5 Decadent chocolate cakes
Too much chocolate is never enough. Create a chocolate cake for Mother’s Day or any special occasion. And if it all looks like too much hard work, trust SASKO BAKE MIXES to save time and guarantee success every time
EASY CHOCOLATE SPONGE
Split and filled with whipped cream or caramel and a delicious coffee icing on the top, it’s a winner. If you like, break some peppermint crisp chocolate over the top or top with a couple of pretty roses.
150g (310ml) SASKO Cake Flour 60ml (4 tbsp) cocoa powder
90ml (6 tbsp) hot water
5 ml (1 tsp) vanilla essence
125ml (½ cup) caster sugar
10ml (2 tsp) baking powder
Pinch of salt
60ml (4 tbsp) sunflower oil 4 extra-large eggs, separated About 100ml water, extra
80ml (1/3 cup) of extra caster sugar 250ml (1 cup) cream, whipped Coffee icing
15ml (3 tsp) instant coffee granules 30ml (2 tbsp) warm milk
500ml (2 cups) icing sugar
5ml (1 tsp) softened butter
1. Line the base of a deep 20cm-square cake pan. Do not grease, and preheat oven to 180°C.
2. Combine the cocoa powder and hot water and mix to a smooth paste. Add the vanilla essence.
3. Sift the flour, caster sugar, baking powder and salt into a bowl. Make a well in the centre and add the oil, egg yolks and enough water to mix to a smooth batter.
4. Beat the egg whites until stiff then beat in the extra caster sugar. Fold this into the chocolate mixture in two batches.
5. Pour the mixture into the prepared pan and bake for 30 - 40 minutes or until a wooden skewer inserted into the cake comes out clean. Invert the pan onto a cooling rack and leave to cool in the pan. 6. Run a knife around the outside edges of the pan to release it. Split the cake in half. Sandwich the two halves together with the cream and spread the coffee icing on top.
7. For the coffee icing dissolve the coffee in the warm milk and add it to the icing sugar and butter. Microwave on medium for 30 - 40 seconds to warm and soften then spread on top of the cake and allow to drip down the side. Allow to set before cutting.
● SASKO TIP: If you are pressed for time and need an equally delicious solution, use 500g of SASKO Chocolate Flavoured Bake Mix and make up according to instructions on the pack. Base line and spray with cooking spray a deep 20cm-square cake pan and add mixture. Bake as per instructions then cool, split and ice as per the recipe above.
CHOCOLATE RASPBERRY CAKE
The sweetness of the chocolate and the sharp, fresh taste of seasonal raspberries are an excellent flavour combo.
200ml (100g) SASKO Cake Flour 50ml (3 1/3 tbsp) cocoa powder 250ml (1 cup) light brown sugar 15ml (1 tbsp) baking powder
Pinch of salt
125ml (½ cup) sunflower oil 125ml (½ cup) water
5ml (1 tsp) vanilla essence 4 extra-large eggs, separated 100g dark chocolate, grated Chocolate ganache
200g dark chocolate, chopped 160ml (2/3 cup) cream
250g fresh raspberries
1. Preheat the oven to 180°C. Grease and line the base of a deep 22cm cake tin.
2. Sift the flour, cocoa, sugar, baking powder and salt into a mixing bowl. Add the oil, water, vanilla, egg yolks and grated chocolate and mix until well combined.
3. Beat the egg whites until stiff and fold into the chocolate mixture in 2 batches.
4. Pour into a prepared cake tin and bake for 30 - 40 minutes or until a skewer inserted into the cake comes out clean. Cool cake in the tin for 10 minutes then turn out onto a cooling rack to cool completely.
5. For the ganache icing, combine the chocolate and cream in a heatproof bowl and microwave on medium power for 1 minute. Stir well then return to the microwave for another 30 - 40 seconds until melted and smooth. Allow to cool and thicken to spreading consistency.
6. Spread about ¾ of the ganache on top of the cake. Pile on the raspberries and then drizzle with the remaining ganache. Place in the fridge to set.
● SASKO TIP: If you are pressed for time and need an equally delicious solution, use 500g of SASKO
Chocolate Flavoured Bake Mix and follow instructions on the package.
Grease and line the base of a deep
22cm cake tin, pour in mixture and bake for 30 - 40 minutes. Cool completely and decorate as per the recipe above.
CHOCOLATE CUPCAKES
Everyone loves a cupcake, but a chocolate one, mmm …
MAKES 24
270g (2 ¼ cups) SASKO Cake Flour 22ml (1 ½ tbsp) white vinegar 375ml (1 ½ cups) milk
250g butter, softened
10ml (2 tsp) vanilla essence
385g (1 ¾ cups) caster sugar
75G (¾ cup) cocoa powder
10ml (2 tsp) bicarbonate of soda 4 extra-large eggs
Ganache icing
400g milk chocolate, chopped 160ml (160ml) cream
1. Preheat the oven to 180°C. Line 2 x 12-hole muffin pans with paper cases.
2. Combine the vinegar and milk in a jug and set aside for a minute.
3. Place the butter, vanilla essence, sugar and sifted dry ingredients — flour, cocoa powder and bicarb — and eggs and vinegar/milk mixture into the large bowl of an electric mixer.
4. Beat on slow speed until combined then beat on medium speed until the mixture changes colour slightly. Stop and scrape down the sides of the bowl during mixing.
