• 125ml kakao of Maizena
• 190ml kookwater of melk
• 440ml koekmeel
• 440ml strooisuiker/ fyngemaakte bruinsuiker
• 5ml sout
• 15ml bakpoeier
• 125ml olie
• 7 eiers, geskei
• 5ml vanilla
• 2 ml kremetart

1. Meng kakao en kookwater tot glad en laat afkoel. (Vir wit koek, meng net melk en Maizena.)
2. Sif meel, strooisuiker, bakpoeier en sout saam in groot mengbak.
3. Maak holte in die middel.
4. Gooi olie, eiergele, vanilla en kakaomengsel in holte en klits goed.
5. In n skoon bak, klits eierwitte en kremetart tot baie styf.
6. Vou liggies deur sjokolade mengsel en gooi in 2 gesmeerde koekpanne.
7. Bak by 180 grade Celcius vir 40-45 minute tot gaar.
8. Keer uit op draadrak en laat afkoel.
9. Versier na wense.

Translation

White or Chocolate Cake

• 125ml cocoa or Maizena
• 190ml boiling water or milk
• 440ml cake flour
• 440ml caster sugar/crushed brown sugar
• 5ml of salt
• 15ml baking powder
• 125ml of oil
• 7 eggs, separated
• 5ml vanilla
• 2 ml custard tart

1. Mix cocoa and boiling water until smooth and leave to cool. (For white cake, just mix milk and Maizena.)
2. Sift flour, caster sugar, baking powder and salt together in a large mixing bowl.
3. Make a hollow in the middle.
4. Pour oil, egg yolks, vanilla and cocoa mixture into cavity and beat well.
5. In a clean bowl, whisk egg whites and cream of tartar until very stiff.
6. Gently fold through chocolate mixture and pour into 2 greased cake pans.
7. Bake at 180 degrees Celsius for 40-45 minutes until done.
8. Turn out onto wire rack and let cool.
9. Decorate as desired.

Three layers of Salted Caramel Chocolate Cake slathered in homemade Chocolate Frosting. So decadent!

Ingredients

For the chocolate cake:

• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 and 3/4 cups all-purpose flour (not packed!)
• 1 and 1/2 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups full-fat sour cream
• 1/3 cup whole milk
• 3/4 cup vegetable oil (you may also sub in melted coconut oil)
• 2 tablespoons vanilla extract
• 1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

• 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
• 4 and 1/2 cups confectioners’ sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons salted caramel sauce

Garnish:

• 1 and 1/4 cups salted caramel sauce
• Flaky sea salt

Instructions

For the chocolate cake:

1. Preheat oven to 350°(F).
2. Cut out three 9-inch round segments of parchment paper to line your cake pans with.
3. Spray each pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again.
4. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined.
6. Use your hands to break up any large clumps, if needed.
7. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined.
8. Pour mixture into the dry ingredients and beat on low until just incorporated.
9. Pour in hot water and continue mixing until completely combined; about 1 minute.
10. The batter will quite thin.
11. Divide batter evenly among prepared pans.
12. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
13. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.

For the chocolate frosting:

1. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl.
3. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes.
4. Increase mixer speed to medium; add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 minutes.
5. If your frosting appears a little too thin, add a little more confectioners’ sugar.
6. If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.

Assembly:

1. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface.
2. Transfer 1 layer to a large plate or cake stand.
3. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel.
4. Top final cake layer and place cake in the fridge to set for 1 hour.
5. Once set, finishing frosting the top and sides of the cake.
6. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.

