Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes

READERS RECIPES
CONTENTS
Sylvies Temptation 1
Dark Chocolate Ginger Truffle Cake 2
Suvars Chocolate Cake 3
Choc-Chunk Chocolate Buttermilk Cake 4
Chocolate-Caramel Yoghurt Cake 5
Chocolatey Chocolate Cake 6
Tower Chocolate Cake with Caramel Filling and Chocolate Rum Glaze 7
Triple Chocolate Rush 8
Chocolate Cake 33
Chocolate Dream Cake 34
Chocolate Amaretto Cake 35
Chocolate Pear Cake with Hazelnut Meringue and Frangelico Frosting 36
Four-Tier Chocolate Pecan-Nut Rum Cake 37
Death By Chocolate Brownie Cake 38
Deborahs Delicious Chocolate Cake 39
Earth-Shattering Chocolate Quake with Pavlova, Berries and Chilli-Chocolate Drizzle 40
Cinnamon Chocolate Cake with Chilli Chocolate Ganache 9

Surprise Chocolate Cake 10
Chocolate Custard Cake 11
Meringue-Covered Chocolate Cake 12
Chocolate Lavender Dream Cake 13
Chocolate Ganache Cake 14
Chocolate Frost Cake 15
African Chocolate Cake 16
Chocolate Pistachio Praline Cake 17
Chocolate and Orange Celebration Cake 18
Chocolate Ganache Cake 19
Rustic Dark Chocolate Volcano Cake 20
Oreo Chocolate Cake 21
llegal Chocolate Cake 22
Chocolate Mayonnaise Cake 23
Citrus-Spiked Chocolate Chiffon Cake with Rich Buttercream Frosting 24
Chocolate Malt Cake with Marshmallow Fluff Filling 25
Cathies Chocolate Cake Creation 26
Chocolate Courgette and Hazelnut Cake 27
Chocolate Sponge with Whisky Caramel Pears 28
Hazelnut Chocolate Ganache Cake 29
Double-Salted Caramel Chocolate Cake 30
Janines Oh So Chocolatey Cake 31
Buttery Luxury Chocolate Cake 32
Plum and Ginger Chocolate Cake 41

Triple Chocolate Cake 42
Chocolate Cake with White Chocolate Ganache 43
Chocolate Cake 44
Chocolate Mocha Cake 45
Chocolate Velvet Cake with White Chocolate
Peanut Butter Custard and Salted Caramel
Popcorn 46
Chocolate Cake 47
Chocolate Cake 48
Rich Chocolate Cream Cake 49
Chocolate Cola Cake 50
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SYLVIA SCHOLZ
Sylvies Temptation
The cake has a rich and creamy filling and is topped off with a dark
chocolate ganache. Its a real treat for chocoholics. It is easy enough to
make and besides being careful when melting the chocolate, there isnt
anything that can go wrong. When the cake comes out of the oven, the center
should still be a bit soft and jiggly, just like a cheese cake. It will set in the
refrigerator.
WINNER
Baking Time :
Oven Temperature:
175C
Chocolate pastry base:
Method
60g sugar
Grease a 24cm springform cake pan and sprinkle

with sugar or line with bake paper. Preheat the
oven to 175C. Mix all the ingredients for the base,
rubbing with your fingertips until you have a
smooth dough. Use two-thirds of the mixture to
cover the bottom of the prepared pan and the rest
to line the outside edge 2-3cm high. Cover and
refrigerate.
120g butter at room temperature

160g (1 cups) cake flour
25g cocoa powder
Filling:
175g butter
125g 70% dark chocolate, chopped
75g ordinary dark chocolate, chopped
4 extra-large eggs
175g sugar
75g cocoa powder, sifted
5ml (1 tsp) vanilla essence
350ml fresh cream
Topping:
150ml fresh cream
100g dark chocolate, chopped
Chocolate shavings, to decorate
1.
40 + 10 minutes
For the filling, melt the butter in a saucepan, reduce

heat and add the chocolate. Stir constantly until
melted, making sure chocolate does not burn,
then remove from heat. In a large bowl, beat the
eggs with an electric mixer. Slowly add the sugar,
beating until creamy. With a wooden spoon or
whisk, stir in the melted chocolate mixture, then
fold in the cocoa powder, vanilla essence and
cream. Pour the filling into the cake pan on top of
the chocolate base. Bake for 40 minutes, then open
the oven door slightly and bake for another 10
minutes. Remove and cool.
For the topping, place cream in a saucepan and
bring to the boil, then turn off the heat. Stir in
chocolate until melted. Remove from heat and cool
completely, then beat with an electric mixer until
soft peaks form. Spread topping onto cooled cake,
top with chocolate shavings and refrigerate for
2 hours before serving at room temperature.
INGRID HAACKE
Dark Chocolate Ginger Truffle Cake

It is made with my own candied ginger but can be made with either bought
candied ginger or drained stem ginger. It is decorated using homemade ginger
truffles but it can also just be served plain just iced with the ginger ganache.
2ND
PLACE
Baking Time :
Oven Temperature:
190C
You will need:
Method
For the cake, preheat the oven to 190C. Grease or

spray 2 x 21cm springform cake pans. Sift the flour,
cocoa, bicarbonate of soda and salt into a large bowl.
75g ( cup) cocoa powder

7.5ml (1 tsp) bicarbonate of soda
2.5ml ( tsp) salt
300g (1 cups) brown sugar
2 large eggs
125ml ( cup) smooth cottage cheese
125ml ( cup) milk
45ml (3 tbsp) molasses
125ml ( cup) melted butter
15ml (1 tbsp) vanilla essence
250ml (1 cup) strong black coffee
60ml (4 tbsp) finely chopped candied
ginger
Ginger Truffle
Ganache:
250ml (1 cup) fresh cream
5cm fresh root ginger, finely grated
20ml (4 tsp) liquid glucose (corn syrup)
2.
40 minutes
Stir in the sugar. In a separate bowl, beat the eggs

with the cottage cheese until smooth. Add the milk,
molasses, butter, vanilla and coffee, mixing well after
each addition. Beat the wet ingredients into the dry
ingredients. When well combined, stir in the chopped
ginger. Pour into the prepared pans and bake for about
40 minutes or until the tops of the cakes are firm
and springy to the touch. This is a very moist, almost
brownie-like cake. Cool for 30 minutes in the pan
before turning out on a wire rack to cool completely.
For the ganache, combine the cream and grated ginger
in a saucepan and heat to boiling point. Remove from
the heat and set aside to infuse for at least an hour,
preferably overnight. Stir in the liquid glucose and
reheat to boiling point. Strain out the ginger and pour
the boiling cream over the chopped chocolate. Leave
to stand for one minute, then stir until melted and
combined. Use this mixture to ice and fill the cake.
SUVAR HARIPARSAD
Suvars Chocolate Cake

With chocolate in the actual cake, the filling and the ganache, its a chocoholics
dream. I love the marriage of art and science that baking offers and the
chocolate chantilly cream, made out of chocolate and water, is the most
surprising element of the cake.
3RD
PLACE
Baking Time :
Oven Temperature:
You will need:

250ml (1 cup) strong hot coffee
7.5ml (1.5 tsp) baking powder
7.5ml (1.5 tsp) bicarbonate of soda
250ml (1 cup) oil
400g (2 cups) castor sugar
2 extra-large eggs
250ml (1 cup) buttermilk
Chocolate Chantilly
Cream:
250ml (1 cup) water
300g milk chocolate, chopped
Ganache:
200ml fresh cream
30ml (2 tbsp) butter
3.
55 minutes
160C
Method
For the cake, preheat the oven to 160C. Grease 2 x 20cm
springform cake pans and line with bake paper. Stir
the chocolate into the coffee until melted and set aside.
Triple-sift the flour, cocoa, baking powder and bicarbonate
of soda into a bowl. In a separate bowl, mix together the
oil and castor sugar, then add the eggs one at a time,
beating for a minute after each addition. Pour in the coffee
mixture, then alternately mix in the sifted dry ingredients
and the buttermilk, starting and ending with the flour
mixture. The batter will be quite runny. Pour into the cake
pans and bake for about 55 minutes. Turn out onto a wire
rack to cool completely.
For the chocolate Chantilly, create an ice bath by placing
ice cubes and water in a large, deep bowl. Place an
empty bowl on top. Heat the water in a saucepan, add
the chocolate and stir until melted. Transfer to the bowl
in the ice bath and beat with an electric hand mixer for
5-6 minutes, until you have a mousse-like texture. If it
becomes grainy, simply reheat and beat again. If it fails to
thicken, it may require another block or two of chocolate.
For the ganache, place both types of chocolate in a bowl.
Heat cream and butter in a saucepan until the butter is
just melted and the cream is hot, but not boiling. Pour this
over the chocolate and allow to stand for a minute before
stirring until chocolate is melted. Set aside to cool and
thicken.
To assemble, slice the cooled cakes in half, so that you
have 4 layers. Sandwich the layers together with the
chocolate chantilly. Frost the outside of the cake with the
ganache and decorate as desired, with strawberries or
shards of flake chocolate.
SHVETA NAIDOO
Choc-Chunk Chocolate Buttermilk Cake

This is a winner every time, and you can hear the success in everyones silent
munching.
Baking Time :
Oven Temperature:
180C
You will need:
Method
125g butter, softened
For the cake, grease a 20cm springform cake pan

and preheat the oven to 180C. Cream butter in a
mixing bowl till light and fluffy. Add both types of
sugar and coffee and mix till combined. Beat in the
eggs, one at a time, till fluffy. Fold in vanilla. Using
a large metal spoon, fold in both types of flour,
bicarbonate of soda and cocoa powder in batches,
alternating with the buttermilk.
100g ( cup) soft brown sugar

100g ( cup) light brown sugar
45ml (3 tbsp) instant coffee granules
2 extra-large eggs (at room temperature)
5ml (1 tsp) vanilla extract
50g (1/3 cup) self-raising flour, sifted
120g (1 cup) cake flour, sifted
5ml (1 tsp) bicarbonate of soda
125ml ( cup) cocoa powder
200ml buttermilk
90g dark chocolate, roughly chopped
30g (1/3 cup) pecan nuts,
roughly chopped
Ganache:
70g butter
100g dark chocolate, roughly chopped
4.
40-50 minutes
Mix until smooth, then stir in the chocolate chunks

and nuts. Pour batter into the prepared cake
pan and bake for 40-50 minutes or until a metal
skewer inserted in the centre of the cake comes out
clean. Remove cake from oven and leave to cool
in the pan for 10 minutes, then turn out and cool
completely before icing.
For the ganache, melt butter in a small heatproof
bowl over a small pot of simmering water. Add
chocolate, stir and remove bowl from the heat
once half the chocolate has melted. Make sure no
steam touches the chocolate. Mix until chocolate
has melted completely and set aside to cool. Once
cool, beat lightly with a spoon till smooth and
fluffy. Spread ganache over the cake and serve
with cream or ice cream. You can warm a slice in
the microwave for 10 seconds if you like: the icing
wont melt entirely.
DALE TITUS
Chocolate-Caramel Yoghurt Cake

This cake is a very basic chocolate cake that can be topped with anything to
make it your own.
Baking Time :
Oven Temperature:
45-55 min
180C
You will need:
Method
250g butter
Preheat the oven to 180C and grease 2 x 20cm cake

pans. In a bowl, combine butter, sugar and cocoa and
mix until smooth. In a separate bowl, beat the eggs
with the yoghurt until combined.
400g (2 cups) caramel sugar

100g (1 cup) cocoa powder
3 extra-large eggs, lightly beaten
500ml (2 cups) plain Greek-style
yoghurt
10ml (2 tsp) bicarbonate soda
Add yoghurt mixture to butter mixture, then fold in

the bicarbonate of soda and flour. Spoon the batter
into the prepared pans and bake for 45-55 minutes or
until a skewer comes out clean.
I like to sandwich and top the cakes with a cream
cheese chocolate frosting or chocolate ganache and
decorate as desired. It is best eaten warm.
5.
BRENDA MURHY
Chocolatey Chocolate Cake

A simple recipe with added spices that anyone can bake, without fear of it
failing. This cake recipe can be safely doubled and baked in a beerbox lined
with bake paper for about 60 minutes. The cake can also be iced with butter
icing and used for cake sales or for school functions.
Baking Time :
Oven Temperature:
180C
You will need:
Method
600g (3 cups) sugar
Preheat the oven to 180C. Grease 2 cake pans and line

with bake paper. Combine all ingredients in a mixing
bowl and beat for 4 minutes with an electric mixer.
Pour batter into pans and bake for about 30 minutes or
until a metal skewer comes out clean.

