The best chocolate cake EVER (seriously)

Tips & Tricks


Try Bas Newman’s Never-Fail Chocolate Cake - a quick and easy recipe for all. This sweet treat makes a gorgeous statement at birthday parties, family dinners, christenings, weddings and wherever you want to leave a lasting impression. PS. You won’t believe how simple it is!


INGREDIENTS

1 tin caramel spread
160g butter
60ml cocoa powder
6 eggs
1 cup buttermilk
1 cup cooled coffee with 3 tsp instant coffee OR a shot of espresso mixed with a cup of water
400g cake flour (sifted)
700g Castor Sugar
2 tsp baking powder
1 heaped tsp bicarbonate of soda
Pinch of rock salt
50g cocoa powder (sifted)

Butter Icing
500g butter
1kg Icing Sugar


METHOD

Preheat oven to 180 degrees and grease 2x 22cm cake tins
Melt caramel, butter and 60ml of cocoa in a double boiler.
Whisk to combine once melted, if the mixture is too stiff, add in a little milk.
Meanwhile, beat eggs, buttermilk, and coffee in a mixing bowl.
Add dry ingredients and fold in to combine.
Finally, stir in melted chocolate mixture.
Bake for 40-50 minutes or until a skewer comes out clean.
Sandwich together and cover with buttercream icing and decorate with edible flowers.

Butter Icing

Beat butter to soften, scrape mixer bowl and slowly add in the sifted icing sugar. Once all incorporated beat the butter icing for 10 minutes
Top with a fruity glaze dip and an armament of fresh fruit



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OTHER TRENDS


Try Bas Newman’s Never-Fail Chocolate Cake - a quick and easy recipe for all. This sweet treat makes a gorgeous statement at birthday parties, family dinners, christenings, weddings and wherever you want to leave a lasting impression. PS. You won’t believe how simple it is!


INGREDIENTS

1 tin caramel spread
160g butter
60ml cocoa powder
6 eggs
1 cup buttermilk
1 cup cooled coffee with 3 tsp instant coffee OR a shot of espresso mixed with a cup of water
400g cake flour (sifted)
700g Castor Sugar
2 tsp baking powder
1 heaped tsp bicarbonate of soda
Pinch of rock salt
50g cocoa powder (sifted)

Butter Icing
500g butter
1kg Icing Sugar


METHOD

Preheat oven to 180 degrees and grease 2x 22cm cake tins
Melt caramel, butter and 60ml of cocoa in a double boiler.
Whisk to combine once melted, if the mixture is too stiff, add in a little milk.
Meanwhile, beat eggs, buttermilk, and coffee in a mixing bowl.
Add dry ingredients and fold in to combine.
Finally, stir in melted chocolate mixture.
Bake for 40-50 minutes or until a skewer comes out clean.
Sandwich together and cover with buttercream icing and decorate with edible flowers.

Butter Icing

Beat butter to soften, scrape mixer bowl and slowly add in the sifted icing sugar. Once all incorporated beat the butter icing for 10 minutes
Top with a fruity glaze dip and an armament of fresh fruit



Posted in Tips & Tricks on Aug 29, 2019