge is filled with orange cream cheese icing and topped with a darkchocolate ganache. The sour cream allows the cake to be extra moist.The crystallized orange rind is delicious and far tastier to eat that non-crystallized rind.


21/52

You will need:




5ml (1 tsp) salt


310ml (1 cups) good-quality plainmayonnaise

375ml (1 cups) water


Ganache: 200ml cream

400g chocolate, chopped

Grated chocolate shavings

Chuckles

Method

Preheat the oven to 180C. Grease and line a 23cm

round cake pan or use 2 x 20cm greased and lined cake

pans.

For the cake, sift the dry ingredients into a large

mixing bowl. Combine all the liquid ingredients in

a separate bowl. Add the liquid ingredients to the

dry ingredients and beat well. Pour the mixture into

the prepared cake pan and bake for 45 minutes (or

30 minutes if using two cake pans) or until a skewer

comes out clean when tested. Allow to cool in the pan

overnight.

For the ganache topping, heat the cream and chocolate

together in a saucepan over low heat and stir well

until the mixture is smooth. Set aside to cool. Place

the cake on a cooling rack and pour ganache over or

if making two cakes sandwich together with a third

of the ganache and pour the remainder over the

cake. Decorate with grated chocolate shavings and

Chuckles.



MALA NAIDOO

Chocolate Ganache Cake

19.


22/52

Filling: 250g good-quality cream cheese,

softened

50g ( cup) sugar


1 egg

40g ( cup) ne coconut

180g good-quality milk chocolate,

nely chopped

Cake batter:200g (1 cup) castor sugar

250ml (1 cup) sunower oil

2 large eggs

250ml (1 cup) strong hot coee


5ml (1 tsp) vanilla

360g (3 cups) our


2,5ml ( tsp) salt

84g ( cup) good-quality cocoa

50g ( cup) pecan nuts, chopped

Glaze: 45g (3 tbsp) butter, softened

140g (1 cup) icing sugar

30ml (2 tbsp) hot coee

10ml (2 tsp) vanilla or coee liqueur Extra pecan nuts, to decorate

Method

Preheat the oven to 180C. Grease a 25cm deep tube

pan and dust lightly with sifted cocoa powder.

For the lling, beat the cream cheese, sugar, vanilla

and egg together in a small bowl until smooth. Stir in

the coconut and chocolate, and set aside.

For the cake, combine the sugar, oil and eggs in alarge mixing bowl and beat for 1 minute at medium

speed. Add the coee, buttermilk and vanilla, and mix

slowly until well combined. Sift the dry ingredients

together and add to the mixture. Beat at medium

speed, scraping down the sides to get a smooth

mixture. Stir in the nuts and spoon half the batter into

the prepared pan. Carefully spoon the lling over the

cake batter and top with the remaining cake batter.

Bake for 55 minutes or until a skewer comes out clean

when tested. The cake will look cracked on top but this

is normal. It is very important to leave the cake in the

cake pan to cool down for about 30 minutes to set the

lling. Turn out onto a cooling rack to cool completely.

For the glaze, combine all the ingredients except the

pecan nuts and mix well until smooth. Drizzle over the

cake and decorate with pecan nuts.

NB: It is important to use the correct pan and to allow

the cake to cool down before turning it out.



MELANE EKSTEEN

Rustic Dark Chocolate Volcano Cake

20.

This chocolate volcano cake was a hot favourite at our coffee shopOudewerf in Kempton Park during the 1990s. We used to serve itluke warm with a dollop of cream.


23/52

You will need:

200g (1 cup)sugar

4 extra-large eggs


45ml (3 tbsp) cocoa

250ml (1 cup) hot water

15ml (1 tbsp) Milo powder

5ml (1 tsp) caramel essence

180ml ( cup) oil

1-2 boxes Oreo cookies

Buttercream: 125g ( cup) white margarine

250ml (1 cup) icing sugar

30ml (2 tbsp) milk


Chocolate ganache: 2 x 80g slabs of chocolate

10ml (2 tsp) butter

30ml (2 tbsp) golden syrup

1 small can dessert cream

To Decorate: 50g white chocolate, melted

Method


For the cake, cream the sugar and eggs together in a

bowl until white and double in volume. Sift the our

and cocoa into the egg mixture. Combine the hot water

and Milo, and add to the mixture. Mix well. Fold in

the caramel essence and oil. Pour the batter into theprepared cake pans. Press a layer of Oreo cookies into

the batter in one of the pans. Bake for 20-25 minutes or

until a skewer comes out clean when tested. Allow to

cool for 5 minutes in the pans before turning out onto

cooling racks.