100g (1 cup) cocoa powder
45ml (3 tbsp) baking powder
2.5ml ( tsp) salt
3 extra-large eggs
375ml (1 cups) sour milk
or buttermilk (or half-half)
375ml (1 cups) strong black
coffee (hot)
185ml ( cup) sunflower oil
2.5ml ( tsp) ground cinnamon
2.5ml ( tsp) Chinese five-spice
2.5ml ( tsp) paprika
Filling:
1 x 385g can caramel
Ganache:
250ml (1 cup) cream
6.
30 minutes
Remove and cool in the pans for about 20 minutes

before turning out to cool completely. Sandwich the
layers together with caramel. For the ganache, heat
cream in a saucepan until just simmering. Place
chocolate in a bowl and pour over warm cream. Mix
with a spoon until smooth, set aside to thicken slightly
and slowly pour over the cooled cake.
Allow to set before slicing.
ALMARI NEUHOFF
Tower Chocolate Cake with Caramel

Filling and Dark Chocolate Rum Glaze
This recipe is a firm family favourite in a family of avid bakers. The height of
the cake is always impressive and by playing around, much can be done with
the basic recipe.
Baking Time :
Oven Temperature:
180C
You will need:
Method
For the cake, preheat the oven to 180C. Grease 2 x

23cm round cake pans and line with bake paper. Mix
cocoa powder and boiling water together until smooth
and leave to cool. Sieve flour, castor sugar, baking
powder and salt into a mixing bowl.
200ml boiling water

Pinch of salt
7 large eggs, separated
5ml (1 tsp) rum essence
2.5ml ( tsp) cream of tartar
Filling:
2 x 385g cans caramel
30ml (2 tbsp) fresh cream
Dark Chocolate Rum

Glaze:
60ml (4 tbsp) fresh cream
5ml (1 tsp) rum essence
7.
45 minutes
Add egg yolks, cocoa mixture, oil and rum essence

and mix well. In a separate bowl, beat egg whites with
cream of tartar until fluffy. Fold gently into batter,
divide between the prepared cake pans and bake for
45 minutes or until the cake springs back when tested
by pressing down lightly on the surface with your
finger.
Turn out onto a rack and leave to cool.
For the filling, beat the caramel with the cream to
make it soft and easy to spread. For the glaze, melt
the chocolate in a glass bowl over a pot of simmering
water. Remove from heat and beat in cream and rum
essence.
Cut each cooled cake into two layers. Spread caramel
onto each layer and sandwich the layers together. Pour
the glaze over the tower and serve, garnished with
nuts, chocolate curls or grated white chocolate,
if you wish.
CAROLYNE ELLERY
Triple Chocolate Rush
The great thing about this recipe is that no special ingredients are required
you can use what is available to you. Choosing to leave work and be a stay
at home mum wasnt as easy as I thought it would be and I always look for
something quick, easy and delicious to whip up for the children, which is how
I came up with this recipe.
Baking Time :
Oven Temperature:
180C
You will need:
Method
200g (1 cup) castor sugar
For the cake, preheat the oven to 180C. Grease and flour 2 x
20cm round cake pans. Cream butter and castor sugar in a
bowl until light and fluffy. Add eggs one at a time, beating well.
Combine milk and vanilla essence in a bowl. Sift flour, cocoa
powder and baking powder into a separate bowl. Alternately
add milk mixture and flour mixture to butter mixture, beating
well. Divide batter between the cake pans and bake for 30 35
minutes.
125g butter
2 extra-large eggs
250ml (1 cup) milk
10ml (2 tsp) baking powder
Chocolate Fudge
Sauce:
100g ( cup) sugar
Pinch of salt
250ml (1 cup) milk
15ml (1 tbsp) cocoa powder
5ml (1tsp) vanilla extract
White Chocolate
Mousse:
500g white chocolate, chopped
6 extra-large egg yolks
45ml (3 tbsp) sugar
30ml (2 tbsp) cornflour
20ml (4 tsp) gelatine powder
90ml (6 tbsp) water
8.
30-35 minutes
625ml (2 cups) milk

500ml (2 cups) fresh cream
Turn out and cool completely, then wrap in plastic and

refrigerate for up to 2 hours. For the sauce, heat butter, sugar
and salt in a pan on the stove until light brown in colour.
Combine milk, cocoa powder and vanilla in a bowl or mug
and warm in microwave. Gradually add warm milk mixture to
butter mixture stirring to dissolve any lumps. Allow to cool.
For the mousse, melt chocolate and butter in a glass bowl over
a pot of simmering water. Remove from heat. In a separate
bowl, whisk the egg yolks, sugar and cornflour together.
Dissolve gelatine in 90ml water and set aside. Heat the milk
in a saucepan on medium heat and remove just before it boils.
Slowly whisk the hot milk into the egg mixture. Return mixture
to saucepan and continue to whisk for 5 minutes or until thick.
Stir in gelatine and pass mixture through a sieve into the
chocolate mixture. Allow to cool. Once cool, whip the cream to
soft peaks and fold into the chocolate mixture. Refrigerate for
1-2 hours or until set.
To assemble, trim the top of each cake to make it level. Spread
fudge sauce over the top of each cake. Place one cake on plate
or board. Spoon mousse into piping bag and cover top of the
first cake with mousse. Place second cake on top. Decorate
cake with remaining mousse.
The recipe can be doubled to make a larger cake.
JENNA HULTQUIST
Cinnamon Chocolate Cake with Chilli

Chocolate Ganache
This delicious cinnamon chili chocolate cake was adapted from a basic
chocolate cake recipe which has been passed down through my family. I
made it my own by incorporating cinnamon and chilli in the ganache.
Baking Time :
Oven Temperature:
180C
You will need:
Method
240g (2 cups) cake flour, sieved
For the cake, preheat the oven to 180c. Grease and

line 2 x 18cm cake pans. Place all the cake ingredients,
except the boiling water, in a large mixing bowl. Using
an electric whisk or balloon whisk, beat until smooth
and well combined. Beat in the boiling water, a little
at a time, until you have a smooth, runny batter. Pour
into the cake pans and bake for 25-30 minutes or until
a metal skewer pushed into the centre of the cake
comes out clean. Allow cakes to cool in their pans,
then turn out.

100g (1 cup) cocoa powder, sieved
5ml (1 tsp) ground cinnamon
2 extra-large eggs
250ml (1 cup) milk
250ml (1 cup) boiling water
Ganache:
200ml cream
Pinch of chilli powder
9.
25-30 minutes
For the ganache, heat the chocolate and cream in a

saucepan over a low heat until chocolate has melted.
Remove from heat, add the chilli powder and whisk
the until smooth and glossy and thickened. Place in
the fridge to cool and thicken, then use a third of the
ganache to sandwich the cakes together and spread
the rest over the top, decorating as desired.
NICOLIEN AGNEW
Surprise Chocolate Cake

The cola in this recipe makes the cake moist and tasty and the layers of
caramel and strawberries with the rich icing is decandently delicious.
Baking Time :
Oven Temperature:
180C
You will need:
Method
250ml (1 cup) cola
For the cake, preheat the oven to 180C. Grease and

line 2 x 20cm cake pans. Mix cola and cocoa powder
until smooth and set aside. Separate eggs white in one
bowl and egg yolks in other.

4 extra-large eggs, separated
300g (1 cups) sugar
125ml ( cup) oil
200g cake flour
Pinch of salt
Icing:
250g (2 cups) icing sugar
150g smooth cream cheese
100g mascarpone cheese
60g cocoa powder
15ml (1 tsp) milk
Topping:
1 x 385g can caramel
Punnet of strawberries, sliced
Chocolate discs and sprinkles
10.
25-30 minutes
Mix egg yolks and sugar together till creamy, then

beat in the cola mixture. Stir in the oil and vanilla
essence, then sift in the flour, baking powder and salt
and mix well. Beat the egg whites until stiff and fold
into the batter. Divide between the cake pans and
bake for 25-30 minutes or until a skewer comes out
clean. Turn out to cool on racks. Combine the icing
ingredients in a bowl and beat well. When cakes are
cool, cut them in half so you have 4 layers.
Sandwich the layers together with icing, caramel and
strawberries, finish with icing over the top and sides
and decorate with chocolate discs and sprinkles.
PANOREA DIMARAS
Chocolate Custard Cake

This is a gorgeous chocolate chiffon cake recipe. The filling was
created just by messing around with my favourite ingredient
almonds! The touch of brandy gives it an exquisite taste. Make it
and enjoy!
Baking Time :
Oven Temperature:
200C
You will need:
Method
Preheat the oven to 200C. Line the base of a deep

20cm round non-stick cake pan, but do not grease.
120g (1 cup) flour

200g (1 cup) sugar
Pinch of salt
125ml ( cup) oil
125ml ( cup) boiling water
Custard filling:
15ml (1 tbsp) custard powder
310ml (1 cups) milk
150g ( cup) sugar
125g ( cup) butter
60ml (4 tbsp) nibbed almonds, toasted
25ml brandy
Chocloate icing:
80g ( cup) butter, melted
180ml ( cup) icing sugar
11.
30 minutes
For the cake, combine the egg yolks, flour, sugar,

cocoa, baking powder, salt and oil in a large mixing
bowl. Add boiling water and beat to blend. Beat
the egg whites until soft peaks form and fold into
mixture. Pour mixture into the prepared cake pan and
bake for 30 minutes or until a skewer comes out clean
when tested. Invert the pan over 3 glasses and allow
to cool. Carefully halve the cake horizontally when
completely cold.
For the custard filling, mix the custard powder with
50ml of the cold milk. Bring the remaining milk to
the boil and add the custard mixture. Bring to boil
and cook until thickened. Remove from heat, add
the sugar and mix well. Set aside to cool completely.
Cream the butter well. Slowly add the custard and
beat to blend. Add almonds and brandy and mix well.
Sandwich the layers together with the custard filling.
For the chocolate icing, melt the butter in a saucepan
over low heat and add 45ml (3 tbsp) of the icing sugar
and cocoa. Bring to the boil and add remaining icing
sugar. Beat well until smooth and glossy, and pour
over the cake.
JASMINE STEYN
Meringue-Covered Chocolate Cake

I do a lot of experimenting with creating my own recipes. I produced this
one while trying to come up with something that would last longer than a
Bombe Alaska yet still have that gorgeous soft meringue covering. A nottoo-sweet chocolate cake seems to be the perfect match, and the hint of
berry adds a very subtle sourness.
Baking Time :
Oven Temperature:
You will need:
Method
100g butter
Preheat the oven to 180C. Grease and line 2 x 23cm cake pans.

