2 CHOCOLATE CAKE WITH DARK CHOCOLATE AND CREAM CHEESE ICING

MAKES 1 CAKE, ENOUGH FOR 12–14 SLICES

This makes a gorgeous, large singlelayer cake that’s perfect for birthdays and celebrations. Between the moist, tender chocolate cake and the decadent ganache-like icing, this is one for chocolate-lovers, a club to which I belong.

KITCHENALIA: 25 cm round, deep cake pan; stand mixer fitted with the paddle attachment

• 75g Dutch-process cocoa powder

• 175 g soft brown sugar

• 150 g white sugar

• 225 ml (1 scant cup) hot, freshly brewed coffee (decaf or instant also works here)

• 10 ml (2 tsp) vanilla extract

• 150 ml (3⁄5 cup) neutral oil • 2 extra-large eggs

• 240 ml (1 scant cup) full-cream milk • 5 ml (1 tsp) white wine vinegar • 250 g cake wheat flour

• 10 ml (2 tsp) bicarbonate of soda • 5 ml (1 tsp) baking powder

• 5 ml (1 tsp) fine sea salt

ICING

• 200 g 70–80% dark chocolate, broken into pieces (If I’m baking this cake for kids, I use 40% milk chocolate.)

• 60 ml (4 tbsp) Dutch-process cocoa powder

• 170 g unsalted butter, at room temperature, plus extra for greasing

• 125 g icing sugar, sifted

• a pinch of fine sea salt

• 5 ml (1 tsp) vanilla extract

• 250 g block cream cheese, at room temperature

1. Preheat your oven to 160°C fan-forced. Prepare your cake tin by buttering the sides and lining the base with baking paper.

2. In a large mixing bowl, combine the cocoa powder and the sugars. Pour in the hot coffee and whisk to ensure there are no lumps. Add in the vanilla, oil, eggs, milk and vinegar, then whisk until smooth. Lastly add in the flour, bicarbonate of soda, baking powder and salt and, again, whisk until smooth.

3. Pour the batter into the cake pan and bake for 55–70 minutes, until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool completely in the tin (about 1 hour).

4. MAKE THE ICING: (I like to do this once my cake is fully cooled, so I can ice it straight away.) Melt the chocolate over a double boiler until completely melted, then set aside to cool. (See ‘Note’.)

5. In the bowl of a stand mixer fitted with the paddle attachment, combine the cocoa powder, butter, icing sugar, salt, vanilla and cream cheese and beat on medium to high speed until

light and fluffy, about 2–3 minutes. Stop and scrape the sides of the bowl as needed. Pour in the melted chocolate and stir to combine.

6. To finish, invert the cake onto a cake stand or platter and remove the round of baking paper. You can slice the top of the cake off using a serrated knife to create a flat layer, or leave it as is. Scoop the icing onto the cooled cake and spread it all the way to the edges. Slice and serve. To set up a double boiler, place a small mixing bowl holding whatever it is you’re melting over a saucepan of boiling water, ensuring the base of the bowl isn’t touching the water. Stir occasionally until everything has completely melted.

OPTIONAL ADJUSTMENT: For a layer cake, divide the batter between two 21 cm round cake pans and bake for 40–45 minutes. Add half the icing to the top of one of the cakes, spreading it all the way to the edges, then lay the second cake on top and scoop the remaining icing onto the cake, again spreading all the way to the edges.