For the buttercream, combine all the ingredients in

a bowl and beat until the mixture is smooth and of

a spreading consistency. Sandwich the cake layers

together, ensuring the cookie layer is in the middle.

For the chocolate ganache, melt the chocolate in a

double boiler and add the remaining ingredients. Beat

until smooth. Pour the chocolate ganache over the

cake.

To decorate, drizzle white chocolate over the cake and

attach Oreo halves around the sides with melted white

chocolate.



HUMAIRA CARRIM

Oreo Chocolate Cake

21.

I love chocolate, Milo and Oreos and I decided to create a cake thatincorporated all of these weaknesses. The caramel essence and

Milo make the cake a lot richer and the longer you cream the sugarand eggs and the more you sift the flour, the lighter and softer thetexture of the cake will be.


24/52


25/52

You will need:

120g (1 cup) our



1ml ( tsp) baking powder

5ml (1 tsp) salt

2 extra-large eggs

200g (1 cup) sugar

5ml (1 tsp) vanilla paste

125ml ( cup) good-quality thick

mayonnaise

125ml ( cup) water

Mousse: 1 extra-large egg

5 egg yolks

50g ( cup) sugar

310ml (1 cups) fresh cream, whipped


Glaze: 125ml ( cup) water

125ml ( cup) fresh cream

200g (1 cup) sugar

250ml (1 cup) cocoa powder

Method

Preheat the oven to 160C. Grease and line 2 x 30 x

23cm baking trays.

For the cake, sift the our, cocoa powder, bicarbonate

of soda, baking powder and salt into a large bowl. Mix

well to combine. Combine the eggs, sugar and vanilla

in a large mixing bowl, and beat with an electricbeater until light and creamy, about 5 minutes. Beat

in the mayonnaise. Gradually fold in dry ingredients,

alternating with the water. Divide mixture evenly

between the prepared trays. Bake for 10-12 minutes or

until a skewer comes out clean when tested. Allow to

cool and cut cakes into 4 layers.

For the mousse, beat the egg, egg yolks and sugar

together in a bowl until thick and creamy. Fold in the

cream and cooled melted chocolate. Place one cake

layer in the bottom of a small springform cake pan.

Spoon of the chocolate mousse mixture on top andplace another layer of cake over the mousse. Continue

with the remaining cake layers and mousse, ending

with a layer of mousse. Cover with cling wrap and

place in the freezer overnight.

For the glaze, combine all the ingredients in a

saucepan over low heat. Whisk well and cook until

silky. Remove from heat and cool slightly.

To assemble the cake, remove from cake pan and place

on a cooling rack. Pour over the glaze, coating the cakecompletely.



ANDRE SALES

Chocolate Mayonnaise Cake

23.

SALLY PURDON


26/52

Citrus pure: 4 ripe thin-skinned oranges

Sugar

Cake batter: 120g (1 cup) our


60ml ( cup) cocoa powder Pinch of salt


125ml ( cup) oil



Buttercream Icing: 250g (1 cup) butter

350g (2 cups) icing sugar

50g good-quality cocoa powder

60ml ( cup) home-made citrus pure,

plus extra for cake

MethodFor the citrus pure, prick the oranges a few times with a fork,

place in a large saucepan and cover with water. Bring to the

boil, reduce heat, and cook until soft. Drain, reserving 125ml

( cup) of the cooking liquid. Pure the oranges in a food

processor until ne. Press through a sieve to make the pure

as ne as possible. Measure the cooked pure and return to

the saucepan with an equal amount of sugar and the reserved

cooking liquid. Stir over low heat until the sugar dissolves,

reduce heat and bring to the boil. Cook until the mixtureforms a jam. Bottle and seal to use when necessary.

For the cake, preheat the oven to 180C. Grease and line

2 x 20cm round cake pans.

Sift the our, sugar, cocoa powder, salt and 10ml (2 tsp) of the

baking powder together in a large mixing bowl. Add the oil

and water, and mix well. Add egg yolks and mix gently. Beat

the egg whites in a bowl until sti and fold into the cake

mixture with remaining baking powder. Divide mixture

between the prepared cake pans and bake for 25 minutes or

until a skewer comes out clean when tested. Set aside to cool.

