• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons bicarb
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2 tbsp coffee into the boiling water
Preheat oven to 175°C.
Prepare the tins (2x 18cm round tins / cupcake trays) with spray and cook or grease-proof paper.
In a large bowl, whisk together the sugar, flour, cocoa, baking powder, bicarb and salt.
In a separate bowl whisk together the eggs, milk, oil and vanilla. Whisk until thoroughly combined.
Add the wet mixture to the dry ingredients, stir in the boiling water last. Your mixture will be thin. Pour evenly into the prepared round tins/cupcake trays.
Bake for 30-40 minutes in the preheated oven, until the cake tests done with a cake tester/skewer. Cool in the pans for 10 minutes, once rested turn out onto a wire rack to cool completely.
• 1 cup cream
• 2 tablespoons butter
• 2 cups good quality dark chocolate, chopped
• pinch salt
1. Add cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is heated throughout.
2. Add the chopped chocolate to a large glass bowl. Pour the warmed cream and butter mixture over the chocolate. Add your pinch of salt. Allow to stand for about 3minutes to soften the chopped chocolate completely.
3. Stir briskly with a whisk to combine and until completely smooth.
4. Once cooled, use an electric mixer or a whisk, whip the cooled ganache to incorporate air and increase the volume. Use a spatula to spread the ganache between the cakes or onto the cupcakes.
• Ensure your oven is pre-heated
• Always prepare your tins in advance
• Eggs perform best at room temperature
• Measure/weigh all ingredients prior to beginning the recipe instructions
• Sift all your dry ingredients together – always
• An electric mixer will assist with the mixing process
• Use a skewer/toothpick if you do not have a cake tester, to test if your cake is cooked through. Stick the skewer/toothpick into the cake, if it comes out clean, it is baked!
• If your cake begins to pull away from the sides of the cake tins, this is a sure sign that the cakes are baked.
• If you have a fan-assisted oven, always drop the temperature by 20°C. The fan assistance always created a hotter oven as it is constantly circulating the air.
• Always allow your cakes to cool completely before beginning to decorate, if you rush this process, the icing/ganache will melt right off the cake!
• Always cool cakes on a cooling rack. This prevents condensation on the cake base.