Notes

Cake may be baked up to 5 days in advance and stored in the fridge.
Unfrosted cakes may be wrapped and frozen for up to 2 months.
For best results, follow the recipe as written

Ingredients:

Choux Pastry:

• Unsalted Butter: 1/2 cup (113g)
• Water: 1/2 cup (125ml)
• Milk: 1/2 cup (125ml)
• All-Purpose Flour: 1 cup (125g)
• Salt: 1/4 tsp
• Large Eggs: 4

Pastry Cream Filling:

• Milk: 2 cups (475ml)
• Granulated Sugar: 1/2 cup (100g)
• Egg Yolks: 4
• Cornstarch: 1/4 cup (30g)
• Vanilla Extract: 1 tsp

Chocolate Glaze:

• Dark Chocolate Chips: 1/2 cup (90g)
• Heavy Cream: 1/4 cup (60ml)

Directions:

1. Choux Pastry Creation:
   1. Begin by bringing water, milk, butter, and salt to a rolling boil in a medium saucepan.
   2. Swiftly stir in flour, working vigorously until a dough forms.
   3. Over low heat, cook for 2 minutes, then remove and let cool slightly.
   4. Incorporate eggs one at a time until the dough is gloriously smooth and shiny.
2. Baking Brilliance:
   1. Preheat your oven to 375°F (190°C).
   2. On a parchment-lined baking sheet, pipe the dough into elegant 4-inch strips.
   3. Bake for 25-30 minutes until they bloom golden and puff up.
   4. Let them cool on a wire rack, dreaming of their creamy future.
3. Pastry Cream Perfection:
   1. Warm milk and half the sugar, stirring to a gentle simmer.
   2. Whisk egg yolks, the rest of the sugar, and cornstarch until it whispers smoothness.
   3. Temper with hot milk, then return to the heat, whisking into a thickened state of bliss.
   4. Off the heat, welcome vanilla into the mix.
   5. Cover and chill, letting it thicken further in the fridge.
4. Chocolate Glaze Glamour:
   1. Simmer cream and pour it over chocolate chips, waiting a minute before stirring into a velvety smooth glaze.
   2. Patience here is key.
5. Éclair Ensemble:
   1. Slice each choux pastry shell into halves, introducing them to a generous amount of pastry cream.
   2. Reunite tops with bottoms and lavishly coat with your chocolate glaze.
6. Chill & Serve:
   1. Allow the assembled éclairs to set in the refrigerator for about 1 hour.
   2. Then, serve these chilled beauties, watching them disappear before your very eyes.

Enjoy these luxurious Chocolate Éclairs, a perfect blend of crispy, creamy, and chocolatey that’s sure to dazzle your taste buds!

Embark on a journey to dessert perfection with this Moist Chocolate Caramel Cake, where every layer unfolds a story of rich, decadent flavors. This cake is a masterpiece of texture and taste, combining moist chocolate sponge with a velvety smooth caramel sauce, all wrapped in a luxurious chocolate caramel frosting. The balance between the bitterness of cocoa and the sweet, salty notes of caramel sauce creates a harmony of flavors that is both sophisticated and comforting.

Ingredients:

For the cake:

• 3 cups Flour
• ½ cup Cocoa powder
• 2 teaspoon Baking powder
• 1 teaspoon Baking soda
• ½ teaspoon Kosher salt
• 1 ½ cups Granulated sugar
• 3 Eggs
• 1 cup Buttermilk
• 1 teaspoon Vanilla extract
• 1 cup hot Coffee
• ½ cup Vegetable oil

For the Chocolate Caramel Frosting:

• 1 ½ cups Butter, room temp
• 3 cups Powdered sugar
• ½ cup Cocoa powder
• 1 teaspoon Vanilla extract
• ⅓ teaspoon Kosher salt
• 2 tablespoon Caramel sauce (recommend using homemade salted caramel sauce)
• 2 tablespoon Heavy cream

Assembly:

• ⅔ cups Caramel sauce

Directions:

Prep Time: 30 minutes | Cooking Time: 25-30 minutes | Total Time: 55-60 minutes | Servings: 12

1. Preheat the oven to 350°F (180°C).
2. Prep three 8-inch baking pans with cooking spray and parchment paper.
3. In a large mixing bowl, combine flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar.
4. Add eggs, buttermilk, vegetable oil, and vanilla extract; mix until almost combined.
5. Then, add hot coffee and mix until smooth.
6. Divide batter among prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Cool completely.
8. For the frosting:
   1. Whip powdered sugar, butter, sifted cocoa powder, heavy cream, vanilla extract, salt, and caramel sauce until smooth.
9. Assembly:
   1. Pipe frosting on cake layer, add a layer of caramel sauce, and repeat with remaining layers.
   2. Frost the entire cake with the remaining frosting.