Cut one cake in half horizontally.

For the icing, beat the butter and icing sugar together in a

bowl until smooth, adding a little milk for a rm spreading

consistency. Divide the icing mixture in half and add cocoa

powder to one half and 60ml ( cup) citrus pure to the

remaining half, mixing well.

To assemble the cake, spread a layer of orange pure on the

bottom layer of the halved cake, top with a little chocolate

icing and place the other cake layer on top. Spread with a little

orange icing followed by a layer of citrus pure. Top with the

remaining halved cake layer. Carefully ll an icing bag tted

with a large rosette nozzle, with both icing avours, and pipelarge rosettes on top of the cake.



SALLY PURDON

Citrus-Spiked Chocolate Chiffon Cake with RichButtercream Frosting

24.

I think chocolate and orange are a match made in food heaven soI just love this cake. In winter when oranges are in season I make ahuge batch of the puree and bottle it to use all year round in cakes,tarts or anything that needs a good, intense orange flavour.


27/52

You will need:


125ml ( cup) good-quality cocoa

powder


2,5ml ( tsp) salt

250g (1 cups) brown sugar 250ml (1 cup) milk, heated

375ml (1 cups) Milo powder

250ml (1 cup) canola or grapeseed oil

3 large eggs, lightly beaten

250ml (1 cup) sour cream


Filling and topping 5 large egg whites

200g (1 cup) + 30ml (2 tbsp) sugar

30ml (2 tbsp) golden syrup


Method


round cake pans.

For the cake, sift the our, cocoa, bicarbonate of soda

and salt into a large mixing bowl. Add sugar and

mix well. Combine the warm milk, Milo and oil in a

separate bowl and add eggs, sour cream and vanilla.Mix well. Add this mixture to the dry ingredients,

mixing well. Pour the mixture into prepared cake pans

and bake for 45 minutes or until a skewer comes out

clean when tested.

For the lling, combine the egg whites, sugar

and syrup in a heatproof bowl over a saucepan of

simmering water, and whisk until sugar has dissolved

and the mixture is warm to the touch. Pour into a cold

clean bowl and beat with an electric beater until uy

and rm, about 8 minutes. Add the vanilla. Spread

half of the mixture between the two layers of cake,and decorate the top of the cake with the remaining

mixture and glac cherries and grated chocolate of

desired.

Baking Time : 45 min


LAUREN BARBOUR

Chocolate Malt Cake with Marshmallow Fluff Filling

25.

Part of the allure of this cake lies in the marshmallow filling and topping.The marshmallow is very easy to make and tastes like melted marshmallowheaven. It complements the rich Milo cake really well and is a firm favouritewith kids and adults alike.

CATHIE VERSTER


28/52

You will need:



1ml ( tsp) salt

150g dark chocolate

125g ( cup) butter

125ml ( cup) full-creamcondensed milk



125ml ( cup) buttermilk


Topping: 100ml fresh cream

150g dark chocolate

Method

Preheat the oven to 180C. Grease a 23cm uted ring

pan and dust with a little sifted cocoa powder.

For the cake, sift the our, baking powder and salt

together in a bowl. Combine the chocolate, butter and

condensed milk in a saucepan, and heat gently until

butter is melted. Set aside. Beat egg yolks and sugarin a bowl until creamy, add the buttermilk and vanilla

essence, and mix well. Mix in the melted chocolate

mixture. Add to dry ingredients and mix well. Beat

the egg whites in a bowl with a pinch of salt until soft

peaks form. Fold into the cake mixture. Spoon mixture

into the prepared cake pan and bake for 40-45 minutes

or until a skewer comes out clean when tested. Allow

cake to cool for 15 minutes in the pan before turning

out onto a cooling rack to cool completely.

For the topping, combine the cream and chocolate in a

heatproof bowl and heat in the microwave until creamis warm and chocolate begins to melt. Mix well. Set

aside and allow to thicken before spreading over the

cooled cake.



CATHIE VERSTER

Cathies Chocolate Cake Creation

26.

I tried a couple of different cake recipes and subjected my friends at theretirement village to taste tests to establish the best combination. IronicallyI am allergic to chocolate and cant taste test my own cakes.


