Delicious Chocolate Cake
2 and ½ Cups of white sugar
2 and ½ cups of Champagne Valley cake flour
1 and ¼ cup of Callebaut Cocoa Powder
2 teaspoons of bicarbonate of soda/ Baking soda
1 teaspoon of Royal Baking Powder
1 teaspoon of fine oryx salt
115g chocolate (we used dark Callebaut chocolate) Melted
3 Large Eggs
1 and ½ cups of buttermilk/ amasi (add an additional ¼ cup of buttermilk/amasi due to altitude)
1 cup of strong brewed coffee, cooled down
¾ cup Sunfoil sunflower oil
1 teaspoon of vanilla paste
Preheat your oven to 175˚C
Grease and line 2×20cm cake tins with greaseproof paper/parchment paper set aside
In a large bowl combine dry ingredients- sugar, flour, cocoa powder, bicarbonate of soda, baking powder, and fine salt.
Melt your chocolate and set aside.
In a mixer, with a whisk attachment, beat eggs for about 10 minutes until they are very light yellow almost white in colour, whisk at a medium to high speed. Add buttermilk/ amasi, cooled coffee, oil, vanilla and melted chocolate until well blended.
Whilst wet mixture is whisking, gradually add all your dry ingredients spoonful by spoonful until batter is smooth and well incorporated. Beat this mixture on med-high speed for 5 minutes.
Divide batter equally between the two tins use a scale to be as accurate as possible. 1000g/1kg in each tin
Bake for 48 minutes at 175˚C
Check the doneness by inserting a cake tester in the center of the cake and the cake tester should come out clean.
Cool the cake in the tin for 10 minutes and remove onto wire cooling racks to completely cool before icing.
250ml Millac gold Cream
250g Callebaut Chocolate chopped
Place all ingredients together in a bowl, over a double boiler until well incorporated.
Cool slightly and ice your cake. The more you cool, the more mousse-like consistency.