It’s World Baking Day on the 17th of May, and we’re testing the quintessential baking recipe. Get ready for our best-ever chocolate cakes! 

Better batter 

There are various methods to create the best batter imaginable. To narrow it down, we focused on simple techniques that also deliver on flavour and texture. 

1. Creaming method 

This method involves beating together fat (butter or margarine) and sugar until the mixture turns a pale-yellow colour, thickens and increases in volume. In recipe books, the result of this process is usually referred to as “light and fluffy”. By creaming the sugar and butter together, you create air bubbles in the mixture. Once you add a leavening agent, like baking powder and bicarb, those bubbles expand and result in a light and airy crumb (texture).  

You could use margarine or butter to do this (of course we choose butter!) and any variety of sugar; white, light brown or dark brown. The first step is to whisk softened, not melted, butter until smooth, before adding sugar. 

To do this, use a stand mixer fitted with a paddle attachment or a hand held mixer fitted with a whisk attachment. Alternatively, cream by hand using a wooden spoon, but know this method does take longer and requires quite a bit of manpower. Ultimately, the power of a stand mixer delivers the best result. Then add in your liquids, and finally fold in dry ingredients before baking. 

2. Whisk & fold method 

This involves whisking together the wet ingredients (eggs, vanilla, liquid fat – such as oil, melted margarine or butter – and dairy or water). Then, dry ingredients such as flour, sugar, raising agents and cocoa are carefully folded into the wet ingredients. When using this method, it is imperative not to overmix as it will result in a tough, dense cake.  

If using a stand-mixer or hand- mixer, make sure to only use it for whisking the wet ingredients. When folding the wet mixture into the dry ingredients, doing this by hand with a large metal spoon will prevent over-mixing. It is key to sift the dry ingredients first as this will help to eliminate any lumps or clumps, plus it aerates your ingredients. 

Level Up 

Take your chocolate cake up a notch! Top your cakes with our favourite icings and decorations to make an eye-catching sweet treat that hits the spot! 

White or milk chocolate ganache 

Makes 1 cup 

Melt 4 slabs (80g each) chopped white or milk chocolate and ½ cup (125ml) cream in a heatproof bowl over a double boiler. Stir occasionally until well combined and mixture is smooth. (Never let the bowl get too hot to touch, as this would mean the chocolate will split.) Cool to reach desired consistency. 

Italian meringue 

Makes 2-3 cups 

Combine 1 cup (200g) white sugar and ½ cup (125ml) water in small pot. Stir to dissolve, then bring to a boil without stirring again. Brush down the sides with a pastry brush dipped in water. Cook syrup for about 8-10 minutes, there should be no change in colour. Whisk 4 large egg whites and ½ tsp (2.5ml) cream of tartar in a stand-mixer until soft peak stage. Slowly drizzle in hot syrup, while whisking egg whites at a high speed until stiff peaks have formed and meringue is thick and glossy. Using a palette knife or back of a spoon, add dollops of meringue to your cake and torch using a kitchen blowtorch, if you like. 

Butterscotch sauce 

Makes 1 cup 

Place 1 cup (200g) white sugar into a clean, dry pot over medium heat and allow to melt. Swirl the pot to make sure all the sugar is dissolved. Once sugar has turned an amber golden colour, add ⅖ cup (100g) butter and whisk to combine. Remove from the heat and stir through ¼ cup (60ml) cream and whisk vigorously until smooth and lump-free. Pour over cake as desired. 

Brandy snaps 

Makes 6-8 large discs 

Preheat oven to 160°C and line a tray with baking paper or a silicone baking mat. Place ½ cup (125g each) butter, brown sugar and golden syrup into a pot. Bring to a boil while stirring continuously until all sugar has dissolved. Set aside to cool slightly. Sift 1 cup (150g) cake flour and 1 tsp (5ml) ground ginger into the butter mixture and add 1 tsp (5ml) brandy and 2 tsp (10ml) lemon juice. Mix until combined. Pour tablespoons of the mixture onto the baking tray and spread out with the back of a spoon. Bake for 8-10 minutes or until bubbly and golden. Remove from oven and cool completely. Store in an airtight container lined with baking paper, in a cool place for 1-2 days. Add as decoration just before serving, to avoid losing its crunch. 

Recipe & styling: Chad January
Photography: Zhann Solomons

The post Tips to make the best-ever chocolate cake appeared first on MyKitchen.

