2020-04-01 Good Housekeeping South Africa

(singke) #1

LATE


FOR THE VANILLA SPONGE


350g unsalted butter, softened,
plus extra for greasing
600g caster sugar
475g flour
½ tsp baking powder
¼ tsp bicarbonate of soda
8 large eggs, at room
temperature
1½ tsp vanilla extract
250ml sour cream
FOR THE CHOCOLATE SPONGE
275g flour
1 tsp baking powder
½ tsp bicarbonate of soda
75g cocoa powder
350g caster sugar
250g unsalted butter, softened
175ml sour cream
2 large eggs, plus 2 large egg
yolks
1½ tsp vanilla extract
FOR THE BUTTERCREAM
350g dark cooking chocolate,
broken into pieces
6 large egg whites
300g icing sugar, sifted
400g unsalted butter, softened
FOR THE SHARDS
75g dark chocolate
75g white chocolate
FOR THE GLAZE
125g dark chocolate, finely
chopped
75g unsalted butter, softened
FOR DECORATION
truffles


  1. Preheat oven to 180°C.
    Lightly grease and line three
    20cm cake tins, at least 10cm
    deep, with baking paper.

  2. Begin by making vanilla
    sponge. In a large bowl,
    cream butter and sugar with


an electric whisk for about
5 minutes until light and
fluffy. Into a medium bowl,
sift flour, baking powder and
bicarbonate of soda; add ¾ tsp
salt. In a large jug, beat eggs,
vanilla extract and sour cream.
Set all mixtures aside.


  1. For the chocolate sponge:
    into a large bowl, sift together
    flour, baking powder,
    bicarbonate of soda and cocoa
    powder. Stir through caster
    sugar and ¾ tsp salt. Add butter
    and beat gently with an electric
    whisk until mixture looks like
    wet sand. In a large jug, beat
    together sour cream, eggs, egg
    yolks and vanilla extract until
    smooth. Set mixtures aside,
    separate from vanilla-sponge
    mixtures.

  2. Finish the vanilla sponge.
    Gently beat a third of the flour
    mixture into the creamed-
    butter mixture, followed by
    half the sour-cream mixture.
    Repeat with another third of the
    flour, the remaining sour cream
    and the final third of the flour,
    folding until smooth. Set aside.

  3. Finish the chocolate sponge.
    Gradually add the sour-cream
    mixture and 100ml boiling
    water to the flour mixture
    and beat until smooth.

  4. Divide the vanilla- and
    chocolate-sponge mixtures
    among the three cake tins,
    adding them in alternate
    spoonfuls. Swirl together with
    a palette knife. (For the best
    marble effect, don’t overmix.)
    Bake in the middle of the oven
    for 1 hour 10 minutes to 1 hour


15 minutes until springy to the
touch. Leave to cool in the
tins for 10 minutes, then turn
out onto a wire rack to cool
completely. Remove baking
paper from sponges and trim
tops off so cakes are 5cm
deep.


  1. Make the buttercream: melt
    the chocolate in a large bowl
    over a pot of barely simmering
    water. Remove from heat and
    set aside to cool for about 20
    minutes. Put egg whites into
    a large bowl with the icing
    sugar and stir to combine.
    Set the bowl over the same
    pot of water and increase the
    heat slightly so it is simmering
    gently. Beat with an electric
    whisk for about 5 minutes until
    thick and stiff like meringue,
    and a teaspoon stands upright
    in the mixture. Remove from
    heat and whisk for 10 minutes
    until completely cooled, thick
    and stiff. Whisk the butter into
    the cooled, melted chocolate.
    Gradually add the chocolate
    mixture to the meringue,
    whisking until light and fluffy. If it
    looks like it is going to split, either
    the chocolate or meringue
    were still warm; cool in the
    fridge for up to 15 minutes.
    Beat again until smooth.

  2. Put the bottom layer on
    a 20cm round cake board,
    then spread with buttercream.
    Add the second and third
    layers, sandwiching them
    together with buttercream, and
    turning the top layer upside
    down to give the cake a flat
    surface. Spread the remaining


buttercream over the
top and side of the cake
with a palette knife. For
smoother edges, turn
the cake slowly on
a turntable as you ice
it. Chill for 30 minutes.


  1. Make the chocolate
    shards: gently melt
    the dark and white
    chocolate in separate
    bowls over pots of
    simmering water. On
    a baking tray lined with
    baking paper, pour the
    dark chocolate in a
    thin layer (about 3mm
    thick). Spoon the white
    chocolate onto the dark
    layer and swirl together
    with a spatula (don’t
    overmix), tilting the tray
    to ensure the surface
    sets evenly. Set aside.

  2. For the glaze: put
    the chocolate and
    butter in a medium
    bowl set over barely
    simmering water. Stir
    until melted. Pour over
    cake, smoothing the
    top with a clean palette
    knife and encouraging
    it to drip over the edges.
    Decorate with chocolate
    shards and truffles. Chill
    in fridge to set. Remove
    2 hours before serving.
    EACH SERVING (WITHOUT
    DECORATION) About
    3 600kJ, 10g protein,
    50g fat (30g saturated),
    89g carbohydrate (66g
    total sugars), 2g fibre.


As any aficionado knows, chocolate
is a serious business. If you’re
craving something a little more
adult, look no further than these
decadent and sumptuous triple-
tested show stoppers...