5. Divide the batter into the 24 paper cases. Each takes about 80ml (1/3 cup). Using an ice-cream scoop makes it easier.
6. Bake for 25 minutes or until a toothpick inserted into the cakes comes out clean. Cool on a baking rack.
7. For the ganache icing, combine the chocolate and cream in a heatproof bowl and microwave on medium power for 1 minute. Stir well then return to the microwave for another 30-40 seconds until melted and smooth. Allow to cool and thicken to spreading consistency.
8. Using a palette knife dipped in hot water and dried, spread icing over cup cakes and decorate as desired.
● SASKO TIP: If you are pressed for time and need an equally delicious solution, use a 1kg packet of SASKO
Chocolate Flavoured Bake
Mix and follow the instructions on the packet.
Cool completely and ice with ganache icing as per recipe.
CHOCOLATE ROULADE WITH COFFEE CREAM
MAKES 1 ROULADE
50g SASKO Self-raising Flour
20ml (4 tsp) caster sugar
60ml (¼ cup) of coarsely chopped hazelnuts, toasted (or use almonds or pecan nuts)
180g dark chocolate, broken into pieces
60ml (¼ cup) hot water
15ml (1 tbsp) instant coffee powder 4 extra-large eggs, separated
110g (½ cup) caster sugar
Filling
1 cup (250ml) cream
30ml (2 tbsp) coffee liqueur or 10ml (2 tsp) strong coffee powder dissolved in 30ml (2 tbsp) warm water and cooled
15ml (1 tbsp) icing sugar
125g fresh raspberries or other berries
1. Preheat the oven to 180°C. Line and spray a 25 x 30cm Swiss roll tin with baking paper. Place a piece of baking paper a little larger than the tin on the workbench. Sprinkle over the caster sugar and nuts.
2. Combine the chocolate, hot water and coffee powder in a bowl and microwave on medium heat for 1 - 2 minutes until melted and smooth.
3. Beat the egg yolks and caster sugar with an electric mixer until thick and creamy. Add the melted chocolate and flour and mix until smooth. Beat the egg whites until stiff. Using a metal spoon, fold half of the chocolate mixture in carefully, then the remainder.
4. Spread carefully into the prepared tin and bake for 10 - 15 minutes or until a toothpick inserted into the cake comes out clean.
5. Turn out onto the paper and peel away the lining paper. Cover with a clean towel and cool. Trim the edges with a bread knife. 6. For the coffee cream whip the cream till thick and add the liqueur or cold coffee mixture. Using a spatula spread the cream and top with half of the berries. It can be rolled up starting at the short side and using the paper as a guide, or serve flat with added berries and a sprinkling of icing sugar. Place on a serving plate and refrigerate for 30 minutes before serving so as to be able to slice more easily.
● SASKO TIP: If you are pressed for time and need an equally delicious solution, use 500g of SASKO Chocolate Flavoured Bake Mix.This will make 2 roulades, so prepare 2 25 x 30cm Swiss roll tins (or wait for one to bake and repeat) and halve the mixture between the 2 pans. Using the bake mix we found it more successful served flat piled with cream and berries.
PINK VELVET CAKE
The famed Joy of Cooking, a popular US cookbook, is said to have published the first recipe for red velvet cake in 1943. Whatever the origin, red is the colour of love and this is a perfect Mother’s Day bake, delivering a cake interleaved with the creamy icing.
240g (2 cups) SASKO Cake Flour 7.5ml (1 ½ tsp) bicarbonate of soda Pinch of salt
250ml (1 cup) buttermilk
15ml (1 tbsp) white vinegar
5ml (1 tsp) vanilla essence 2 extra-large eggs
30ml (2 tbsp) cocoa powder
30ml (2 tbsp) pink food colouring 180g butter, softened
375ml (1 ½ cups) white sugar
Icing
250g thick cream cheese
160g (1 cup) icing sugar, sifted
5ml (1 tsp) vanilla essence
250g mascarpone cheese
250ml (1 cup) cream
50g coconut flakes
1. Preheat the oven to 180°C. Grease and line the base of 2 x 20cm round cake pans.
2. Sift the flour, bicarbonate of soda and salt into a bowl. In a jug combine the buttermilk, vinegar, vanilla and eggs.
3. Mix the cocoa powder with the food colouring and a splash of water, if necessary, to make a paste.
4. In the bowl of an electric mixer, cream the butter and sugar until light and creamy. Add the dry ingredients alternately with the buttermilk mixture and finally add in the colouring. Mix until well combined.
5. Divide the batter between the prepared pans and bake for 30 - 40 minutes or until a toothpick inserted into the cake comes out clean.
6. Cool in the tins for 10 minutes before turning out onto a cooling rack. Chill the cakes for 30 minutes, which will make it easier to split both rounds. When cold, use a bread knife to cut each cake in half horizontally.
7. Prepare the icing by beating the cream cheese, icing sugar and vanilla in a large bowl using an electric beater. Add the mascarpone cheese and mix until just combined. Add the cream and beat until a thick, spreadable icing is formed.
Take care not to over-beat as the mixture could split.
8. Sandwich the four layers together with the icing and cover the sides and top with icing. Press coconut flakes onto the sides of the cake.
● SASKO TIP: If you are pressed for time and need an equally delicious solution, use a 1kg packet of SASKO Red Velvet Bake Mix. Make up according to the instructions on the packet. Spray and line the base of 2 x 20cm round cake pans and divide the mixture between both pans and bake for 30 - 35 minutes. Cool in the tins for 10 minutes before turning out onto a cooling rack. Chill the cakes for 30 minutes, which will make it easier to split both rounds horizontally to give you four cakes. Make icing and ice as per recipe.