Make your own delicious crispy chicken at home and add it to a salad, wrap, pita or serve it for dinner with a side of potatoes.

SERVES 4 // COOKING TIME 45 min + overnight

INGREDIENTS
4 chicken breasts
1½ cups buttermilk
3 eggs, whisked
1 cup coconut flour
1 cup desiccated coconut
2 tsp Cajun spice
½ tsp bicarbonate of soda
½ tsp salt
Vegetable oil, to shallow-fry

METHOD
1. Use a meat mallet to flatten the chicken breasts. Make sure they are more or less the same thickness throughout, to ensure even cooking.
2. Pour 1 cup buttermilk over the chicken. Place in the fridge and leave to marinate overnight.
3. Preheat oven to 200°C.
4. In a bowl, mix the eggs and remaining ½ cup buttermilk. In another bowl, mix coconut flour, desiccated coconut, Cajun spice, bicarb and salt.
5. Dip the chicken in the egg mixture, then in the coconut mixture, then repeat.
6. Heat the oil and shallow-fry the chicken for a few minutes on each side, until golden and crispy all over.
7. Bake for 15 minutes, until cooked through.
8. Slice up the chicken breasts and serve with sweet-and-sour sauce (see right) on the side.

The post Buttermilk-battered crispy chicken appeared first on MyKitchen.

Forget smothering it with cheese sauce. It’s time to get creative with this cruciferous veg. Cauliflower is packed with fibre, folate and vitamin C, so we are looking for new and fun ways to enjoy it. And we definitely enjoyed these crunchy cauliflower fritters.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
For the cauliflower fritters
Vegetable oil, to fry
1 cup flour
1 tsp salt
½ tsp curry powder
1 cup beer
1 cauliflower, florets only
For the dip
1 cup plain yoghurt
Handful coriander, chopped
Handful mint, chopped
2 cloves garlic, peeled and crushed

METHOD
For the cauliflower fritters
1. Heat the oil in a pot over medium heat.
2. For the batter, mix the flour, salt and curry powder. Slowly add the beer, whisking continuously.
3. Drop the cauliflower into the batter, then into the hot oil. Fry for about 3 minutes on each side, until golden. Drain on paper towel.
For the dip
1. For the dip, mix the yoghurt, coriander, mint and garlic.
2. Serve the fritters warm with the yoghurt dip.

The post Beer-battered cauliflower fritters with yoghurt dip appeared first on MyKitchen.

Need a quick and delicious end-of-the-week dinner? This creamy, cheesy mackerel recipe is just what you’ve been searching for. Yum!

SERVES 4 // COOKING TIME 35 mins

INGREDIENTS
For the cannelloni crêpes
50g flour, sifted
150 ml milk
1 egg, beaten
Salt and pepper
½ tsp cumin seeds
2 tbsp vegetable oil
For the mackerel filling
125g tin mackerel, drained and flaked
80g ricotta
2 tsp soy sauce
1 tsp chopped coriander
½ cup cream

METHOD
For the cannelloni crêpes
1. Whisk together all the ingredients, except the oil, to form a smooth batter.
2. Heat the oil in a non-stick pan over medium heat. Pour a thin layer of batter into a rectangular shape. Once bubbles start to form, flip over and cook the other side. Set aside. Repeat with the remaining batter.
For the mackerel filling
1. Preheat oven to 220°C.
2. Combine all ingredients, except the cream.
3. Fill crêpes with mixture and roll into tubes. Place in a baking dish and cover with cream. Bake for 15 minutes

The post Mackerel and ricotta cannelloni appeared first on MyKitchen.

Whatever you are munching on this weekend, you are going to want it with a side of our beer-battered onion rings. If you’d like to avoid the alcohol, simply substitute the beer for sparkling soda water.

SERVES 4 // COOKING TIME 20 mins

INGREDIENTS
Vegetable oil, to deep-fry
180g self-raising flour
200 ml amasi
½ cup beer
Salt and pepper
2 large onions, peeled, sliced and separated into rings
Sea salt, to serve

METHOD
1. Half fill a pot with oil and place over high heat, or set a deep-fryer to 180ºC.
2. In a large bowl, mix the flour, amasi and beer. Season. The batter should be smooth and thick enough to coat the back of a spoon.
3. Dip each onion ring in the batter and deep-fry until golden and crisp.
4. Drain on a paper towel and serve with sea salt.

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