Professional Documents
Culture Documents
CONTENTS
Sylvies Temptation 1
Dark Chocolate Ginger Truffle Cake 2
Suvars Chocolate Cake 3
Choc-Chunk Chocolate Buttermilk Cake 4
Chocolate-Caramel Yoghurt Cake 5
Chocolatey Chocolate Cake 6
Tower Chocolate Cake with Caramel Filling and Chocolate Rum Glaze 7
Triple Chocolate Rush 8
Chocolate Cake 33
Chocolate Dream Cake 34
Chocolate Amaretto Cake 35
Chocolate Pear Cake with Hazelnut Meringue and Frangelico Frosting 36
Four-Tier Chocolate Pecan-Nut Rum Cake 37
Death By Chocolate Brownie Cake 38
Deborahs Delicious Chocolate Cake 39
Earth-Shattering Chocolate Quake with Pavlova, Berries and Chilli-Chocolate Drizzle 40
SYLVIA SCHOLZ
Sylvies Temptation
The cake has a rich and creamy filling and is topped off with a dark
chocolate ganache. Its a real treat for chocoholics. It is easy enough to
make and besides being careful when melting the chocolate, there isnt
anything that can go wrong. When the cake comes out of the oven, the center
should still be a bit soft and jiggly, just like a cheese cake. It will set in the
refrigerator.
WINNER
Baking Time :
Oven Temperature:
175C
Method
60g sugar
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
1.
40 + 10 minutes
INGRID HAACKE
2ND
PLACE
Baking Time :
Oven Temperature:
190C
Method
Ginger Truffle
Ganache:
250ml (1 cup) fresh cream
5cm fresh root ginger, finely grated
300g dark chocolate, chopped
20ml (4 tsp) liquid glucose (corn syrup)
2.
40 minutes
SUVAR HARIPARSAD
3RD
PLACE
Baking Time :
Oven Temperature:
Chocolate Chantilly
Cream:
250ml (1 cup) water
300g milk chocolate, chopped
Ganache:
200g milk chocolate, chopped
50g dark chocolate, chopped
200ml fresh cream
30ml (2 tbsp) butter
3.
55 minutes
160C
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 coffee until melted and set aside.
Triple-sift the flour, 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 coffee
mixture, then alternately mix in the sifted dry ingredients
and the buttermilk, starting and ending with the flour
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 flake chocolate.
SHVETA NAIDOO
Baking Time :
Oven Temperature:
180C
Method
Ganache:
70g butter
100g dark chocolate, roughly chopped
4.
40-50 minutes
DALE TITUS
Baking Time :
Oven Temperature:
45-55 min
180C
Method
250g butter
5.
BRENDA MURHY
Baking Time :
Oven Temperature:
180C
Method
Filling:
1 x 385g can caramel
Ganache:
250ml (1 cup) cream
250g dark chocolate, chopped
6.
30 minutes
ALMARI NEUHOFF
Baking Time :
Oven Temperature:
180C
Method
Filling:
2 x 385g cans caramel
30ml (2 tbsp) fresh cream
7.
45 minutes
CAROLYNE ELLERY
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 stay
at home mum wasnt as easy as I thought it would be and I always look for
something quick, easy and delicious to whip up for the children, which is how
I came up with this recipe.
Baking Time :
Oven Temperature:
180C
Method
For the cake, preheat the oven to 180C. Grease and flour 2 x
20cm round cake pans. Cream butter and castor sugar in a
bowl until light and fluffy. Add eggs one at a time, beating well.
Combine milk and vanilla essence in a bowl. Sift flour, cocoa
powder and baking powder into a separate bowl. Alternately
add milk mixture and flour mixture to butter mixture, beating
well. Divide batter between the cake pans and bake for 30 35
minutes.
125g butter
2 extra-large eggs
250ml (1 cup) milk
5ml (1 tsp) vanilla essence
180g (1 cups) cake flour
50g ( cup) cocoa powder
10ml (2 tsp) baking powder
Chocolate Fudge
Sauce:
30ml (2 tbsp) butter
100g ( cup) sugar
Pinch of salt
250ml (1 cup) milk
15ml (1 tbsp) cocoa powder
5ml (1tsp) vanilla extract
White Chocolate
Mousse:
500g white chocolate, chopped
60ml (4 tbsp) butter
6 extra-large egg yolks
45ml (3 tbsp) sugar
30ml (2 tbsp) cornflour
20ml (4 tsp) gelatine powder
90ml (6 tbsp) water
8.
