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8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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READERS RECIPES
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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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
Copyright Sunday Times
All rights reserved
ISBN 978-1-928216-47-6 (ePDF)
All rights reserved.No part of this publication may be reproduced,
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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
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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You will need:
220g (1 cups) cake our
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
300g dark chocolate, chopped
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
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You will need:
50g dark chocolate, chopped
250ml (1 cup) strong hot coee
240g (2 cups) cake our
75g ( cup) cocoa powder
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
50g dark 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.
Baking Time : 55 minutes
Oven Temperature: 160C
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
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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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
Oven Temperature: 180C
SHVETA NAIDOO
Choc-Chunk Chocolate Buttermilk Cake
4.
This is a winner every time, and you can hear the success in everyones silentmunching.
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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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
240g (2 cups) cake our
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
Oven Temperature: 180C
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.
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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You will need:
600g (3 cups) sugar
360g (3 cups) cake our
100g (1 cup) cocoa powder
45ml (3 tbsp) baking powder
7.5ml (1 tsp) bicarbonate of soda
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
10ml (2 tsp) vanilla essence
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
250g dark chocolate, chopped
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.
Baking Time : 30 minutes
Oven Temperature: 180C
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.
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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You will need:
50g ( cup) cocoa powder
200ml boiling water
220g (1 cups) cake our
350g (1 cups) castor sugar
15ml (1 tbsp) baking powder
Pinch of salt
7 large eggs, separated
125ml ( cup) sunower oil
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.
Baking Time : 45 minutes
Oven Temperature: 180C
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.
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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You will need: 125g butter
200g (1 cup) castor sugar
2 extra-large eggs
250ml (1 cup) milk
5ml (1 tsp) vanilla essence
180g (1 cups) cake our
50g ( cup) cocoa powder
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.
Baking Time : 30-35 minutes
Oven Temperature: 180C
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.
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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You will need:
240g (2 cups) cake our, sieved
350g (1 cups) castor sugar
100g (1 cup) cocoa powder, sieved
5ml (1 tsp) ground cinnamon
10ml (2 tsp) baking powder
5ml (1 tsp) bicarbonate of soda
2 extra-large eggs
250ml (1 cup) milk
125ml ( cup) sunower oil
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.
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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You will need:
250ml (1 cup) cola
50g ( cup) cocoa powder
4 extra-large eggs, separated
300g (1 cups) sugar
125ml ( cup) oil
5ml (1 tsp) vanilla essence
200g cake our
15ml (1 tbsp) baking powder
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.
Baking Time : 25-30 minutes
Oven Temperature: 180C
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.
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You will need:
4 extra-large eggs, separated
120g (1 cup) our
200g (1 cup) sugar
30ml (2 tbsp) cocoa powder
15ml (3 tsp) baking powder
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
15ml (1 tbsp) cocoa powder
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.
Baking Time : 30 minutes
Oven Temperature: 200C
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!
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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You will need:
100g butter
260g (1 cups) castor sugar
100g dark chocolate, melted
and cooled
3 extra-large eggs, separated
5ml (1 tsp) vanilla essence 240g (2 cups) cake our
10ml (2 tsp) baking powder
125ml ( cup) sour cream
125ml ( cup) berry juice
Icing: 250g mascarpone cheese
45g (3 tbsp) butter
80ml ( cup) cocoa powder 180ml ( cup) icing sugar
5ml (1 tsp) vanilla essence
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.
Baking Time : 25-30 minutes
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.
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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You will need:
250ml (1 cup) milk
5 sprigs lavender, roughly chopped
240g (2 cups) cake our
400g (2 cups) sugar
180ml ( cup) unsweetened cocoa
powder
10ml (2 tsp) baking powder
7,5ml (1 tsp) bicarbonate of soda
5ml (1 tsp) salt
125ml ( cup) vegetable oil
2 eggs
10ml (2 tsp) vanilla extract
250ml (1 cup) boiling water
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.
