This sheet cake won the hearts of everyone who tasted it! It has the best of both: a tangy berry base and a sweet ganache topping. 

Buttermilk berry cake with whipped ganache

Makes 20 squares 

Ingredients

2½ cups (375g) self-raising flour
1½ cups (330g) caster sugar
½ Tbsp (7.5ml) bicarbonate of soda
1 tsp (5ml) fine salt
2 large eggs, at room temperature
1 cup (250ml) milk
1 cup (250ml) buttermilk
½ cup (125g) butter, melted
2 tsp (10ml) vanilla essence
½ cup (125ml) strawberry or raspberry jam
200g strawberries, tops removed and sliced 

For the white chocolate ganache: 

6 slabs (80g each) white chocolate
⅖ cup (100ml) cream
10g butter
Pink food colouring (optional)
Edible flowers, for decorating
Freeze-dried strawberries, for decorating (optional) 

Method

1. Preheat oven to 180°C. Line a 35x25cm sheet tray with baking paper. 
2. Combine dry ingredients in a large mixing bowl. Whisk together all the wet ingredients and pour into the dry ingredients while mixing, creating a smooth batter. 
3. Pour batter into prepared tray.Dot jam over and swirl lightly using a spoon, to spread out. Scatter with strawberry slices. 
4. Bake for 28-33 minutes, or until a skewer inserted into the centre comes out clean. Remove and cool completely in the tray. 
5. Meanwhile, melt chocolate and cream over a double boiler until smooth — don’t overheat. (Alternatively, you can use the microwave, working in 30-60 second increments to avoid overheating and seizing.) 
6. Remove mixture from the heat and add butter, stirring to melt.
7. Add a drop of pink colouring, if using. Leave to cool at room temperature until semi-firm, or chill for 30 minutes to speed up the process. 
8. Whisk ganache with an electric whisk to create a fluffy spread.
9. Spread ganache onto sheet cake. Slice into squares.
10. Just before serving, decorate with edible flowers and sprinkle over crushed freeze-dried strawberries. 

Good idea: To save on cost, you can swap the ganache topping for a fluffy butter icing instead. 

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Tools that take our MK team’s baking to the next level 

The post Buttermilk berry cake with whipped ganache appeared first on MyKitchen.

We’re borrowing Sarah Kieffer’s perfect CCC dough recipe, now with an added melty centre.

Choc chip cookies with ganache centre

Makes 12  

Ingredients

⅖ cup (100ml) cream
200g dark chocolate, chopped
2 cups (300g) cake flour
1 tsp (5ml) baking powder
½ tsp (2.5ml) bicarbonate of soda
½ tsp (2.5ml) fine salt
½ cup (125g) salted butter, at room temperature
¾ cup (150g) white granulated sugar
¾ cup (150g) brown sugar
1 large egg
1 large egg yolk
2 tsp (10ml) vanilla essence
150g dark chocolate chips
Salt flakes, for sprinkling 

Method

1. Heat cream until scalding hot. Pour over chopped chocolate and stir to melt into a smooth ganache.
2. Refrigerate ganache for 30 minutes, or until firm.
3. Shape 12 spoonfuls into balls. Freeze in a single layer for 2 hours or until rock hard.
4. Preheat oven to 200°C.
5. Sift together flour, baking powder and bicarb. Add salt and set aside
6. Whisk butter and sugars for 5 minutes, scraping sides, until sugar is almost melted.
7. Whisk in eggs and vanilla.
8. Add in sifted ingredients and chocolate chips and whisk to form a dough.
9. Portion dough into 12 x 70g pieces and flatten into a disc. Place frozen ganache balls in the centre of each, then enclose ball with dough. Chill for 10 minutes.
10. Place 3-4 balls on a lined baking tray. (Leave room between balls to spread to 10cm wide.) Sprinkle with salt and bake for about 10-11 minutes or until golden.
11. Cool on the tray until firm. Repeat with remaining dough.
12. Serve immediately for best result, or store in an airtight container for a week.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: The MK team’s holiday cookie jar: Favourite cookies with a nostalgic twist 

The post Choc chip cookies with ganache centre appeared first on MyKitchen.

The soufflé is light and airy with an intense cocoa richness that melts on the tongue. The warm white chocolate pouring ganache creates a decadent contrast between bitterness and creamy sweetness in every bite. 