30-35 minutes
JENNA HULTQUIST
Baking Time :
Oven Temperature:
180C
Method
Ganache:
200g dark chocolate, chopped
200ml cream
Pinch of chilli powder
9.
25-30 minutes
NICOLIEN AGNEW
Baking Time :
Oven Temperature:
180C
Method
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
10.
25-30 minutes
PANOREA DIMARAS
Baking Time :
Oven Temperature:
200C
Method
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
11.
30 minutes
JASMINE STEYN
Baking Time :
Oven Temperature:
Method
100g butter
Preheat the oven to 180C. Grease and line 2 x 23cm cake pans.
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
12.
25-30 minutes
180 and 240C
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 flour and baking powder together in a
separate bowl. Add the flour, sour cream and juice alternately to the
butter mixture, beating gently after each addition. Start and end
with the flour. Beat the egg whites in a bowl until stiff 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 stiff peaks form. Gradually add
the castor sugar, beating continuously the meringue will be stiff
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 or
until the topping is light golden brown. Allow to cool before placing
carefully on a cake platter.
RACHEL WARD
Baking Time :
Oven Temperature:
180C
Method
Preheat the oven to 180C. Grease 3 x 22cm cake pans and lightly
dust with flour.
White chocolate
frosting:
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 flour, sugar, cocoa,
baking powder, bicarbonate of soda and salt in a large mixing
bowl. Mix well. Combine the lavender-infused milk, oil, eggs and
vanilla, and add to the flour 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.
50ml cream
Dark chocolate
ganache:
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.
13.
30-35 minutes
AYESHA RANDEREE
Baking Time :
Oven Temperature:
180C
Method
For the cake, add boiling water to the cocoa, mix well
and set aside. Beat the egg whites in a bowl until
almost stiff. 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 flour 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.
4 eggs, separated
200g (1 cup) castor sugar
5ml (1 tsp) vanilla extract
60ml ( cup) oil
120g (1 cup) flour
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
14.
20 minutes
For the filling, 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 to
cool. 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.
BETH ALLAN
Baking Time :
Oven Temperature:
180C
Method
4 jumbo eggs
White chocolate
filling:
150ml fresh cream
180g white chocolate, broken
into squares
50g dried cranberries, chopped
50g hazelnuts, roughly chopped
10ml (2 tsp) coffee cream liqueur
Hazelnut frosting:
2 egg whites
400g (2 cups) sugar
250ml (1 cup) water
3ml cream of tartar
50g ( cup) ground hazelnuts
15.
25 minutes
ANNA CROWE
Baking Time :
Oven Temperature:
55-60 min
180C
Method
160g dark chocolate, broken into blocks Preheat the oven to 180C. Grease and line the base
and sides of a 23cm springform cake pan with baking
125g ( cup) butter, cut into blocks
paper.
250ml (1 cup) orange marmalade
For the cake, melt the chocolate and butter carefully
6 large eggs, separated
in the microwave, stirring until smooth. Stir in the
150g ( cup) castor sugar
marmalade and set aside to cool. Beat the egg yolks
200g ground almonds (toast for a
in a bowl until pale yellow, add the castor sugar and
nuttier flavour)
beat until fluffy. Add the cooled chocolate mixture
Good pinch of salt
to the egg yolk mixture and mix gently. Using a
spatula, stir the almonds, salt, cocoa and cornflour
15ml (1 tbsp) cocoa powder, sifted
into the chocolate mixture. Beat the egg whites in a
10ml (2 tsp) cornflour
separate bowl until stiff 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
250ml (1 cup) orange juice
should be firm around the edge and a bit wobbly in
100g ( cup) castor sugar
the centre. Cool completely in the cake pan before
Zest of one orange
removing.
Sauce:
To Serve:
Dusting of icing sugar (optional)
Mascarpone cheese
16.
LISA SHEIN
Baking Time :
Oven Temperature:
150C
Method
Preheat the oven to 150C. Grease and line the base of 2 x 22cm springform
cake pans. Dust the sides lightly with flour.
