And keep an eye out for ANOTHER HUGE ANNOUNCEMENT that I have been sitting on for the past few months. One down. One to go!
A celebration without cake is like a party without music, right? Plus I have been craving a good chocolate cake for a few weeks now. So I spent this morning baking this beauty so you can look at it and weep while I actually get to eat it, just kidding! Well, that is actually going to happen but I wish I could share it with you all. This chocolate cake recipe is very dear to me. I first made this chocolate cake in 2009. It is a celebratory version of a simple treat we like to have every now and then. It has evolved slightly over the years and has become even more wickedly delicious in the process. It is a great example of how the blog has evolved our way of thinking, our food philosophy and our sense of adventure. It is wholesome, robust, wicked, a tiny bit naughty, very nice, forgiving if you are a klutz at icing like me and a feast for the eyes. It tastes wholemeal too! I like that. Hope you enjoy it.
And thank you all for becoming my virtual family, for sharing my highs and lows, for becoming an integral part of my life, for being there. This blog and all that I achieve here thrives on your support and for that I am truly thankful.
"WHO SAID IT’S WHOLEMEAL!" CHOCOLATE CAKE
A wicked buttery wholemeal chocolate cake baked with yoghurt and dressed with lashings of orange spiked chocolate fudge frosting.
2 cups (280g) wholemeal flour
2 tablespoons (10g) baking powder
5 tablespoons (25g) cocoa powder
1 1/2 cups (270g) brown sugar
3/4 cup (180ml) milk
1/4 cup (60g) yoghurt
1/2 teaspoon salt
1 1/4 cups (250g) butter
1 tablespoon vanilla extract
for the frosting
300g dark chocolate (or a mix of dark and milk chocolate)
1/2 cup (125ml) cream
1 tablespoon orange liqueur
1 tablespoon vanilla extract
Preheat oven to 180C (356F). Grease and line an 8 X 1.5 inch (20 X 4 cm) round cake tin with baking paper.
Combine all ingredients for the cake in a large bowl and whisk with an electric blender for 4 to 6 minutes until light and fluffy. Pour into prepared cake tin and bake in pre heated oven for approximately 50-55 minutes until the cake is cooked around the edges, well risen and just cooked in the middle. A skewer inserted in the middle should come out clean.
Remove from oven and allow to cool completely in the cake tin.
to make the frosting.
Combine all ingredients in a heavy bottomed saucepan or enamel pan and cook over low heat, stirring constantly. When the mixture is completely melted, glossy and smooth after a few minutes; remove from heat. Cover with cling wrap and chill in the fridge for half an hour. Remove from the fridge and whisk the mixture with an electric beater until the frosting becomes lighter, softer and fluffy.
Place cooled cake on a cake platter/stand. Using rough, deft strokes; ice the cake all over as best as you can. Enjoy!