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Cake Star Deon Swart’s chocolate crowd-pleaser

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Recipe Ingredients

Cake:

  • 125ml boiling water
  • 2 tbsp sunflower oil
  • 125ml cocoa powder
  • 165ml softened butter
  • 1¾ cups sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 2½ cups sifted cake flour
  • 1½ tsp bicarbonate of soda
  • ½ tsp salt
  • 1 cup sour cream

Creamy chocolate-peanut ganache:

  • 125ml fresh cream
  • 400g milk-chocolate buttons
  • 1 tsp butter
  • 1 to 2 tbsp creamy peanut butter (optional)

Recipe Directions

Cake:

  1. Preheat oven to 180°C.
  2. Grease 2 x 22,5cm round cake tins and coat with a bit of flour.
  3. Gradually add boiling water and oil to cocoa in a small bowl, stirring until well blended. Cool slightly.
  4. Beat butter and sugar together in a large bowl with an electric mixer at a high speed until well blended.
  5. Add eggs one at a time, beating well after each addition.
  6. Add the vanilla.
  7. Combine flour, bicarbonate of soda and salt in a medium bowl. Add to butter mixture, alternating with sour cream, beating well after each addition.
  8. Add cocoa mixture to the batter. Beat until well blended.
  9. Divide batter evenly between baking tins.
  10. Bake for 35 minutes or until skewer comes out clean. Cool layers in pans on wire racks for seven minutes and then turn out to cool completely.

Ganache:

  1. In a saucepan, bring cream to the boil. Reduce the heat to low and stir in the chocolate buttons until chocolate has completely melted.
  2. Remove from the heat. Stir in the butter and let it cool down.
  3. Add the peanut butter and beat with an electric mixer until light and fluffy.

To decorate:

  1. Trim the top of the cakes to create an even surface.
  2. Place a generous amount of frosting on each layer, using a spatula.
  3. Place cakes on top of each other, and then cover the whole cake with the remaining frosting.
  4. Decorate with chopped nuts or strawberries dipped in chocolate.

 

Contact: www.thecakegenie.co.za or 083 307 5138 or 011 680 6314.

 

Each Serving:


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