For the cake, combine the chocolate and hot coffee 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
flour, 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 film and frozen
overnight. When ready to assemble, cut the thicker cake in half horizontally.
Leave the other cake whole.
Icing:
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 the
layer of sugar isnt too thick, not much more than 3mm. Heat gently until 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.
Praline Ganache:
140g ( cup) castor sugar
200g shelled pistachios
125ml ( cup) cream
180g good-quality milk chocolate,
chopped
17.
60-70 minutes
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.
KRISTY HARTJE
Baking Time :
Oven Temperature:
180C
Method
Syrup Soak:
60ml ( cup) sugar
60ml ( cup) water
18.
25-3o minutes
MALA NAIDOO
Baking Time :
Oven Temperature:
180C
Method
Ganache:
200ml cream
400g chocolate, chopped
Grated chocolate shavings
Chuckles
19.
45 minutes
MELANE EKSTEEN
Baking Time :
Oven Temperature:
Filling:
250g good-quality cream cheese,
softened
50g ( cup) sugar
5ml (1 tsp) vanilla essence
1 egg
40g ( cup) fine coconut
180g good-quality milk chocolate,
finely chopped
Cake batter:
200g (1 cup) castor sugar
250ml (1 cup) sunflower oil
2 large eggs
250ml (1 cup) strong hot coffee
250ml (1 cup) buttermilk
5ml (1 tsp) vanilla
360g (3 cups) flour
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 coffee
10ml (2 tsp) vanilla or coffee liqueur
20.
55 minutes
180C
Method
Preheat the oven to 180C. Grease a 25cm deep tube
pan and dust lightly with sifted cocoa powder.
For the filling, 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 a
large mixing bowl and beat for 1 minute at medium
speed. Add the coffee, 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 filling 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
filling. 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.
HUMAIRA CARRIM
Baking Time :
Oven Temperature:
180C
Method
200g (1 cup)sugar
4 extra-large eggs
180g (1 cups) self-raising flour
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
21.
20-25 minutes
BEV GREENHILL
Baking Time :
Oven Temperature:
180C
Method
Icing:
60g ( cup) butter
30ml (2 tbsp) cocoa powder
30ml (2 tbsp) Greek yoghurt
250g (2 cups) icing sugar, sifted
5ml (1 tsp) vanilla essence
2,5ml ( tsp) chilli powder
22.
20-30 minutes
For the cake, sift the flour into a large mixing bowl
and stir in sugar. Combine the butter, cocoa, oil and
water in a saucepan, and heat over medium heat until
melted. Bring to the boil and remove from heat. Add
to the flour mixture and beat well. Add remaining
ingredients and mix well. Pour mixture into the
prepared baking dish and bake for 20-30 minutes or
until a skewer comes out clean when tested.
For the icing, combine the butter, cocoa and yoghurt
in a saucepan over medium heat until melted. Remove
from heat and slowly beat in the icing sugar, vanilla
essence and chilli powder. Pour this mixture over the
cake as soon as it comes out of the oven.
ANDRE SALES
160C
Method
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
23.
10-12 minutes
SALLY PURDON
Baking Time :
Oven Temperature:
Citrus pure:
4 ripe thin-skinned oranges
Sugar
Cake batter:
120g (1 cup) flour
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
24.
25 minutes
180C
Method
For 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 fine. Press through a sieve to make the pure
as fine 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 mixture
forms 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 flour, 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 stiff 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 firm 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 fill an icing bag fitted
with a large rosette nozzle, with both icing flavours, and pipe
large rosettes on top of the cake.
LAUREN BARBOUR
Baking Time :
Oven Temperature:
Method
25.
45 min
180C
CATHIE VERSTER
Baking Time :
Oven Temperature:
180C
Method
Topping:
100ml fresh cream
150g dark chocolate
26.
40-45 minutes
For the cake, sift the flour, 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 sugar
in 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 cream
is warm and chocolate begins to melt. Mix well. Set
aside and allow to thicken before spreading over the
cooled cake.
VAL BURNS
60-70 minutes
180C
Ganache:
Topping:
Chocolate Shards:
27.
