CHOCOLATE x3... YUM!

Chocolate cake, chocolate icing & chocolate sauce! Find me a choc-lover that can resist this one!!

Cake Ingredients:
1 cup flour
2 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking powder

4 egg yolks
1 cup castor sugar
1/2 cup oil
1/2 cup boiling water
1 teaspoon vanilla essence

4 egg whites
1 teaspoon baking powder

Method:
1.Sift together the flour, cocoa, salt and 1 teaspoon baking powder.
2. Beat the egg yolks, castor sugar, oil, boiling water and vanilla essence well.
3. Beat the egg whites with 1 teaspoon baking powder until stiff and fluffy.
4. Fold in the egg white mixture into the egg yolk mixture.
5. Lastly add the dry ingredients.
6. Empty into a greased bundt cake tin.
Bake for +/- 30 minutes



Chocolate icing Ingredients:
125g butter
3 cups icing sugar
1/2 cup cocoa
3 tablespoon warm water
1 teaspoon vanilla essence

Method:
1. Cream the butter and until light in colour.
2. Gradually add icing sugar and cocoa alternatively.
3. Add warm water and vanilla essence. Mix until smooth and light.


Chocolate Sauce Ingredients:
155g Nestle cream
100g cadbury milk chocolate
Oil

Method:
1. Break chocolate into pieces. Drizzle with oil. Microwave until melted.
2. Empty cream into a bowl. Whisk until smooth.
3. Add melted chocolate to the smooth cream. Mix well.


Assemble:
1. Cut the cake in half horizontally.
2. Sandwich with icing.
3. Cover with choc sauce.
4. Garnish with grated white chocolate/nuts/strawberries.

Finally dig in!!

CHOCOLATE CUPCAKES WITH HAZELNUT ICNG

Cake Ingredients: 
1 cup flour 
2 tablespoons cocoa 
1/2 teaspoon salt 
1 teaspoon baking powder 

4 egg yolks 
1 cup castor sugar 
1/2 cup oil 
1/2 cup boiling water 
1 teaspoon vanilla essence 

4 egg whites 
1 teaspoon baking powder

Method: 
1.Sift together the flour, cocoa, salt and 1tsp baking powder. 
2. Beat the egg yolks, castor sugar, oil, boiling water and vanilla essence well. 
3. Beat the egg whites and 1tsp baking powder until stiff. 
4. Add the egg white mixture to the egg yolk mixture and mix. 
5. Lastly add the dry ingredients in. 
6. Divide evenly into cupcake tins. 
Bake for +/- 30 minutes

Hazelnut Icing Ingredients
125g butter
150g hazelnut spread
60ml cocoa powder
500ml icing sugar
40ml milk


Method:
1. Cream the butter and hazelnut spread until well blended.
2. Add the icing sugar and cocoa gradually.
3. Add the milk until the icing becomes spreadable.
4. When cupcakes are cool, pipe the icing on the cupcakes.

Fruit And Nut Cake Recipe

Cake anyone? Ingredients
2 1/2cups fruit cake mix 
1/2 cup chopped dates 
1 cup sugar 
125g butter 
1 1/2 cups water 
1 teaspoon bicarbonate of soda 
2 cups flour 
2 eggs 
1 heaped teaspoon baking powder 
1/3 cup chopped pecan nuts 

 Method:
1. Place the fruit, dates, sugar, butter, water and bicarbonate of soda in a saucepan and allow the mixture to boil gently for 25 minutes, stirring well. 

 2. Remove from the stove. Set aside and allow to cool untik luke-warm.


3. Place flour, egg, baking powder and fruit mixture into a cake mixer and mix well.

4. Stir in the pecan nuts.

5. Place into a well greased cake tin. 

 6. Bake at 180 degrees celsius for 40 minutes. Reduce the heat to 140 degrees celsius and bake for another 20-30 minutes

Remove from the pan once cool.

Decorate with pecan nuts and cherries.
Ps. Enjoy your cake heated with some custard. YUM!

Black Boys

Cake dipped in syrup and tossed in coconut? Why not???

Ingredients

125g butter

1 cup sugar

3 eggs separated

1 teaspoon vanilla essence

1 ½ cup flour

4 level teaspoons baking powder

½ cup milk

Method:
1. Beat butter and sugar until light and fluffy

2. Add the egg yolks and vanilla essence

3. Add the sifted flour, baking powder and milk alternatively
4. Fold in the beaten egg whites.
5. Pour batter into greased patty pans.
6. Bake at 180 degrees Celsius for +/- 20minutes or until done and golden.

Cocoa Syrup

Ingredients:

1 cup sugar

1 cup milk

1 tablespoon cocoa powder

Method:

1. Boil all the ingredients together until it reaches a coating consistency.

Dip the cooled cakes in the warm syrup and roll in desiccated coconut.

Coffee anyone?

TRIPPLE LAYER TRI COLOUR

When eid comes around the baking begins. A must every eid is our family tradition Triple Layer Tri-colour Coconut Cream Cake.

Cake:
Ingredients:
250g Margarine
2 cups Sugar
6 Eggs
8 level tsp Baking powder
1 tsp Vanilla essence
3 cup Flour
1 cup Milk (warm)

Pink and green food colouring.

Cream:
1 x 290g Nestlé Dessert cream
1/2 - 1/4 cup sugar
1-2 cup dessicated coconut

Method:
1. Beat butter and sugar on high for +/- 2mins on high, or until light and smooth.
2. Add eggs, baking powder, vanilla essence,flour & milk and beat on high for 8 mins.
3. Divide batter in 3 equal parts. Leave one part plain. Colour one part pink and the other green.
4. Empty batter in 3 heart/round greased pans.
5. Bake at 180 for 25-30 mins or until done and golden.
6. For the cream. Mix sugar and coconut into the cream. Set aside.
7. Once cakes are done and cooled completely layer cakes with the cream filling in between. Cover sides of the cake with cream filling as well.
8. Sprinkle fresh grated coconut on top. Add cherries or fresh fruit.

ALL THINGS MACAROON

With the hype about macaroons, I couldn't resists trying out this Macaroon Cake when I came across it in my mums recipe book. I expected it to be sweeter, but it was tasty nonetheless. Its a plain cake with a little twist.

For the cake:
Ingredients
125g Butter
1/5 cups castor sugar
3 egg yolks beaten
1 tsp vanilla essence
1 cup flour
1/2 cup milk
1 tsp baking powder

Method:
1. Cream the butter & sugar.
2. Add the egg yolks, vanilla essence, flour, baking powder and milk.
3. Empty mixture into a greased pan.

For the Macaroon topping:
Ingredients
3 egg white
1/2 cup icing sugar
1 1/4 cup coconut

Method:
1. Beat egg whites until stiff.
2. Add icing sugar and coconut. Beat well.
3. Spread over the above cake mixture.
4. Bake @ 180°c for 20-30 minutes.
Cut in squares and serve.