Essentials South Africa – August 2019

350g butter, at room

temperature

350g castor sugar

6 large eggs, lightly beaten

300g self-raising flour, sieved

60g cocoa powder

2 tbsp milk

3 tbsp raspberry jam

For the icing

250g icing sugar

2 tsp cocoa powder

2 tbsp cream

1 tsp lemon juice

6 Cadbury Flakes

1

Heat the oven to 180°C.

Cream the butter and

sugar together, until pale

and fluffy. Add 1 egg and

some of the flour. Continue

repeating this until all the

eggs and flour are fully

incorporated. Mix in the

cocoa and milk, until

evenly combined.

2

Spoon the mixture into

2 x 20cm cake tins,

greased and floured, level

the surface and bake for

25-30 min, until well risen

and springy to the touch.

Cool on a wire rack and

sandwich together with

the jam.

3

Sieve the icing sugar and

cocoa into a bowl. Stir

in the cream, 1 tbsp boiling

water and the lemon juice,

to make a smooth icing.

4

Spread the icing over

the top of the cake with

a palette knife dipped in

boiling water. Top the cake

with chocolate Flakes, and

leave to chill for 30 min

before serving.

CHOCOLATE CAKE

SerVeS 12 r eAdY iN 1 Hr 10 MiN + CHiLLiNG

4 medium eggs, separated

160g castor sugar

150g butter, softened

40ml strong espresso,

cooled

160g plain flour

1 ½ tsp bicarbonate of soda

25g cocoa powder

50ml Kahlúa, to soak

For the topping

150g mascarpone

2 tsp Kahlúa

50g icing sugar

Chocolate coffee beans

or shavings to decorate

1

Heat the oven to

190°C. Beat the egg

yolks, sugar, butter and

espresso until smooth

and pale.

2

Mix in the flour,

bicarbonate of soda

and cocoa powder.

3

Whisk the egg whites

to stiff peaks, then

mix ⅓ into the batter.

Gently fold in the

remaining egg whites

until well combined.

Transfer the mixture

to a 20cm lined loaf

tin, smooth down the

top and bake for 25-30

min. The cake is ready

when it springs back

when touched.

4

After removing from

the oven, allow the

cake to cool in the tin

for 10 min before evenly

spooning the Kahlúa

over the top, then turn

out the cake onto a wire

rack to cool completely.

5

To make the cake’s

Kahlúa topping:

Whisk together the

mascarpone cheese,

Kahlúa and icing sugar

and pile on top of the

cake. Decorate with

chocolate coffee

beans or shavings.

ESPRESSO MARTINI LOAF

SerVeS 10 r eAdY iN 50 MiN

boozy

bonus!

food | something sweet

recipes

Felicity Barnum-Bobb; Rose Fooks

recipe assistant

Jessica Findlay

styling

Jules Mercer; Sue Radcliffe

photography

Will Heap; Sean Calitz