Gluten-free
Beetroot and chocolate cake
Purists believe that white chocolate doesn’t officially count as chocolate at all. This means you can enjoy it with only half the guilt… – Joanne Harris, The Little Book of Chocolate
Beetroot and chocolate cake
This gluten-free cake is perfect for the adventurous chocoholic. The texture is moist and the cherry liqueur, blackberries and cherries make it a beautiful mock Black Forest cake. Our recipe was inspired by the chocolate and beetroot cake made by The Nutrition Guru and the Chef (thenutritionguruandthechef.com).
Makes 1 double-layered cake Preparation time: 35 minutes Baking time: about 45 minutes Oven temperature: 180°C
• 300g cooked beetroot (about 3 medium-sized beetroots) • 200ml extra-virgin canola oil • 100g dark chocolate, chopped • 200g (500ml) almond flour • 30g (80ml) cocoa • 10ml baking powder • 4 extra-large eggs • 250g (300ml) light brown sugar • 15ml cherry liqueur or brandy FROSTING • 250g crème fraîche • 60ml cream • 65g (125ml) icing sugar • berries and melted dark chocolate
1 Preheat the oven. Line two 23cm cake tins with baking paper and grease with non-stick cooking spray.
2 Using a stick blender, mash the beetroots with the oil and set aside. Slowly melt the chocolate until smooth and cool slightly. Sift the almond flour, cocoa and baking powder together.
3 Whisk the eggs, sugar and liqueur together until fluffy and light in colour. Add the beetroot purée, chocolate and dry ingredients and fold everything together carefully until just combined. Divide the batter between the prepared tins and bake for about 45 minutes or until a skewer comes out clean. Cool in the tins.
4 For the frosting Whisk the crème fraîche, cream and icing sugar; spread half on the first cake layer. Top with the second cake layer and decorate with the rest of the frosting, berries and chocolate. Psst! We doubled the recipe to make our impressive four-layer stack.
Moist chocolate cake with mayonnaise
The eggs, oil and vinegar in mayonnaise explain why this cake – the speciality of Louise Gouws Steyn of Krugersdorp – is such a winner!
Makes 1 double-layered cake Preparation time: 20 minutes Baking time: 35 minutes Oven temperature: 180°C
• 280g (500ml) cake flour • 60g (150ml) cocoa • 15ml baking powder • 5ml bicarbonate of soda • 3 extra-large eggs • 300g (375ml) sugar • 5ml vanilla essence • 250ml mayonnaise • 250ml water or coffee FROSTING • 125g butter • 30g (80ml) cocoa • 200g (375ml) icing sugar • 5ml vanilla essence • about 15ml milk (optional)
1 Line two 20cm cake tins with baking paper and coat well with non-stick cooking spray. Preheat the oven.
2 Sift the dry ingredients together and set aside. Whisk the eggs, sugar and vanilla essence until light and fluffy. Mix the mayonnaise and water until smooth. Mix the mayonnaise mixture and dry ingredients alternately into the egg mixture to form a smooth batter (don’t overmix).
3 Spoon the batter into the prepared tins, smooth out the top and bake for about 35 minutes or until a skewer comes out clean. Let the cakes cool in the tins before turning them out onto a wire rack.
4 For the frosting Whisk the butter until creamy; sift the cocoa and sugar and whisk into the butter mixture. Add the vanilla essence and milk and mix well. Spread a layer on one cake; place the other cake on top. Using a palette knife, coat the cake all over with the frosting. We also decorated our cake with a little ganache and chocolate shavings (make them yourself with a vegetable peeler). >>
Chocolate caramel cake
Daleen de Villiers of Durbanville, Cape Town always decorates her chocolate showstopper with thick caramel and Peppermint Crisp. We baked ours in a bundt cake tin and drizzled it with chocolate ganache.
Makes 1 large cake Preparation time: 25 minutes Baking time: about 25 minutes Oven temperature: 180°C
• 250ml milk • 60ml melted butter • 10ml vanilla essence • 25g (60ml) cocoa • 4 eggs • 420g (500ml) castor sugar • 280g (500ml) flour • 20ml baking powder • pinch of salt GARNISH • 1–2 tins peppermint-flavoured caramel • 100g dark chocolate • 80ml cream
1 Preheat the oven. Grease two 23cm cake tins or a bundt cake tin with non-stick cooking spray and line with baking paper (if possible). Heat the milk and butter together until melted. Remove from the heat, add the vanilla and allow to cool slightly. Whisk in the cocoa until smooth and set aside.
2 Whisk the eggs until light and fluffy. Whisk in the sugar, a spoonful at a time, until all the sugar is added and the egg mixture becomes even thicker. (Daleen uses a stand mixer, but an electric beater will also work.)
3 Sift the flour and baking powder on top of the egg mixture and carefully fold together to retain as much air as possible. (If you use a stand mixer, lower the hook and switch on.) Once the flour starts folding in, slowly add the milk mixture until everything comes together nicely. Divide the batter between the cake tins and bake for 25–30 minutes or until a skewer comes out clean. Cool on a wire rack. If you’ve used a bundt tin, adjust the baking time according to the size of your tin. One cake needs to bake for longer than two layers.
4 To finish, cut the cooled ring cake in half and fill with the caramel. Melt the dark chocolate and cream and stir until smooth; allow to cool slightly and drizzle over the cake.
Variation Spread a thick layer of caramel over the two cake layers and the top, then garnish with grated Peppermint Crisp.
Aunt Annatjie’s chocolate cake
Our editor Wicus says this recipe is a staple in his home. “I got the recipe from my parents’ neighbour, Aunt Annatjie Steyn of Durbanville. It’s as light as a feather and always a winner!” Wicus usually decorates his cake with caramel but we spread a layer of meringue on top and browned it with a culinary blowtorch.
Makes 1 cake Preparation time: 50 minutes Baking time: 30 minutes Oven temperature: 160°C
• 6 eggs, separated • 400g (500ml) sugar • 250ml oil • 250ml hot water • 280g (500ml) flour • 10g (30ml) cocoa • 30ml baking powder • pinch of salt • 1 tin caramel MERINGUE FROSTING • 2 egg whites • 150g (180ml) sugar • 100ml liquid glucose • pinch of cream of tartar
1 Preheat the oven. Line two square 23cm cake tins with baking paper and grease with non-stick cooking spray.
2 Put the egg yolks and sugar in a mixing bowl and beat briskly for 10 minutes (yes, 10 minutes!). Add the oil and water, followed by the dry ingredients; stir quickly until just combined. Whisk the egg whites until stiff (not dry) and fold into the batter.
3 Divide the batter between the two tins and bake for about 30 minutes or until a skewer comes out clean. Cool on a wire rack.
4 For the frosting Whisk all the ingredients in a large metal or glass mixing bowl over a pan filled with a little boiling water – it’s vital that the bowl does not touch the water.
Remember The steam will make the mixing bowl hot, so keep a potholder handy. Place the saucepan and the bowl on the stove over a low heat and whisk the mixture continuously with an electric beater until it forms soft peaks (about 10 minutes); remove from the heat. Whisk until the bowl has cooled or the meringue will curdle.
5 To assemble Spread a layer of caramel on both cakes. Spoon a thin layer of meringue frosting on the bottom cake layer and place the other one on top. Pipe or spread the remaining frosting on top and brown lightly with a blowtorch. Tuck in immediately and follow Aunt Annatjie’s advice: “Don’t leave a morsel!”