Tag Archives: cake

Chocolate Cake with Salted Caramel and Chocolate Ganache filling

I love having a family with good taste. It means I get to spoil them with experiments and I get to enjoy the benefits, both of actually putting together something delicious, and of enjoying it (I am still trying to figure out which one I enjoy more… thankfully it’s not important to figure out, otherwise I would be in a major quandary and dilemma and I would probably end up not doing either of them. I’m weird like that).

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I have a problem with reading, and I have lost my excuse since finishing University. While at school and while studying at University, I got a bit lazy to read. I absolutely love reading though, I always have, every since my Great Gran taught me how to read the children’s bible when I was 5! I got a Dictionary for my 6th birthday. Which I decided I would try and read when I was 11. Thankfully I didn’t get very far, that would have been a waste of time!

But that is my problem with reading: I feel that it is such a luxury past-time, that if I have something more “important” to be doing (such as assignments, studying, thesis, etc.), then how could I allow myself to indulge in reading? As a result I didn’t do my reading at Uni. Which isn’t to say that I got much of the other important stuff done in that time instead though, I would actually end up not doing either activity. So it really was a terrible excuse.

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Now, I can’t even use that excuse because I am no longer studying! I have free time which is actually free, and it is beautiful. You could say that the free time actually adds up to the endless holidays that students get. Or at least I can tell myself that so that I don’t feel so jealous about all their time to travel and explore…

The beautiful birthday girl

The beautiful birthday girl

I suppose what I do do instead of reading or studying now is bake. I am ok with that. Sometimes baking requires planning and organisation and grown up things like that, so for this cake for my cousin’s 18th, I had to make a practice version of the cake. You know, to make sure it worked out alright (nothing to do with sampling or ensuring that we had our own personal “leftovers”…

 practice cake
For the cake

Ingredients

  • 230g caster sugar
  • 4 eggs
  • 240g flour
  • 4 Tbsp cocoa powder
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 250ml milk
  • 125g butter
  • 1 Tbsp vanilla essence

Method

  1. Preheat oven to 180ºC. Prepare two round baking tins.
  2. Place eggs and sugar into a bowl and whisk on high until lighter in colour, thick and frothy
  3. Sift flour, cocoa powder, baking powder, salt together and fold into the egg mixture until all ingredients are just wet
  4. Melt down the butter into the milk in a pot on low heat. Add the vanilla essence once mixed together
  5. Add butter-milk mixture to the batter and stir until it reaches a smooth consistency. Mix carefully so as to not lose any of the air in the whipped eggs
  6. Divide batter equally between the two cake tins and place in the preheated oven. Leave to bake for 30 minutes
  7. Once done, remove from the oven and allow to cool before frosting.

Note: for this cake, I completely flattened off both tops using a bread knife. This was so the strawberries could sit safely

For the Salted Caramel

Ingredients

  • 1 Cup caster sugar
  • 100g butter (cubes)
  • 60ml cream

Method

  1. Place the sugar in a pot on a medium-high heat and allow it to melt. Do not stir. Shake the pot to mix the sugar and allow the top dry sugar to get to the heat under the molten sugar
  2. Once a golden colour is reached and all the sugar is dissolved, add the butter and stir until melted and mixed in
  3. Remove from heat and add the cream, stirring vigorously until all is incorporated
  4. Place in a bowl/container and allow to cool before using in this cake
For the Chocolate Ganache

Ingredients

  • 120g dark chocolate (I used Bournville)
  • 80ml cream (pouring or heavy cream)
  • 30g butter

Method 1:

  1. Melt the chocolate in the microwave in 30 second intervals, stirring regularly. Just before all the bits are melted, remove and keep stirring until the heat of the melted chocolate melts the remaining chocolate
  2. Add the butter and allow it to melt into the chocolate
  3. Mix in the cream until a smooth and consistent glossy chocolate mixture forms. Allow to cool slightly before use

Method 2: 

  1. Heat the cream on a stove top. Once simmering, remove from heat and pour over chocolate and butter. Ensure the chocolate has been chopped into small pieces so that it melts easier.

