LAYERED CHOCOLATE CARAMEL CAKE
Makes 2 layers
If you want to make the triple-layered cake make this mixture twice and freeze the extra layer for later use.
125g butter
250ml water
80ml cocoa
500ml flour
5ml bicarbonate of soda
375ml castor sugar
2 eggs
125ml buttermilk
5ml vanilla extract
Butter icing
125ml cocoa powder
60ml hot water
250g butter softened
4x250ml sifted icing sugar
milk to mix
10ml vanilla essence
385g can of caramelised condensed milk
Combine the butter, water and cocoa in a pot and heat until melted.
Combine the flour, bicarbonate of soda and sugar in a bowl. Beat in the cocoa mixture then the eggs, buttermilk and vanilla.
Divide the batter between two greased and lined 20cm springform pans. Bake at 180°C for 25-30 minutes or until a skewer inserted into the cake comes out clean.
Remove and cool in the pan for 10 minutes before turning out.
ICING: Mix the cocoa powder with the hot water to make a smooth paste, set aside to cool.
Cream the butter until fluffy. Add in the icing sugar, cocoa mixture and enough milk to make a spreading consistency.
Mix in the vanilla.
Spread the layers with chocolate icing and drizzle generously with the caramelised condensed milk. Top with chopped Bar-One chocolates if desired.
CHOCOLATE COLA CAKE
430ml flour (1 3/4 cups)
7ml baking powder
3ml bicarbonate of soda
60ml cocoa powder
250ml castor sugar
180g butter
200ml cola drink
80ml milk
2 eggs, beaten
5ml vanilla essence
Fudge icing
50g butter
50ml castor sugar
30ml cola
250ml icing sugar
45ml cocoa powder
Sift the dry ingredients into a bowl. Melt the butter with the cola in a small saucepan. Add to the dry ingredients together with the milk, eggs and vanilla. Mix until smooth.
Spoon mixture into a greased and base lined 22cm cake pan and bake at 180°C for 40 minutes until a skewer comes out clean when tested. Cool in pan for 5 minutes then turn out on to a cooling rack.
When completely cold spread with fudge icing and decorate as desired. Strawberries and cherries always look impressive.
ICING: Place the butter, castor sugar and cola in a saucepan and heat until butter is melted. Remove from the heat and sift in the icing sugar and cocoa powder. Mix well until smooth and glossy.
Allow to cool and spread over the cake.
CHOCOLATE HAZELNUT CAKE
125g butter
350g chocolate hazelnut spread
30ml cream or full cream milk
6 eggs, separated
180ml flour
3ml baking powder
100g dark chocolate, melted
45ml castor sugar
Icing
125ml chocolate hazelnut spread
125g butter
500ml sifted icing sugar
40-50ml cream
Cream the butter and hazelnut spread until fluffy. Add the cream and egg yolks and mix well. Sift the flour and baking powder and mix it into the creamed mixture then fold through the melted chocolate.
Beat the egg whites until stiff then beat in the castor sugar. Fold this into the chocolate mixture.
Spoon the mixture into a greased and lined 22cm springform cake pan. Bake at 180ºC for 30-40 minutes or until a skewer inserted into the cake comes out clean.
Cool in the pan for
10 minutes before removing. Cool on a rack and ice with hazelnut icing.
ICING: Cream the butter and hazelnut spread until fluffy. Add the icing sugar and enough cream to achieve a spreading consistency.
CHOCOLATE FUDGE LOAF
125g butter, softened
250ml soft brown sugar
2 eggs
150ml sour cream
310 ml flour
5ml baking powder
3ml bicarbonate of soda
125ml cocoa powder
Icing
125g butter
500ml sifted icing sugar
60ml cocoa powder
30ml boiling water
Cream the butter and sugar until creamy. Beat in the eggs one at a time then beat in the sour cream. Sift the dry ingredients and add to the mixture. Mix until smooth.
Spoon the mixture into a greased and lined loaf pan 18x13cm and bake at 180ºC for 30-40 minutes or until a skewer inserted into the loaf comes out clean.
Remove and cool in the tin for 5 minutes before turning out on to a cooling rack. Ice and decorate as desired.
ICING: Cream the butter and icing sugar until fluffy.
Mix the cocoa with the water to make a smooth paste, cool then add to the butter mixture and mix until fluffy.
MOIST CHOCOLATE SAUCE CAKE
220g butter
125ml good quality cocoa powder
250ml water
2 eggs
310ml castor sugar
10ml vanilla essence
430ml self-raising flour
150ml cream
Sauce
100g dark chocolate, chopped
125ml cream
20g butter
Combine the butter, cocoa and water in a small pot and heat gently until melted, do not boil.
Beat the eggs and sugar until light and fluffy. Add the vanilla, flour and cream and mix until combined.
Gradually mix in the cocoa mixture. Mix until well combined.
Pour the mixture into a greased and lined 20cm cake pan. Bake at 160°C for
40-50 minutes or until a skewer inserted into the cake comes out clean.
Remove the cake from the oven. Pour over the sauce and return the cake to the oven for another 10 minutes.
Remove and cool the cake in the tin before taking it out.
SAUCE: Combine all the ingredients in a small pot and heat gently until the chocolate has melted and the mixture is smooth. - The Star