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.

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. 

The post Light and Luscious Chocolate Cake With Selati Sugar  appeared first on MyKitchen.