SJOKOLADE MOUSSE KOEK
Hierdie is voorwaar ‘n koek uit die boonste rakke! Sjokolade koek met mousse vulsel en room versiersel!
Ek het begin met hierdie resep – 4 lae in 20 cm panne gebak.
http://www.foodloversrecipes.com/…/the-most-amazing-chocol…/
Ek het net 2 lae gebruik vir die koek – die ander twee het ek in plastiek toegedraai en in die vrieskas gesit vir ‘n ander dag.
Bak die koek en laat afkoel.
Maak die mousse.
Sny twee lae koek elkeen in die helfte sodat jy 4 dun lae het.
Plaas ‘n laag koek op ‘n bord. Smeer 1/3 van die mousse bo-oor. Sit die volgende laag koek bo-op, nog 1/3 mousse, nog koek, nog mousse, en dan die laaste laag koek. Bedek en sit in die yskas vir so uur sodat die mousse kan stol.

Maak die versiersel aan – smeer bo-oor en aan die kante van die koek. Versier nes jy wil.
Mousse:
4 eiergele
¼ koppie suiker
½ koppie room
1 ¼ koppies sjokolade “chips”
1 ¼ koppies room
¾ koppie versiersuiker
Plaas die eiergele, suiker en ½ koppie room in ‘n mengbak, en plaas die dan oor ‘n pot kookwater. Kook die mengsel, terwyl jy heeltyd klits. Dit sal begin dik word. Seker so 7 – 10 minute. Haal van die stoof af, en sit eenkant.
Smelt die sjokolade in die mikrogolf – roer totdat dit mooi glad is.
Meng die sjokolade by die eiermengsel en laat dit dan afkoel tot kamer temperatuur. (Ek tap koue water in die wasbak en sit die bak in die water sodat dit vinniger afkoel).
Sif die versiersuiker in ‘n tweede mengbak, gooi 1 ¼ koppies room by, en klits dit tot stywe punte. Voeg so helfte van die room by die sjokolade mengsel en klits tot goed gemeng. Vou nou die res van die room by die sjokolade mengsel.

Room Versiersel:
¾ koppie versiersuiker
½ koppie kakao
2 ½ koppies room
1 teelepel vanielje
Sif die versiersuiker en kakao saam in ‘n mengbak. Gooi die room en vanielje by. Klits tot stywe punte.
Versier die koek nes jy wil. Jou vriende en familie gaan baie lief wees vir jou!
Bere oorskiet koek in die yskas.
Foto en resep geplaas deur Debbie Edwards

MELANIE SE SJOKOLADE OLIE KOEK
3 koppies koekmeel
4 teelepels bakpoeier
2 koppies suiker
1 teelepel koeksoda
1/3 koppie kakao
knippie sout
2 koppies kookwater
1 koppie olie
2 teelepels vanilla
1/5 koppie wit asyn

Klits alles goed saam. Gooi mengsel in 2 ronde koekpanne.
Bak vir 30-45 minute by 180 grade celcius.
Toets met koekpen om te kyk of dit gaar is.
Om te versier 3 Groot pakke KitKat, 2 boksies Astros, 2 pakkies Whispers en 2 pakkies gespikelde eiers. Ek het icing gemaak, en oor koek gesmeer. Elke kitkat vinger ook gesmeer met icing, dan plak dit beter vas. Gebruik jou verbeelding, kan eintlik enige sjokolade bo-op sit. Geniet dit!
Foto en Resep: Melanie Elms Volmer

DELICIOUS BAKLAVA
Makes 1 tray
250 g butter
300 g walnut pieces
125 g ground almonds
75 g pistachio kernels, slivered
zest of 1 orange
generous pinch of salt (optional)
1 teaspoon ground cardamom
12 sheets of filo pastry (2 x 270 g packets)
250 g granulated or caster sugar
juice of ½ lemon
1 tablespoon orange-blossom water (or to taste)

