MOM’S CHOCOLATE CAKE AND CHOCOLATE CREAM ICING

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INGREDIENTS

MOM’S CHOCOLATE CAKE
Cake flour 120 g
Castor sugar 212 g
Baking powder 14 g
Cocoa powder 19 g
Salt 1 g
Vegetable oil 120 g
Boiling water 125 g
Eggs, large 4 units
Vanilla essence 5 g

CHOCOLATE CREAM ICING
Fresh cream 127 g
Icing sugar 32 g
Cocoa powder 10 g
Vanilla essence 2 g

METHOD (MOM’S CHOCOLATE CAKE)

  1. Preheat the oven to 180°C.
  2. Separate the eggs into yolk and whites.
  3. Mix the flour, sugar, two-thirds of the baking powder, cocoa powder and salt in the bowl of a stand mixer using the paddle attachment.
  4. Add the oil and boiling water and mix until just combined.
  5. While beating at low speed, add the egg yolks one at a time until just combined. Do not overmix. Add the vanilla essence.
  6. Beat the egg whites to stiff peaks, add the rest of the baking powder and gently fold it into the cake mixture.
  7. Pour the mixture into a greased square cake tin and bake in preheated oven for 30 to 35 minutes. Test if the cake is cooked by inserting a skewer into the centre of the cake before removing it from the oven. The cake tester should come out clean with no crumbs or batter stuck to it.
  8. Remove the cake from the oven and place it on a cooling rack to cool completely.

SERVING SUGGESTION

Cover with the chocolate cream icing and decorate as desired. Perfect for an afternoon tea or birthday party.

METHOD (CHOCOLATE CREAM ICING)

  1. Place the cream in a medium bowl. Sift the dry ingredients into the cream and whisk to combine.
  2. Cover with plastic wrap and leave in the fridge for 15 to 20 minutes.
  3. Remove from the fridge and add the vanilla essence.
  4. Using a hand mixer, whisk until the cream forms stiff peaks.

SERVING SUGGESTION

Use as the icing for Mom’s chocolate cake.

MOM’S CHOCOLATE CAKE

YIELD 23 × 23CM SQUARE CAKE (± 900 G/9 PORTIONS)
PREPARATION TIME 20 MINUTES
STORAGE THE CAKE CAN BE STORED IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE BEFORE BEING ICED. ONCE ICED WITH CREAM ICING, THE CAKE SHOULD BE STORED IN A REFRIGERATOR IN AN AIRTIGHT CONTAINER

CHOCOLATE CREAM ICING

YIELD 200 ML
PREPARATION TIME 30 MINUTES
STORAGE STORE IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR

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