I recreated one of my favourite childhood cakes. I used to have this every Friday at Wimpy, and back then, a slice was just R25. I'm sure it costs a whole lot more now, and I'm not willing to pay that amount, and you guys know why, so I decided to make it myself. It's so rich, so decadent, and packed with a lot of dark chocolate flavour. I've shared a recipe for this before,...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 180°C (350°F). Grease and line a cake tin.
In a mixing bowl, sift through cake flour, cocoa powder, baking powder, and salt.
Whisk in the white and brown sugar.
In a medium-sized bowl, add eggs, milk, vanilla essence, and canola oil. Whisk everything up.
Add the wet ingredients to the dry ingredients. Also, add 3/4 cup hot water.
Mix until combined (one minute maximum). Don't overmix.
Pour half the batter into the prepared cake tin and bake for 28 minutes. Keep half aside to bake another cake if you want a multiple-layer cake. Otherwise, you can bake them all at once.
Finely chop the chocolate into pieces.
Add the chocolate to a bowl with thinly sliced butter.
Add heated fresh cream and mix until all the chocolate is melted.
Allow it to cool down in the fridge for 45 minutes - 2 hours.
Keep stirring in between to check the consistency. It should be thick and smooth.
Cut the domed part of the cake.
Put the fudge into a piping bag and pipe until you have a layer of it.
Put the domed part over it and gently press down.
Add the rest of the fudge over the surface and spread it with a spatula.
Top the cake with the grated chocolate and mint.
For an extra rich flavor, use high-quality dark chocolate.
Ensure the cake is completely cool before icing to prevent the icing from melting.
Can I use milk chocolate instead of dark chocolate?
Yes, but it will result in a sweeter cake with a less intense chocolate flavor.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days.
Can I freeze the cake?
Yes, you can freeze the cake without the icing for up to 3 months. Thaw it at room temperature before icing.
What can I use instead of vanilla extract?
You can use almond extract or leave it out entirely, though it will slightly alter the flavor.
How can I make the cake gluten-free?
Substitute the flour with a gluten-free flour blend.