100g dark chocolate, melted
and cooled
125ml ( cup) sour cream
125ml ( cup) berry juice
Icing:
250g mascarpone cheese
45g (3 tbsp) butter
180ml ( cup) icing sugar
Raspberry jam
Meringue:
3 extra-large egg whites
Pinch of cream of tartar
150g ( cup) castor sugar
12.
25-30 minutes
180 and 240C
For the cake, cream the butter and 200g (1 cup) of castor sugar
together in a bowl. Beat in the melted chocolate, egg yolks and
vanilla essence. Sift the flour and baking powder together in a
separate bowl. Add the flour, sour cream and juice alternately to the
butter mixture, beating gently after each addition. Start and end
with the flour. Beat the egg whites in a bowl until stiff peaks form,
and gradually add the remaining castor sugar. Fold the egg whites
into the cake mixture. Divide the mixture between the prepared cake
pans and bake for 25-30 minutes or until a skewer comes out clean
when tested. Cool in the pans for 5 minutes before turning onto a
cooling rack to cool completely. Once the cake is cool, cut each cake
in half horizontally, to make 4 layers.
For the icing, beat the mascarpone cheese and butter together in a
bowl. Sift in the cocoa powder and icing sugar, and add the vanilla
essence. Beat until smooth.
To assemble the cake, line a baking tray with baking paper and
place one cake layer on the tray. Spread the cake layer with half of
the chocolate icing and place a second layer of cake on top. Spread
with jam and cover with a third cake layer. Spread with remaining
chocolate icing and top with remaining cake. (Do not ice the top of
the cake.)
For the meringue, preheat the oven to 240C. Beat the egg whites
and cream of tartar in a bowl until stiff peaks form. Gradually add
the castor sugar, beating continuously the meringue will be stiff
and glossy and hold its shape. Carefully spread the meringue on the
top and around the sides of the whole cake. Bake for 3-5 minutes or
until the topping is light golden brown. Allow to cool before placing
carefully on a cake platter.
RACHEL WARD
Chocolate Lavender Dream Cake

Lavender is proven to relax the mind, body and soul. Chocolate on the other
hand, releases endorphins which gives one an immediate rush. These two
combined create a dream sensation and a perfect cake!
Baking Time :
Oven Temperature:
180C
You will need:
Method
250ml (1 cup) milk
Preheat the oven to 180C. Grease 3 x 22cm cake pans and lightly
dust with flour.
5 sprigs lavender, roughly chopped

400g (2 cups) sugar
180ml ( cup) unsweetened cocoa
powder
7,5ml (1 tsp) bicarbonate of soda
5ml (1 tsp) salt
125ml ( cup) vegetable oil
2 eggs
White chocolate
frosting:
For the cake, combine the milk and lavender in a small saucepan
and bring to the boil. Remove from heat and allow to infuse. Strain
the milk and discard the lavender. Combine the flour, sugar, cocoa,
baking powder, bicarbonate of soda and salt in a large mixing
bowl. Mix well. Combine the lavender-infused milk, oil, eggs and
vanilla, and add to the flour mixture. Using an electric beater, beat
on medium speed until well combined. Reduce speed and carefully
add boiling water. Beat on high speed for about 1 minute to add
air to the mixture. Divide the cake mixture evenly between the
prepared cake pans and bake for 30-35 minutes or until a skewer
inserted in the centre comes out clean. Remove from the oven and
allow to cool for 10 minutes in cake pans before turning out onto a
cooling rack to cool completely.
50ml cream
For the white chocolate lavender frosting, place the white

chocolate and lavender in a microwave bowl and microwave on
50% power for 1-2 minutes, stirring occasionally. Be careful not
to burn the chocolate. Beat the butter in a separate bowl until
fluffy and add the icing sugar. Continue to beat until smooth
and creamy. Add the cooled white chocolate mixture to the
buttercream, beating on low speed. The mixture may be quite
thick add the cream gradually to achieve a spreadable frosting.
Sandwich the cakes together with the frosting.
Dark chocolate
ganache:
For the dark chocolate ganache, place the cream in a saucepan and
bring to the boil. Remove from heat and add the chocolate, stirring
continuously until melted and smooth. Set aside to cool.
200ml fresh cream
Once the ganache has cooled and thickened, pour over the cake.
Start at the centre and allow it to drip down the sides, spreading
with a knife if necessary. Decorate with sprigs of lavender.
200g good-quality white chocolate

5 sprigs lavender, finely chopped
45g (3 tbsp) butter, softened
500ml (2 cups) icing sugar
13.
30-35 minutes
300g good-quality dark chocolate
AYESHA RANDEREE
Chocolate Ganache Cake

I love trying out new recipes and different cuisines. This recipe was
inspired by an image I saw on Instagram.
Baking Time :
Oven Temperature:
180C
You will need:
Method
Preheat the oven to 180C. Grease 2 x 20cm cake pans.
60ml ( cup) cocoa
For the cake, add boiling water to the cocoa, mix well
and set aside. Beat the egg whites in a bowl until
almost stiff. Add the castor sugar and beat for 3-4
minutes. Add the egg yolks and vanilla extract, and
beat for about 3 minutes. Add the oil and beat for 1
minute. Fold in the sifted flour and baking powder.
Fold in the cocoa and water mixture. Divide the
mixture evenly between prepared cake pans and bake
for about 20 minutes or until a skewer comes out clean
when tested. Cool slightly. Remove from cake pans and
leave to cool completely on a cooling rack.
4 eggs, separated
60ml ( cup) oil
120g (1 cup) flour
Filling:
125ml ( cup) fresh cream
30ml (2 tbsp) castor sugar
Ganache:
250g semisweet chocolate
Strawberries, to decorate
14.
20 minutes
For the filling, pour the cream into a bowl, add castor
sugar and beat until thick. Sandwich the two cake
layers together with the cream.
For the ganache, heat the cream and chocolate over a
double boiler. Stir until melted and smooth. Allow to
cool. Pour the chocolate ganache over the cake and
allow to drizzle down the sides. Top with strawberries
and drizzle any extra ganache over the strawberries.
BETH ALLAN
Chocolate Frost Cake

The frosting of hazelnut meringue is a family favourite and the Cape Velvet
liqueur for that something special.
Baking Time :
Oven Temperature:
180C
You will need:
Method
4 jumbo eggs
Preheat the oven to 180C. Grease and line 2 x 23cm

cake pans.

180ml ( cup) milk
125g margarine
125ml ( cup)cocoa
30ml (2 tbsp) coffee cream liqueur
White chocolate
filling:
150ml fresh cream
180g white chocolate, broken
into squares
50g dried cranberries, chopped
50g hazelnuts, roughly chopped
10ml (2 tsp) coffee cream liqueur
Hazelnut frosting:
2 egg whites
400g (2 cups) sugar
250ml (1 cup) water
3ml cream of tartar
50g ( cup) ground hazelnuts
15.
25 minutes
30g dark chocolate, grated
For the cake, whisk the eggs and sugar together in

a bowl until thick and creamy. Heat the milk and
margarine together in a saucepan until margarine
melts. Add to the egg mixture and mix well. Add the
melted chocolate. Sift the flour, cocoa and baking
powder, and add to the mixture. Stir in the liqueur.
Divide the mixture equally between the prepared cake
pans and bake for about 25 minutes or until a skewer
comes out clean when tested.
For the white chocolate filling, pour the cream into
a saucepan and bring to the boil. Remove from heat
and add the chocolate, stirring to combine. Add the
cranberries, hazelnuts and liqueur, and set aside to
cool and thicken. Sandwich the cakes together with
the filling when cool.
For the hazelnut frosting, whisk the egg whites in a
bowl until stiff peaks form. Combine the sugar and
water in a saucepan over low heat, and stir until the
sugar dissolves. Add the cream of tartar. Bring to the
boil and boil until mixture reaches soft ball stage,
about 5 minutes. Pour the syrup onto the egg whites,
a little at a time, beating well until the mixture forms
stiff peaks and holds its shape. Fold in the ground
hazelnuts. Spread the frosting over the cake and
sprinkle with grated chocolate.
ANNA CROWE
African Chocolate Cake

Inspired by the Zulu Cake served at the The Larder in Diep River. This is
a delicious dark, rich, nutty and fruity gluten free cake, which could easily
be associated with its name. And surprisingly it isnt outrageously expensive
to make.
Baking Time :
Oven Temperature:
You will need:
55-60 min
180C
Method
160g dark chocolate, broken into blocks Preheat the oven to 180C. Grease and line the base
and sides of a 23cm springform cake pan with baking
125g ( cup) butter, cut into blocks
paper.
250ml (1 cup) orange marmalade
For the cake, melt the chocolate and butter carefully
6 large eggs, separated
in the microwave, stirring until smooth. Stir in the
marmalade and set aside to cool. Beat the egg yolks
200g ground almonds (toast for a
in a bowl until pale yellow, add the castor sugar and
nuttier flavour)
beat until fluffy. Add the cooled chocolate mixture
Good pinch of salt
to the egg yolk mixture and mix gently. Using a
spatula, stir the almonds, salt, cocoa and cornflour
15ml (1 tbsp) cocoa powder, sifted
into the chocolate mixture. Beat the egg whites in a
10ml (2 tsp) cornflour
separate bowl until stiff but not dry. Gently fold into
the chocolate mixture. Spoon the cake mixture into
the prepared cake pan and bake for 55-60 minutes or
until a skewer comes out clean when tested. The cake
250ml (1 cup) orange juice
should be firm around the edge and a bit wobbly in
the centre. Cool completely in the cake pan before
Zest of one orange
removing.
Sauce:
To Serve:
Dusting of icing sugar (optional)
Mascarpone cheese
16.
For the sauce, combine the orange juice, castor sugar

and orange zest in a small saucepan and boil for 10
minutes.
To serve, dust the cake with icing sugar and serve
slices of cake topped with sauce and mascarpone
cheese.
LISA SHEIN
Chocolate Pistachio Praline Cake
Baking Time :
Oven Temperature:
150C
You will need:
Method
85g semisweet chocolate, chopped
Preheat the oven to 150C. Grease and line the base of 2 x 22cm springform
cake pans. Dust the sides lightly with flour.
375ml (1 cups) hot brewed coffee

3 extra-large eggs
375ml (1 cups) buttermilk,
well shaken
(any flavourless oil)
600g (3 cups) sugar
150g (1 cups) cocoa powder
Good pinch of salt
For the cake, combine the chocolate and hot coffee in a jug, stirring until the
chocolate has melted. Set aside. Beat the eggs with an electric beater until
light and creamy. Beat in the buttermilk and oil. With the beater on very low,
gradually add the warm chocolate mixture. Beat until well combined. Sift the
flour, sugar, cocoa, bicarbonate of soda, baking powder and salt, and add to
the mixture. Mix on medium speed until combined. Do a quick mix through
with a spatula to make sure there are no lumps. Divide the mixture between
the prepared cake pans, giving one pan a little more mixture than the other.
Bake for 60-70 minutes or until a skewer comes out clean when tested. Leave
to cool almost completely in the cake pans, as it is quite a damp cake. Once
the cake pans have cooled enough, remove the cakes and cool on a rack. The
cakes are even easier to handle if wrapped tightly in cling film and frozen
overnight. When ready to assemble, cut the thicker cake in half horizontally.
Leave the other cake whole.
Icing:
For the icing, combine all the ingredients in a mixing bowl and beat with
an electric mixer until smooth and creamy, about 10 minutes.
250g good-quality cream cheese
For the praline ganache, line a baking tray with non-stick baking paper. Heat
the sugar in a large heavy-based saucepan over medium heat. Make sure the
layer of sugar isnt too thick, not much more than 3mm. Heat gently until it
turns light caramel in colour. If there are any patches that havent dissolved,
swirl the pan to cover them. Stir in the nuts, pour onto the prepared baking
tray and spread out. Set aside to cool. Once cool put the praline into a food
processor and pulse until you have small chunks (not more than 1-2 nuts)
and coarse powder. Set aside. Pour the cream into a saucepan and bring
to the boil. Place the chocolate in a bowl and pour the cream over. Mix
until smooth and glossy. Stir in the praline, reserving 30ml (2 tbsp) for
decoration.

