CHOCOLATE CRèME DE LA CRèME CAKE
CAKE:
1 cup coconut flour *
1 cup almond flour *
1 cup fine desiccated coconut
2 tablespoons baking powder
6 tablespoons cocoa powder
1 cup butter, at room temperature
6 tablespoons xylitol
2 teaspoons vanilla extract
1 cup full-cream milk
6 free-range eggs
* can be replaced with 2 cups nut flour

MOUSSE FILLING:
1 cup fresh cream
2 tablespoons cocoa powder
½ tablespoon xylitol

CHOCOLATE GANACHE:
1 cup fresh cream
3–4 tablespoons cocoa powder
2 tablespoons butter
1 tablespoon xylitol
1 handful macadamia nuts (optional)
Preheat the oven to 180 °C.
For the cake:
Mix the flour, coconut, baking powder and cocoa powder together in a mixing bowl.
In a separate bowl, cream the butter and xylitol together. Add the vanilla, milk and eggs and mix well. Add the wet ingredients to the dry ingredients and mix well.
Divide the batter evenly between 2 x 23-cm-diameter cake pans.
Bake for 15–20 minutes until the cake is spongy and set. Test with a knife. Turn out the cakes onto a wire rack to cool completely.
For the mousse filling:
Whisk all the ingredients together until it resembles whipped cream. Once the cakes have cooled, sandwich them together with the mousse.
For the topping:
Place the cream, cocoa powder, butter and xylitol in a small saucepan on medium heat and stir until it has a thicker, glossy consistency. Remove from heat and stir in the nuts. Leave to cool for a minute and then pour over the top layer of the cake.
Yields 12 servings at 10 g carbs per serving.
Note: If you want to make a single layer cake, use half the ingredients for the batter.
Recipe posted by Simone Howland
Photo: Simone Howland

COFFEE CHOCOLATE CAKE
Cake:
1¾ cups flour (All-purpose)
2 cups sugar (Granulated)
¾ cup cocoa powder (Unsweetened)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs (Large)
1 cup buttermilk
1 cup strong black coffee (Room temperature and NOT boiling hot)
½ cup vegetable oil
1 tsp vanilla extract

Chocolate Frosting:
1½ cups butter (Unsalted, Room temperature)
1 cup cocoa powder
1 tbsp vanilla extract
5 cups powdered sugar
½ cup milk

Cake:
Heat oven to +-180°C.
In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and salt. Keep aside.
In a separate large mixing bowl, add eggs, buttermilk, coffee, oil and vanilla extract.
Dump dry flour mixture into this wet mixture and mix until just combined.
Pour batter into a round cake pan that has been greased and floured.
Bake for 35-38 minutes or until an inserted toothpick in the center comes out clean.
Allow the cake to cool down completely.

Chocolate Frosting:
In a large mixing bowl, add butter, cocoa powder, vanilla extract and blend together.
Gradually, add powdered sugar (1 cup at a time), alternating with some milk and continue mixing until smooth and creamy.

Assembling:
Once the cake has cooled down, spread frosting on top of the cake and cover the entire cake in chocolate frosting.
Toss a variety of chocolate chips on top of the cake for decoration.
Enjoy!
Recipe and photo:  Hanna Lombard
Nota:  Hanna Lombard  – Ek moet sê, die resep werk nie so lekker vir cupcakes nie, maar ons cupcake flop het lekker ‘cake pops’ gemaak.

TOEBROODJIE KOEK ( Smörgåstårta) SANDWICH CAKE
Vulsel:
300 g gerookte salm
500 g shrimps
5 gekookte eiers
agurkies
ui
Dill
Créme fraiche
Mayonnaise
sout en peper

Sny al die bestanddele klein en meng met die créme fraiche en mayonnaise.

Versiersel:
Créme fraiche
Mayonnaise
Cream cheese

Meng al die bestanddele saam en sit in die yskas om bietjie te verkoel.

Jy behoort min of meer 2 brode te gebruik. Jy kan jou eie bak of jy kan kan net gewone bruin brood gebruik. Sny die korsies af. Ek het dit in 2 rye van 3 snye brood gepak. 4 snye brood hoog. Sodat ek die vulsel op drie lae kon smeer.

Pak ’n laag brood en smeer dan vulsel op.
Pak en smeer tot brood en vulsel klaar is. Sit in yskas.

Nou kom die lekker deel. Versier! Hier kan jy jou verbeelding vrye teëls gee.
Smeer die versiersel lekker dik op en reg rondom.
Ek het die volgende bestanddele gebruik om te versier. Maar jy kan enige iets gebruik wat jy wil.

gekookte eiers
gerookte salm
shrimps
suurlemoen
agurkies
komkommer
ruccola
cocktail tamaties

Jy kan hierdie ook met ham, kaas en ander koue vleise maak as jy nie vis wil gebruik nie.
Foto en resep:  Nadia Thölix

PECAN NUT AND CINNAMON CAKE
Cake:
160 g butter
3 cups all-purpose flour
¼ teaspoon salt
¾ cup of sugar
3 teaspoons baking powder
1½ cups milk
3 eggs
2 teaspoons vanilla
1 cup of pecan nuts crushed