Melt the butter. Coarsely grind or chop the walnuts so you have a chunky rubble, then stir in the ground almonds and slivered pistachios, followed by the zest, salt (if using), cardamom and 5 tbsp of melted butter. Mix well.
Heat the oven to 160°C/315°F/gas mark 2.5. Find a tin about 30 x 25 cm and brush well with melted butter. Lay the filo out on a clear work surface near the tin, with the melted butter-and-nut mixture within easy reach. Line the tin with one sheet of filo and brush with melted butter. Continue in this way with five more sheets of filo.
Spoon the nut mixture over the top evenly, but without pressing it down too firmly. Top with the rest of the filo, again brushing each sheet with butter before adding the next, and being particularly generous with the top.
Use a sharp knife to cut through the layers in parallel lines to make diamond shapes. Bake for an hour.
Meanwhile, put the sugar and lemon juice in a pan with 125 ml of water. Bring to the boil, stirring to dissolve the sugar, then simmer for about 10 minutes, until syrupy. Take off the heat and allow to cool slightly, then stir in the orange-blossom water to taste (brands vary greatly in strength, so add a little at a time). Set aside.
When the baklava is golden, remove from the oven and turn up the heat to 180°C/350°F/gas mark four. Once it has come to temperature, pour the syrup over the top, especially along the lines, and put back in the oven for five minutes. Remove and leave to cool completely, when it should have absorbed all the syrup. Run a knife along the lines to loosen them before attempting to lever the pieces out of the tin.
Recipe posted by Lesdee Gloak Bam
Photo: Lesdee Gloak Bam

CINNAMON NUTELLA CAKE
175 g softened butter
175 g golden caster sugar
3 eggs
200 g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp milk
4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
50 g hazelnuts, roughly chopped
2 ml salt

Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
Put the butter, sugar, eggs, flour, baking powder, cinnamon, salt and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.
Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
Sprinkle with the nuts. Bake for 45 to 50 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.
Photo: Tursa Triegaardt
I only baked it for 50 min and I did not add the nuts in the batter, I will make a caramel sauce and through it over teh cake with the nuts

PINK CHAMPAGNE CAKE
Made this wedding cake for my son’s wedding.
This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday! A champagne infused cake with a classic vanilla buttercream.
Total Time: 2 hours 25 minutes
Servings 12
1 1/2 cups all-purpose flour
1 1/2 tsps baking powder
1/2 tsp salt
1/2 cup unsalted butter room temperature
1 cup granulated sugar
3 large egg whites room temperature
1 tsp vanilla
3/4 cup pink champagne or sparkling wine
Fuschia color gel

Vanilla Buttercream:
4 large egg whites
1 1/4 cups granulated sugar
1 1/2 cups unsalted butter room temperature, cubed
1 tsp clear vanilla extract *** ( warm the vanilla essence slightly before adding otherwise I found the buttercream prone to split)
Fuschia color gel
Assembly:
2 jars of cake sparkles or 1 jar sanding sugar
Wilton tip 1M
Wilton tip 12
US Customary – Metric
Cake:
Preheat oven to 350°F and grease and flour three 6″ cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3 mins).
Reduce speed and add egg whites one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and champagne, beginning and ending with flour (3 additions of flour and 2 of champagne). Fully incorporating after each addition.
Add a small amount of Fuschia color gel using a toothpick. Mix to incorporate but try not to overmix.
Spread batter evenly into prepared pans. Smooth the tops with a spatula.
Bake for approx. 25 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10 mins then turn out onto wire rack to cool completely.
Vanilla Buttercream:
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3 mins).
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10 mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.**
Assembly:
Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20 mins.
Frost and smooth the sides. Chill for 20 mins.
Using a toothpick, add a small amount of Fuschia color gel to the remaining frosting. Stir with a spatula to incorporate, or place back on the stand mixer to mix in the color.
Gently press cake sparkles or sanding sugar into the sides and top of the cake.***
Decorate with pink rosettes on top and beads along the bottom if desired.
NOTES
* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.
** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
*** It’s easiest to do this if the cake is on a cake board and you can place it on an upside-down glass or bowl so the edges hang over. Adapted from My Cake School.
Photo and recipe posted by Dot Marais Hardick
More notes:
I made 4 individual batches of the recipe. Once the batches were mixed I poured 2 lots into a bowl, giving it a light stir to combine the two- poured the double batch into a large 28 loose bottom cake tin which I had sprayed, then lined. The baking time I doubled. Once cooked and slightly cooled, I removed the outer ring of the baking tin and placed a cutting board on top of the side facing up to level the cake. Thereafter I divided and cut each cake into 3 rounds for stacking and decorating.
The recipe is definitely a Swiss meringue frosting. It’s an awesome frosting.