You will need:

• 1 1/4 cup all purpose flour
• 120 g softened butter ( 1/2 Cup butter)
• 3 medium size eggs
• 3/4 cup white sugar
• 1 tsp. vanilla extract
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 100 g semisweet chocolate chips
• 2 tbsp extra melted butter
• 3 tbsp of unsweetened cocoa powder
• 100 g grated milk choclate or (milk chocolate chips)

What to do:

1. Add semisweet chocolate chips and 2 tbsp. of melted butter to a saucepan over medium-low heat.
2. Melt the chocolate and the butter together , stirring frequently until smooth and completely melted.
3. Remove from heat and let it cool about 5 minutes.
4. In a mixing bowl combine flour, baking powder and salt.
5. Stir and set it aside.
6. Beat butter and sugar in large mixing bowl until smooth and creamy.
7. Beat in eggs, one at a time, beating well after each addition.
8. Beat in vanilla extract.
9. Add the flour mixture in a butter mixture and continue beating until well combine.
10. Remove part of the batter and place to a separated bowl.
11. Add the cocoa powder, stir in melted chocolate.
12. Add the grated milk chocolate and mix well.
13. Using a spoon divide the batter into your prepared cupcakes cups (1tbsp. of every batter).
14. Using toothpick or knife, gently draw swirls through the batter to marbleize.
15. Bake for about 18-25 minutes in a preheated oven (175degree C) or until a toothpick inserted in the center comes out clean.
16. Remove from oven and let it completely cool before serving.

Ingredients:

For the White Chocolate Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 4 large egg whites, room temperature
• 100g white chocolate, melted and cooled
• 1 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract

For the Pineapple Filling:

• 2 cups chopped fresh pineapple
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice

For the Vanilla Buttercream Frosting:

• 1 1/2 cups unsalted butter, room temperature
• 4-5 cups powdered sugar, sifted
• 200g white chocolate, melted and cooled
• 2 teaspoons pure vanilla extract
• 2-3 tablespoons heavy cream (adjust for desired consistency)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans.
3. Whisk together the flour, baking powder, and salt.
4. Set aside.
5. Beat the butter and sugar until light and fluffy.
6. Gradually add egg whites, mixing well.
7. Stir in melted white chocolate and vanilla extract.
8. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
9. Divide the batter evenly among the pans and bake for 25-30 minutes.
10. Cool for 10 minutes, then turn out onto a wire rack.
11. For the filling, combine pineapple, sugar, cornstarch, lemon zest, and lemon juice in a saucepan over medium heat.
12. Cook until thickened.
13. Cool completely.
14. For the frosting, beat butter until creamy.
15. Gradually add powdered sugar and melted white chocolate.
16. Mix in vanilla and heavy cream until smooth.
17. To assemble, place one cake layer on a plate, spread with pineapple filling, then add the next layer and repeat.
18. Frost the entire cake with the vanilla buttercream.
19. Decorate with white chocolate shavings or pieces of pineapple if desired.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup chopped strawberries
• 1/2 cup chocolate chips

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips
• For Garnish (optional):
• Fresh strawberries, sliced
• Chocolate shavings

Directions:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round cake pan or line it with parchment paper.
3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
4. In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
5. Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk, and mix until just combined.
6. Gently fold in the chopped strawberries and chocolate chips.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for about 10 minutes.
10. Then, transfer it to a wire rack to cool completely.
11. While the cake is cooling, prepare the chocolate ganache.
12. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
13. Remove from heat and add the chocolate chips.
14. Let it sit for 2-3 minutes, then stir until smooth and glossy.
15. Pour the chocolate ganache over the cooled cake, allowing it to drip down the sides.
16. If desired, garnish the cake with sliced strawberries and chocolate shavings.
17. Slice and serve the strawberry chocolate cake, and enjoy!