Praline Ganache:
200g shelled pistachios
125ml ( cup) cream
180g good-quality milk chocolate,
chopped
17.
60-70 minutes
To assemble, place one cake layer onto a plate and pour the praline mixture
over the cake, spreading it out to the edges. Top with a second layer of cake.
Spread some of the icing generously over the second layer and top with the
third layer. Ice the top of the cake with the remaining icing. Sprinkle the
reserved praline over the top of the cake.
KRISTY HARTJE
Chocolate and Orange Celebration Cake

If youre a chocolate lover, you will adore this cake. The dark chocolate
sponge is filled with orange cream cheese icing and topped with a dark
chocolate ganache. The sour cream allows the cake to be extra moist.
The crystallized orange rind is delicious and far tastier to eat that noncrystallized rind.
Baking Time :
Oven Temperature:
180C
You will need:
Method

175g soft brown sugar
150g (1 cups) self-raising flour
2,5ml ( tsp) bicarbonate of soda
4 eggs, lightly beaten
100ml sour cream
45ml (3 tbsp) orange juice

cake pans.
Syrup Soak:
60ml ( cup) sugar
60ml ( cup) water
Orange cream cheese icing:

125g full-fat cream cheese
40ml orange juice
200g icing sugar
Crystallised orange peel:

125ml ( cup) water
125g white sugar
Peel from 2 oranges
Chocolate ganache topping:
18.
25-3o minutes
200g dark chocolate

250ml (1 cup) cream
For the cake, cream the butter and sugar together in

a bowl until light and fluffy. Sift the dry ingredients
and add to the creamed mixture. Mix well. Add the
eggs, sour cream and orange juice. Mix well. Spoon
the mixture into prepared cake pans and bake for 2530 minutes or until a skewer comes out clean when
tested. (Cake should shrink away from the sides of the
pan but still be springy to the touch.) Remove from
pans and cool on a cooling rack.
For the syrup soak, combine the sugar and water in
a small saucepan, bring to the boil and boil for 10
minutes. Drizzle the syrup over each cake layer.
For the orange cream cheese icing, mix the butter and
cream cheese together in a bowl until well combined.
Add the orange juice. Gradually sift in the icing sugar,
mixing well after each addition. Add extra orange juice
if needed to achieve a spreading consistency.
For the crystallised orange peel, bring the water and
white sugar to the boil in a saucepan, add the orange
peel and simmer for 20 minutes. Pour off the excess
liquid and allow to cool.
For the chocolate ganache topping, heat the chocolate
and cream in a saucepan over low heat until chocolate
is melted. Stir until smooth. Allow to cool slightly but
do not allow to set. Sandwich the cooled cakes with
the orange icing. Spread the ganache topping over the
cake, allowing it to trickle down the sides. Decorate
with crystallised orange peel.
MALA NAIDOO
Chocolate Ganache Cake
Baking Time :
Oven Temperature:
180C
You will need:
Method
Preheat the oven to 180C. Grease and line a 23cm

round cake pan or use 2 x 20cm greased and lined cake
pans.

5ml (1 tsp) salt
310ml (1 cups) good-quality plain
mayonnaise
375ml (1 cups) water
Ganache:
200ml cream
400g chocolate, chopped
Grated chocolate shavings
Chuckles
19.
45 minutes
For the cake, sift the dry ingredients into a large

mixing bowl. Combine all the liquid ingredients in
a separate bowl. Add the liquid ingredients to the
dry ingredients and beat well. Pour the mixture into
the prepared cake pan and bake for 45 minutes (or
30 minutes if using two cake pans) or until a skewer
comes out clean when tested. Allow to cool in the pan
overnight.
For the ganache topping, heat the cream and chocolate
together in a saucepan over low heat and stir well
until the mixture is smooth. Set aside to cool. Place
the cake on a cooling rack and pour ganache over or
if making two cakes sandwich together with a third
of the ganache and pour the remainder over the
cake. Decorate with grated chocolate shavings and
Chuckles.
MELANE EKSTEEN
Rustic Dark Chocolate Volcano Cake

This chocolate volcano cake was a hot favourite at our coffee shop
Oudewerf in Kempton Park during the 1990s. We used to serve it
luke warm with a dollop of cream.
Baking Time :
Oven Temperature:
Filling:
250g good-quality cream cheese,
softened
50g ( cup) sugar
1 egg
40g ( cup) fine coconut
180g good-quality milk chocolate,
finely chopped
Cake batter:
250ml (1 cup) sunflower oil
2 large eggs
250ml (1 cup) strong hot coffee
5ml (1 tsp) vanilla
360g (3 cups) flour
2,5ml ( tsp) salt
84g ( cup) good-quality cocoa
50g ( cup) pecan nuts, chopped
Glaze:
45g (3 tbsp) butter, softened
140g (1 cup) icing sugar
30ml (2 tbsp) hot coffee
10ml (2 tsp) vanilla or coffee liqueur
20.
Extra pecan nuts, to decorate
55 minutes
180C
Method
Preheat the oven to 180C. Grease a 25cm deep tube
pan and dust lightly with sifted cocoa powder.
For the filling, beat the cream cheese, sugar, vanilla
and egg together in a small bowl until smooth. Stir in
the coconut and chocolate, and set aside.
For the cake, combine the sugar, oil and eggs in a
large mixing bowl and beat for 1 minute at medium
speed. Add the coffee, buttermilk and vanilla, and mix
slowly until well combined. Sift the dry ingredients
together and add to the mixture. Beat at medium
speed, scraping down the sides to get a smooth
mixture. Stir in the nuts and spoon half the batter into
the prepared pan. Carefully spoon the filling over the
cake batter and top with the remaining cake batter.
Bake for 55 minutes or until a skewer comes out clean
when tested. The cake will look cracked on top but this
is normal. It is very important to leave the cake in the
cake pan to cool down for about 30 minutes to set the
filling. Turn out onto a cooling rack to cool completely.
For the glaze, combine all the ingredients except the
pecan nuts and mix well until smooth. Drizzle over the
cake and decorate with pecan nuts.
NB: It is important to use the correct pan and to allow
the cake to cool down before turning it out.
HUMAIRA CARRIM
Oreo Chocolate Cake

I love chocolate, Milo and Oreos and I decided to create a cake that
incorporated all of these weaknesses. The caramel essence and
Milo make the cake a lot richer and the longer you cream the sugar
and eggs and the more you sift the flour, the lighter and softer the
texture of the cake will be.
Baking Time :
Oven Temperature:
180C
You will need:
Method
200g (1 cup)sugar
4 extra-large eggs
45ml (3 tbsp) cocoa
250ml (1 cup) hot water
15ml (1 tbsp) Milo powder
5ml (1 tsp) caramel essence
180ml ( cup) oil
1-2 boxes Oreo cookies
Buttercream:
125g ( cup) white margarine
250ml (1 cup) icing sugar
30ml (2 tbsp) milk
Chocolate ganache:
2 x 80g slabs of chocolate
10ml (2 tsp) butter
30ml (2 tbsp) golden syrup
1 small can dessert cream
To Decorate:
50g white chocolate, melted
21.
20-25 minutes
For the cake, cream the sugar and eggs together in a

bowl until white and double in volume. Sift the flour
and cocoa into the egg mixture. Combine the hot water
and Milo, and add to the mixture. Mix well. Fold in
the caramel essence and oil. Pour the batter into the
prepared cake pans. Press a layer of Oreo cookies into
the batter in one of the pans. Bake for 20-25 minutes or
until a skewer comes out clean when tested. Allow to
cool for 5 minutes in the pans before turning out onto
cooling racks.
For the buttercream, combine all the ingredients in
a bowl and beat until the mixture is smooth and of
a spreading consistency. Sandwich the cake layers
together, ensuring the cookie layer is in the middle.
For the chocolate ganache, melt the chocolate in a
double boiler and add the remaining ingredients. Beat
until smooth. Pour the chocolate ganache over the
cake.
To decorate, drizzle white chocolate over the cake and
attach Oreo halves around the sides with melted white
chocolate.
BEV GREENHILL
Illegal Chocolate Cake

My illegal chocolate cake is inspired by a recipe I received while doing
my law articles. It was the best thing to come from that time in my life as I
subsequently gave up the profession to follow my heart and passion by taking
a stall at a flea market to sell my hand-painted ceramic plates. I now own a
gift shop called Handmade by Bev and I bake this cake as often as I can. It is
not fancy but rustic, with true integrity, and is extremely chocolatey.
Baking Time :
Oven Temperature:
180C
You will need:
Method
240g (2 cups) flour
Preheat the oven to 180C. Grease a 23cm square

ovenproof dish.
400g (2 cups) sugar

125g butter
125ml ( cup) oil
250ml (1 cup) water
2 extra-large eggs, lightly beaten
125ml ( cup) plain Greek yoghurt
Icing:
60g ( cup) butter
30ml (2 tbsp) Greek yoghurt
250g (2 cups) icing sugar, sifted
2,5ml ( tsp) chilli powder
22.
20-30 minutes
For the cake, sift the flour into a large mixing bowl
and stir in sugar. Combine the butter, cocoa, oil and
water in a saucepan, and heat over medium heat until
melted. Bring to the boil and remove from heat. Add
to the flour mixture and beat well. Add remaining
ingredients and mix well. Pour mixture into the
prepared baking dish and bake for 20-30 minutes or
until a skewer comes out clean when tested.
For the icing, combine the butter, cocoa and yoghurt
in a saucepan over medium heat until melted. Remove
from heat and slowly beat in the icing sugar, vanilla
essence and chilli powder. Pour this mixture over the
cake as soon as it comes out of the oven.
ANDRE SALES
Chocolate Mayonnaise Cake

Baking Time :
Oven Temperature:
160C
You will need:
Method
120g (1 cup) flour
Preheat the oven to 160C. Grease and line 2 x 30 x

23cm baking trays.

1ml ( tsp) baking powder
5ml (1 tsp) salt
2 extra-large eggs
200g (1 cup) sugar
5ml (1 tsp) vanilla paste
125ml ( cup) good-quality thick
mayonnaise
125ml ( cup) water
Mousse:
1 extra-large egg
5 egg yolks
50g ( cup) sugar
310ml (1 cups) fresh cream, whipped
Glaze:
125ml ( cup) water
200g (1 cup) sugar
250ml (1 cup) cocoa powder
23.
10-12 minutes
For the cake, sift the flour, cocoa powder, bicarbonate

of soda, baking powder and salt into a large bowl. Mix
well to combine. Combine the eggs, sugar and vanilla
in a large mixing bowl, and beat with an electric
beater until light and creamy, about 5 minutes. Beat
in the mayonnaise. Gradually fold in dry ingredients,
alternating with the water. Divide mixture evenly
between the prepared trays. Bake for 10-12 minutes or
until a skewer comes out clean when tested. Allow to
cool and cut cakes into 4 layers.
For the mousse, beat the egg, egg yolks and sugar
together in a bowl until thick and creamy. Fold in the
cream and cooled melted chocolate. Place one cake
layer in the bottom of a small springform cake pan.
Spoon of the chocolate mousse mixture on top and
place another layer of cake over the mousse. Continue
with the remaining cake layers and mousse, ending
with a layer of mousse. Cover with cling wrap and
place in the freezer overnight.
For the glaze, combine all the ingredients in a
saucepan over low heat. Whisk well and cook until
silky. Remove from heat and cool slightly.
To assemble the cake, remove from cake pan and place
on a cooling rack. Pour over the glaze, coating the cake
completely.
SALLY PURDON
Citrus-Spiked Chocolate Chiffon Cake with Rich

Buttercream Frosting
I think chocolate and orange are a match made in food heaven so
I just love this cake. In winter when oranges are in season I make a
huge batch of the puree and bottle it to use all year round in cakes,
tarts or anything that needs a good, intense orange flavour.
Baking Time :
Oven Temperature:
Citrus pure:
4 ripe thin-skinned oranges
Sugar
Cake batter:
120g (1 cup) flour
Pinch of salt
125ml ( cup) oil
Buttercream Icing:
250g (1 cup) butter
50g good-quality cocoa powder
60ml ( cup) home-made citrus pure,
plus extra for cake
24.
25 minutes
180C
Method
For the citrus pure, prick the oranges a few times with a fork,
place in a large saucepan and cover with water. Bring to the
boil, reduce heat, and cook until soft. Drain, reserving 125ml
( cup) of the cooking liquid. Pure the oranges in a food
processor until fine. Press through a sieve to make the pure
as fine as possible. Measure the cooked pure and return to
the saucepan with an equal amount of sugar and the reserved
cooking liquid. Stir over low heat until the sugar dissolves,
reduce heat and bring to the boil. Cook until the mixture
forms a jam. Bottle and seal to use when necessary.
For the cake, preheat the oven to 180C. Grease and line
2 x 20cm round cake pans.
Sift the flour, sugar, cocoa powder, salt and 10ml (2 tsp) of the
baking powder together in a large mixing bowl. Add the oil
and water, and mix well. Add egg yolks and mix gently. Beat
the egg whites in a bowl until stiff and fold into the cake
mixture with remaining baking powder. Divide mixture
between the prepared cake pans and bake for 25 minutes or
until a skewer comes out clean when tested. Set aside to cool.
Cut one cake in half horizontally.
For the icing, beat the butter and icing sugar together in a
bowl until smooth, adding a little milk for a firm spreading
consistency. Divide the icing mixture in half and add cocoa
powder to one half and 60ml ( cup) citrus pure to the
remaining half, mixing well.
To assemble the cake, spread a layer of orange pure on the
bottom layer of the halved cake, top with a little chocolate
icing and place the other cake layer on top. Spread with a little
orange icing followed by a layer of citrus pure. Top with the
remaining halved cake layer. Carefully fill an icing bag fitted
with a large rosette nozzle, with both icing flavours, and pipe
large rosettes on top of the cake.
LAUREN BARBOUR
Chocolate Malt Cake with Marshmallow Fluff Filling