 

caramel ganache layer

For the Chocolate Buttercream frosting

Ingredients

  • 110g butter softened
  • 220g icing sugar
  • 20g cocoa powder
  • 40ml cream (or until desired texture is reached)

Method

  1. Cream the butter (electric whisk on low)
  2. Sift the icing sugar and cocoa powder together, and cream together with the butter
  3. Add the cream in small doses to help the mixture come together and continue to do so until desired consistency is reached
  4. Only frost cake once cake is coooled
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Johannesburg Cake and Bake Show

Saturday was a day of treats – Urban Angel Food Market in the morning, Cake and Bake Show in the afternoon. Of course, I tried to balance this out with some exercise in the morning, but you can’t out-exercise 2 doughnuts, 4 cupcakes, a couple cookies, a scone and some chocolate truffles for lunch… But hey, we all deserve to let loose every now and then.

Mom and her cupcake

Of course, I only went for the educational aspect of the Cake and Bake Show. It had nothing at all to do with the possibility of free food, surely not! I would say the show was definitely value for money – a goodie bag upon entry, free spin-the-wheel competitions where you win more goodie bags, free samples from the different stalls, especially from the Bakels store…

Johan from the Bakels stand was particularly generous with their offerings...

Johan from the Bakels stand was particularly generous with their offerings…

Sasko was there showcasing their Quick Treats packet mixes, Clicks had a stall for their Love to Bake range, there was lumo baking chocolate, with a fantastic cake display featuring lurid but exciting lumo cake pops, and a stall for ready-made cake/cupcake decorations (sugar decor). Kenwood had a stand as well, but that just upset me… One day when I am rich!

My biggest lesson from the show: you can buy acetate at hardware stores (not baking shops, as I’d previously believed). Also, just because something looks delicious, doesn’t automatically mean it is. And beware of chocolate chip cookies who pretend to have big chocolate chips… They are liars who want to hurt your soul.

Food lately

Oh my word I can’t believe it’s been so long since I actually posted anything! I do have a ton of reasons (internet, laptop, camera, etc.) but excuses don’t mean anything at the end of the day: it didn’t get done, and now I need to fix that!

Just because I haven’t posted anything doesn’t mean that I haven’t been doing food stuff lately – that will never happen! As you can see above (and below), Easter happened, so of course food happened. I entered a competition  on Yuppiechef.com (#eastercakeoff), and had to bake their amazing Spiced Almond Hot Cross Bun Cake, and maybe I didn’t win the awesome Le Creuset hamper (*tear), but you can’t not be winning at life when you get to eat an amazing cake like this. Instead of toasting coconut flakes (which were impossible to find the day before Easter) (also I burnt the one bag of coconut flakes that I did have, but don’t tell anyone that!), I bought some really delicious cereal topping from Woolworths, which came with flaked almonds, coconut flakes, and white chocolate. Totally makes up for the burnt coconut (and because there is now some cereal topping left over…) #WinningAtEaster!

Easter = eggs (obviously). (Let’s see how much of this blog post I can write in parenthesis…) So quiche was the order of the day – you know, to be healthy and stuff, and I have finally found a super reliable shortcrust pastry recipe which I will share (in a really cool and special new way), sometime in the new future).

I’ve also recently decided that I should probably start being a bit healthier. I am in the Wellness and Health & Fitness industry so I should maybe start setting a better example. I had a week of jar salads. I got over it. And how can I not, when there are these amazing chocolate-chocolate éclairs in a recipe book just asking to be made!

So new week, I had to try be healthy again. I’ve gone the Herbalife route now. If you haven’t heard of it yet, you will certainly hear more about it from me in the future. It’s such an amazing product, and look at the delicious (and nutritious) smoothies you can make with it. Trust me, these tasted just like a chocolate-covered strawberry, just as they should!