29/52

You will need:350ml (1 cups) grated courgettes,

tightly packed

100g (1 cup) hazelnuts, skinned andnely chopped



3ml ( tsp) bicarbonate of soda

3ml ( tsp) salt

375ml (1 cups) sugar 3 extra-large eggs

160ml ( cup) oil


150ml ( cup) buttermilk

45ml (3 tbsp) Frangelico liqueur

Ganache: 100g dark chocolate

50g (4 tbsp) butter

100g hazelnuts, skinned and chopped

Topping: 200g cream cheese

50g (4 tbsp) butter


600ml (2 cups) icing sugar


Chocolate Shards: 100g dark chocolate, melted

Bubble wrap

Method

Preheat the oven to 180C. For the cake, grease and line

a 23cm springform cake pan.

For the cake, combine the courgettes and nuts in

a bowl. Sift the our, baking powder, bicarbonate of

soda and salt into a large bowl. Beat the sugar, eggs

and oil with an electric mixer for 10 minutes. Add the

melted chocolate a little at a time, beating well. Foldin the dry ingredients alternately with the buttermilk.

Fold in the liqueur, courgettes and nuts. Spoon mixture

into the prepared pan and bake for 60-70 minutes or

until a skewer comes out clean when tested. Leave to

cool partially in the cake pan before turning out onto a

cooling rack to cool completely.

For the ganache, melt the chocolate with the butter and

spread over the top of cake. Sprinkle with nuts.

For the topping, beat the cream cheese and butter

together until smooth. Sift the cocoa powder and icing

sugar, and beat into the creamed mixture with liqueur.

Spread topping over the ganache and decorate with

chocolate bubble wrap shards.

For the shards, spread melted chocolate over the bubble

wrap and allow to set. Break into shards.



VAL BURNS

Chocolate Courgette and Hazelnut Cake

27.


30/52

You will need:

30g ( cup) cake our

30g ( cup) cornour


7.5ml (1 tsp) baking powder

6 eggs, separated


Pear crisps: 200g (1 cup) sugar 125ml ( cup) water

2 pears, thinly sliced

Poached pears: 200g (1 cup) castor sugar

80ml ( cup) water

500ml (2 cups) diced pears (ripe

but rm)

20g butter

45ml (3 tbsp) whisky


Chocolate ganachemousse: 350g dark chocolate (50%)

600ml (2 cups) fresh cream,

whipped

Method

Preheat the oven to 180C. Grease and line a 25cm cake pan.

For the cake, sift the our, cornour, cocoa and baking powder

together in a bowl. Beat the egg yolks in a separate bowl until creamy.

Whisk the egg whites in a bowl until soft peaks form and gradually

beat in the castor sugar. Carefully fold the egg yolks into egg white

mixture and gently fold in the dry ingredients. Spoon mixture into

the prepared cake pan and bake for 30-35 minutes or until a skewer

comes out clean when tested. Allow to cool.

For the pear crisps, bring sugar and water to the boil in a small

saucepan. Remove from heat and allow to cool. Slice the pears very

thinly and allow to soak in syrup for 10 minutes. Remove from syrup

and place on a wire rack and dry out in the oven at 120C for 30-40

minutes or until dry and crisp.Allow to cool.

For the poached pears, heat sugar and water in a saucepan, stirring

until sugar is dissolved. Bring to the boil and cook until it reaches a

caramel colour. Add the diced pears, butter and 30ml (2 tbsp) whisky.

Simmer until the pears are cooked but not too soft. Remove the

pears from the saucepan and set aside. Add the cream and remaining

whisky to the caramel sauce left in the saucepan. Bring to the boil,remove from heat and reserve sauce and pears for later.

For the chocolate ganache mousse, melt the chocolate and while it is

still warm add a little of the whipped cream. Fold in remaining cream

and refrigerate.

To assemble, cut the cake horizontally into three layers. Brush each

layer with a little of the reserved caramel syrup. Place one cake layer

on a serving plate and top with the poached pears and of the

mousse. Place a second cake layer on top and spread with another

of the mousse. Top with the nal cake layer and spread remaining

mousse on top and around the sides. Drizzle remaining caramelsauce over the cake and decorate with pear crisps.



SUZANNE WOCKER

Chocolate Sponge with Whisky Caramel Pears

28.

