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.

Any braai-lover knows the wonders of braaibroodjies. Why not try something different with these with butterscotch, peanut brittle and Brie braaibroodjies?

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
2 tbsp butter
½ cup brown sugar
⅓  cup cream
Pinch salt
125 g Brie, thickly sliced
8 slices white bread
50 g peanut brittle, chopped

METHOD
1. Melt butter in a non-stick pan. Just before completely melted, add sugar. Mix with a wooden spoon. Stir every minute or so.
2. Once consistency starts to change from grainy to liquid, add cream. Reduce the heat and whisk well. Cook for 10 minutes, whisking often.
3. Remove from the heat and add the salt. Set aside to cool slightly.
4. Arrange the Brie on 4 slices of bread. Pour over the butterscotch and then sprinkle with the peanut brittle. Sandwich with the remaining bread.
5. Wrap each sandwich in foil and toast on a grid over the coals.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen // HMimages.co.za

Nothing beats a classic tomato, onion and cheese braaibroodjie!

The post Butterscotch, peanut brittle & Brie braaibroodjies appeared first on MyKitchen.

Make your favourite snack even more delicious with this fun baking recipe! Get the kids involved and dive into these butterscotch popcorn balls.

MAKES 12 // COOKING TIME 25 min

INGREDIENTS
6 cups popped popcorn (±¼ cup kernels)
375 g caster sugar
90 ml water
20 g butter

METHOD
1. Line a baking tray. Ensure you have ice-lolly sticks and a wooden spoon close by. (You’ll have to work quickly; sugar sets fast.) Place popcorn in a bowl.
2. Melt sugar and water in a pot over medium heat. To stop sugar crystals forming, avoid stirring and rather swirl the pot every now and then. When sugar is dark caramel in colour, remove from the heat and stir in butter.
3. Immediately start pouring the caramel over the popcorn, while stirring with the wooden spoon, ensuring all popcorn is covered.
4. Start forming the mixture into balls using your hands. If it is too hot, use latex gloves.
5. Insert a stick into each ball and place on the tray to set. Store in an airtight container for up to a week.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

For something a little more grown-up, try this spicy popcorn brittle.

The post Grab the kids and make these butterscotch popcorn balls appeared first on MyKitchen.