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If you want to try mak­ing your own choco­late wed­ding cake at home, this one-tier recipe is di­vine. Try to use the best qual­ity dark cook­ing choco­late with at least 70% co­coa con­tent. Dec­o­rate with lo­cal and over­seas fruits and fin­ish with some gold rib­bon and flow­ers to cre­ate this home­made cel­e­bra­tion cake.

250gm Rewa or New Zealand but­ter (not mar­garine) 250gm dark cook­ing choco­late (70% co­coa) 2 ta­ble­spoon in­stant espresso cof­fee pow­der (Moc­cona rec­om­mended) 150gm self-rais­ing flour 150gm nor­mal flour 60gm co­coa pow­der 1/2 tea­spoon bi­carb soda 550gm caster sugar 4 eggs 2 ta­ble­spoon vir­gin olive or co­conut oil 125ml liq­uid milk

Choco­late Ganache 150gm dark cook­ing choco­late 60gm melted un­salted but­ter

Grease a deep 23cm round cake tin. Line the base and sides with bak­ing pa­per, mak­ing sure the pa­per ex­tends well above the top of the tin. Dis­solve the cof­fee in 185mls hot wa­ter. Put the but­ter, sugar, choco­late and dis­solved cof­fee and wa­ter in a pan. Stir over a low heat un­til smooth, com­pletely melted and well in­cor­po­rated. Set aside. Sift the flours, co­coa and bi­carb of soda into a large bowl. Make a well/hole in the cen­tre. Add the com­bined eggs, oil and milk; us­ing a large spoon or spat­ula mix well into the dry in­gre­di­ents. Add half the cooled melted choco­late mix­ture; stir well till there are no lumps. Add the re­main­ing half; make sure the mix­ture is well com­bined. It should be of a pourable con­sis­tency. Pour the mix­ture into the care­fully lined cake tin. Place into a pre­heated oven set at 130 – 150 de­grees Cel­sius. Slow bake for ap­prox. 1 hour 45 min­utes. Check with skewer that bat­ter is cooked. Place the cake on a rack; leave in tin un­til com­pletely cold. Once cold; cover se­curely with a tea towel. Leave overnight. Turn cake out, re­move all of the lin­ing. Trim flat. Once you have achieved a flat, top sur­face, turn the cake up­side down. In a small glass bowl over a pan of sim­mer­ing wa­ter, melt the choco­late. Do not over­heat. Pour the melted but­ter into the bowl and mix to­gether. Stir un­til well com­bined and you have achieved a nice glossy, pour­ing choco­late. Pour ganache onto the cen­tre of the cake. Us­ing a spat­ula or a knife, spread the ganache all over the cake. Al­low the top­ping to set in a cool room but do not put in the fridge, or it will lose its glossy shine. Dec­o­rate and serve.

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