I’ve also started working with a more regular income. Just because it is regular, doesn’t mean it is hugely lucrative, but it does mean that on pay day I get to go buy “other people” some treats from bakeries I’ve been meaning to try. These are from Chocola. J in Northcliff and they were heavenly, especially the crème brûlée cupcake, and the Bar-One cheescake…

  Vovo Telo always presents their food so well. I have an absolute favourite sandwich at their restaurant, but I decided to give this croissant a try for a change. That’s literally one of my most challenging things ever: saying no to the things you love to try something new, even if it is likely to be as delicious. Can’t I just have both?!?!?! I kept my consistency by having African Summer Tea from Toni Glass though. I am in love!

So that’s what’s been happening in my food world over the past month or so. I’ve made a couple loaves of bread, tried to be experimental with media, and also trying to figure out this whole work-life balance thing. It’s quite tough if you’re trying to make the things you are passionate about (the “life” side of the equation) part of your work… But we are getting there. And the rest of April is going to be an amazing adventure in preparation for May and the rest of the year. Second Term starts soon: New Term, New Me (again)!

Bean Republic, Corlett Drive

You know those places that every time you drive past, you think to yourself: “I really need to go there!” Bean Republic is one of those places. The facade out onto Corlett drive is all wooden, echoing the trend of coffee shops everywhere these days, with huge green signage beckoning you in. The colour scheme and decor are reminiscent of Cuba, but owner Edwin Ndlovu explained that his coffee is absolutely not “single origin”, but rather a collection of coffee, a big coffee Republic, where the best of the best coffee comes together to give you great coffee. Under the supervision of experienced and passionate Edwin himself of course.

There are quotes and satirical fictional headlines from newspapers all around the shop, so you really get the feel that you might be in some sort of republic after all

There are quotes and satirical fictional headlines from newspapers all around the shop, so you really get the feel that you might be in some sort of republic after all

After years in the industry, Ndlovu finally decided he needed to branch out on his own and do the job better than the people around him, because why should customers receive anything less? Bean Republic has been open since November 2012. Edwin Ndlovu Despite the vibey exterior and his catchy enthusiasm, however, the coffee was a bit disappointing. The flavour wasn’t full or significant, leaving a slight taste of dirty water, as weak coffee tends to do. The interior also felt like it left much to be desired, with a greasy countertop and peeling menus. Apart from that let down, the interior was also a fun mix match of furniture which Ndlovu has developed a collection of over the past 20 years, since he started working towards his dream. Downstairs is a room that looks like it probably bustles with less mainstream entertainment, which Ndlovu has big plans for this year. Some of which includes wine and traditional food menus, poetry readings and other performances. Bean Republic Downstairs They didn’t have any cake when I was there, but their cake menu looked amazing. Ever had Hummingbird cake? I feel like I might just go back there to give it a try. Edwin was in the process of creating some pasta recipes to populate the menu, to accompany the rump steak and other main menu options. Their breakfast menu is also really extensive with a good range of recently repopularised recipes like frittatas and solid classics like French toast, all for a highly competitive price. This is important because lately all restaurants are charging so much for the most important meal of the day! It’s definitely worth giving a chance, even if it’s just to have a chat with Edwin. He says,

“For coffee to survive, tea must die”

While I’m quite a fan of tea (though my love for coffee hasn’t died either), his message has political undertones, which I encourage you to find more about when you pay him a visit.

My local – Urban Angel Café

It’s taken me ages to get this post out, purely because I love this little café so much that I would rather spend my time eating there than being tortured by the glorious memory of it. That’s before I even have to edit all the photos of their amazing food. Gosh no, it’s just too difficult. Urban Angel Café is my new favourite little hot spot, and it’s less than 3km from home!

Amazing range of breakfasts and café meals - quinoa with apple and salted caramel, french toast with banana and nut butters (homemade), and hugely delicious chicken prego burgers

Amazing range of breakfasts and café meals – quinoa with apple and salted caramel, french toast with banana and nut butters (homemade), and hugely delicious chicken prego burgers

So I’m writing this post in the comfort of their wafts of freshly baked bread, with an unhampered view of their mountain of fresh biscuits, sitting on the counter, whips of steam still practically floating above them.