Topping:
90 g butter, melted
½ cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glace Icing:
1 cup icing sugar
3 tablespoons milk
½ teaspoon vanilla
Few pecan nuts for decoration

Put all ingredients for the cake except the crushed pecan nuts in your mixer and beat for 3 minutes.
Mix in the pecan nuts and put mixture into a greased oven dish. (I used a bundt pan but any square or round dish works fine)
Mix all the topping ingredients together and smear on top of the cake, use a knife to make lines through batter.
Bake at 180°C for 30 minutes.
Cool and drizzle with glaze made of mixing icing sugar with other ingredients.
Decorate with some pecan nuts.
Recipe and photo: Yasmeen Ibrahim

BAILEYS CHOCOLATE POKE CAKE
2 cups (260 g) all-purpose flour
2 cups (414 g) sugar
3/4 cup (85 g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup (180 ml) milk
1 cup (240 ml) vegetable oil
1½ cup (240 ml) Baileys Irish Cream
1 tsp vanilla
3/4 cup (180 ml) boiling water
1 cup (240 ml) sweetened condensed milk
3/4 cup (127 g) semi-sweet chocolate chips

WHIPPED CREAM TOPPING
2 cups (480 g) heavy whipping cream, cold
3/4 cup (86 g) powdered sugar
1/4 cup (29 g) natural unsweetened cocoa powder
2 tbsp (30 ml) Baileys Irish Cream, optional
1/2 tsp vanilla extract

ADDITIONAL
Mini chocolate chips
Chocolate sauce

Prepare a 9 × 13 inch cake pan by greasing the sides. Preheat oven to 180ºC.
Add all dry ingredients to a large bowl and combine.
Add eggs, milk, vegetable oil, 1 cup of Irish cream and vanilla to the dry ingredients and mix well.
Slowly pour the water into the batter, mixing well and being careful of splashing.
Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw.
While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside.
Add the sweetened condensed milk and 1/2 cup of Irish cream to a microwave safe measuring cup. Heat the condensed milk and cream until they begin to boil, then pour over the chocolate chips.
Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
Set the cake in the fridge to cool and soak.
When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
Spread the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve.
Photo: Marika Tegmann

CHOCOLATE SPONGE CAKE WITH CREAM AND CHOCOLATE TOPPING
4 eggs
1 cup sugar
1 tsp vanilla essence
½ cup boiling water
½ cup of cooking oil
1 cup of flour
1 Tablespoon baking powder
¼ cup cocoa
pinch of salt

Cream eggs, sugar and vanilla essence.
Mix the oil and boiling water and leave aside
Sift dry ingredients.
Add the oil mix and dry ingredients alternatively into the egg mixture. Mix all well together.
Bake at 180 ºC for 30 minutes.

For the topping
500 ml cream
2 Tablespoons of sugar
1 dairy milk slab of chocolate
1 punney strawberries

Mix the cream and sugar and whip until stiff.
Layer on cake and spread melted chocolate.
Decorate with strawberries.
Recipe posted by Yasmeen Ibrahim
Photo: Yasmeen Ibrahim

SJOKOLADE KOFFIEKOEK MET KOFFIESTROOP EN SWITSERSE KARAMEL
Koek
300 g meel
160 g kakao
6 ml sout
12.5 ml koeksoda
12.5 ml bakpoeier
600 g strooisuiker
15 ml koffie opgehoop
360 ml water
12.5 ml vaniejegeursel
5 groot eiers
360 g karringmelk
160 g gesmelte botter

Voorverhit die oond tot 180ºC en voer 2 x 23 cm koekpanne met bakpapier..
Sif die meel, kakao, sout, koeksoda en bakpoeier in ‘n groot mengbak
Voeg die strooisuiker by
Los die koffie op in die water en voeg die vanieljegeursel by
Klits die eiers saam met die karringmelk en klits dit by die droë bestanddele in. Klits dan die gesmelte botter en die koffiemengsel by
Meng goed, en giet in die voorbereide koekpanne (dis ‘n baie slapmengsel)
Bak vir ongeveer 45 minute tot gaar. Die koek sal wegtrek van die kante en terugwip as jy met jou vinger daarop druk
Haal uit die oond en laat afkoel op n draadrak.

Aanmekaarsit van die koek
Sny koek in 2 lae en sny dit bo op gelyk
Plaas die eerste laag op ‘n koekbord.
Giet ‘n bietjie van die koffie-suikerstroop met ‘n eetlepel oor en smeer ‘n laag botterversiersel op.
Plaas die tweede koeklaag bo op en herhaal die proses.
Herhaal met die derde koeklaag, maar die laaste koeklaag kry nie suikerstroop bo-oor nie.
Smeer die hele koek aan die kant en bo op toe met die res van die Karamelversiersel

KOFFIE STROOP
200 g suiker
250 ml water
12.5 ml koffiepoeier

Plaas al die bestanddele in ‘n kastrol oor matige hitte en roer tot die suiker opgelos is
Kook stadig vir 5 minute