Baking Time : 30-35 minutes
Oven Temperature: 180C
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!
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You will need:
125ml ( cup) boiling water
60ml ( cup) cocoa
4 eggs, separated
200g (1 cup) castor sugar
5ml (1 tsp) vanilla extract
60ml ( cup) oil 120g (1 cup) our
10ml (2 tsp) baking powder
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.
Baking Time : 20 minutes
Oven Temperature: 180C
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.
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You will need:
4 jumbo eggs
300g (1 cups) castor sugar
180ml ( cup) milk
125g margarine
60g dark chocolate, melted
210g (1 cups) cake our 125ml ( cup)cocoa
15ml (1 tbsp) baking powder
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.
Baking Time : 25 minutes
Oven Temperature: 180C
BETH ALLAN
Chocolate Frost Cake
15.
The frosting of hazelnut meringue is a family favourite and the Cape Velvetliqueur for that something special.
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You will need:
160g dark chocolate, broken into blocks
125g ( cup) butter, cut into blocks
250ml (1 cup) orange marmalade
6 large eggs, separated
150g ( cup) castor sugar
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
100g ( cup) castor sugar
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
Oven Temperature: 180C
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
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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)
300g (2 cups) cake our
600g (3 cups) sugar
150g (1 cups) cocoa powder
10ml (2 tsp) bicarbonate of soda
5ml (1 tsp) baking powder
Good pinch of salt
Icing: 250g good-quality cream cheese
170g butter, softened
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.
Baking Time : 60-70 minutes
Oven Temperature: 150C
LISA SHEIN
Chocolate Pistachio Praline Cake
17.
KRISTY HARTJE
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You will need:
175g butter, softened
175g soft brown sugar
150g (1 cups) self-raising our
25g ( cup) cocoa powder
15ml (1 tbsp) baking powder
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
Preheat the oven to 180C. Grease and line 3 x 20cm
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
Oven Temperature: 180C
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.
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You will need:
300g (2 cups) cake our
125ml ( cup) cocoa powder
300g (1 cups) castor sugar
5ml (1 tsp) salt
7.5ml (1 tsp) bicarbonate of soda
310ml (1 cups) good-quality plainmayonnaise
375ml (1 cups) water
5ml (1 tsp) vanilla essence
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.
Baking Time : 45 minutes
Oven Temperature: 180C
MALA NAIDOO
Chocolate Ganache Cake
19.
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Filling: 250g good-quality cream cheese,
softened
50g ( cup) sugar
5ml (1 tsp) vanilla essence
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
250ml (1 cup) buttermilk
5ml (1 tsp) vanilla
360g (3 cups) our
10ml (2 tsp) bicarbonate of soda
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.
Baking Time : 55 minutes
Oven Temperature: 180C
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.
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You will need:
200g (1 cup)sugar
4 extra-large eggs
180g (1 cups) self-raising our
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
5ml (1 tsp) caramel essence
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
Preheat the oven to 180C. Grease 3 x 20cm cake pans.
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.
Baking Time : 20-25 minutes
Oven Temperature: 180C
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.
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You will need:
120g (1 cup) our
125ml ( cup) cocoa powder
5ml (1 tsp) bicarbonate of soda
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
240g dark chocolate, melted
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.
Baking Time : 10-12 minutes
Oven Temperature: 160C
ANDRE SALES
Chocolate Mayonnaise Cake
23.
SALLY PURDON
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Citrus pure: 4 ripe thin-skinned oranges
Sugar
Cake batter: 120g (1 cup) our
200g (1 cup) castor sugar
60ml ( cup) cocoa powder Pinch of salt
15ml (1 tbsp) baking powder
125ml ( cup) oil
125ml ( cup) boiling water
4 extra-large eggs, separated
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.
Baking Time : 25 minutes
Oven Temperature: 180C
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.