Dark chocolate soufflé with white chocolate sauce

Serves 8

Ingredients

¼ cup (60ml) corn flour
2 cups (500ml) full cream milk
½ cup (125ml) sugar
Pinch of salt
200g dark chocolate, chopped
100g milk chocolate, chopped
4 eggs, separated  

For the pouring ganache  

120g white chocolate
¼ cup (60ml) cream
1 vanilla pod, split in half and seeds scraped out 
¼ cup (60ml) melted butter 
¼ cup (60ml) cocoa powder  

Method

1. For the chocolate creme patisserie, place the corn flour in a small bowl and add 1/3 cup (80m1) of the milk and mix into a slurry. 
2. Heat the remaining milk, half the sugar and salt on a low heat until the sugar has dissolved. Add chocolate and heat until melted. Set aside. 
3. In a mixing bowl, combine the remaining sugar and egg yolks. Whisk until light and fluffy. 
4. Pour about ½ cup of the chocolate mixture into the egg mixture and whisk vigorously. Pour the egg mixture back into the pot with the remaining chocolate milk mixture and mix well.
5. Heat mixture over medium heat and add the corn flour slurry, while whisking.
6. Cook until bubbling, about 10-12 minutes. 
7. Pour the mixture onto a deep plate, cover with clingfilm on the surface and refrigerate until cold.
8. For the white chocolate pouring ganache, finely chop the chocolate and heat the cream until steaming. Pour the cream over the chocolate, add vanilla seeds and stir until the chocolate is melted. Cover and set aside until needed.
9. Preheat oven to 180°C. 
10. To prepare the ramekins, brush upwards with melted butter (this encourages the souffle to rise upwards). Dust with cocoa powder and shake off excess.
11. Whip the chocolate creme patisserie and set aside. 
12. Whip the egg whites to soft peaks and gently fold through the creme patisserie using a large metal spoon. Be careful not to over work it and knock out the air. 
13. Fill the ramekins 2/3 full and bake for 10-12 minutes. 
14. Serve immediately with white chocolate pouring ganache. (Heat the pouring ganache in bursts of 10 seconds in the microwave to reheat, if needed.)

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Cooking and Baking Jargon to Add to Your Vocab

The post Dark chocolate soufflé with white chocolate sauce  appeared first on MyKitchen.

These rich tartlets use the chocolate pastry recipe borrowed from SA food writer Katelyn William, better known online as The Kate Tin, as featured in her cookbook ‘Chocolate’.  

Chocolate ganache tartlets with dalgona whip

Makes 4 

Ingredients

For the chocolate  shortcrust pastry 

¼ cup (60ml) cocoa `
1 cup (200g) cake flour
½ cup (65g) icing sugar, sifted
½ cup (125g) cubed butter, ice cold
3 extra-large egg yolks
2 Tbsp (30ml) ice cold water

For the ganache filling 

¾ cup (180ml) cream
200g dark chocolate
2 Tbsp (30ml) instant coffee
⅓ cup (80ml) boiling water
6 Tbsp (75g) caster sugar
Chocolate shavings, for serving

Method 

1. To make pastry, combine the dry ingredients and butter in a food processor and mix to create a breadcrumb-like texture.  
2. While blending, add egg yolks and water in a steady stream until dough comes together in a ball.  
3. Turn out on a surface and shape into a large disc. Wrap in clingfilm and chill until firm.  
4. Roll out to 3mm thick. Line 4x8cm tartlet tins (about 2cm deep) with pastry. Prick the bases with a fork. Chill for 15 minutes to firm up.  
5. Preheat oven to 180°C.  
6. Cover the pastry completely with baking paper, then add baking beads or dry, raw beans or rice.  
7. Blind bake tartlets for about 10 minutes until par-baked. 
8. Remove baking beads and baking paper then bake for a further 10-12 minutes or until pastry is cooked through. Cool completely in tins before unmoulding. 
9. To make ganache filling, heat cream until steaming hot (not boiling). Pour warm cream over chopped chocolate and set aside for 2 minutes. Stir mixture until smooth, ensuring all the chocolate is melted.  
10. Chill ganache until firm, about 30 minutes. 
11. Whisk ganache using an electrical whisk on high speed until quadrupled in size. 
12. Divide mixture amongst cooled tart shells, using a slightly warmed palette knife or spoon to smooth out the top.  
13. To make dalgona whip, combine coffee, boiling water and caster sugar. Whisk with an electrical whisk until fluffy, resembling meringue.  
14. Spoon dollops of dalgona whip on tartlets. Top with shavings and serve. 

