If there’s one thing everyone should know how to bake, it’s a chocolate cake! 

How would we define the perfect chocolate cake? Well, it has to be moist, intensely chocolatey without being overly sweet and not be overly expensive to make. This cake is just that! Considering how delicious this chocolate cake is, it’s laughably easy to make. There’s no creaming of butter, whipping of eggs whites or any need for fancy equipment here. No sir, this recipe follows a simple wet-into-dry method. You’ll just need two bowls and a whisk.

Our ultimate chocolate cake
SERVES 8  •  TOTAL TIME  1 hour 

For the Chocolate cake

White sugar 2 cups 

Cake flour 2 cups 

Cocoa powder ⅔ cups

Baking powder 2 tsp 

Bicarbonate of soda 1 ½ tsp

Salt ½ tsp 

Eggs 2

Amasi 1 cup 

Vegetable oil ½ cup 

Vanilla essence 1 ½ tsp

Instant espresso powder 1 tsp 

Boiling water 1 cup 

For the Chocolate icing

Butter, softened 335 g

Cocoa powder ¾ cup

Icing sugar  ⅔ cups

Milk ¼ cup

For the Chocolate cake

1. Preheat the oven to 160ºC. Grease your cake tins and line the bases with baking paper.

2. Place the sugar into a large bowl and sieve the remaining dry ingredients on top. Give everything a good whisk to combine – this will help prevent those pesky lumps from forming in your batter.

3. Whisk together the eggs, amasi, oil and vanilla in a large heatproof bowl. In a separate jug, dissolve the coffee powder in the boiling water. While whisking, slowly pour the hot coffee into the amasi mixture.

4. Pour the wet ingredients into the dry ingredients and whisk to form a smooth batter.

5. Divide the batter evenly between your cake tins or cupcake liners.

6. Bake the cakes for 30–40 min, or cupcakes for 20–25 min. Do this until the surface springs back when touched and a toothpick inserted into the centre of the cakes comes out clean.

7. Allow the cakes to cool in their tins for 15 min, then remove and cool on a wire rack.

For the Chocolate icing

1. Using a stand mixer or electric hand mixer, beat the butter until creamy and light in colour, about 5 min.

2. Add the cocoa powder and mix until combined.

3. Add the icing sugar, alternating with the milk in three batches, whisking on high speed for about a minute between additions. Add more milk if the icing looks too thick, and more icing sugar if it seems too soft.

4. Ice your cakes and decorate with chocolate shavings.

The know-how

Flour: One of the most common baking errors is incorrectly measuring the flour. The easiest way to measure flour is using a scale: 1 cup of flour should weigh about 130 g. If you don’t have a scale, then fluff up your flour using a spoon, spoon it into your measuring cup and level off with a knife.

Cocoa: To make this chocolate cake, we don’t use bank-breaking amounts of chocolate but rather good-quality cocoa powder. It not only saves on the cost, but also creates a softer crumb as well!

Amasi: There are a few secrets as to why this cake is so deliciously moist. One of them is the use of amasi instead of regular milk. Buttermilk or dairy-free milk can be used as an alternative. 

Oil: The moist, tender crumb of this cake is owed in part to the use of oil. While butter-based cakes tend to dry out more quickly, oil-based ones keep extremely well. 

Coffee: Coffee is often a polarising ingredient in baking. Because we’re not using actual chocolate in this cake, the addition of coffee powder is necessary to enhance the chocolate flavour in the cocoa powder. It will not make your cake taste like coffee.

Boiling water: A very usual part of this recipe is the addition of boiling water – a whole cup of it. The final batter will be more liquid as a result, but don’t be tempted to add any more flour. If using loose-bottomed cake tins, place them on a baking tray to catch any batter that might drip out during baking. The cake will also take longer to bake as a result.

Baking soda: Baking the cake at a lower temperature keeps the tops flat, so you don’t need to level off the tops.

Storage & freezing

This chocolate cake freezes extremely well. Just wrap the cooled cakes in cling film and place in sealable freezer bags. You can ice the cakes while still cold (this makes it easier for stacking) or defrost in the fridge overnight.

Cake tin conversions

1 chocolate cake recipe makes: 

•  2 × 8 in (20 cm) round cakes 

•  24 cupcakes

•  One rectangular sheet cake (approximately 33 × 23 cm)

Words by Kirsty Buchanan
Photography: Pexels

This Lemon milk tart meringue pie with lemon curd drizzle is the perfect combination of two desserts and a fab twist on a local South African dessert!

The post Chocolate Cake: Recipe and Facts appeared first on MyKitchen.

Chocolate cake plus flan equals a delicious creamy caramel chocoflan creation that will be a hit at all your festive gatherings this holiday season.