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You will need:
270g (2 cups) cake our
125ml ( cup) good-quality cocoa
powder
10ml (2 tsp) bicarbonate of soda
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
5ml (1 tsp) vanilla extract
Filling and topping 5 large egg whites
200g (1 cup) + 30ml (2 tbsp) sugar
30ml (2 tbsp) golden syrup
5ml (1 tsp) vanilla extract
Method
Preheat the oven to 180C. Grease and line 2 x 20cm
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
Oven Temperature: 180C
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
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You will need:
180g (1 cups) cake our
10ml (2 tsp) baking powder
1ml ( tsp) salt
150g dark chocolate
125g ( cup) butter
125ml ( cup) full-creamcondensed milk
5 extra-large eggs, separated
200g (1 cup) castor sugar
125ml ( cup) buttermilk
5ml (1 tsp) vanilla essence
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.
Baking Time : 40-45 minutes
Oven Temperature: 180C
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.
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You will need:350ml (1 cups) grated courgettes,
tightly packed
100g (1 cup) hazelnuts, skinned andnely chopped
500g (4 cups) cake our
5ml (1 tsp) baking powder
3ml ( tsp) bicarbonate of soda
3ml ( tsp) salt
375ml (1 cups) sugar 3 extra-large eggs
160ml ( cup) oil
150g dark chocolate, melted
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
60ml ( cup) cocoa powder
600ml (2 cups) icing sugar
30ml (2 tbsp) Frangelico liqueur
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.
Baking Time : 60-70 minutes
Oven Temperature: 180C
VAL BURNS
Chocolate Courgette and Hazelnut Cake
27.
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
30/52
You will need:
30g ( cup) cake our
30g ( cup) cornour
30g ( cup) cocoa powder
7.5ml (1 tsp) baking powder
6 eggs, separated
160g ( cup) castor sugar
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
80ml ( cup) fresh cream
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.
Baking Time : 30-35 minutes
Oven Temperature: 180C
SUZANNE WOCKER
Chocolate Sponge with Whisky Caramel Pears
28.
MARNA VILJOEN
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
31/52
You will need:
400g (2 cups) castor sugar
180ml ( cup) cocoa powder
210g (1 cups) cake our
7,5ml (1 tsp) bicarbonate of soda
2,5ml ( tsp) salt
100g (1 cup) hazelnuts, roasted andcoarsely or nely ground
250ml (1 cup) buttermilk
3 large eggs
5ml (1 tsp) vanilla
250ml (1 cup) hot, strong coee
Ganache: 200g dark chocolate
150ml fresh cream
Method
Preheat the oven to 180C. Grease and line a 23cm
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.
Baking Time : 50-60 minutes
Oven Temperature: 180C
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.
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
32/52
You will need:
240g (2 cups) our
125ml ( cup) cocoa powder
200g (1 cup) sugar
10ml (2 tsp) bicarbonate of soda
1ml ( tsp) salt 250ml (1 cup) mayonnaise
250ml (1 cup) cold water
5ml (1 tsp) vanilla essence
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
45ml (3 tbsp) cocoa powder, sifted
Method
Preheat the oven to 180C. Grease and line 2 x 20cm
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.
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
33/52
You will need:
160g butter
10ml (2 tsp) vanilla essence
375ml (1 cups) nely ground brown
sugar (grind in food processor) 3 extra-large eggs
240g (2 cups) cake our
145ml (heaped cup) cocoa powder
60ml ( cup) cooking oil
250ml (1 cup) sour cream
10ml (2 tsp) baking powder
2,5ml ( tsp salt)
Icing: 80ml ( cup) cocoa powder
500ml (2 cups) icing sugar, sifted
60g ( cup) butter
Milk
Method
Preheat the oven to 180C. Grease and line 2 x 22cm
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.
