MOIST CHOCOLATE CAKE

MOIST CHOCOLATE CAKE

This is my go to chocolate cake when the children want cake!
Got this recipe on food24!
I change the recipe slightly though. I use 1.5 cups sugar, buttermilk (I find it works better) and add 1/2 tsp baking powder.
I also just decorate with ganache and flake
2 cup cake flour
2 cup sugar
A pinch of salt
1 tsp bicarbonate of soda
125 g butter or margarine
1 cup water
1/2 cup oil
1/2 cup cocoa powder
2 extra large eggs
1/2 cup buttermilk or plain yoghurt
2 tins caramel treat – beaten until smooth and silky
2 peppermint crisp chocolate bars – blitzed in a food processor to make coarse crumbs

Method
Preheat the oven to 180°C.
Grease and Line a 24 cm round cake tin with baking paper.
Sift the flour, sugar, salt, and bicarbonate of soda into a bowl.
In a small pot, heat the butter, water, oil and cocoa. Boil for a few minutes and whisk until well combined. Allow to cool slightly.
Pour over the flour mixture and mix lightly.
Whisk the eggs and buttermilk together. Add to the flour mixture and fold together until well combined.
Pour the batter into the tin and bake in preheated oven for ± 35 – 40 minutes.
Turn out onto a cooling rack. Allow to cool completely before icing.
Sandwich the cakes together with half the caramel, sprinkle with half peppermint crisp crumble.
Spread remaining caramel on top of the cake. Sprinkle with more peppermint crisp crumble.

Chocolate Ganache – Alton Brown
450g bittersweet chocolate, chopped fine
16 ounces (2 cups) heavy cream
Directions
Place the chopped chocolate into the bowl of a food processor. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
– I halfed the ganache recipe and whipped it to get it to a firm paste

FOTO- Sa-eeda Daniels