Recipes & Styling: Liezl Vermeulen
Photographs: Zhann Solomons 

Also read: The ultimate chocolate cheat sheet

The post Chocolate ganache tartlets with dalgona whip   appeared first on MyKitchen.

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.

From ganache and mousse to treats galore, chocolate is the gift that keeps on giving! Here’s how to get the best out of it.  

Chocolate 101 

Get the perfect ganache every time with a little effort, some patience and our easy guide below: 

Chop the chocolate   

• Finely chop chocolate with a knife for easy melting. A serrated knife works best if you have a lot of chocolate..  

Heat the cream  

• Bring the cream to a simmer before pouring over the chopped chocolate.
• Once the cream has been added, it’s essential to let it stand undisturbed for 1-2 minutes to give the chocolate a chance to fully melt before gently stirring. This way, you don’t end up with bits of solid chocolate pieces in your ganache.  

What to do if it splits  

• If your ganache looks grainy, that means the emulsion has broken.
• How to fix it? Warm the mixture over a double boiler while whisking vigorously. If that doesn’t work, whisk in a small amount of room- temperature milk or even a liqueur (we recommend a coffee-flavour). Don’t use cream as the mixture already contains too much fat, so it won’t come together at all!  

Percentages matter!  

• Pay attention to the percentages on the chocolate label – always use 60% or more cocoa. Knowing the chocolate’s percentage also affects how well the chocolate melts and mixes in with the cream.  

Dairy  

• Butter: Butter can stabilise a ganache and some chocolatiers say it ‘fixes’ the flavour, adding shine and richness. A little goes a long way so 1 Tbsp (15ml) will do. Stir the butter in last. 
• Cream: Depending on the purpose of the ganache, add just enough cream. Always heat your cream to a gentle simmer, but do not boil it as the cream can seize your chocolate or split the ganache, you’ll end up with a grainy rather than a smooth ganache. (The ratio of chocolate to cream determines the consistency of ganache).  

Storage  

• Place a piece of clingfilm directly on the surface of the ganache before storing. This helps to prevent a crust from forming.
  Store at room temperature for up to two days. Refrigerate if you want to store it for longer periods.  

Chocolate ganache ratios  

• For a medium ganache: 1:1, equal parts chocolate and cream.  
• For spreading, piping and making truffles: 2:1, two parts chocolate to one part cream. (This ganache cools to a firm and smooth texture). 
• For a pourable ganache best used for a glaze and sauces: 1:2, one part chocolate to two parts cream. (This can be whipped into a mousse-like consistency.)
• For the greatest precision, measure the chocolate and cream by weight rather than volume.  

Also read: How to make your own chocolate spread at home

The perfect chocolate mousse   

Use good quality ingredients  

• Make sure that you use a good quality chocolate – opt for 60% cocoa and up. You’re looking for cream with a 30% fat content or more, so double cream or fresh whipping works best.  

Good prep is key  

• Read the recipe twice and make sure that you thoroughly follow the instructions. Finely chop your chocolate before melting and chill your cream plus the bowl before whipping.  

Pro Tip: Keep your bowl in the freezer overnight.  

Whip it real good  

• The key to a really good mousse that is light and creamy is whipping your cream to firm peaks. Be sure not to overmix or undermix your cream! Undermixing results in a mousse that does not set properly and lacks that light and airy texture.  

The folding process  

• Be gentle! When mixing ingredients for a mousse, the cream needs to be gently folded in with the other ingredients using a spatula or a big serving spoon. Avoid mixing vigorously as this knocks out all the air and results in a denser texture.  

Let it chill  

Chill your chocolate mousse in the fridge for at least 15-30 minutes before serving. If you are making a layered mousse, be sure to properly set each layer before adding the next.  

Words: Gail Damon

Photography: Fresh Living Magazine/ Shutterstock

Also read: 3 yummy chocolate recipes to make with your kids

The post How to get the best out of chocolate appeared first on MyKitchen.