My neighbour Salma messaged me to say she was returning from her trip to the coast and it was high time we had a little coffee catch-up.
Yes we live three doors away from each other but life seems to keep us apart so even meeting for coffee requires special arrangement.
And since it had been a long….long….looonnngg time since we had done it, the occasion called for some special Chocolate Cake.
So out came the old recipe book and voila…chocolate cake topped with Chocolate Ganache, chocolate shavings and ferreros…….when we say “chocolate” we mean an overdose. hahaha
Preheat oven to 180 degrees celcius
1 cup boiling water
1/2 cup cocoa powder
Combine the above and leave aside to cool slightly.
In a bowl, beat the following until light:
1/2 cup oil
1 & 1/4 cup castor sugar
In a seperate bowl sift:
2 cups flour & 5 tsp baking powder
Alternate flour mixture and cocoa water mixture into egg+sugar+oil batter, starting and ending with the flour mixture.
Pour into greased tins/sheet pan/bundt pan and bake on 180 degrees until done.
Cake is done when a skewer inserted into the middle comes out clean. or when you lightly touch the cake and it springs back.
Remove cake from oven and leave to cook on a wire rack. Do not remove cake from tin too quickly. Leave it to cool slightly in the tin before removal.
250ml fresh cream – heated until just before boiling point
(120-200g) 1-2 slabs of chocolate can be Dairy Milk or cooking chocolate
Place your chocolate in a heat-proof bowl and pour the heated cream over the chocolate. Mix slowly while the chocolate melts to form the ganache. Let it cool entirely.
Pour over your cake and decorate as desired.