MARNA VILJOEN


31/52

You will need:




7,5ml (1 tsp) bicarbonate of soda

2,5ml ( tsp) salt

100g (1 cup) hazelnuts, roasted andcoarsely or nely ground


3 large eggs

5ml (1 tsp) vanilla

250ml (1 cup) hot, strong coee

Ganache: 200g dark chocolate

150ml fresh cream

Method


cake pan.

For the cake, sift the dry ingredients into the bowl

of an electric mixer. Stir in hazelnuts. Combine the

buttermilk, eggs and vanilla, mix lightly and add to

dry ingredients, beating for about 3 minutes. Carefullyfold in the hot coee. The batter will be very runny.

Pour mixture into the prepared cake pan and bake for

50-60 minutes or until a skewer comes out clean when

tested. Allow to cool completely in the cake pan.

For the ganache, place the chocolate and cream into a

small heatproof dish and microwave on medium until

melted, 2-3 minutes. Stir well until smooth. Cool to

the correct consistency to coat the cake. Remove cake

from the cake pan and place on a cooling rack. Pour

the ganache over and allow to set.



MARNA VILJOEN

Hazelnut Chocolate Ganache Cake

29.

Very dark and very moist but not too sweet, I love the flavour of roastednuts and find that hazelnuts have a lovely subtle taste that complimentschocolate perfectly. This cakes is good with any kind of icing, but I prefer asweet and simple ganache with a fudgey consistency.


32/52

You will need:

240g (2 cups) our


200g (1 cup) sugar


1ml ( tsp) salt 250ml (1 cup) mayonnaise

250ml (1 cup) cold water


Salted caramel: 360g can caramel treat

1 small can cream

1ml ( tsp) salt

Chocolate butter icing: 125g butter, softened

375ml (1 cups) icing sugar, sifted


Method


cake pans.

For the cake, sift the dry ingredients together in a

mixing bowl. Add mayonnaise, water and vanilla, and

beat until smooth. Be careful not to overbeat. Spoon

mixture into the prepared cake pans and bake for

35 minutes or until a skewer comes out clean when

tested.

For the salted caramel, combine all the ingredients in a

bowl and beat until smooth.

For the butter icing, beat the butter until soft and

creamy, and gradually add the icing sugar, cocoa

powder and enough water to make a soft spreading

consistency.

To assemble the cake, sandwich the cake layers

generously with caramel. Ice the top and sides with

chocolate butter icing.

Baking Time : 35 minutesOven Temperature: 180C

FARZANAH DAWOOD

Double-Salted Caramel Chocolate Cake

30.

This double salted caramel chocolate cake recipe is decadent, sweet and salty and heavenlypaired with a cappuccino.


33/52

You will need:

160g butter


375ml (1 cups) nely ground brown

sugar (grind in food processor) 3 extra-large eggs


145ml (heaped cup) cocoa powder

60ml ( cup) cooking oil

250ml (1 cup) sour cream


2,5ml ( tsp salt)

Icing: 80ml ( cup) cocoa powder

500ml (2 cups) icing sugar, sifted

60g ( cup) butter

Milk

Method


cake pans.

For the cake, cream the butter and vanilla essence

in a bowl, and gradually add the sugar, beating well.

Add the eggs one at a time, beating well after each

addition. Stir in 125ml ( cup) our. Combine the

cocoa, oil and sour cream in a separate bowl, mixing

well. Sift the remaining our, baking powder and salt,

and add to the creamed mixture alternately with the

cocoa mixture. Mix well. Divide mixture between the

prepared cake pans and bake for 25-30 minutes or

until a skewer comes out clean when tested. Cool the

cakes completely before removing from cake pans.

For the icing, blend all the ingredients together,adding a little milk to obtain a spreading consistency.

Sandwich the cooled cake layers together with some

of the icing and ice the top and sides with remaining

icing. Decorate with slices of chocolate bar of your

choice.



JANINE DOUGLAS

Janines Oh So Chocolatey Cake

31.

I like chopping up a Snicker bar, Bar One or Mars Bar on top of thecake for that extra bit of comfort. M&Ms are also delicious.

ANGELA ANDERSEN


34/52

You will need:

140g unsweetened chocolate, chopped


250ml (1 cup) hot coee



5ml (1 tsp) bicarbonate of soda 1ml ( tsp) salt

225g unsalted butter, softened

400g (2 cups) white sugar

3 large eggs


250ml (1 cup) milk

Icing: 140g dark chocolate, chopped

80ml ( cup) milk

400g icing sugar, sifted


115g unsalted butter, softened

1ml ( tsp) salt

Method


round cake pans.