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 flour, 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. Fold
in 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.
SUZANNE WOCKER
30-35 minutes
180C
Method
Preheat the oven to 180C. Grease and line a 25cm cake pan.
Pear crisps:
Poached pears:
200g (1 cup) castor sugar
80ml ( cup) water
500ml (2 cups) diced pears (ripe
but firm)
20g butter
45ml (3 tbsp) whisky
80ml ( cup) fresh cream
Chocolate ganache
mousse:
350g dark chocolate (50%)
600ml (2 cups) fresh cream,
whipped
28.
For the cake, sift the flour, cornflour, 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 final cake layer and spread remaining
mousse on top and around the sides. Drizzle remaining caramel
sauce over the cake and decorate with pear crisps.
MARNA VILJOEN
Baking Time :
Oven Temperature:
180C
Method
Ganache:
200g dark chocolate
150ml fresh cream
29.
50-60 minutes
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. Carefully
fold in the hot coffee. 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.
FARZANAH DAWOOD
This double salted caramel chocolate cake recipe is decadent, sweet and salty and heavenly
paired with a cappuccino.
Baking Time :
Oven Temperature:
35 minutes
180C
Method
Salted caramel:
30.
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.
JANINE DOUGLAS
Baking Time :
Oven Temperature:
180C
Method
160g butter
Icing:
80ml ( cup) cocoa powder
500ml (2 cups) icing sugar, sifted
60g ( cup) butter
Milk
31.
25-30 minutes
ANGELA ANDERSEN
Baking Time :
Oven Temperature:
35-40 minutes
180C
Method
Icing:
140g dark chocolate, chopped
80ml ( cup) milk
400g icing sugar, sifted
5ml (1 tsp) vanilla extract
115g unsalted butter, softened
1ml ( tsp) salt
32.
AMANDA MOKGOSI
Chocolate Cake
This cake is dense and decadent with grated chocolate and amasi
(sour milk) for extra moisture. The coffee butter cream icing adds a
wonderful flavour.
Baking Time :
Oven Temperature:
180C
Method
Icing:
150g butter, softened
20ml (4 tsp) instant coffee granules
dissolved in a little boiling water
350g (2 cups) icing sugar, sifted
Glaze(optional):
150g dark chocolate
Chuckles
33.
30 minutes
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
coffee 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 the
cake.
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.
JACCI BABICH
Baking Time :
Oven Temperature:
Method
Topping:
90g butter
300g (1 cups) sugar
75ml fresh cream
150g (1 cups) pecan nuts, toasted
and chopped
To decorate:
Melted dark chocolate
34.
VIV SENEKAL
Baking Time :
Oven Temperature:
35-40 minutes
180C
Method
Raspberry cream:
125g fresh raspberries or strawberries
For the cake, sift the cocoa powder, flour, 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.
Chocolate ganache:
250g dark chocolate
60ml ( cup) fresh cream
Chocolate mousse:
1 litre ready-made chocolate mousse
35.
CHERYL CHILTON
Baking Time :
Oven Temperature:
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, coarsely
crushed
Frangelico frosting:
36.
45 + 20 minutes
180C
Mocha drizzle:
Method
Preheat 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 stiff. 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 heavybased, 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 coffee 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.
MICHELLE HELD
Baking Time :
Oven Temperature:
25-30 minutes
180C
Method
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)
37.
Baking Time :
Oven Temperature:
180C
Method
Brownie mixture:
125g butter
210g good-quality dark chocolate
110g ( cup) castor sugar
2 eggs
180g (1 cups) cake flour
100g nuts, chopped (hazelnuts, pecan
nuts, walnuts)
Chocolate ganache:
250ml (1 cup) dark chocolate
Fresh cream (enough to cover the
chocolate when it is placed in a bowl)
38.
20-30 minutes
DEBORAH DRAGONE
Baking Time :
Oven Temperature:
180C
Method
Frosting:
250ml (1 cup) whipping cream
30ml (2 tbsp) icing sugar
Topping:
50g 70% dark chocolate
Mixed berries (strawberries, raspberries, blackberries), optional
Handful of pecan nuts, optional
39.
25 minutes
MARCELLE RELIHAN
Baking Time :
Oven Temperature:
Cake:
Method
Preheat the oven to 180C. Grease and line 2 x 18cm cake pans.