Chocolate Marble Cake
Hands-on Time 1 hour 40 minutes Cooking Time About 1 hour 45 minutes Serves Up to 24

for grown-ups


CHOC HEAVEN


0420_GHE_038_045_Chocolate.indd 2 2020/03/10 8:15 AM

LATE


FOR THE VANILLA SPONGE


350g unsalted butter, softened,
plus extra for greasing
600g caster sugar
475g flour
½ tsp baking powder
¼ tsp bicarbonate of soda
8 large eggs, at room
temperature
1½ tsp vanilla extract
250ml sour cream
FOR THE CHOCOLATE SPONGE
275g flour
1 tsp baking powder
½ tsp bicarbonate of soda
75g cocoa powder
350g caster sugar
250g unsalted butter, softened
175ml sour cream
2 large eggs, plus 2 large egg
yolks
1½ tsp vanilla extract
FOR THE BUTTERCREAM
350g dark cooking chocolate,
broken into pieces
6 large egg whites
300g icing sugar, sifted
400g unsalted butter, softened
FOR THE SHARDS
75g dark chocolate
75g white chocolate
FOR THE GLAZE
125g dark chocolate, finely
chopped
75g unsalted butter, softened
FOR DECORATION
truffles


  1. Preheat oven to 180°C.
    Lightly grease and line three
    20cm cake tins, at least 10cm
    deep, with baking paper.

  2. Begin by making vanilla
    sponge. In a large bowl,
    cream butter and sugar with


an electric whisk for about
5 minutes until light and
fluffy. Into a medium bowl,
sift flour, baking powder and
bicarbonate of soda; add ¾ tsp
salt. In a large jug, beat eggs,
vanilla extract and sour cream.
Set all mixtures aside.


  1. For the chocolate sponge:
    into a large bowl, sift together
    flour, baking powder,
    bicarbonate of soda and cocoa
    powder. Stir through caster
    sugar and ¾ tsp salt. Add butter
    and beat gently with an electric
    whisk until mixture looks like
    wet sand. In a large jug, beat
    together sour cream, eggs, egg
    yolks and vanilla extract until
    smooth. Set mixtures aside,
    separate from vanilla-sponge
    mixtures.

  2. Finish the vanilla sponge.
    Gently beat a third of the flour
    mixture into the creamed-
    butter mixture, followed by
    half the sour-cream mixture.
    Repeat with another third of the
    flour, the remaining sour cream
    and the final third of the flour,
    folding until smooth. Set aside.

  3. Finish the chocolate sponge.
    Gradually add the sour-cream
    mixture and 100ml boiling
    water to the flour mixture
    and beat until smooth.

  4. Divide the vanilla- and
    chocolate-sponge mixtures
    among the three cake tins,
    adding them in alternate
    spoonfuls. Swirl together with
    a palette knife. (For the best
    marble effect, don’t overmix.)
    Bake in the middle of the oven
    for 1 hour 10 minutes to 1 hour


15 minutes until springy to the
touch. Leave to cool in the
tins for 10 minutes, then turn
out onto a wire rack to cool
completely. Remove baking
paper from sponges and trim
tops off so cakes are 5cm
deep.


  1. Make the buttercream: melt
    the chocolate in a large bowl
    over a pot of barely simmering
    water. Remove from heat and
    set aside to cool for about 20
    minutes. Put egg whites into
    a large bowl with the icing
    sugar and stir to combine.
    Set the bowl over the same
    pot of water and increase the
    heat slightly so it is simmering
    gently. Beat with an electric
    whisk for about 5 minutes until
    thick and stiff like meringue,
    and a teaspoon stands upright
    in the mixture. Remove from
    heat and whisk for 10 minutes
    until completely cooled, thick
    and stiff. Whisk the butter into
    the cooled, melted chocolate.
    Gradually add the chocolate
    mixture to the meringue,
    whisking until light and fluffy. If it
    looks like it is going to split, either
    the chocolate or meringue
    were still warm; cool in the
    fridge for up to 15 minutes.
    Beat again until smooth.

  2. Put the bottom layer on
    a 20cm round cake board,
    then spread with buttercream.
    Add the second and third
    layers, sandwiching them
    together with buttercream, and
    turning the top layer upside
    down to give the cake a flat
    surface. Spread the remaining


buttercream over the
top and side of the cake
with a palette knife. For
smoother edges, turn
the cake slowly on
a turntable as you ice
it. Chill for 30 minutes.


  1. Make the chocolate
    shards: gently melt
    the dark and white
    chocolate in separate
    bowls over pots of
    simmering water. On
    a baking tray lined with
    baking paper, pour the
    dark chocolate in a
    thin layer (about 3mm
    thick). Spoon the white
    chocolate onto the dark
    layer and swirl together
    with a spatula (don’t
    overmix), tilting the tray
    to ensure the surface
    sets evenly. Set aside.

  2. For the glaze: put
    the chocolate and
    butter in a medium
    bowl set over barely
    simmering water. Stir
    until melted. Pour over
    cake, smoothing the
    top with a clean palette
    knife and encouraging
    it to drip over the edges.
    Decorate with chocolate
    shards and truffles. Chill
    in fridge to set. Remove
    2 hours before serving.
    EACH SERVING (WITHOUT
    DECORATION) About
    3 600kJ, 10g protein,
    50g fat (30g saturated),
    89g carbohydrate (66g
    total sugars), 2g fibre.


As any aficionado knows, chocolate
is a serious business. If you’re
craving something a little more
adult, look no further than these
decadent and sumptuous triple-
tested show stoppers...

Chocolate Marble Cake
Hands-on Time 1 hour 40 minutes Cooking Time About 1 hour 45 minutes Serves Up to 24

for grown-ups


CHOC HEAVEN

Free download pdf