Sjokolade Koek
There are often inspired moments every amateur-home-cooks life that one attempts to create a product of baking excellence, those moments you wonder why you don't have your own published cookbook and ask yourself why you haven't signed up for your local MasterChef. My attempt came in the form of the most decadent chocolate cake I have ever laid eyes straight from the recipe book of Little & Friday.
The pages of this recipe book overflow with perfectly crafted recipes that will both excite you and make you second guess your abilities in the kitchen... maybe you should just leave it to the professionals?!
Little & Friday can be found in Auckland, the cafe is open for breakfast or lunch and it is everything from the quirky animals that number the tables, to the chalk coloured pavement and of course the perfectly prepared pastries that tempt your eyes and tease your tastebuds that makes it the epitomey of a foodie's dream. (In quite a bold statement, it may be a good enough reason to move to New Zealand!)
It was the memory of my 21st birthday brunch in Auckland that persuaded me to give this recipe a go...
and the proof was in the pudding, every measurement was worth the absolute delight that was the first bite, a chocolate cake like no other!
But don't just believe me, give it a go yourself!
Ingredients
Cake
5 eggs
2 1/2 cups caster sugar
300ml canola oil
1/4 cup strong black coffee
1 tsp vanilla essence
250g good quality chocolate melted
2 cups flour
2 tsp baking powder
1 cup cocoa
2 tsp ground cinnamon
200ml milk
Sugar Syrup
1 cup castor sugar
2 cups water
Ganache (makes 1 cup)
200g good quality chocolate
1/2 cup of cream
Rasberry Coulis
1 cup raspberries
1 tbs caster sugar
1/4 cup water
1 tbs lemon juice
1/2 tbsp cornflour
1/2 tbsp water
250g mascarpone
Method
1. Preheat oven to 150ºC.
2. Grease two 23cm round tins and line the the bottom and sides to fit exactly.
3. Using an electric mixer, beat eggs and sugar at medium-high speed until pale and voluminous.
4. Slowly drizzle in oil.
5. Add coffee, vanilla and melted chocolate (Make sure the chocolate is mixed in).
6. Sift flour, baking powder, cocoa and cinnamon into a bowl.
7. Using a large metal spoon, fold a third of the dry ingredients into the chocolate mixture, then add a third of the milk (repeat until combined).
8. Pour batter into tins and bake for 45 minutes.
9. To make syrup, place ingredients in a saucepan on a low heat and stir until sugar is dissolved.Increase the heat and boil for 5 minutes.
10. Pour hot syrup over cakes and cool completely in their tins on a wire rack. When cool turn onto a wire rack.
11. To make chocolate ganache gently melt chocolate and cream in a metal bowl over a saucepan of simmering water. Stir constantly to form a smooth sauce. Allow to cool and thicken.
12. Place berries in large saucepan, add sugar, water and lemon juice and bring to the boil.
13. Blend cornflour with water and add to berries.
14. Bring mixture to the boil, stirring constantly and cook for 5 minutes.
15. To assemble, spread chocolate ganache over one cake layer. Spread a thin layer of rasberry coulis then a thick layer of mascarpone over the ganache.
16. Place the second cake on top. Spread with remaining ganach, drizzle rasberry coulis and enjoy!
Kitchen Tips
When pouring the sugar syrup over the cake pour carefully as to not put too much pressure in one area.
The Little & Friday recipe suggests using 3 cups of ganache, I used 1 cup and there was more than enough.