The Super Moisty Chocolate Cake!

Specially baked by Fada Moranga to celebrate

this little baby's birthday

and this great interview

Ingredients for a 2 layer big cake - bake it the day before!

For the batter:
200gr unsalted butter
240gr white sugar
4 XL eggs
200g dark chocolate bar
240ml skimmed milk
450gr flour
4 tea spoons Royal baking powder


For the syrup:
150ml Port Wine , 200ml water, 100g white sugar, 1 sachet Nescafe instant coffee


For the chocolate glaze:
400gr Crème fraiche or sour cream, 200gr chocolate bar, 2 honey soup spoons


Preparation:

Pre-heat the oven – 150º /180º C

Break the chocolate into small pieces and melt it very slowly with the milk in a saucepan. Reserve.

Mix the butter (at room temperature) with the sugar. Then add 1 egg at a time and mix it well. When the batter is nice and fluffy, then it's time to add the melted chocolate with the milk. Mix well.

Time to add the flour with the baking powder, gently folding... and then mix it with the electric mixer for about 30 seconds (the more you mix it, the more it thickens..)


Take 2 round baking pans (or just 1 if you make 1/2 recipe), grease them and cover them with baking paper and pour the mix.

Cook each cake for about 25 minutes or until it is dry. You may test it with a toothpick - if the cake is done the toothpick will be nice and clean!

While the cakes are in the oven you should be preparing the syrup – mix the sugar with the instant coffee in a saucepan and pour the water to dissolve it. Then pour the wine, let it boil and simmer for about 5 minutes.

Take the cakes out of the heat and turn the baking pan upside down on a sugar sprinkled cake plate and pour the syrup.


Once it's cooled you may assemble the cake: how to assemble a layer cake - slideshow

Prepare the chocolate glaze: pour the crème fraiche or sour cream in a saucepan and heat it very slowly, add the chocolate pieces and mix until it melts. Now add the honey and mix until the mixture is smooth.

Spread it immediately on the cake and decorate with wine gum gems and sprinkles. Keep it in the refrigerator until firm and enjoy!

Fada Moranga's Carnival Surprise Chocolate Cake

Ingredients:

300gr Chocolate, 150gr Butter, 150gr Sugar, 5 Eggs, 50gr self raising Flour

For the frosting: 100ml double Cream, 100gr dark chocolate

Preparation:

Preheat oven to 150ºC. Line a 30 cm cake pan with greaseproof or other non-stick paper (or grease a 30cm round ceramic container). Melt the chocolate and the butter in a saucepan. Remove from heat and, in a bowl, combine the sugar, the egg yolks (one at a time, mix well between each egg) and the flour. Beat the egg whites and add them to the chocolate mixture. Bake at 150ºC for about 45 minutes. The top must be crunchy and the interior should stay moisty. Leave it to cool. For the frosting - Heat the cream. Then remove it from heat and add the chocolate. Mix it well. Let it cool and spread over the cake.

Another option – Chocolate custard icing

1 full tablespoon of flour Maizena or other corn starch
1 full tablespoon of butter
1 teaspoon (or 1 sachet) of coffee powder other coffee flavoured cereal mix
1 full tablespoon of sugar
100gr chocolate
3dl milk

Combine the milk and the corn starch in a saucepan. Warm gently but do not let the liquid boil, stirring constantly . Add butter and the coffee powder. When it thickens, add the sugar and stir. Finally add the chocolate and stir until creamy. Let it cool a bit and spread it over the cake while it is still warm. You can make swirls in the icing with a fork.

Just before serving you may add some M&Ms for colour... :-)))

Note: the cake will be better off the fridge.