For the cake, add the sugar to a large mixing bowl and sift the
dry ingredients onto the sugar.
Beat the eggs, milk, cooking oil and vanilla extract in a
separate bowl. Add to dry ingredients and mix together until
all the ingredients are incorporated.
Dissolve the coffee in boiling water and add slowly, beating
well. Spoon the mixture into the prepared cake pans and bake
for 20-25 minutes or until a skewer comes out clean when
tested. Remove from oven and allow to cool.
Pavlova:
For the pavlova, whisk the egg white for at least three minutes
until it forms peaks. Slowly add the caster sugar and continue
to whisk. Add the remaining ingredients except the baking
powder and whisk for ten minutes. Fold in the baking powder
with a fork or gently with a spatula. Line a 18cm cake pan with
baking paper and spoon mixture into pan. Bake in a preheated
oven at 120C for 45-50 minutes. Switch oven off and let the
pavlova cool in the oven.
Topping:
For the topping, melt the chocolate, milk and chilli powder in
bowl over boiling water on the stove. Remove from heat. Set
aside. Whip the 250ml (1cup) of cream.
1 egg white
250g (1 cups) castor sugar
10ml (2 tsp) white vinegar
30ml (2 tbsp) boiling water
5ml (1 tsp) vanilla extract
10ml (2tsp) baking powder
Ganache:
40.
DEBBIE POWELL
Baking Time :
Oven Temperature:
170C
Method
Icing:
250g (2 cups) icing sugar
75g butter, softened
60ml ( cup) plum jam
10ml (2 tsp) lemon juice
15ml (1 tbsp) boiling water
100g dark chocolate, preferably 70%,
melted
41.
20-25 minutes
PEARL MAPUMULO
45 minutes
190C
Method
250g butter
175g 75% dark chocolate
60ml ( cup) espresso
4 eggs, separated
300g (1 cups) castor sugar
240g (2 cups) cake flour, sifted
10ml (2 tsp) baking powder
Feuilletine:
180g ( cup) butter
100g ( cup) icing sugar
1 egg white
90g ( cup) flour
Mousse:
200g 70% dark chocolate
625ml (2 cups) fresh cream
30ml (2 tbsp) brown sugar
Ganache:
200g 70% dark chocolate
250ml (1 cup) fresh cream
42.
JANET HARTMANN
Baking Time :
Oven Temperature:
180C
Method
250g butter
White chocolate
ganache:
125ml ( cup) fresh cream
250g white cooking chocolate, finely
chopped
To decorate:
Cherries
43.
50-60 minutes
ESTHER SCHOEMAN
Chocolate Cake
This recipe absolutely flop proof. You can leave out the cocoa
powder if you prefer a vanilla cake.
Baking Time :
Oven Temperature:
Method
5 eggs, separated
Ganache:
200g Cadbury plain or Top Deck
chocolate
1 can dessert cream
To decorate:
100g milk chocolate or Peppermint
Crisp, grated
44.
30-40 min
180C
For the cake, beat the egg yolks and sugar together in
a bowl until thick and creamy. Beat in the water. Sift
flour, baking powder and cocoa into the mixture. Mix
well and add the oil, melted margarine and vanilla
essence. Beat all the ingredients together. Beat the
egg whites in a separate bowl until soft peaks form.
Carefully fold into the chocolate mixture. Spoon
mixture into the prepared cake pan and bake for
approximately 30-40 minutes or until a skewer comes
out clean when tested. Allow to cool in pan for 15
minutes before turning onto a cooling rack to cool
completely.
For the ganache, heat the chocolate and cream
together in a saucepan over low heat until melted.
Allow to cool before pouring over the cake.
Top cake with grated chocolate.
Baking Time :
Oven Temperature:
180C
Method
White chocolate
mocha buttercream:
100g white chocolate
Ganache:
45.
35-40 minutes
THEOMIEN VILJOEN
160C
Method
Preheat the oven to 160C. Grease and flour 2 x 20cm cake pans.