Part of the allure of this cake lies in the marshmallow filling and topping.
The marshmallow is very easy to make and tastes like melted marshmallow
heaven. It complements the rich Milo cake really well and is a firm favourite
with kids and adults alike.
Baking Time :
Oven Temperature:
You will need:
Method

round cake pans.
125ml ( cup) good-quality cocoa

powder
2,5ml ( tsp) salt
250g (1 cups) brown sugar
250ml (1 cup) milk, heated
375ml (1 cups) Milo powder
250ml (1 cup) canola or grapeseed oil
3 large eggs, lightly beaten
250ml (1 cup) sour cream
Filling and topping

5 large egg whites
200g (1 cup) + 30ml (2 tbsp) sugar
25.
45 min
180C
For the cake, sift the flour, cocoa, bicarbonate of soda

and salt into a large mixing bowl. Add sugar and
mix well. Combine the warm milk, Milo and oil in a
separate bowl and add eggs, sour cream and vanilla.
Mix well. Add this mixture to the dry ingredients,
mixing well. Pour the mixture into prepared cake pans
and bake for 45 minutes or until a skewer comes out
clean when tested.
For the filling, combine the egg whites, sugar
and syrup in a heatproof bowl over a saucepan of
simmering water, and whisk until sugar has dissolved
and the mixture is warm to the touch. Pour into a cold
clean bowl and beat with an electric beater until fluffy
and firm, about 8 minutes. Add the vanilla. Spread
half of the mixture between the two layers of cake,
and decorate the top of the cake with the remaining
mixture and glac cherries and grated chocolate of
desired.
CATHIE VERSTER
Cathies Chocolate Cake Creation

I tried a couple of different cake recipes and subjected my friends at the
retirement village to taste tests to establish the best combination. Ironically
I am allergic to chocolate and cant taste test my own cakes.
Baking Time :
Oven Temperature:
180C
You will need:
Method
Preheat the oven to 180C. Grease a 23cm fluted ring

pan and dust with a little sifted cocoa powder.

1ml ( tsp) salt
150g dark chocolate
125g ( cup) butter
125ml ( cup) full-cream
condensed milk
125ml ( cup) buttermilk
Topping:
100ml fresh cream
150g dark chocolate
26.
40-45 minutes
For the cake, sift the flour, baking powder and salt
together in a bowl. Combine the chocolate, butter and
condensed milk in a saucepan, and heat gently until
butter is melted. Set aside. Beat egg yolks and sugar
in a bowl until creamy, add the buttermilk and vanilla
essence, and mix well. Mix in the melted chocolate
mixture. Add to dry ingredients and mix well. Beat
the egg whites in a bowl with a pinch of salt until soft
peaks form. Fold into the cake mixture. Spoon mixture
into the prepared cake pan and bake for 40-45 minutes
or until a skewer comes out clean when tested. Allow
cake to cool for 15 minutes in the pan before turning
out onto a cooling rack to cool completely.
For the topping, combine the cream and chocolate in a
heatproof bowl and heat in the microwave until cream
is warm and chocolate begins to melt. Mix well. Set
aside and allow to thicken before spreading over the
cooled cake.
VAL BURNS
Chocolate Courgette and Hazelnut Cake

Baking Time :
Oven Temperature:
60-70 minutes
180C
You will need:
350ml (1 cups) grated courgettes,

tightly packed
100g (1 cup) hazelnuts, skinned and
finely chopped
3ml ( tsp) bicarbonate of soda
3ml ( tsp) salt
375ml (1 cups) sugar
3 extra-large eggs
160ml ( cup) oil
150ml ( cup) buttermilk
45ml (3 tbsp) Frangelico liqueur
Ganache:
100g dark chocolate

50g (4 tbsp) butter
100g hazelnuts, skinned and chopped
Topping:
200g cream cheese

50g (4 tbsp) butter
600ml (2 cups) icing sugar
Chocolate Shards:
27.

Bubble wrap
Method
Preheat the oven to 180C. For the cake, grease and line
a 23cm springform cake pan.
For the cake, combine the courgettes and nuts in
a bowl. Sift the flour, baking powder, bicarbonate of
soda and salt into a large bowl. Beat the sugar, eggs
and oil with an electric mixer for 10 minutes. Add the
melted chocolate a little at a time, beating well. Fold
in the dry ingredients alternately with the buttermilk.
Fold in the liqueur, courgettes and nuts. Spoon mixture
into the prepared pan and bake for 60-70 minutes or
until a skewer comes out clean when tested. Leave to
cool partially in the cake pan before turning out onto a
cooling rack to cool completely.
For the ganache, melt the chocolate with the butter and
spread over the top of cake. Sprinkle with nuts.
For the topping, beat the cream cheese and butter
together until smooth. Sift the cocoa powder and icing
sugar, and beat into the creamed mixture with liqueur.
Spread topping over the ganache and decorate with
chocolate bubble wrap shards.
For the shards, spread melted chocolate over the bubble
wrap and allow to set. Break into shards.
SUZANNE WOCKER
Chocolate Sponge with Whisky Caramel Pears

Baking Time :
Oven Temperature:
30-35 minutes
180C
You will need:
Method
30g ( cup) cake flour
Preheat the oven to 180C. Grease and line a 25cm cake pan.
30g ( cup) cornflour

7.5ml (1 tsp) baking powder
6 eggs, separated
Pear crisps:
200g (1 cup) sugar
125ml ( cup) water

2 pears, thinly sliced
Poached pears:
80ml ( cup) water
500ml (2 cups) diced pears (ripe
but firm)
20g butter
45ml (3 tbsp) whisky
Chocolate ganache
mousse:
350g dark chocolate (50%)
600ml (2 cups) fresh cream,
whipped
28.
For the cake, sift the flour, cornflour, cocoa and baking powder
together in a bowl. Beat the egg yolks in a separate bowl until creamy.
Whisk the egg whites in a bowl until soft peaks form and gradually
beat in the castor sugar. Carefully fold the egg yolks into egg white
mixture and gently fold in the dry ingredients. Spoon mixture into
the prepared cake pan and bake for 30-35 minutes or until a skewer
comes out clean when tested. Allow to cool.
For the pear crisps, bring sugar and water to the boil in a small
saucepan. Remove from heat and allow to cool. Slice the pears very
thinly and allow to soak in syrup for 10 minutes. Remove from syrup
and place on a wire rack and dry out in the oven at 120C for 30-40
minutes or until dry and crisp.Allow to cool.
For the poached pears, heat sugar and water in a saucepan, stirring
until sugar is dissolved. Bring to the boil and cook until it reaches a
caramel colour. Add the diced pears, butter and 30ml (2 tbsp) whisky.
Simmer until the pears are cooked but not too soft. Remove the
pears from the saucepan and set aside. Add the cream and remaining
whisky to the caramel sauce left in the saucepan. Bring to the boil,
remove from heat and reserve sauce and pears for later.
For the chocolate ganache mousse, melt the chocolate and while it is
still warm add a little of the whipped cream. Fold in remaining cream
and refrigerate.
To assemble, cut the cake horizontally into three layers. Brush each
layer with a little of the reserved caramel syrup. Place one cake layer
on a serving plate and top with the poached pears and of the
mousse. Place a second cake layer on top and spread with another
of the mousse. Top with the final cake layer and spread remaining
mousse on top and around the sides. Drizzle remaining caramel
sauce over the cake and decorate with pear crisps.
MARNA VILJOEN
Hazelnut Chocolate Ganache Cake

Very dark and very moist but not too sweet, I love the flavour of roasted
nuts and find that hazelnuts have a lovely subtle taste that compliments
chocolate perfectly. This cakes is good with any kind of icing, but I prefer a
sweet and simple ganache with a fudgey consistency.
Baking Time :
Oven Temperature:
180C
You will need:
Method

cake pan.

2,5ml ( tsp) salt
100g (1 cup) hazelnuts, roasted and
coarsely or finely ground
3 large eggs
5ml (1 tsp) vanilla
250ml (1 cup) hot, strong coffee
Ganache:
200g dark chocolate
150ml fresh cream
29.
50-60 minutes
For the cake, sift the dry ingredients into the bowl
of an electric mixer. Stir in hazelnuts. Combine the
buttermilk, eggs and vanilla, mix lightly and add to
dry ingredients, beating for about 3 minutes. Carefully
fold in the hot coffee. The batter will be very runny.
Pour mixture into the prepared cake pan and bake for
50-60 minutes or until a skewer comes out clean when
tested. Allow to cool completely in the cake pan.
For the ganache, place the chocolate and cream into a
small heatproof dish and microwave on medium until
melted, 2-3 minutes. Stir well until smooth. Cool to
the correct consistency to coat the cake. Remove cake
from the cake pan and place on a cooling rack. Pour
the ganache over and allow to set.
FARZANAH DAWOOD
Double-Salted Caramel Chocolate Cake
This double salted caramel chocolate cake recipe is decadent, sweet and salty and heavenly
paired with a cappuccino.
Baking Time :
Oven Temperature:
35 minutes
180C
You will need:
Method
240g (2 cups) flour

cake pans.

200g (1 cup) sugar
For the cake, sift the dry ingredients together in a

mixing bowl. Add mayonnaise, water and vanilla, and
beat until smooth. Be careful not to overbeat. Spoon
mixture into the prepared cake pans and bake for
35 minutes or until a skewer comes out clean when
tested.
Salted caramel:
For the salted caramel, combine all the ingredients in a

bowl and beat until smooth.

1ml ( tsp) salt
250ml (1 cup) mayonnaise
250ml (1 cup) cold water
360g can caramel treat

1 small can cream
1ml ( tsp) salt
Chocolate butter icing:

375ml (1 cups) icing sugar, sifted
30.
For the butter icing, beat the butter until soft and
creamy, and gradually add the icing sugar, cocoa
powder and enough water to make a soft spreading
consistency.
To assemble the cake, sandwich the cake layers
generously with caramel. Ice the top and sides with
chocolate butter icing.
JANINE DOUGLAS
Janines Oh So Chocolatey Cake

I like chopping up a Snicker bar, Bar One or Mars Bar on top of the
cake for that extra bit of comfort. M&Ms are also delicious.
Baking Time :
Oven Temperature:
180C
You will need:
Method
160g butter

cake pans.

375ml (1 cups) finely ground brown
sugar (grind in food processor)
3 extra-large eggs
145ml (heaped cup) cocoa powder
60ml ( cup) cooking oil
2,5ml ( tsp salt)
Icing:
500ml (2 cups) icing sugar, sifted
60g ( cup) butter
Milk
31.
25-30 minutes
For the cake, cream the butter and vanilla essence

in a bowl, and gradually add the sugar, beating well.
Add the eggs one at a time, beating well after each
addition. Stir in 125ml ( cup) flour. Combine the
cocoa, oil and sour cream in a separate bowl, mixing
well. Sift the remaining flour, baking powder and salt,
and add to the creamed mixture alternately with the
cocoa mixture. Mix well. Divide mixture between the
prepared cake pans and bake for 25-30 minutes or
until a skewer comes out clean when tested. Cool the
cakes completely before removing from cake pans.
For the icing, blend all the ingredients together,
adding a little milk to obtain a spreading consistency.
Sandwich the cooled cake layers together with some
of the icing and ice the top and sides with remaining
icing. Decorate with slices of chocolate bar of your
choice.
ANGELA ANDERSEN
Buttery Luxury Chocolate Cake

This recipe is one of my flop proof favourites. The lashings of
added chocolate and butter ensure a luxuriously moist, rich, yet
inexpensive, chocolate cake. It becomes even more delicious with
time. Eating it is almost like biting into an actual chocolate bar!
Baking Time :
Oven Temperature:
35-40 minutes
180C
You will need:
Method
140g unsweetened chocolate, chopped

round cake pans.