SERVES 12 // COOKING TIME 1 hour 40 min

INGREDIENTS
1 cup sugar
2 cups water
7 eggs
385 g tin condensed milk
1 cup milk
1 box chocolate cake mix
½ cup vegetable oil

METHOD
1. Preheat oven to 180°C and grease a Bundt tin. Ensure it fits into a large, deep baking tray.
2. Cook sugar and 1 cup water over low heat until the sugar is dissolved, then bring to a light simmer. Stir until the caramel turns golden, 3–5 minutes. Pour into the tin and set aside to cool.
3. Whisk together 4 eggs, condensed milk and milk. Set aside.
4. Beat together the cake mix, oil, 1 cup water and 3 eggs.
5. Pour the condensed-milk mixture into the tin. Slowly pour the cake-mix mixture over that. (The layers will mix now, but separate into 2 layers during baking).
6. Place the Bundt tin in a deep baking tray. Fill the tray with boiling water and cover tightly with foil. Bake the chocoflan for 65–70 minutes, until a toothpick comes out clean. Remove the tin from the water bath and place on a rack to cool.
7. Once the chocoflan is cooled completely, turn it out on to a serving plate.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The festive season wouldn’t be complete without a Christmas cake, but we gave the traditional recipe an upgrade with decadent caramel chocolate.

The post We combined two favourites to make this decadent chocoflan appeared first on MyKitchen.

No baking here! If you’re in need of a no-fuss dessert option, this classic chocolate and biscuit fridge cake is perfect.

SERVES 12 // COOKING TIME 1 hour 20 min

INGREDIENTS
200 g digestive biscuits, broken
110 g pistachios, roughly chopped
110 g pecans, roughly chopped
10 glacé cherries, chopped
200 g dark chocolate (70% cocoa), chopped
150 g butter
1 tbsp golden syrup

METHOD
1. Line a cake tin with cling film, leaving enough overhang on all sides to fold over the top.
2. Mix the biscuits, pistachios, pecans and cherries.
3. Place the chocolate, butter and syrup in a heatproof bowl. Melt this over a pot of simmering water or in the microwave.
4. Combine the wet ingredients and dry ingredients. Spoon the mixture into the tin and press down firmly. Place in the fridge until set.
5. The cake can be stored in an airtight container in the fridge for up to 5 days. The flavour will improve after a day or so.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

If you’re entertaining, your plant-based-diet friends will love these no-bake vegan brownies with cherry sorbet.

The post Classic chocolate and biscuit fridge cake appeared first on MyKitchen.

Mayonnaise is a much-loved essential ingredient in almost every SA home. Creamy and delicious, it can be used for anything, and we’re about to prove it to you! You can use B-well’s luxurious Thick & Creamy Mayo for any one of these tips, tricks or recipes

1. RECYCLE & REUSE

Mayo is great for removing labels and the residue of label glue from plastic and glass containers, whether it’s a pickle jar or a coffee tin. We love repurposing these to help keep ingredients organised in the kitchen. Pull off as much of the label or sticker as you can, and rub a thick layer of mayonnaise over whatever’s left. Allow to sit for a few minutes before buffing off with a coarse cloth.

2. PERFECT CHICKEN STRIPS

Mayonnaise isn’t just the ideal dipping sauce for your chicken strips. Coating your chicken in mayo before rolling it in breadcrumbs and frying will help the crumbs stick fast to the meat, making it even crunchier. The oil in the mayonnaise also helps to prevent the chicken from drying out while it’s cooking. Delicious!

3. SHINE ON

Finger marks and smudges on stainless steel appliances or kitchenware can be frustrating, but a jar of mayonnaise and a soft dusting cloth are here to save the day. Smear a small amount of mayo on your cloth and use it to shine your stainless steel goods to restore them to their former glory.

4. STUCK ON YOU

Come rain or shine, winter or summer, South Africans will braai. But if there’s one thing that can dampen the spirits, it’s half of your gorgeous piece of fresh fish sticking to the braai grid when you try to burn it. Spread a thin layer of mayonnaise onto your fish before popping it on the braai. It will prevent the skin from sticking and will add some extra secret flavour.

5. BUBBLEGUM DISASTERS

If you have little ones at home, you have probably had to deal with gum stuck in their hair or in your carpets or even a fluffy jersey. Massage a dollop of two of mayonnaise into the gum and the surrounding area, and it will work its magic in just a couple of minutes. The oil will help to loosen the gum and you’ll be able to pull it away with ease.

6. THE EASIEST CHOCOLATE CAKE

Although it may sound like a strange thing to do, replacing the oil and eggs in a chocolate cake with mayonnaise will help you to bake the best moist chocolate cake ever. The oil in the mayo allows for a rich texture and the tanginess brings out the natural sweetness of the chocolate.

B-well’s Rich & Creamy Mayo is dairy- and gluten-free and vegan, so this is an amazing swap to the perfect slice a possibility for a range of dietary requirements.