Recipe posted by Dot Marais Hardick
Photo:  Dot Marais Hardick

SJOKOLADE KOEK MET COKE COLA
Vandag se poeding… ‘n lekker sjokolade koek🤗🤗🤗 hy’s lekker klam binne en die versiersel maak dit nog lekkerder😄😄😄 definitief ‘n moet probeer🙂🙂🙂
Die beste SKOKOLADE KOEK ooit !!!
1 koppie Coca Cola (die ware jakob, nie dieet)
½ koppie olie
115 g botter
3 eetlepel kakao
2 koppies suiker
2 koppies meel
½ teelepel sout
2 eiers
½ koppie karringmelk (½ kop melk met ½ eetlepel asyn)
1 teelepel koeksoda
1 teelepel vanielje

Versiersel:
115 g botter
3 eetlepels kakao
6 eetlepels room of melk
1 teelepel vanieljegeursel
3¾ koppies versiersuiker

In ‘n kastrol, meng Coca Cola, olie, botter, kakao en bring tot kookpunt. In ‘n ander bak, meng die suiker, meel en sout. Giet die kokende Cola mengsel oor die meelmengsel en klop goed. Voeg die eiers, karringmelk, koeksoda en vanielje by en klop goed. Gooi die mengsel in ‘n gesmeerde en meelbestrooide 13 x 9 duim bak pan en bak by 180°C 20 tot 25 minute. Verwyder uit pan. Laat afkoel vir sowat 10 minute voor jy dit versier

Versiersel: In ‘n kastrol, meng die botter, kakao en melk tot die botter gesmelt is. Klits die res van die bestanddele by en smeer oor koek terwyl die versiersel nog warm is.

Opsioneel: Strooi gekapte neute of sjokolade skaafsels oor.
Foto en resep gepos deur Reon Conradie

BANOFFE BIRTHDAY CAKE
My daughter’s birthday cake.
This year, mischievous nature tried to upset my daughter’s birthday plans. Spending your birthday in bed with a thermometer isn’t an excellent idea ¬– even for an adult.
For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.
I wanted to sugar the pill… for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake.
My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.
Use a (17cm cake tin).
150 g of biscuits
75 g of butter
200 ml of 30% sweet cream
250 g of mascarpone cheese
2 tablespoons of caster sugar
2 bananas
300 g of fudge
1 teaspoon of dark cocoa

Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base.
It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top.
Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even.
Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).
Photo and recipe Katarzyna Posłuszny
https://www.home-madepatchwork.com/

ONE BOWL APPLE CAKE
2 eggs
1 ¾ cups sugar
2 heaped teaspoons cinnamon
½ cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking powder
Preheat oven to 180 ºC.

In a large bowl, mix the eggs, sugar, cinnamon and oil.
Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.)
Mix together the baking powder and flour and add to the ingredients in the bowl.
Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.
Pour mixture into a greased one 9 x 13 or two 9″ round pans.
Bake for approximately 55 minutes.
I added peaches and nectarines.
Photo: Nina Meyer

WORTELKOEK GESKIK VIR TROUKOEKE
3 ekstra groot eiers
375 ml suiker
250 ml olie
500 g wortels,gerasper
625 ml koekmeel
7 ml bakpoeier
7 ml fyn kaneel
5 ml koeksoda
5 ml sout
1 pk (100 g) pekanneute, gekap

Voorverhit oond tot 180 grade C.
Klits eiers en voeg suiker by. Klits tot liggeel. Voeg die olie by en meng goed deur.
Voeg wortels by. Sif meel, bakpoeier, koeksoda, kaneel en sout by die mengsel in en meng baie goed deur.
Voeg neute by en meng. Giet in voorbereide panne en bak vir +- 45 lank of tot gaar.
Foto:  Thalia Rondganger
2de foto:  Hanmarié Roos – Een van die beste wortelkoek resepte wat ek al probeer het.  Ek wil net bylas dat ek die resep 5 x aangemaak het.

MEISIE SE SJOKOLADE OLIE KOEK
1 ¾ koppies koekmeel
3 teelepels bakpoeier
sout
1½ koppie suiker
4 opgehoopte teelepels kakao
Sif bogenomede bestanddele saam.
1 koppie swart koffie ( Afgekoel)
½ koppie kookolie
1 teelepel vanilla geursel
4 eiers (geskei)
Klits geel van eier, olie, koffie en vanilla saam 

Voeg droë bestanddele saam.
Meng goed.
Klop eierwit styf en voeg laaste by.
Bak in 1 gesmeerde panne vir ½ – ¾ uur teen 180 ºC.
Laat rukkie in pan rus, keer uit en laat afkoel.
Sny die koek in die helfte, om twee lae te kry en versier.

Sjokolade versiersel.
Room 125 g (140 ml) botter /margarien en 250 g ( 2 koppies) gesifte versiersuiker saam
Voeg 25 ml (2 eetlepels) gesifte kakao en 5 ml (1 teelepel) Vanilla geursel by en meng tot romerig.

Resep:  Meisie vd Colff
Foto:  Juanita Viviers Scheepers