For the cake, sift the flour, bicarbonate of soda, baking powder,
cocoa and salt together in a bowl. Combine the sugar and coconut
oil in a separate bowl and mix well. Add the eggs one at a time
followed by the buttermilk, vanilla and vinegar. Gradually add to
dry ingredients, mixing until just combined. Stir in the hot cocoa.
Divide mixture between the prepared cake pans and bake for 45-60
minutes or until a skewer comes out clean when tested. Allow to
cool.
Chocolate glaze:
For the popcorn, if making, heat a little oil in a saucepan and add
popcorn. Cover and allow to pop. Remove from heat. Melt the butter
in a clean saucepan and add sugar. Stir until melted, bring to the
boil and cook for 3-4 minutes, stirring constantly. Add the vanilla,
salt and bicarbonate of soda. Remove from heat and add popcorn.
Spoon popcorn onto a lightly greased baking tray and bake in the
oven for 20 minutes, stirring every 5 minutes.
46.
45-60 minutes
KENEILWE MATTHEWS
Chocolate Cake
Baking Time :
Oven Temperature:
180C
Method
Ganache:
250ml (1 cup) fresh cream, whipped
360g can caramel treat
To decorate:
90g milk chocolate
47.
30 minutes
AYESHA JEEVA
Chocolate Cake
I bake when I am stressed. One night I was studying for a pharmaceutical
exam and just couldnt focus so at around midnight I abandoned the books
and went to bake. The cake ended up being a hit and I passed the exam too!
Baking Time :
Oven Temperature:
20 minutes
180C
Method
4 eggs, separated
Decoration:
100g milk chocolate
50ml fresh cream
Flake chocolate
For the cake, beat the egg yolks, castor sugar and
vanilla essence in a large mixing bowl until creamy.
Sift the flour and 10ml (2 tsp) of the baking powder
and mix in lightly. Mix the oil, water and cocoa powder
in a bowl. Stir until smooth. Add the cocoa mixture to
the creamed mixture and mix lightly. Whisk the egg
whites together with remaining baking powder and
beat until soft peaks form. Carefully fold into the cake
mixture. Pour mixture into the prepared pans and bake
for 20 minutes or until a skewer comes out clean when
tested.
For the filling and topping, fold caramel treat into
cream and chill in the fridge.
Sandwich the cakes together with a generous amount
of caramel cream. Spread the remaining cream around
the sides and on top.
To decorate, melt chocolate with cream and mix
until smooth. Drizzle over top of cake and crumble
a chocolate flake over. For a little extra sparkle, add
edible glitter.
48.
BHAGVATI MADOO
Baking Time :
Oven Temperature:
180C
Method
Filling:
45ml (3 tbsp) strawberry jam
200g Top Deck chocolate
250ml fresh cream
15ml (1 tbsp) sugar
40ml cocoa powder, sifted
Icing:
45g (3 tbsp) butter
130g-250g (1-2 cups) icing sugar
Milk
To decorate:
100g Top Deck chocolate, grated
49.
15-20 minutes
For the cake, sift the flour, cocoa powder, salt and
baking powder together in a bowl. Whisk the eggs
in the bowl of an electric beater and gradually add
sugar, beating well. Add vanilla essence. Fold in the
sifted dry ingredients. Combine the butter and cream
in a saucepan and heat gently until butter is melted.
Pour into cake mixture and mix well. Divide mixture
between the prepared cake pans and bake for 15-20
minutes or until a skewer comes out clean when
tested. Turn out onto a cooling rack to cool.
For the filling, warm the jam and spread evenly onto
one cake layer. Melt chocolate and spread half over
the jam. Beat the cream in a bowl until stiff with 15ml
(1 tbsp) of the cocoa and sugar. Using half of the
cream, sandwich cake layers together. Spread the
remaining jam, chocolate and cream over top of cake.
For the icing, combine the butter and remaining cocoa,
and mix well. Beat in enough icing sugar with a little
milk for a creamy spreadable consistency. Spread icing
around the sides of the cake. Decorate with grated Top
Deck chocolate.
ANTHONY FORD
35-45 minutes
160C
Method
100g butter
Ganache:
50g good-quality dark chocolate
150ml ( cup) cola
125ml ( cup) brown sugar
125ml ( cup) icing sugar, plus extra
5ml (1 tsp) cocoa powder
100g strawberries
50.