This is my first draw once I walk in the door: every day they have something new and interesting on offer, from bagels and mince pies to protein bars and cheesecake brownies. Cookies and doughnuts and all sorts of different breads keep the meals special on each visit

This is my first draw once I walk in the door: every day they have something new and interesting on offer, from bagels and mince pies to protein bars and cheesecake brownies. Cookies and doughnuts and all sorts of different breads keep the meals special on each visit

What I absolutely love about this place, is their modern menu. And I don’t mean modern in a pretentious way, where owners are trying to sell the “next best thing”. I mean they genuinely care about producing meals that taste amazing and happen to have all these amazing new superfoods in them. You can go to Urban Angel café on pretty much any diet, and you will probably find something that suits you – and it’s guaranteed to be delicious.

The bagel bun is my go-to breakfast as a protein filled bun of fresh sour dough bread. Their meals are original with everyone's favourite toppings, like cream cheese! "Eggs done your way" is also one of the awesome things about the  cafe

The bagel bun is my go-to breakfast as a protein filled bun of fresh sour dough bread. Their meals are original with everyone’s favourite toppings, like cream cheese! “Eggs done your way” is also one of the awesome things about the café

And if you’re not on a diet, they have these incredible brownies that were recommended to me by everybody – friends and strangers alike – that I tried to resist for so long. I knew that if I gave in, it would be over for me. And it was… My advice: stay away from the brownies if you value your waistline.

Sweet and salty mocha with a swirl of caramel. Literally best drink ever!

Sweet and salty mocha with a swirl of caramel. Literally best drink ever!

For the most part, their creativity is pretty spot-on. My first experience of their food wasn’t that great though. I ordered a peanut butter espresso milkshake and was highly disappointed to find it was made with homemade nut butter, a combination of peanut and cashew. In the end it just tasted like very milky coffee with chunks of nuts. But hey, that’s what happens when you try to be too healthy, it doesn’t always work out. Pretty good otherwise!

Their meals are reasonably priced and really generous, full of healthy goodness! Grilled chicken with beautifully flavoured sides - their mash was some of the best I've ever had!

Their meals are reasonably priced and really generous, full of healthy goodness! Grilled chicken with beautifully flavoured sides – their mash was some of the best I’ve ever had!

Their service is great as well, always extremely friendly.

Urban Angel Café: Bakery, Café and Food Store can be found just behind the shopping centre in the office park (President Fouche Drive And Hawken Avenue, Randburg, Johannesburg). It’s a bit difficult to find, but I guess that way it can be a little piece of hidden gold until everyone learns about its magnificence.

Zucchini brownies? Not for me thanks!

Alternative title for this post: How to get kids to eat more vegetables. Or: How to mess with your friends who say they don’t eat vegetables. Or: A slightly healthier brownie recipe (but still includes sugar).

Not your typical background props for brownies

Not your typical background props for brownies

Zucchini was stalking me. It was like a green veggie monster lurking in every corner of my life saying “Eat me, eat me!” (In the creepiest veggie monster voice you can imitate). I was like, “ew, no! Vegetables!? Too much green! Too much health! Too much not chocolate!”

That peanut butter stripe... That melted dark chocolate... That richness that looks like it translates to goodness...

That peanut butter stripe… That melted dark chocolate… That richness that looks like it translates to goodness…

I figured though, since I had given in and made the carrot cupcakes, I would just have to give these babies a shot. Problem is, zucchini isn’t the same as it is overseas. We have mini zucchini, which I took an unfortunate while to realise is what we refer to as: baby marrow. I assume it’s the same thing???

I follow quite a lot of blogs, and there was a week where every single one of those blogs sent me some form of zucchini cake/brownie/muffin/savoury-thing recipe, and they all looked so amazing! But still… Vegetables… When I got this one from Yammie’s Gluten Freedom, I decided that that had to be the one. Her recipes are reliable, and her brownies have always come out tops in my books. Alas, my trust has been broken!!

