Decadent chocolate cake
A rich chocolate cake will always be included to my list of special cakes. This single layer one is super moist with the addition of buttermilk. Finish off with a few chocolate curls or shavings for that extra touch. If making chocolate curls seems difficult, follow my steps below, with visuals to make. Alternately, just grate some chocolate over, a mix of white and dark chocolate also makes a ´pretty picture´.
Makes 1 single layer cake
125 g butter or margarine
250 ml (210 g) castor sugar
5 ml vanilla essence
3 extra-large eggs
80 ml (110 g) apricot jam
375 ml (210 g) cake flour
3 ml baking powder
5 ml bicarbonate of soda
2 ml salt
125 ml (50 g) cocoa powder
250 ml buttermilk
Ganache icing
100 g dark chocolate
30 ml butter or margarine
30 ml fresh cream
1. Cream the butter, castor sugar and essence together. Add the eggs, one at a time, and beat well after each addition. Add the jam and beat until smooth.
2. Sift the flour, baking powder, bicarbonate of soda, salt and cocoa powder, and add, alternately with the buttermilk, to the egg mixture. Mix until smooth. Turn into a greased, lined 23 cm round springform pan.
3. Bake in a preheated oven for 45 minutes. Cool slightly in the pan before turning out onto a wire rack to cool completely.
4. Icing: Combine all the ingredients in a small pan over low heat. Stir frequently until melted and smooth in consistency. Pour over the cake.
To make chocolate curls
1. Melt chocolate and spread a thin layer into a square shape on a smooth surface, preferable marble.
2. Leave at room temperature until it starts to set.
3. Hold a sharp knife at a 45-degree angle. Pull it gently across the top of the chocolate to form the curls.