Tips:

Make sure the cake is completely cool before pouring the ganache over it to prevent it from melting too quickly.
You can refrigerate the cake to firm up the ganache before serving, especially if the weather is warm.

• 250ml koekmeel
• 45ml kakao
• 250ml kookwater
• 2 eiers
• 12ml bakpoeier
• 250ml suiker
• 50ml kookolie
• 2ml sout
• 5ml vanilla

1. Sif droë bestandele.
2. Voeg suiker by.
3. Meng eiers, kookwater, kookolie en saam.
4. Voeg vanilla by.
5. Meng met meelmengsel.
6. Gooi in gesmeerde mikrogolfoond-pan/ek bak.
7. Bak 9 min by 100% krag.

Sous:

• 110ml suiker
• 30ml kakao
• 250ml water
• 5ml vanilla
• 15Ml koffie poeier of brandewyn of donker rum.

1. Voeg alles bymekaar en kook.
2. Wanneer koek uit mikrogolfoond kom, gooi oor.
3. Wag tot afgekoel.
4. Meng een blik caramel treat met stuif geklitste room of orleywhip.
5. Smeer oor koek en breek n flake oor.

Translation

Microwave Chocolate Cake

• 250ml cake flour
• 45ml cocoa
• 250ml boiling water
• 2 eggs
• 12ml baking powder
• 250ml sugar
• 50ml cooking oil
• 2 ml of salt
• 5ml vanilla

1. Sift dry ingredients.
2. Add sugar.
3. Mix eggs, boiling water, cooking oil and together.
4. Add vanilla.
5. Mix with flour mixture.
6. Pour into greased microwave oven pan/baking tray.
7. Bake 9 min at 100% power.

Sauce:

• 110ml sugar
• 30ml of cocoa
• 250ml of water
• 5ml vanilla
• 15ml coffee powder or brandy or dark rum.

1. Add everything together and cook.
2. When cake comes out of microwave, pour over.
3. Wait until cooled.
4. Mix one tin of caramel treat with whipped cream or Orleywhip.
5. Spread over cake and break a flake over.

• 1/2 koppie kakao
• 1 koppie kookwater
• 1 teelepel vanielje
• 1/2 koppie kookolie
• 3 eiers
• 1 1/2 koppie suiker.
• 2 koppies meel
• 3 teelepels bakpoeier
• knippie sout saam.

Sous

• 1 1/2 koppie suiker
• 1 1/2 koppie water
• 1 teelepel vanielje
• 3 teelepels poeierkoffie
• kondensmelk
• flake

1. Meng 1/2 koppie kakao met 1 koppie kookwater, 1 teelepel vanielje en 1/2 koppie kookolie.
2. Laat afkoel.
3. Klits 3 eiers en 1 1/2 koppie suiker.
4. Voeg kakao mengsel by.
5. Sif 2 koppies meel, 3teelepels bakpoeier en ‘n ruim knippie sout saam.
6. Voeg die kakao mengsel by.
7. Gooi mengsel in ‘n groot gesmeerde/gespuite pyrex bak.
8. Bak vir 30 minute teen 180°C.
9. Maak solank die sous.
10. Meng 1 1/2 koppie suiker,
11. 1 1/2 koppie water,
12. 1 teelepel vanielje en
13. 3 teelepels poeierkoffie saam in ‘n kastrolletjie.
14. Laat dit net opkook.
15. Gooi die sous oor die koek as dit uit die oond kom.
16. Smeer gekookte kondensmelk oor die koek en versier met room en flake.

Translation

Chocolate Cake

• 1/2 cup cocoa
• 1 cup boiling water
• 1 teaspoon of vanilla
• 1/2 cup cooking oil
• 3 eggs
• 1 1/2 cup sugar.
• 2 cups of flour
• 3 teaspoons of baking powder
• pinch of salt together.