Baking Time : 25-30 minutes
Oven Temperature: 180C
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
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
34/52
You will need:
140g unsweetened chocolate, chopped
30g ( cup) cocoa powder
250ml (1 cup) hot coee
280g (2 cups) cake our
10ml (2 tsp) baking powder
5ml (1 tsp) bicarbonate of soda 1ml ( tsp) salt
225g unsalted butter, softened
400g (2 cups) white sugar
3 large eggs
10ml (2 tsp) vanilla extract
250ml (1 cup) milk
Icing: 140g dark chocolate, chopped
80ml ( cup) milk
400g icing sugar, sifted
5ml (1 tsp) vanilla extract
115g unsalted butter, softened
1ml ( tsp) salt
Method
Preheat the oven to 180C. Grease and line 2 x 22cm
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.
Baking Time : 35-40 minutes
Oven Temperature: 180C
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
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
35/52
You will need:
240g (2 cups) cake our
300g (1 cups) castor sugar
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
Preheat the oven to 180C. Grease and line 2 x 20cm
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.
Baking Time : 30 minutes
Oven Temperature: 180C
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.
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
36/52
You will need:
75g good-quality dark chocolate
45ml (3 tbsp) milk
3ml ( tsp) bicarbonate of soda
180ml ( cup) plain Greek yoghurt
180g butter, softened
350g (1 cups) sugar
5 extra-large eggs, separated
3ml ( tsp) vanilla essence
180g (1 cups) cake our
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
Preheat the oven to 180C. Grease and line 2 x 20cm
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)
Oven Temperature: 180C
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
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
37/52
You will need:
180ml ( cup) cocoa powder
180g (1 cups) cake our
25ml (5 tsp) baking powder
10ml (2 tsp) bicarbonate of soda
180ml ( cup) sifted ground almonds
400g (2 cups) sugar
8 extra-large eggs, separated
250ml (1 cup) oil
125ml ( cup) Amaretto liqueur
125ml ( cup) boiling water
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
60ml ( cup) fresh cream
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.
Baking Time : 35-40 minutes
Oven Temperature: 180C
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
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
38/52
You will need: 125g (heaped cup) castor sugar 125g (heaped cup) dark brown sugar
225g (1 cups) self-raising our
25g (3 tbsp) good-quality cocoa powder,
sifted
5ml (1 tsp) baking powder
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
200g (1 cup) castor sugar
2,5ml ( tsp) baking powder
5ml (1 tsp) vanilla extract
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
5ml (1 tsp) vanilla essence
30ml (2 tbsp) Frangelico liqueur
Mocha drizzle: 250ml (1 cup) sour cream 100g dark chocolate, chopped
100g milk chocolate, chopped
45ml (3 tbsp) strong coee (liquid not powder)
45ml (3 tbsp) Frangelico liqueur
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
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
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
5ml (1 tsp) vanilla essence
450ml (1 cups) cake our
15ml (1 tbsp) baking powder
2ml ( tsp) salt
Icing: 300g chocolate, broken into pieces
150g butter
50g (6 tbsp) icing sugar
45ml (3 tbsp) cocoa powder, sifted
250g pecan nuts, roasted and ground
(or hazelnuts)
60ml ( cup) rum
Chuckles and pecan nuts, for decoration
Method
Preheat the oven to 180C. Grease 2 x 20cm cake pans.
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.
Baking Time : 25-30 minutes
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
8/10/2019 Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes
40/52
You will need:
240g (2 cups) cake our
400g (2 cups) sugar
180ml ( cup) cocoa powder
7,5ml (1 tsp) baking powder
10ml (2 tsp) bicarbonate of soda
2 eggs, lightly beaten
180ml ( cup) oil
180ml ( cup) milk
5ml (1 tsp) caramel essence
250ml (1 cup) boiling water
Brownie mixture: 125g butter
210g good-quality dark chocolate
110g ( cup) castor sugar
2 eggs
180g (1 cups) cake our
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
Preheat the oven to 180C. Grease and line a 25cm
round cake pan.
For the cake, combine all the dry ingredients in a