250ml (1 cup) hot coffee
1ml ( tsp) salt
225g unsalted butter, softened
400g (2 cups) white sugar
3 large eggs
250ml (1 cup) milk
Icing:
80ml ( cup) milk
400g icing sugar, sifted
115g unsalted butter, softened
1ml ( tsp) salt
For the cake, combine the chocolate, cocoa powder and

hot coffee in a saucepan over low heat and stir until
melted. Set aside to cool. Sift the flour, baking powder,
bicarbonate of soda and salt together in a bowl and
set aside. Beat the butter in a large mixing bowl until
smooth and creamy. Gradually add the sugar and
continue beating until the mixture is fluffy. Add the
eggs one at a time, beating well after each addition.
Beat in the vanilla and melted chocolate mixture. Add
the flour mixture alternately with the milk, starting
and ending with the flour. Beat until just combined.
Divide mixture between the prepared cake pans and
bake for 35-40 minutes or until a skewer comes out
clean when tested. Cool the cakes for 10 minutes in the
cake pans before removing and placing on a cooling
rack to cool completely.
For the icing, melt chocolate over low heat and set
aside to cool slightly. Place all the ingredients in a
large mixing bowl and beat with an electric mixer on
low speed until combined. Increase speed to mediumhigh and beat until the icing is light and fluffy.
To assemble the cake, cut each cake layer in half
horizontally and sandwich together with a generous
layer of icng. Spread the remaining icing over the top
of the cake.
32.
AMANDA MOKGOSI
Chocolate Cake
This cake is dense and decadent with grated chocolate and amasi
(sour milk) for extra moisture. The coffee butter cream icing adds a
wonderful flavour.
Baking Time :
Oven Temperature:
180C
You will need:
Method

round cake pans.

5ml (1 tsp) salt
125ml ( cup) cocoa
250ml (1 cup) oil
250ml (1 cup) sour milk
2 eggs
5ml (1 tsp) vinegar
100g milk chocolate, grated
Icing:
20ml (4 tsp) instant coffee granules
dissolved in a little boiling water
350g (2 cups) icing sugar, sifted
Glaze(optional):
150g dark chocolate
Chuckles
33.
30 minutes
For the cake, sift all the dry ingredients into a large
mixing bowl. Combine the oil, milk, eggs and vinegar
in a separate bowl, and whisk until well blended. Fold
the dry ingredients into the wet ingredients until the
mixture is well blended. Stir in the grated chocolate.
Divide mixture between the prepared cake pans and
bake for 30 minutes or until a skewer comes out clean
when tested. Remove cakes from the oven and allow to
cool.
For the icing, beat the butter until smooth. Add the
coffee and mix until well blended. Gradually add the
icing sugar and beat until smooth and spreadable.
Sandwich the cake layers together with some of the
icing. Spread the remaining icing on the top of the
cake.
If you are making the glaze, melt the chocolate, spoon
into a piping bag with a small plain nozzle and drizzle
chocolate around the edges of the cake. Decorate with
Chuckles.
JACCI BABICH
Chocolate Dream Cake

You can make different toppings as the mood takes you, or bake it in
different shapes and know it will work every time. It is also delicious served
with whipped cream.
Baking Time :
Oven Temperature:
You will need:
Method

round cake pans or a 22 x 32cm cake pan.
45ml (3 tbsp) milk

180ml ( cup) plain Greek yoghurt
350g (1 cups) sugar
3ml ( tsp) vanilla essence
Topping:
90g butter
300g (1 cups) sugar
75ml fresh cream
150g (1 cups) pecan nuts, toasted
and chopped
To decorate:
Melted dark chocolate
34.
30 or 40-50 min (depending on size)

180C
For the cake, combine the chocolate and milk in

a saucepan over medium heat until chocolate has
melted. Set aside. Combine the bicarbonate of soda
and yoghurt in a jug and set aside for a few minutes
until the mixture begins to bubble. Cream the butter
and sugar together in a bowl until light and fluffy.
Gradually beat in the egg yolks and vanilla. Sift flour
and baking powder together, and add to the creamed
mixture alternately with the yoghurt mixture. Mix well.
Beat egg whites in a bowl until stiff and carefully fold
into the mixture. Spoon into prepared cake pans and
drizzle chocolate mixture over the top of the cakes.
Bake for about 30 minutes for smaller cakes and 40-50
minutes for a larger cake. Cool slightly and leave in
cake pans.
For the topping, combine butter and sugar in a small
saucepan over low heat until melted. Stir in cream
and nuts. Spread evenly over the baked cakes and
place under a preheated grill until lightly golden
brown all over. Remove from cake pans and drizzle
with melted chocolate. Serve with whipped cream and
strawberries if desired. If two layers are made, they can
be sandwiched together with cream or left single.
VIV SENEKAL
Chocolate Amaretto Cake

An old family favourite chocolate cake recipe is the base of this cake but
instead of using butter icing for the filling I make layers of chocolate mousse
and whipped cream with chopped raspberries. This prevents the cake from
being too sweet.
Baking Time :
Oven Temperature:
35-40 minutes
180C
You will need:
Method
Preheat the oven to 180C. Grease and line 2 x 24cm round

springform baking pans.

180ml ( cup) sifted ground almonds
400g (2 cups) sugar
250ml (1 cup) oil
125ml ( cup) Amaretto liqueur
7,5ml (1 tsp) vanilla essence
Raspberry cream:
125g fresh raspberries or strawberries
For the cake, sift the cocoa powder, flour, baking powder
and bicarbonate of soda into a mixing bowl. Stir in almonds
and set aside. Beat the sugar and egg yolks together in a
separate bowl until light and thick. Add the oil, liqueur,
water and vanilla. Add the sifted dry ingredients and beat
with an electric mixer until well blended.
In a separate bowl, beat egg whites until soft peaks form
and fold into the mixture. Divide mixture between the
prepared cake pans and bake for 35-40 minutes or until a
skewer comes out clean when tested. Allow to cool in pan
for about 10 minutes before turning out on a cooling rack
to cool completely.
(reserve a few for decoration)
For the raspberry cream, chop the raspberries and add to

250ml (1 cup) fresh cream, stiffly beaten the cream. Stir in the grated chocolate.
50g dark chocolate, coarsely grated
Chocolate ganache:
250g dark chocolate
Chocolate mousse:
1 litre ready-made chocolate mousse
35.
For the ganache, melt the chocolate and cream gently in

the microwave, mixing until smooth. Cool.
To assemble, slice cakes horizontally in half. Place one
layer on a cake plate and cover with a generous layer of
chocolate mousse. Top with the second layer and spread
with raspberry cream. Cover with a third layer and spread
generously with chocolate mousse. Top with the remaining
cake layer and pour over the cooled chocolate ganache.
Pipe rosettes with any remaining cream and decorate with
reserved raspberries or strawberries.
CHERYL CHILTON
Chocolate Pear Cake with Hazelnut

Meringue and Frangelico Frosting
When my father was retrenched my mother kept our family going with her many hours in
the kitchen baking and icing cakes. I loved to watch and to help her and that is where
my love of baking was nurtured.
Baking Time :
Oven Temperature:
You will need:
125g (heaped cup) castor sugar

125g (heaped cup) dark brown sugar
25g (3 tbsp) good-quality cocoa powder,
sifted
100g ground hazelnuts
50g ( cup) blanched hazelnuts, chopped
100g dark good-quality chocolate, finely
chopped
250g butter, melted
3 large eggs, beaten
2 pears, peeled, cored and chopped
Hazelnut meringue:
3 egg whites
2,5ml ( tsp) baking powder
25g (3 tbsp) good-quality cocoa powder
mixed to a thin paste with a little boiling
water
100g (1 cup) blanched hazelnuts, crushed
16 plain salted savoury crackers, coarsely
crushed
Frangelico frosting:
200g (1 cup) sugar

250ml (1 cup) cream
125g unsweetened chocolate, chopped
125g unsalted butter, cubed
pinch of salt
36.
45 + 20 minutes
180C
Mocha drizzle:

45ml (3 tbsp) strong coffee (liquid not powder)
Method
Preheat the oven to 180C. Grease and line the base and sides of a
deep 20cm springform cake pan.
For the cake, mix the dry ingredients in a large bowl. Stir in the
chopped nuts and chocolate, keeping 125ml () cup aside to decorate
the top of the cake. Whisk the melted butter, eggs and vanilla together
in a bowl. Add the butter mixture to the dry ingredients and stir
thoroughly to combine. Fold in the pears. Pour mixture into the
prepared pan and bake for 45 minutes. Cover with foil and bake for
a further 20 minutes or until a skewer comes out clean when tested.
Leave to cool in the cake pan overnight.
For the meringue, grease and line 2 x 20cm cake pans. Beat the egg
whites in a bowl until stiff. Gradually beat in the sugar. The mixture
should be thick and glossy. Add the baking powder, vanilla and cocoa
paste. Fold in the nuts and biscuits. Spread mixture into the prepared
pans and bake for 25 minutes. Remove from oven and set aside to cool.
For the frosting, bring the sugar and cream to the boil in a heavybased, medium-sized saucepan. Reduce heat and simmer for 8
minutes. Remove from heat. Add the chocolate and butter, and mix
well. Once melted add salt, vanilla and Frangelico. Refrigerate until
cold. Whisk until the frosting is the correct consistency to spread onto
the cake.
For the mocha drizzle, gently heat the sour cream and chocolate
chunks in a small saucepan. Stir until melted, adding the coffee and
Frangelico. Cool a little before drizzling generously over the frosting
layers.
To assemble, cut the chocolate cake into 2 layers. Place one layer
on a serving plate and generously spread with a layer of frosting.
Spoon a little mocha drizzle over and top with one layer of meringue.
Repeat the layers, ending with mocha drizzle. Decorate with reserved
hazelnuts and chocolate.
MICHELLE HELD
Four-Tier Chocolate Pecan-Nut Rum Cake

An indulgent chocolate cake complemented with nuts and rum. While rum
balances the sweetness, nuts add depth and texture.
Baking Time :
Oven Temperature:
25-30 minutes
180C
You will need:
Method
125ml ( cup) cocoa powder, sifted
15ml (1 tbsp) instant coffee granules

310ml (1 cups) boiling water
5 eggs, separated
375ml (1 cups) sugar
125ml ( cup) oil
450ml (1 cups) cake flour
2ml ( tsp) salt
Icing:
300g chocolate, broken into pieces
150g butter
50g (6 tbsp) icing sugar
250g pecan nuts, roasted and ground
(or hazelnuts)
For the cake, combine the cocoa, coffee and boiling

water in a bowl, stirring to remove lumps. Set aside
to cool. Beat the egg yolks and sugar together in a
separate bowl until pale and thick. Add the oil and
vanilla, beating well. Add the cocoa mixture. Sift the
flour, baking powder and salt and fold into the egg
mixture. Beat egg whites in a bowl until soft peaks
form and fold into mixture. Pour mixture into the
prepared pans and bake for 25-30 minutes or until a
skewer comes out clean when tested. Remove cakes
from pans and turn onto a cooling rack to cool.
For the icing, melt the chocolate in a double boiler
over low heat, stirring until smooth. Remove from heat.
Beat the chocolate and butter together in a mixing
bowl. Beat in the icing sugar and cocoa. Stir in 200g
of the pecan nuts, and 30ml (2 tbsp) of the rum. Beat
until creamy.
To assemble, cut each cake in half, horizontally, to

create 4 layers. Start assembling your 4-tier cake,
60ml ( cup) rum
working layer by layer. Drizzle remaining rum onto
Chuckles and pecan nuts, for decoration
each layer. Divide the icing into 4 portions, leaving
slightly more for the top layer. Spread the icing evenly
over each layer of the cake. Sprinkle remaining pecan
nuts and Chuckles over the top to decorate.
37.
JESSICA VAN WOUW
Death by Chocolate Brownie Cake

I originally created this recipe for my sisters wedding cake.
Baking Time :
Oven Temperature:
180C
You will need:
Method

400g (2 cups) sugar
7,5ml (1 tsp) baking powder
2 eggs, lightly beaten
180ml ( cup) oil
180ml ( cup) milk

round cake pan.
Brownie mixture:
125g butter
2 eggs
100g nuts, chopped (hazelnuts, pecan
nuts, walnuts)
Chocolate ganache:
250ml (1 cup) dark chocolate
Fresh cream (enough to cover the
chocolate when it is placed in a bowl)
38.
20-30 minutes
For the cake, combine all the dry ingredients in a

medium bowl. Add the eggs, oil, milk and caramel
essence. Mix well. Add the boiling water and mix until
smooth. Set this mixture aside until needed.
For the brownie mixture, combine the butter and
chocolate in a heatproof bowl over simmering water
until melted. Once melted, gradually add the sugar,
stirring constantly, for about 5 minutes. Remove
from heat and allow to stand for 10 minute, stirring
occasionally. Add the eggs and mix well (it will look
very strange at this point). Add the flour slowly until
you get a shiny thick mixture (you may not need all
the flour). Mix in the chopped nuts. Pour the brownie
mixture into the base of the cake pan (it should not fill
more than of the pan) then pour the cake mixture on
top of this until the pan is approximately full. Bake
for 20-30 minutes or until it feels light and springy to
the touch and a skewer comes out clean when tested.
Remove from the oven and allow to cool.
For the chocolate ganache icing, place the chocolate
in a heatproof bowl and cover with cream. Heat gently
over simmering water, stirring until the chocolate has
melted. Spread the ganache over the cooled cake.
DEBORAH DRAGONE
Deborahs Delicious Chocolate Cake

I found that switching normal sugar for Xylitol (an excellent replacement)
works just as well.
Baking Time :
Oven Temperature:
180C
You will need:
Method

round cake pans.