Sauce

• 1 1/2 cup sugar
• 1 1/2 cup water
• 1 teaspoon of vanilla
• 3 teaspoons of powdered coffee
• condensed milk
• flakes

1. Mix 1/2 cup cocoa with 1 cup boiling water, 1 teaspoon vanilla and 1/2 cup cooking oil.
2. Allow to cool.
3. Beat 3 eggs and 1 1/2 cups of sugar.
4. Add cocoa mixture.
5. Sift together 2 cups of flour, 3 teaspoons of baking powder and a generous pinch of salt.
6. Add the cocoa mixture.
7. Pour mixture into a large greased/sprayed pyrex bowl.
8. Bake for 30 minutes at 180°C.
9. Meanwhile make the sauce.
10. Mix 1 1/2 cups of sugar,
11. 1 1/2 cup water,
12. 1 teaspoon vanilla and
13. 3 teaspoons of powdered coffee together in a saucepan.
14. Just let it boil.
15. Pour the sauce over the cake when it comes out of the oven.
16. Spread boiled condensed milk over the cake and decorate with cream and flake.

Ingredients:

For The Pound Cake:

• 2 ounces dark chocolate, chopped
• 3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)
• 1/2 teaspoon xanthan gum (omit if your blend already contains it)
• 1/4 cup (36 g) cornstarch (or try arrowroot or potato starch)
• 1 teaspoon kosher salt
• 3/4 cup (60 g) Dutch-processed cocoa powder (if you use natural cocoa powder, add 1/8 teaspoon baking soda)
• 16 tablespoons (224 grams) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar, plus more for sprinkling
• 9 ounces (252 g) eggs (from about 5 large eggs), at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup (2 fl. oz.) brewed coffee (or milk—but really consider the coffee!), at room temperature

For The Chocolate Glaze:

• 4 ounces dark chocolate, chopped
• 1/4 cup (2 fluid ounces) heavy whipping cream
• 1 tsp pure Vanilla

Preparation:

1. Preheat your broiler to 325°F. Oil or line with material paper a standard 9-inch x 5-inch portion skillet and put it away.
2. In a little intensity safe bowl, place the slashed chocolate and dissolve in 30-second rushes in the microwave at 60% power until liquefied and smooth (or over a twofold evaporator).
3. Put the bowl to the side to momentarily cool.
4. Into a medium-sized bowl, filter together the flour, thickener, cornstarch, and cocoa powder, then add the salt and speed to join well.
5. Put the bowl away.
6. In the bowl of a stand blender fitted with the oar connection (or an enormous bowl with a hand blender), beat the margarine and sugar until the combination tumbles from the mixer in a lace when the oar is lifted (around 3 minutes).
7. Add the eggs, each in turn, and the vanilla, and beat again until all around consolidated.
8. Then, add the chocolate and the fermented espresso, beating to join after every option.
9. At long last, with the blender on low, add the flour and cocoa powder combination gradually.
10. Beat momentarily until recently joined.
11. The player ought to be smooth and thickly pourable.
12. Empty the hitter into the pre-arranged dish, and smooth the top with a wet spatula.
13. Place in the focal point of the preheated broiler and prepare until a toothpick embedded in the middle emerges without any than a couple of clammy scraps connected (around 60 minutes).
14. Eliminate from the broiler and permit to cool in the prospect minutes prior to turning out onto a wire rack to totally cool.
15. Make the coating.
16. Place the hacked chocolate in a little, heat-safe bowl.
17. Place the cream and vanilla in a little pot and bring to a stew over medium-low intensity.
18. Pour the hot cream over the cleaved chocolate and permit to sit until the chocolate starts to dissolve (around 1 moment).
19. Blend until the chocolate is dissolved and smooth.
20. Pour the frosting over the cooled pound cake and spread into an even layer with a little counterbalanced spatula or huge blade.
21. Permit to sit at room temperature until the coating is set.
22. Cut thickly and serve.