For the cake, combine the chocolate, cocoa powder and

hot coee in a saucepan over low heat and stir until

melted. Set aside to cool. Sift the our, baking powder,

bicarbonate of soda and salt together in a bowl andset aside. Beat the butter in a large mixing bowl until

smooth and creamy. Gradually add the sugar and

continue beating until the mixture is uy. Add the

eggs one at a time, beating well after each addition.

Beat in the vanilla and melted chocolate mixture. Add

the our mixture alternately with the milk, starting

and ending with the our. Beat until just combined.

Divide mixture between the prepared cake pans and

bake for 35-40 minutes or until a skewer comes out

clean when tested. Cool the cakes for 10 minutes in the

cake pans before removing and placing on a cooling

rack to cool completely.

For the icing, melt chocolate over low heat and set

aside to cool slightly. Place all the ingredients in a

large mixing bowl and beat with an electric mixer on

low speed until combined. Increase speed to medium-

high and beat until the icing is light and uy.

To assemble the cake, cut each cake layer in half

horizontally and sandwich together with a generous

layer of icng. Spread the remaining icing over the top

of the cake.



ANGELA ANDERSEN

Buttery Luxury Chocolate Cake

32.

This recipe is one of my flop proof favourites. The lashings ofadded chocolate and butter ensure a luxuriously moist, rich, yetinexpensive, chocolate cake. It becomes even more delicious withtime. Eating it is almost like biting into an actual chocolate bar!

AMANDA MOKGOSI


35/52

You will need:



5ml (1 tsp) salt

125ml ( cup) cocoa

250ml (1 cup) oil

250ml (1 cup) sour milk

2 eggs

5ml (1 tsp) vinegar

100g milk chocolate, grated

Icing: 150g butter, softened

20ml (4 tsp) instant coee granules

dissolved in a little boiling water

350g (2 cups) icing sugar, sifted

Glaze(optional): 150g dark chocolate

Chuckles

Method


round cake pans.

For the cake, sift all the dry ingredients into a large

mixing bowl. Combine the oil, milk, eggs and vinegar

in a separate bowl, and whisk until well blended. Fold

the dry ingredients into the wet ingredients until the

mixture is well blended. Stir in the grated chocolate.

Divide mixture between the prepared cake pans and

bake for 30 minutes or until a skewer comes out clean

when tested. Remove cakes from the oven and allow to

cool.

For the icing, beat the butter until smooth. Add the

coee and mix until well blended. Gradually add the

icing sugar and beat until smooth and spreadable.

Sandwich the cake layers together with some of the

icing. Spread the remaining icing on the top of thecake.

If you are making the glaze, melt the chocolate, spoon

into a piping bag with a small plain nozzle and drizzle

chocolate around the edges of the cake. Decorate with

Chuckles.



AMANDA MOKGOSI

Chocolate Cake

33.

This cake is dense and decadent with grated chocolate and amasi(sour milk) for extra moisture. The coffee butter cream icing adds awonderful flavour.


36/52

You will need:


45ml (3 tbsp) milk

3ml ( tsp) bicarbonate of soda

180ml ( cup) plain Greek yoghurt


350g (1 cups) sugar


3ml ( tsp) vanilla essence


3ml ( tsp) baking powder

Topping: 90g butter

300g (1 cups) sugar 75ml fresh cream

150g (1 cups) pecan nuts, toasted

and chopped

To decorate: Melted dark chocolate

Method


round cake pans or a 22 x 32cm cake pan.

For the cake, combine the chocolate and milk in

a saucepan over medium heat until chocolate has

melted. Set aside. Combine the bicarbonate of soda

and yoghurt in a jug and set aside for a few minutes

until the mixture begins to bubble. Cream the butter

and sugar together in a bowl until light and uy.

Gradually beat in the egg yolks and vanilla. Sift our

and baking powder together, and add to the creamed

mixture alternately with the yoghurt mixture. Mix well.

Beat egg whites in a bowl until sti and carefully fold

into the mixture. Spoon into prepared cake pans and

drizzle chocolate mixture over the top of the cakes.

Bake for about 30 minutes for smaller cakes and 40-50

minutes for a larger cake. Cool slightly and leave incake pans.

