Find yourself in a world delicious decadence when you try this easy-to-make chocolate cake recipe. Use Selati Sugar and spoil your loved ones with this yummy sweet treat.  

This cake uses the whisk-and-fold method. Fold in by hand instead of an electrical whisk to prevent overmixing. 

Chocolate cake with Selati Sugar  

Makes: one 3-Layer cake / Serves 12 

Ingredients 

½ cup (125ml) melted butter, cooled slightly
2 large eggs
2 cups (500ml) milk or cream
2 tsp (10ml) vanilla essence
2 cups (300g) cake flour
¾ cup (90g) cocoa powder
1½ Tbsp (22.5ml) baking powder
2 tsp (10ml) bicarbonate of soda
1 tsp (5ml) fine salt
2 cups (416g) SELATI GOLDEN BROWN SUGAR 

For the Italian meringue
(Makes 2-3 cups) 

1 cup SELATI PURE WHITE SUGAR
½ cup water
4 large egg whites
½ tsp cream of tartar 

Method

1. Preheat oven to 170°C. Line and grease three 15cm-cake tins. (Alternatively, use two 20cm tins for a 2-tier cake.) 
2. Whisk together melted butter, eggs, milk or cream and vanilla essence in a bowl of a stand-mixer fitted with a whisk attachment. 
3. In a separate bowl, sift together cake flour, cocoa powder, baking powder and bicarb. Add salt and sugar, then mix to combine. 
4. Fold wet ingredients into dry ingredients by hand, using a large spoon or spatula, until just combined and lump-free. (Be careful not to over-mix the batter.) 
5. Divide batter between the three cake tins. 
6. Bake for 25-30 minutes or until a skewer or toothpick inserted comes out clean. (Remember, a bigger cake tin will bake slightly longer.) 
7. Cool the cakes in the tin, about 20 minutes, before unmoulding and placing onto a wire rack to cool completely. 
8. For the meringue, combine sugar and water in small pot. 
9. Stir to dissolve, then bring to a boil without stirring again. Brush down the sides with a pastry brush dipped in water.  
10. Cook syrup for about 8-10 minutes, there should be no change in colour.  
11. Whisk egg whites and cream of tartar in a stand-mixer until soft peak stage.  
12. Slowly drizzle in hot syrup, while whisking egg whites at a medium speed until stiff peaks have formed and meringue is thick and glossy.  
13. 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. 

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