Box of brownies

Just kidding, she will always be amazing, and these brownies aren’t half bad. The peanut butter topping definitely makes them worthwhile. My major complaint with this recipe is that they kind of taste like vegetables… Kind of a lot… We gave some to a friend though who refuses to eat veggies – we didn’t tell him – he actually said he enjoyed them, and that they had a nutty flavour. So the key to this recipe is: deception. Obviously, as the baker, this didn’t work so well for me, and all I could taste was green…

Zucchine, baby marrow, grown up marrow, courgette, by any other name does not belong in a brownie

Zucchini, baby marrow, grown up marrow, courgette, by any other name does not belong in a brownie

Zucchini brownies – made in SA

Ingredients

  • 2 cups finely grated baby marrows/courgettes/zucchini (I used the zester to grate mine superfine – I didn’t feel like having huge chunks of the stuff)
  • 1 C brown sugar
  • 1 ¹⁄³ cup applesauce (mine was a good jar of the stuff)
  • 2 eggs
  • 2 tsp vanilla
  • ²⁄³ C oat flour/food-processed oats (ground down to a flour)
  • 1 C cocoa powder
  • 2 tsp bicarbonate of soda
  • 1 ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • Additional: chocolate chips of whatever degree of healthiness suits your taste

Method

  1. Preheat oven to 180ºC, and line a 11×11″ baking tray/dish
  2. Mix the sugar, eggs, apple sauce, vanilla and baby marrows
  3. Mix the oat flour, cocoa powder, baking powder and soda, cinnamon and salt together
  4. Add the dry mixture to the wet mixture and mix well, ensuring there are no floury dry bits
  5. Pour mixture into prepared pan/dish
  6. Bake on the middle shelf for 1 hour
  7. Remove and leave to cool before frosting – I frosted mine with melted chocolate and a mix of melted chocolate and peanut butter

Maybe I do like carrot cake

Obviously, as a chocolate and sweet-things lover, I am not particularly fond of adding healthy things like vegetables to my delicious treats, not even cupcakes. It’s part of the reason I struggle so much with trying to be healthy: Zucchini brownies? No thanks! So this was my first experiment with vegetables in a not-vegetable thing. And it wasn’t half bad (actually, they were amazing!). I do have to admit, though, that these cupcakes are really not any healthier than a regular cupcakes (maybe just because they have some extra vitamins, but as far as Macros go, these are just as bad as any other).

Cutesie little carrot cupcakes with the world's greatest cream cheese frosting

Cutesie little carrot cupcakes with the world’s greatest cream cheese frosting

I was pretty impressed with these babies, but I won’t be making them again any time soon. The  cream cheese frosting on the other hand… Now those I am absolutely making for Merry Unbirthday Party on Saturday! It’s going to be a treat (or much more!) and I will share the frosting recipe with you once I’ve got some other exciting photos. You know, keeping you in suspense and stuff! Trust me, it’s worth the wait – and I never even liked cream cheese frosting before I had this.

Maybe I got a little bit overenthusiastic when I used my new piping bags... Doesn't it remind you of a huuuuuuge ice cream? One day I'll show you just how much I thought it did...

Maybe I got a little bit overenthusiastic when I used my new piping bags… Doesn’t it remind you of a huuuuuuge ice cream? One day I’ll show you just how much I thought it did…

Carrot Cupcakes

makes 24

Ingredients

  • 6 medium (±12cm) carrots, grated
  • 2 ½ cups cake flour
  • 2 tsp baking powder
  • 1 ½ cups caster sugar
  • ½ cup brown sugar
  • 1 ½ cups cooking oil
  • 4 eggs
  • 1 ¼ tsp ground cinnamon
  • 1 ¼ tsp ground nutmeg
  • ½ tsp salt

Method

  1. Preheat oven to 180ºC. Prepare your cupcake liners
  2. Sift and mix together the dry ingredients – flour, baking powder, salt, cinnamon and nutmeg (save the sugars). Add your grated carrot and mix together until carrots are evenly distributed
  3. Mix the eggs and sugars together until they start to foam, then add the oil and mix well
  4. Add the wet mixture to the carrot-flour mix, and mix until there are no dry patches
  5. Distribute the mixture evenly between the cupcake liners
  6. Place the cupcakes in the oven on the middle shelf and bake for 15-20 minutes
  7. Remove from the oven and leave to cool completely before frosting