For the topping, combine butter and sugar in a small

saucepan over low heat until melted. Stir in cream

and nuts. Spread evenly over the baked cakes and

place under a preheated grill until lightly golden

brown all over. Remove from cake pans and drizzle

with melted chocolate. Serve with whipped cream and

strawberries if desired. If two layers are made, they can

be sandwiched together with cream or left single.

Baking Time : 30 or 40-50 min(depending on size)


JACCI BABICH

Chocolate Dream Cake

34.

You can make different toppings as the mood takes you, or bake it indifferent shapes and know it will work every time. It is also delicious servedwith whipped cream.

VIV SENEKAL


37/52

You will need:





180ml ( cup) sifted ground almonds

400g (2 cups) sugar


250ml (1 cup) oil

125ml ( cup) Amaretto liqueur


7,5ml (1 tsp) vanilla essence

Raspberry cream: 125g fresh raspberries or strawberries

(reserve a few for decoration)

250ml (1 cup) fresh cream, stiy beaten 50g dark chocolate, coarsely grated

Chocolate ganache: 250g dark chocolate


Chocolate mousse: 1 litre ready-made chocolate mousse

Method

Preheat the oven to 180C. Grease and line 2 x 24cm round

springform baking pans.

For the cake, sift the cocoa powder, our, baking powder

and bicarbonate of soda into a mixing bowl. Stir in almonds

and set aside. Beat the sugar and egg yolks together in a

separate bowl until light and thick. Add the oil, liqueur,

water and vanilla. Add the sifted dry ingredients and beat

with an electric mixer until well blended.

In a separate bowl, beat egg whites until soft peaks form

and fold into the mixture. Divide mixture between the

prepared cake pans and bake for 35-40 minutes or until a

skewer comes out clean when tested. Allow to cool in pan

for about 10 minutes before turning out on a cooling rack

to cool completely.

For the raspberry cream, chop the raspberries and add to

the cream. Stir in the grated chocolate.

For the ganache, melt the chocolate and cream gently in

the microwave, mixing until smooth. Cool.

To assemble, slice cakes horizontally in half. Place one

layer on a cake plate and cover with a generous layer of

chocolate mousse. Top with the second layer and spread

with raspberry cream. Cover with a third layer and spread

generously with chocolate mousse. Top with the remaining

cake layer and pour over the cooled chocolate ganache.

Pipe rosettes with any remaining cream and decorate with

reserved raspberries or strawberries.



S

Chocolate Amaretto Cake

35.

An old family favourite chocolate cake recipe is the base of this cake butinstead of using butter icing for the filling I make layers of chocolate mousseand whipped cream with chopped raspberries. This prevents the cake frombeing too sweet.

CHERYL CHILTON

Ch l t P C k ith H l t


38/52

You will need: 125g (heaped cup) castor sugar 125g (heaped cup) dark brown sugar


25g (3 tbsp) good-quality cocoa powder,

sifted


100g ground hazelnuts

50g ( cup) blanched hazelnuts, chopped

100g dark good-quality chocolate, nely

chopped

250g butter, melted

3 large eggs, beaten

5ml (1 tsp) vanilla essence 2 pears, peeled, cored and chopped

Hazelnut meringue: 3 egg whites


2,5ml ( tsp) baking powder


25g (3 tbsp) good-quality cocoa powder

mixed to a thin paste with a little boiling

water

100g (1 cup) blanched hazelnuts, crushed

16 plain salted savoury crackers, coarselycrushed

Frangelico frosting:200g (1 cup) sugar

250ml (1 cup) cream

125g unsweetened chocolate, chopped

125g unsalted butter, cubed

pinch of salt



Mocha drizzle: 250ml (1 cup) sour cream 100g dark chocolate, chopped

100g milk chocolate, chopped

45ml (3 tbsp) strong coee (liquid not powder)


MethodPreheat the oven to 180C. Grease and line the base and sides of a

deep 20cm springform cake pan.

For the cake, mix the dry ingredients in a large bowl. Stir in the

chopped nuts and chocolate, keeping 125ml () cup aside to decorate

the top of the cake. Whisk the melted butter, eggs and vanilla together

in a bowl. Add the butter mixture to the dry ingredients and stir

thoroughly to combine. Fold in the pears. Pour mixture into the

prepared pan and bake for 45 minutes. Cover with foil and bake for

a further 20 minutes or until a skewer comes out clean when tested.