180ml ( cup) good-quality cocoa
powder
Pinch of salt
3 extra-large eggs
310ml (1 cups) buttermilk
250ml (1 cup) strong coffee
5ml (1 tsp) vanilla paste
Frosting:
250ml (1 cup) whipping cream
30ml (2 tbsp) icing sugar
Topping:
50g 70% dark chocolate
Mixed berries (strawberries, raspberries, blackberries), optional
Handful of pecan nuts, optional
39.
25 minutes
For the cake, sift the dry ingredients together in a

bowl. Set aside. Combine the eggs, buttermilk, coffee,
oil and vanilla in a separate bowl and whisk together
lightly. Add this mixture to the dry ingredients
and beat well until combined. Divide mixture
evenly between the prepared cake pans and bake
for 25 minutes or until a skewer comes out clean
when tested. Allow cakes to cool in the pans for 10
minutes. Remove and place onto baking paper to cool
completely.
For the frosting, whip 125ml ( cup) cream with icing
sugar until stiff and use to sandwich the cake layers
together.
For the topping, heat the chocolate and remaining
cream (from the frosting) to make a ganache in
an ovenproof bowl over simmering water until the
chocolate melts. Stir well and chill in the fridge for 30
minutes until the mixture begins to thicken.
To assemble, coat the top of the cake evenly with
ganache, allowing it to drip down the sides. Decorate
with fresh berries and pecan nuts on top if desired.
MARCELLE RELIHAN
Earth-Shattering Chocolate Quake with

Pavlova, Berries and Chilli-Chocolate Drizzle
The massive earthquake we had many years ago in Tulbagh served
as inspiration for this cake.
Baking Time :
Oven Temperature:
Cake:
200g (1 cup) sugar

120g (1 cup) cake flour
Pinch of salt
2 extra-large eggs
125ml ( cup) milk
15ml (1 tbsp) cooking oil
10ml (2 tsp) strong instant coffee granules
180C and 120C
Method
Preheat the oven to 180C. Grease and line 2 x 18cm cake pans.
For the cake, add the sugar to a large mixing bowl and sift the
dry ingredients onto the sugar.
Beat the eggs, milk, cooking oil and vanilla extract in a
separate bowl. Add to dry ingredients and mix together until
all the ingredients are incorporated.
Dissolve the coffee in boiling water and add slowly, beating
well. Spoon the mixture into the prepared cake pans and bake
for 20-25 minutes or until a skewer comes out clean when
tested. Remove from oven and allow to cool.
Pavlova:
For the pavlova, whisk the egg white for at least three minutes
until it forms peaks. Slowly add the caster sugar and continue
to whisk. Add the remaining ingredients except the baking
powder and whisk for ten minutes. Fold in the baking powder
with a fork or gently with a spatula. Line a 18cm cake pan with
baking paper and spoon mixture into pan. Bake in a preheated
oven at 120C for 45-50 minutes. Switch oven off and let the
pavlova cool in the oven.
Topping:
For the topping, melt the chocolate, milk and chilli powder in
bowl over boiling water on the stove. Remove from heat. Set
aside. Whip the 250ml (1cup) of cream.
1 egg white
10ml (2 tsp) white vinegar
30ml (2 tbsp) boiling water
10ml (2tsp) baking powder
250g dark baking chocolate

30ml (2 tbsp) milk
5ml (1 tsp) chilli powder
250ml fresh cream
Ganache:
500g dark baking chocolate, melted

300ml fresh cream
40.
20-25 + 45-50 minutes
Cherries, berries and strawberries (as many as

you like!) for decoration. I used frozen berries
and fresh strawberries.
For the ganache, heat the chocolate and cream in a double

boiler until chocolate is melted. Place in the fridge to cool.
To assemble, place one layer of the chocolate cake on a plate.
Whisk the cooled ganache until fluffy and spread half over
the cake. Top with half the berries. Place the pavlova circle
on top of the berries and top with remaining ganache. Place
the second chocolate cake layer on top of the ganache and
top with the whipped cream. Top with remaining berries, and
drizzle generously with the chocolate topping.
DEBBIE POWELL
Plum and Ginger Chocolate Cake

My recipe came about when I was making gingerbread but had no
molasses to put in it. I had some homemade plum jam and used
that instead and found that the sweet and slight sourness of the
plum worked exceptionally well with the ginger.
Baking Time :
Oven Temperature:
170C
You will need:
Method
100g soft brown sugar

cake pans.
250g good-quality plum jam

10ml (2 tsp) lemon juice
10ml (2 tsp) ground ginger
5ml (1 tsp) mixed spice
175g butter, cubed
300ml milk
2 extra-large eggs
Icing:
60ml ( cup) plum jam
10ml (2 tsp) lemon juice
15ml (1 tbsp) boiling water
100g dark chocolate, preferably 70%,
melted
41.
20-25 minutes
For the cake, combine the sugar, plum jam, lemon

juice, spices, cocoa and butter in a medium saucepan.
Heat gently, stirring, until the butter has melted and
the sugar starts to dissolve. Beat the milk and eggs
together in a bowl and whisk into the jam mixture. Sift
the flour and bicarbonate of soda into a large mixing
bowl. Pour the liquid mixture into the flour and mix
until well combined and smooth. Pour the mixture into
the prepared cake pans and bake for 20-25 minutes
or until a skewer comes out clean when tested. Place
cake pans on a rack and leave the cake to cool for 15
minutes before turning out.
For the icing, sift icing sugar into a bowl, add the
butter, jam, lemon juice and boiling water, and beat
for 2 minutes until soft and smooth. Add the chocolate
and beat well. Sandwich the cakes together with of
the icing. Swirl the remainder over the top and sides of
the cake.
PEARL MAPUMULO
Triple Chocolate Cake

Baking Time :
Oven Temperature:
45 minutes
190C
You will need:
Method
250g butter
60ml ( cup) espresso
4 eggs, separated
240g (2 cups) cake flour, sifted
Preheat the oven to 190C. Grease and line a 22cm springform

cake pan.
Feuilletine:
180g ( cup) butter
100g ( cup) icing sugar
1 egg white
90g ( cup) flour
Mousse:
625ml (2 cups) fresh cream
30ml (2 tbsp) brown sugar
Ganache:
42.
For the cake, combine the butter and chocolate in a saucepan

over low heat until melted. Remove from heat and add the
espresso. Set aside to cool. Whisk the egg yolks with 200g (1
cup) of the castor sugar until light and creamy. Beat the egg
whites in a separate bowl until soft peaks form, gradually beat
in the remaining sugar. Fold egg yolk mixture into the egg
whites. Mix in the cooled chocolate mixture. Sift the flour and
baking powder and fold into mixture. Spoon mixture into the
prepared cake pan and bake for 45 minutes or until a skewer
comes out clean when tested.
For the feuilletine, beat the butter and icing sugar together in
a bowl until creamy. Add the egg white. Beat in the flour. Roll
the mixture out very thinly on baking paper, place on a baking
tray and bake until lightly golden brown, about 10 minutes.
Allow to cool.
For the mousse, melt the chocolate and cool to room
temperature. Whip the cream and sugar in a bowl until stiff.
Fold in the melted chocolate. Cut the cooled cake in half
horizontally and place the base onto a serving plate. Spread
half of the chocolate mousse onto the base and sprinkle with
crushed feuilletine. Top with the remaining cake layer and
spread remaining mousse smoothly over the top.
For the ganache, place the chocolate and cream in a small
heatproof dish and microwave on medium until melted, 2-3
minutes. Stir until smooth. Cool to the correct consistency
and pour over the cake. Decorate with a drizzle of melted
white chocolate.
JANET HARTMANN
Chocolate Cake with White Chocolate

Ganache
The inspiration was a desire to create a dark, dense and rich
chocolate cake with a contrasting white smooth, luscious, creamy
ganache icing.
Baking Time :
Oven Temperature:
180C
You will need:
Method
250g butter

springform cake pan.
250ml (1 cup) milk stout

100g dark chocolate
200g (1 cup) dark brown sugar
15ml (1 tbsp) molasses
40g (6 tbsp) cocoa powder
2,5ml ( tsp) salt
2 large eggs
200g ( cup) full-cream yoghurt
White chocolate
ganache:
250g white cooking chocolate, finely
chopped
To decorate:
Cherries
43.
50-60 minutes
For the cake, combine the butter, stout, chocolate,

sugar, syrup and molasses in a large saucepan and
heat until melted. Remove from heat and allow to cool
slightly. Sift the flour, cocoa, bicarbonate of soda and
salt together in a bowl. Set aside. Beat the eggs in a
separate bowl and add yoghurt and vanilla. Add
the yoghurt mixture to cooled chocolate mixture
and mix well. Gradually add the flour, mixing well.
Spoon mixture into the prepared cake pan and bake
for 50-60 minutes or until a skewer comes out clean
when tested. Allow to cool.
For the ganache, heat the cream and pour over the
chocolate. Stir until melted and smooth. Cover and
refrigerate for 30 minutes or until the mixture is of a
coating consistency. Spread over the cooled cake and
decorate with cherries.
ESTHER SCHOEMAN
Chocolate Cake
This recipe absolutely flop proof. You can leave out the cocoa
powder if you prefer a vanilla cake.
Baking Time :
Oven Temperature:
You will need:
Method
5 eggs, separated
Preheat the oven to 180C. Grease a 25cm ring pan.
300g (1 cups) sugar

250ml (1 cup) lukewarm water
180ml ( cup) oil
100g margarine, melted
Ganache:
200g Cadbury plain or Top Deck
chocolate
1 can dessert cream
To decorate:
100g milk chocolate or Peppermint
Crisp, grated
44.
30-40 min
180C
For the cake, beat the egg yolks and sugar together in
a bowl until thick and creamy. Beat in the water. Sift
flour, baking powder and cocoa into the mixture. Mix
well and add the oil, melted margarine and vanilla
essence. Beat all the ingredients together. Beat the
egg whites in a separate bowl until soft peaks form.
Carefully fold into the chocolate mixture. Spoon
mixture into the prepared cake pan and bake for
approximately 30-40 minutes or until a skewer comes
out clean when tested. Allow to cool in pan for 15
minutes before turning onto a cooling rack to cool
completely.
For the ganache, heat the chocolate and cream
together in a saucepan over low heat until melted.
Allow to cool before pouring over the cake.
Top cake with grated chocolate.
KEITUMETSE TUMI BOKABA
Chocolate Mocha Cake

This is a rich moist mocha flavoured chocolate cake with a delicious
silky filling.
Baking Time :
Oven Temperature:
180C
You will need:
Method

round cake pans.

