Chocolate Cake with Chocolate Coffee Mouse
Makes 1 layer cake
Ingredients
245g cake wheat flour
2 cups sugar
¾ cup cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
1 tsp salt
2 eggs, at room temperature
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup coffee, boiling hot
Chocolate coffee mousse filling
1 × 100g slab dark chocolate, broken up
½ cup milk
2 tsp instant coffee powder
1 tbsp sugar
2 cups whipping cream, well chilled
Decorations
Fresh berries
Milk or dark chocolate, melted
Edible gold dusting powder
Icing sugar for dusting
Method
1. Preheat the oven to 180°C. Grease and line three round 20cm-diameter cake tins with baking paper.
2. In a bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt. Mix until well combined.
3. Add the eggs, milk, oil and vanilla extract. Using a whisk or electric mixer, beat for 2 minutes until well combined. Slowly stir in the hot coffee until the batter is runny.
4. Divide the batter equally among the three cake tins and bake for 20–25 minutes. Use a toothpick or skewer to check if the centre is cooked through. Leave the cakes to cool in the tins before turning out onto wire racks.
5. To make the mousse filling, place the chocolate into a medium size bowl. Heat the milk in a saucepan over a medium heat until it comes to a gentle simmer, then add the coffee powder and sugar and stir until the coffee dissolves. Pour the coffee-milk over the chocolate and stir until the chocolate has melted and the mixture is smooth and lump free. Set aside to cool.
6. In a separate bowl, whip the chilled cream until stiff peaks form, then fold it into the cooled chocolate mixture.
7. To assemble the cake, spread half the mousse filling over the first layer of cake. Gently place the second layer on top, spread with the remaining mousse and top with the third cake layer. Sieve icing sugar over the whole cake. If you prefer, spoon fresh berries between each layer, and top the cake with the mousse. Drizzle over some melted chocolate and dust with edible gold powder.
From Feed My Tribe by Mmule Setati, R360
Inspired by her maternal grandmother, Mumule Setati uses food as a demonstration of love for those she cares her about – her tribe. Her culinary creations look like works of art but are surprisingly easy to prepare, making them the perfect stress-free treat.
Tres Leches Cake (and a Good Vanilla Sponge)
Makes 2 × 20cm cakes or one large 24cm cake
Ingredients
For the vanilla sponge
200 g soft butter
¾ cup + 1 tbsp (200 g) castor sugar
4 eggs at room temperature, beaten
1½ cups (200 g) self-raising flour
1 tsp baking powder
Tiny pinch of salt
2 tbsp milk
1 tsp vanilla essence
For the tres leches
1 can Ideal milk (evaporated milk)
1 can condensed milk
1 cup fresh cream
Seeds scraped from 1 vanilla bean,
or 1 tsp vanilla essence
Note: To use this vanilla cake with other fillings such as icing or jam and cream, allow the cake to cool for 5 minutes in its tin, then turn out onto a wire rack to cool completely.
Method
1. Preheat the oven to 180°C on the fan setting. Line the bottoms of two round 20 cm cake tins (or one 24 cm cake tin) with baking paper and spray the sides with non-stick baking spray, or butter and flour, to prevent sticking.
2. In the bowl of an electric stand mixer, cream the butter and sugar together until light and creamy. (This is the secret to a light, fluffy cake.)
3. With the mixer on a medium speed, slowly add the beaten eggs until combined. Take the bowl from the stand and, with a large spatula, gently fold in the flour, baking powder and salt, alternating with the milk and vanilla essence.
4. Transfer the batter to the prepared cake tins and bake for 20–25 minutes, until a skewer inserted into the centres comes out clean.
5. While the cakes are baking, whisk all the Tres Leches ingredients well together in a large jug. When the cakes come out of the oven, poke holes all over them with a skewer while in their tins. Slowly drizzle over the Tres Leches until it completely saturates the cakes.
This cake is most delicious when cold. Leave the soaked cakes a few hours in their tins in the fridge (or overnight).
From Onwards by Karen Dudley, R360
When the pandemic forced her to close her beloved restaurant, The Kitchen in Woodstock, Cape Town, chef and food writer Karen Dudley found new ways to explore her foodie creativity. The recipes in this book are wholesome and indulgent.
Peppermint Crisp Pudding Pots
Makes 6–8
Ingredients
8 Tennis biscuits or shortbread squares
2 cups whipping cream
1 can Nestlé Caramel Treat
3 x 49g Nestlé Peppermint Crisp chocolate bars, crushed in their packets
Method
1. Crush the biscuits in a mixing bowl using the end of a rolling pin or wooden spoon and divide between 8 pretty serving bowls or glasses.
2. Wipe out the same mixing bowl and add the cream. Beat with an electric hand mixer until soft peaks form.
3. Add the Caramel Treat and mix again until smooth.
4. Fold in 2 of the crushed Peppermint Crisp chocolate bars and divide the mixture among the serving bowls.
5. Refrigerate for at least 1 hour, or until serving. Scatter the remaining crushed Peppermint Crisp over the puddings just before serving.
From Good + Simple by Sarah Graham, R390
The recipes in this book are all about creating quick, easy versions of family favourites that take up minimal time and energy.
Beetroot Brownies
Makes 10-12
Ingredients
2 medium raw beetroots
200 g butter, at room temperature
200 g dark chocolate (70% cocoa)
4 large eggs
150 g coconut blossom sugar
1 tsp vanilla extract
150 g almond flour
Cocoa powder, for dusting
Method
1. To prepare the beetroot, place in a pot and cover with water. Bring to the boil and cook for 40–60 minutes, until tender. Drain and set aside until cool, then peel off the skins. Cut into chunks and purée in a food processor or blender. You need about 220 g beetroot purée.
2. Melt the butter and chocolate in a glass bowl over a saucepan of simmering water, stirring occasionally. Remove from the heat, add the puréed beetroot and stir through.
3. Place the eggs, sugar and vanilla extract in a bowl and beat until creamy. This can take up to ten minutes.
4. Pour the chocolate and beetroot mixture into the egg mixture and stir to combine.
5. Gently fold in the almond flour, one spoon at a time, until incorporated.
6. Pour the mixture into a square baking pan (± 26cm) that has been lined with baking paper or sprayed with nonstick cooking spray. Bake in a preheated oven at 180°C for 40–45 minutes, or until firm to the touch and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 15 minutes before turning out onto a rack. When completely cool, cut into squares and dust with cocoa powder.
From Cooking With Love by Trish van der Nest, R320
A homeopath, Trish understands the role the role that food plays in one’s health and wellbeing and the recipes in her book as nourishing for the body as they are yummy to eat. This one was given to her by a friend.