Leave to cool in the cake pan overnight.

For the meringue, grease and line 2 x 20cm cake pans. Beat the egg

whites in a bowl until sti. Gradually beat in the sugar. The mixture

should be thick and glossy. Add the baking powder, vanilla and cocoa

paste. Fold in the nuts and biscuits. Spread mixture into the prepared

pans and bake for 25 minutes. Remove from oven and set aside to cool.

For the frosting, bring the sugar and cream to the boil in a heavy-

based, medium-sized saucepan. Reduce heat and simmer for 8

minutes. Remove from heat. Add the chocolate and butter, and mix

well. Once melted add salt, vanilla and Frangelico. Refrigerate until

cold. Whisk until the frosting is the correct consistency to spread onto

the cake.

For the mocha drizzle, gently heat the sour cream and chocolate

chunks in a small saucepan. Stir until melted, adding the coee and

Frangelico. Cool a little before drizzling generously over the frosting

layers.

To assemble, cut the chocolate cake into 2 layers. Place one layer

on a serving plate and generously spread with a layer of frosting.

Spoon a little mocha drizzle over and top with one layer of meringue.Repeat the layers, ending with mocha drizzle. Decorate with reserved

hazelnuts and chocolate.

Baking Time : 45 + 20 minutesOven Temperature: 180C

Chocolate Pear Cake with HazelnutMeringue and Frangelico Frosting

36.

When my father was retrenched my mother kept our family going with her many hours inthe kitchen baking and icing cakes. I loved to watch and to help her and that is wheremy love of baking was nurtured.

MICHELLE HELD

F T Ch l P N R C k


39/52

You will need:

125ml ( cup) cocoa powder, sifted

15ml (1 tbsp) instant coee granules

310ml (1 cups) boiling water

5 eggs, separated

375ml (1 cups) sugar

125ml ( cup) oil


450ml (1 cups) cake our


2ml ( tsp) salt

Icing: 300g chocolate, broken into pieces

150g butter

50g (6 tbsp) icing sugar


250g pecan nuts, roasted and ground

(or hazelnuts)

60ml ( cup) rum

Chuckles and pecan nuts, for decoration

Method


For the cake, combine the cocoa, coee and boiling

water in a bowl, stirring to remove lumps. Set aside

to cool. Beat the egg yolks and sugar together in a

separate bowl until pale and thick. Add the oil and

vanilla, beating well. Add the cocoa mixture. Sift theour, baking powder and salt and fold into the egg

mixture. Beat egg whites in a bowl until soft peaks

form and fold into mixture. Pour mixture into the

prepared pans and bake for 25-30 minutes or until a

skewer comes out clean when tested. Remove cakes

from pans and turn onto a cooling rack to cool.

For the icing, melt the chocolate in a double boiler

over low heat, stirring until smooth. Remove from heat.

Beat the chocolate and butter together in a mixing

bowl. Beat in the icing sugar and cocoa. Stir in 200gof the pecan nuts, and 30ml (2 tbsp) of the rum. Beat

until creamy.

To assemble, cut each cake in half, horizontally, to

create 4 layers. Start assembling your 4-tier cake,

working layer by layer. Drizzle remaining rum onto

each layer. Divide the icing into 4 portions, leaving

slightly more for the top layer. Spread the icing evenly

over each layer of the cake. Sprinkle remaining pecan

nuts and Chuckles over the top to decorate.


Oven Temperature:180C

Four-Tier Chocolate Pecan-Nut Rum Cake

37.

An indulgent chocolate cake complemented with nuts and rum. While rumbalances the sweetness, nuts add depth and texture.

JESSICA VAN WOUW


40/52

You will need:


400g (2 cups) sugar


7,5ml (1 tsp) baking powder


2 eggs, lightly beaten

180ml ( cup) oil

180ml ( cup) milk



Brownie mixture: 125g butter



2 eggs


100g nuts, chopped ( hazelnuts, pecannuts, walnuts)

Chocolate ganache: 250ml (1 cup) dark chocolate

Fresh cream (enough to cover the

chocolate when it is placed in a bowl)

Method


round cake pan.

For the cake, combine all the dry ingredients in a

sunday times food weekly 50 best chocolate cakes: readers' recipes

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