Jeanette Bergoff Snr
Death by Chocolate Cake
INGREDIENTS FOR THE CHOCOLATE CAKE:
1 cup cake flour
1 cup white sugar...
2 tablespoons good quality cocoa powder
1/4 teaspoon salt
1/2 cup hot water
1/2 cup sunflower oil
4 eggs, separated
2 teaspoons of baking powder
1 teaspoon vanilla essence
INGREDIENTS FOR THE CHOCOLATE CAKE:
1 cup cake flour
1 cup white sugar...
2 tablespoons good quality cocoa powder
1/4 teaspoon salt
1/2 cup hot water
1/2 cup sunflower oil
4 eggs, separated
2 teaspoons of baking powder
1 teaspoon vanilla essence
METHOD FOR THE CHOCOLATE CAKE:
In a large mixing bowl mix the flour, sugar, cocoa powder and salt.
Add the oil and hot water - mix.
Add the vanilla essence and baking powder - mix.
Add 4 egg yolks and mix again.
In a separate mixing bowl, whisk the egg whites until soft peaks.
Fold the egg whites into the batter.
Divide batter into two cake pans and bake for 20 minutes at 200 degrees Celsius.
Turn over on a cooling tray and let cool.
Cut each layer into half and spread dark chocolate frosting in between the layers, stacking as u go. Top cake with another layer of frosting, and add melted chocolate. Any decoration u would like to add should finish it off perfectly
INGREDIENTS FOR THE DARK CHOCOLATE FROSTING:
2 cups icing sugar
1 ½ cup good quality cocoa
80 grams butter, melted
1 teaspoon vanilla essence
a little milk on the side
METHOD FOR THE DARK CHOCOLATE FROSTING:
Mix the icing sugar with the cocoa.
With your electric mixer set on 1, add small amounts of melted butter into the dry ingredients. Note that not all of the butter will be required, just add enough to 'wet' the dry ingredients, it should not be runny or droopy.
If your icing/frosting is still very clingy, add small amounts of milk while mixing.
Add vanilla essence and beat with electric mixer set on high for 1 minute.
TIP: I always add teaspoon of baking powder to the egg white before I start beating them, it really just ensures that extra fluff when U'R cake hits the oven.
In a large mixing bowl mix the flour, sugar, cocoa powder and salt.
Add the oil and hot water - mix.
Add the vanilla essence and baking powder - mix.
Add 4 egg yolks and mix again.
In a separate mixing bowl, whisk the egg whites until soft peaks.
Fold the egg whites into the batter.
Divide batter into two cake pans and bake for 20 minutes at 200 degrees Celsius.
Turn over on a cooling tray and let cool.
Cut each layer into half and spread dark chocolate frosting in between the layers, stacking as u go. Top cake with another layer of frosting, and add melted chocolate. Any decoration u would like to add should finish it off perfectly
INGREDIENTS FOR THE DARK CHOCOLATE FROSTING:
2 cups icing sugar
1 ½ cup good quality cocoa
80 grams butter, melted
1 teaspoon vanilla essence
a little milk on the side
METHOD FOR THE DARK CHOCOLATE FROSTING:
Mix the icing sugar with the cocoa.
With your electric mixer set on 1, add small amounts of melted butter into the dry ingredients. Note that not all of the butter will be required, just add enough to 'wet' the dry ingredients, it should not be runny or droopy.
If your icing/frosting is still very clingy, add small amounts of milk while mixing.
Add vanilla essence and beat with electric mixer set on high for 1 minute.
TIP: I always add teaspoon of baking powder to the egg white before I start beating them, it really just ensures that extra fluff when U'R cake hits the oven.