INGREDIENTS
2 cups flour
1 cup sugar
1 tsp bicarbonate of soda
1½ tsp baking powder
⅓ cup cocoa powder
Pinch salt
1 cup B-well Thick & Creamy Mayo
1 cup water
1 tsp vanilla essence

METHOD
1. Preheat oven to 180℃. Grease a 23 cm square baking tin.
2. Sift all the dry ingredients together.
3. In a separate bowl, whisk the mayo, water and vanilla together.
4. Fold the wet ingredients into the dry until just combined.
5. Pour into the prepared tin and bake for 30 minutes, until cooked through.
6. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Top with your favourite icing.

Be a part of the #BWELLTasteOff on the B-WELL Foods Facebook page and stand a chance to WIN a B-well Mayo Hamper! They want to hear from YOU!

1. Find us on Facebook @B-WELLfoods
2. Tag #BwellTasteOff and tell us what you think of B-well Mayo.
3. Take the challenge! Post an image, video or comment about how much you love it! Make sure to use the hashtag!

You can also send them a WhatsApp on 060 582 3678 with your images, videos and voice notes!

Ts&Cs apply

Words: Kate Turner
Photography: Courtesy images; Pexels

The post Making chocolate cake and 5 other uses for mayonnaise appeared first on MyKitchen.

This delicious chocolatey masterpiece plays with flavours of beetroot, coffee and dark chocolate for a decadent treat. You won’t have to worry about there not being enough for everyone with this chocolate beetroot cake with candied beetroot leaves!

SERVES 12 // COOKING TIME 4 hours 30 min

INGREDIENTS
For the cake
250 g fresh beetroot
200 g 70% dark chocolate, broken into blocks
200 g unsalted butter, cut into small pieces
4 tbsp hot espresso
5 eggs, separated
170 g flour
1 tsp baking powder
3 tbsp cocoa
190 g caster sugar
For the crème Fraiche icing
50 g butter
2 tbsp icing sugar, sifted
250 g tub crème Fraiche
For the beetroot syrup
250 ml freshly squeezed beetroot juice
200 ml caster sugar
For the candied beetroot leaves
¼ cup caster sugar
3 tbsp water
12–15 small beetroot leaves

METHOD
For the cake
1. Preheat the oven to 180°C. Grease a 20 cm loose-bottomed Bundt tin.
2. Cook the fresh beetroot in unsalted water until tender. Peel.
3. In a blender, blitz the beetroot down to a rough purée.
4. Place the chocolate pieces, butter and espresso in a small bowl resting over, but not touching, a pot of simmering water. Leave it to melt, stirring constantly. Once the chocolate has melted, put it aside to cool down to room temperature.
5. Once cooled, mix in the egg yolks and puréed beetroot.
6. Sift together the flour, baking powder and cocoa. Add the flour mixture to the beetroot mixture, and mix until well combined.
7. Whisk the egg whites until they form soft peaks, and then gradually add the sugar until the mixture is glossy.
8. Pour the chocolate mixture over the egg whites and fold together with a large metal spoon.
9. Transfer quickly to the prepared cake tin and place in the oven. Turn down the temperature to 160°C and bake for about 40 minutes, or until the outer rim feels spongy, but the inside still wobbles slightly.
For the crème Fraiche icing
1. Beat the butter until it becomes light and fluffy. Add the icing sugar, 1 tbsp at a time, while beating.
2. Mix in the crème Fraiche with a wooden spoon – be careful not to over-beat.
For the beetroot syrup
1. Place the beetroot juice and sugar in a heavy-bottomed saucepan over medium heat. Stir until the sugar has dissolved.
2. Once the sugar has dissolved, stop stirring and leave the syrup to come to a boil. Turn off the heat and set aside until the syrup has cooled completely.
For the candied beetroot leaves
1. Turn down the oven temperature to 100°C. Line a baking tray with some baking paper.
2. Place the caster sugar and water in a pot over medium heat and let the sugar dissolve.
3. Pat the leaves dry. Working one at a time, dip each beetroot leaf into the sugar syrup and then lay the leaves down on the baking paper.
4. Place in the oven and let the leaves dry out for 2–3 hours.
5. Ice the top of the cake with the crème Fraiche icing and drizzle the beetroot syrup evenly over the cake.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Chocolate beetroot cake with candied beetroot leaves appeared first on MyKitchen.

A decadent dessert in under an hour? You don’t have to ask us twice! This delicious butter bean chocolate cake works well as a gluten-free option or as an interesting healthy alternative.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
400 g tin butter beans, drained and rinsed
5 eggs
85 g butter
80 g dates, soaked in 1 cup boiling water, drained
30 g cocoa, plus extra to dust
2 tbsp honey
1 tsp vanilla essence
1 tsp baking powder
1 tsp cinnamon
½ tsp bicarbonate of soda
¼ tsp salt

METHOD
1. Preheat oven to 180°C. Grease and line a 20 cm cake tin.
2. Mix all the ingredients with a hand blender. Pour into the cake tin.
3. Bake for 40–45 minutes, or until a skewer inserted in the middle comes out clean.
4. Decorate with a dusting of cocoa powder.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

The post Gluten-free butter bean chocolate cake appeared first on MyKitchen.