- 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)
- Preheat oven to 180°C.
- Grease 2 x 22,5cm round cake tins and coat with a bit of flour.
- Gradually add boiling water and oil to cocoa in a small bowl, stirring until well blended. Cool slightly.
- Beat butter and sugar together in a large bowl with an electric mixer at a high speed until well blended.
- Add eggs one at a time, beating well after each addition.
- Add the vanilla.
- Combine flour, bicarbonate of soda and salt in a medium bowl. Add to butter mixture, alternating with sour cream, beating well after each addition.
- Add cocoa mixture to the batter. Beat until well blended.
- Divide batter evenly between baking tins.
- 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.
- In a saucepan, bring cream to the boil. Reduce the heat to low and stir in the chocolate buttons until chocolate has completely melted.
- Remove from the heat. Stir in the butter and let it cool down.
- Add the peanut butter and beat with an electric mixer until light and fluffy.
- Trim the top of the cakes to create an even surface.
- Place a generous amount of frosting on each layer, using a spatula.
- Place cakes on top of each other, and then cover the whole cake with the remaining frosting.
- Decorate with chopped nuts or strawberries dipped in chocolate.
Contact: www.thecakegenie.co.za or 083 307 5138 or 011 680 6314.
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