SWITSERSE KARAMEL BOTTERVERSIERSEL
100 g witsuiker
200 g karamelsuiker
180 g eierwit
240 g versiersuiker
450 g ongesoute botter, by kamertempertuur

Verhit die witsuiker, karamelsuiker en eierwit in ‘n dubbelkoker tot 46ºC of tot al die suikerkristalle opgelos is.
Toets dit deur die mengsel tussen jou vingers te vryf – as jy nie suikerkorrels voel nie, is dit reg
Giet die warm mengsel in die mengbak van ‘n elektriese menger en klits met die draadklitser tot dit stywepunt-stadium bereik en glansend is
Sif die versiersuiker en voeg dit by die mengsel.
Klits eers stadig om die stofstorm te vermy, en dan vinnig tot so styf moontlik
Deel die botter in 4 dele en voeg dit in 4 sarsies by die mengsel terwyl die menger op volspoed loop. Moenie skrik as die eier slap raak na die 2 de byvoeging nie. Hou net aan klits en voeg die laaste 2 sarsies botter by. Die mengsel sal uiteindelik dik en glad raak
Bron/resep: Mareli Visser
Foto: Petré van Jaarsveld

CHOCOLATE AND VANILLA CREAM CAKE
5 eggs separated
1 ½ cups sugar
1 ½ cups flour
½ cup cacao
2 tsp baking powder
5 ml salt
200 ml oil
200 ml boiling water
3/4 pack chocolate vanilla cream biscuits, finely crushed
buttercream

Mix cacao, water and oil together.
Beat egg yolks and sugar till light.
Add cacao mixture to yolk mixture. Mix well.
Sift flour, baking powder and salt together and add to cacao mixture. Mix well.
Beat egg whites stiff and fold into flour mixture.
Pour into two prepared cake pans and bake at 180°C for +- 35 minutes.
When cool use vanilla buttercream and cover the top of one cake. Sprinkle a generous amount of crumbs on icing. Cover the bottom of the other cake with icing and place on top of crumb cover cake. Ice the rest of the cake.
Cover top and side of cake with the rest of the crumbs.
Recipe posted by Nicolette Papas
Photo: Nicolette Papas

KANEELROL KOFFIE KOEK
Die naam se wel koffie koek, maar daar is geen koffie in nie.
750 ml koekmeelblom
knippie sout
250 ml witsuiker
20 ml bakpoeier
375 ml melk
2 groot eiers
20 ml vanielje geursel
125 ml gesmelte margarien
250 ml klam donkerbruin suiker
15 ml fyn kaneel

5 ml vanielje geursel
750 ml versiersuiker
75 ml water

Voorverhit oond tot 175°C. Sif meel, sout en bakpoeier saam en meng suiker by.
Klits melk, eiers en geursel saam tot goed gemeng. Voeg droë bestanddele by en meng op stadige spoed tot net gemeng. Voeg gesemlte botter by en meng net tot dit deur gemeng is. Gooi uit in gesmeerde vierkantige / reghoekige pan. Ek het n reghoekige pan van sowat 350 mm by 250 mm gebruik. Meng die kaneel en bruin suiker. Strooi dit nou gelyk bo op jou koekdeeg. Maak liggiese draai bewegings met n skerp mes om van die bolaag met die koekdeeg te meng soos jy met ‘n marmer koek sal maak. Bak dit vir sowat 30-40 minute, tot heeltemal gaar.
Laat dit afkoel tot amper heeltemal koud.
Maak versiersuiker aan met vanielje en net genoeg water om ‘n versiersel te kry soos jy bo op jou doughnuts sal gebruik en gooi of skep dit bo-oor die koek sodat dit heeltemal bedek is. Sodra die bolaag heeltemal gestol is, sny in blokke en bedien.
Foto en resep: Elaine Steyn Steyn

HASELNEUT EN PEER LAAGKOEK
250 ml haselneute
300 ml gesifte koekmeel
knippie sout
125 g sagte margarien of botter
75 ml strooisuiker
1 blik (825 g) peer helftes, gedreineer
250 ml room

Voorverhit die oond to 180 º C
Rooster die neute in die oond tot bruin.
Vryf die neute in ‘n droë doek om die velletjies te verwyder.
Hou ‘n hand vol eenkant vir versiering. Kap die res van die neute fyn.
Sif die koekmeel en sout saam. Voeg die botter of margarien en strooisuiker by en vryf dit in tot gemeng.
Voeg die gekapte neute by en meng goed. Verkoel die deeg 20-30 minute in die vrieskas.
Verdeel die deeg in drie gelyke dele en rol elke deel uit in ‘n sirkel met deursnee van 23 cm.
Bak die sirkels 8-10 minute lank. Laat afkoel.

Hou 2-3 peerhelftes vir versiering en kap die res fyn.
Klits room tot styf.
Stapel lae soos volg op mekaar:
Koeklaag, pere, room. Herhaal die lae. Plaas die oorblywende koeksirkel bo-op en versier met room, pere en heel haselneute.
Geen foto wag vir Hannelie Grobler se foto.
Resep geplaas deur Meisie van der Colff