1ml ( tsp) sea salt
125ml ( cup) cocoa powder, sifted
150ml cooking oil
500ml (2 cups) hot coffee
6 large eggs
5ml (1 tsp) chocolate flavouring
500ml (2 cups) buttermilk
White chocolate
mocha buttercream:
100g white chocolate

7.5ml (1 tsp) mocha flavouring
Ganache:
350g white or dark chocolate

45.
35-40 minutes
30ml (2 tbsp) liquid glucose
For the cake, sift the flour, baking powder, bicarbonate of

soda and salt together in a bowl and set aside. Combine
the cocoa powder, oil and coffee in a small saucepan
over low heat, stirring to combine. Whisk the eggs and
sugar in the bowl of an electric mixer until light and
creamy. Add vanilla essence and chocolate flavouring.
Gradually add the dry ingredients, mixing well. Once
the dry ingredients have been incorporated, mix in the
buttermilk. Add the warm chocolate mixture. Divide
mixture between the prepared cake pans and bake for
35-40 minutes or until a skewer comes out clean when
tested. Allow to cool for 10 minutes before removing
from cake pans and placing on a cooling rack to cool
completely.
For the buttercream, heat the white chocolate and cream
together in the microwave on medium until chocolate
has melted. Set aside to cool. Cream the butter and icing
sugar together in a bowl until soft and creamy. Beat in
the vanilla essence and mocha flavouring. Carefully add
the cooled chocolate mixture, mixing well. The mixture
should be of a spreading consistency. Add a little milk if
necessary. Sandwich the cooled cakes together with the
chocolate buttercream and cover the sides and top of the
cake lightly. Place in fridge to chill.
For the ganache, melt the chocolate and cream together
in a saucepan. Stir well and add liquid glucose. Allow to
cool to a coating consistency. Pour over the iced cake and
decorate as desired.
THEOMIEN VILJOEN
Chocolate Velvet Cake with White Chocolate Peanut

Butter Custard and Salted Caramel Popcorn
Baking Time :
Oven Temperature:
You will need:
240g (2 cups) flour

15ml (1 tbsp) bicarbonate of soda
50g (7 tbsp) cocoa powder, sifted
5ml (1 tsp) salt
400g (2 cups) sugar
250ml (1 cup) coconut oil
2 extra-large eggs
30ml (2 tbsp) vanilla extract
15ml (1 tbsp) white vinegar
125ml ( cup) hot cocoa
White chocolate creamy

peanut custard:
160C
200g (1 cup) brown sugar

5ml (1 tsp) salt
Method
Preheat the oven to 160C. Grease and flour 2 x 20cm cake pans.
For the cake, sift the flour, bicarbonate of soda, baking powder,
cocoa and salt together in a bowl. Combine the sugar and coconut
oil in a separate bowl and mix well. Add the eggs one at a time
followed by the buttermilk, vanilla and vinegar. Gradually add to
dry ingredients, mixing until just combined. Stir in the hot cocoa.
Divide mixture between the prepared cake pans and bake for 45-60
minutes or until a skewer comes out clean when tested. Allow to
cool.
30ml (2 tbsp) custard powder

15ml (1 tbsp) cornflour
15ml (1 tbsp) castor sugar
300ml (1 cups) full-cream milk
45ml (3 tbsp) peanut butter
180g white chocolate, chopped
250g cream cheese
50g (4 tbsp) butter, melted
For the white chocolate custard, combine the custard powder,

cornflour, sugar and milk in a saucepan over medium heat. Cook,
stirring, until the mixture boils and thickens, 6-7 minutes. Stir in
peanut butter and vanilla. Remove from heat and stir in chocolate.
Mix until melted and smooth. Cover with cling wrap and allow to
cool. Beat cream cheese, castor sugar and butter until creamy. Stir
into the cooled custard mixture and refrigerate for two hours.
Chocolate glaze:
For the popcorn, if making, heat a little oil in a saucepan and add
popcorn. Cover and allow to pop. Remove from heat. Melt the butter
in a clean saucepan and add sugar. Stir until melted, bring to the
boil and cook for 3-4 minutes, stirring constantly. Add the vanilla,
salt and bicarbonate of soda. Remove from heat and add popcorn.
Spoon popcorn onto a lightly greased baking tray and bake in the
oven for 20 minutes, stirring every 5 minutes.
170g dark chocolate

60ml ( cup) water
45ml (3 tbsp) sugar
60g (4 tbsp) butter
Caramel salt popcorn

(optional):
46.
45-60 minutes
cup un-popped popcorn

170g butter
For the chocolate glaze, combine chocolate, water and sugar in a

heatproof bowl and place over simmering water. Stir until melted,
remove from heat and stir in the butter.
To assemble sandwich the cakes together with white chocolate

custard. Drizzle over the chocolate glaze and top with popcorn if
using.
KENEILWE MATTHEWS
Chocolate Cake
Baking Time :
Oven Temperature:
180C
You will need:
Method
250g butter, melted

cake pans.
350g (2 cups) white sugar

6 extra-large eggs
125ml ( cup) instant coffee mixed
with boiling water
120g (1 cup) cocoa powder, sifted
150ml milk
180g dark chocolate (reserve 2 blocks
for decoration)
Ganache:
250ml (1 cup) fresh cream, whipped
To decorate:
90g milk chocolate
47.
30 minutes
For the cake, combine the butter, sugar, eggs and

vanilla essence in a bowl, and mix until creamy. Sift
the flour and baking powder and add to the butter
mixture. Mix well. Add the coffee mixture, cocoa
powder and milk. Mix until well combined. Pour
mixture into the prepared cake pans and bake for
30 minutes or until a skewer comes out clean when
tested.
For the filling, beat the cream in a bowl until stiff,
add the caramel treat and mix until smooth.
Sandwich the cake together with a generous amount
of caramel cream, and spread remaining cream
around the sides and on top. Grate reserved chocolate
and decorate the top of the cake.
AYESHA JEEVA
Chocolate Cake
I bake when I am stressed. One night I was studying for a pharmaceutical
exam and just couldnt focus so at around midnight I abandoned the books
and went to bake. The cake ended up being a hit and I passed the exam too!
Baking Time :
Oven Temperature:
20 minutes
180C
You will need:
Method
4 eggs, separated

baking pans.

120g (1 cup) cake flour
125ml ( cup) oil
Filling and topping:

250ml (1 cup) fresh cream, whipped
Decoration:
100g milk chocolate
50ml fresh cream
Flake chocolate
For the cake, beat the egg yolks, castor sugar and
vanilla essence in a large mixing bowl until creamy.
Sift the flour and 10ml (2 tsp) of the baking powder
and mix in lightly. Mix the oil, water and cocoa powder
in a bowl. Stir until smooth. Add the cocoa mixture to
the creamed mixture and mix lightly. Whisk the egg
whites together with remaining baking powder and
beat until soft peaks form. Carefully fold into the cake
mixture. Pour mixture into the prepared pans and bake
for 20 minutes or until a skewer comes out clean when
tested.
For the filling and topping, fold caramel treat into
cream and chill in the fridge.
Sandwich the cakes together with a generous amount
of caramel cream. Spread the remaining cream around
the sides and on top.
To decorate, melt chocolate with cream and mix
until smooth. Drizzle over top of cake and crumble
a chocolate flake over. For a little extra sparkle, add
edible glitter.
48.
BHAGVATI MADOO
Rich Chocolate Cream Cake

This is a quick, easy and versatile cake recipe. This basic recipe can be
adapted to make different flavoured cakes by adding vanilla or orange essence
or granadilla pulp. The batter can be used to make a batch of cup cakes.
Baking Time :
Oven Temperature:
180C
You will need:
Method

cake pans.

2,5ml ( tsp) salt
3 extra-large eggs
45g (3 tbsp) butter
Filling:
45ml (3 tbsp) strawberry jam
200g Top Deck chocolate
250ml fresh cream
15ml (1 tbsp) sugar
40ml cocoa powder, sifted
Icing:
45g (3 tbsp) butter
130g-250g (1-2 cups) icing sugar
Milk
To decorate:
100g Top Deck chocolate, grated
49.
15-20 minutes
For the cake, sift the flour, cocoa powder, salt and
baking powder together in a bowl. Whisk the eggs
in the bowl of an electric beater and gradually add
sugar, beating well. Add vanilla essence. Fold in the
sifted dry ingredients. Combine the butter and cream
in a saucepan and heat gently until butter is melted.
Pour into cake mixture and mix well. Divide mixture
between the prepared cake pans and bake for 15-20
minutes or until a skewer comes out clean when
tested. Turn out onto a cooling rack to cool.
For the filling, warm the jam and spread evenly onto
one cake layer. Melt chocolate and spread half over
the jam. Beat the cream in a bowl until stiff with 15ml
(1 tbsp) of the cocoa and sugar. Using half of the
cream, sandwich cake layers together. Spread the
remaining jam, chocolate and cream over top of cake.
For the icing, combine the butter and remaining cocoa,
and mix well. Beat in enough icing sugar with a little
milk for a creamy spreadable consistency. Spread icing
around the sides of the cake. Decorate with grated Top
Deck chocolate.
ANTHONY FORD
Chocolate Cola Cake

Baking Time :
Oven Temperature:
35-45 minutes
160C
You will need:
Method
100g butter
Preheat the oven to 160C. Grease an 18cm cake pan.

1 large egg
10ml (2 tsp) oil
225ml cola
100g ( cup) flour
50g ( cup) granulated sugar
Ganache:
150ml ( cup) cola
125ml ( cup) brown sugar
125ml ( cup) icing sugar, plus extra
5ml (1 tsp) cocoa powder
100g strawberries
50.
For the cake, heat the butter and chocolate in a

heatproof bowl over simmering water until melted.
Whisk the egg, oil and cola together in a separate
bowl. Sift the dry ingredients into a mixing bowl, make
a well in the centre and gently mix in the chocolate
mixture. Stir in egg mixture, mixing thoroughly until
the batter is smooth. Pour mixture into the prepared
cake pan and bake for 35-45 minutes or until a skewer
comes out clean when tested. Remove from oven and
allow to cool.
For the ganache, combine the chocolate, cola, brown
sugar, icing sugar and cocoa powder in a saucepan and
heat gently until chocolate is melted. Bring to the boil,
reduce heat and simmer until mixture has reduced and
coats the back of a spoon. Pour ganache over cooled
cake allowing it to run down the sides too. Dust top
with sifted icing sugar and top with strawberries.

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READERS RECIPES

Cinnamon Chocolate Cake with Chilli Chocolate Ganache 9

Plum and Ginger Chocolate Cake 41

Copyright Sunday Times

Chocolate pastry base:

Grease a 24cm springform cake pan and sprinkle

120g butter at room temperature

For the filling, melt the butter in a saucepan, reduce

Dark Chocolate Ginger Truffle Cake

You will need:

220g (1 cups) cake flour

For the cake, preheat the oven to 190C. Grease or

75g ( cup) cocoa powder

Stir in the sugar. In a separate bowl, beat the eggs

Suvars Chocolate Cake

You will need:

Choc-Chunk Chocolate Buttermilk Cake

You will need:

125g butter, softened

For the cake, grease a 20cm springform cake pan

100g ( cup) soft brown sugar

Mix until smooth, then stir in the chocolate chunks

Chocolate-Caramel Yoghurt Cake

You will need:

Preheat the oven to 180C and grease 2 x 20cm cake

400g (2 cups) caramel sugar

Add yoghurt mixture to butter mixture, then fold in

Chocolatey Chocolate Cake

You will need:

600g (3 cups) sugar

Preheat the oven to 180C. Grease 2 cake pans and line

360g (3 cups) cake flour

Remove and cool in the pans for about 20 minutes

Tower Chocolate Cake with Caramel

You will need:

50g ( cup) cocoa powder

For the cake, preheat the oven to 180C. Grease 2 x

200ml boiling water

Dark Chocolate Rum

Add egg yolks, cocoa mixture, oil and rum essence

Triple Chocolate Rush

You will need:

200g (1 cup) castor sugar

625ml (2 cups) milk

Turn out and cool completely, then wrap in plastic and

Cinnamon Chocolate Cake with Chilli

You will need:

240g (2 cups) cake flour, sieved

For the cake, preheat the oven to 180c. Grease and

350g (1 cups) castor sugar

For the ganache, heat the chocolate and cream in a

Surprise Chocolate Cake

You will need:

250ml (1 cup) cola

For the cake, preheat the oven to 180C. Grease and

50g ( cup) cocoa powder

Mix egg yolks and sugar together till creamy, then

Chocolate Custard Cake

You will need:

4 extra-large eggs, separated

Preheat the oven to 200C. Line the base of a deep

120g (1 cup) flour

For the cake, combine the egg yolks, flour, sugar,

Meringue-Covered Chocolate Cake

Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes

Sunday Times Food Weekly 50 Best Chocolate Cakes: Readers' Recipes