O.k. so I'm (physically) back in the Mother City, but truth be told I've left my tastebuds in France.
With that being said, one's affinity for all things rich, decadent and sweet has evolved and returned to grace the shores of Cape Town (yay!)... In other words... helllllooooooooooo a lá chocolate chiffon cake!
So, I must confess (without much remorse) that I'm not a fan of the standard chocolate cake... so without a second thought, I chose to bring this beaut to life with a hint of caffeine. Well, sort of. See the thing is that, its actually a coffee cake, iced, layered and enthralled with chocolate - same same, but different. However you choose to classify this cake, here's the twist that'll make it your new go-to...while it has a normal chocolate base, the meringue is gently and delicately folded into the mix to allow for that extra lift and added lightness to the actual cake. So with a beautifully light base, feel free (as I clearly did) to layer and relayer with rich and decadent chocolate ganache (and if you're feeling a bit extra... why not add a bit of whipped cream!).
Bon apetite & Au voir!
Recipe: Chocolate-coffee cake
Ingredients for the chiffon cake:
175 g sifted cake flour
220 g caster sugar
30g cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
150ml coffee, room temperature this is coffee with water)
125 ml sunflower oil
5 egg yolks from large eggs, room temperature
1 vanilla bean
8 egg whites from large eggs, room temperature
1/4 cup (50 grams) granulated sugar
Preheat the oven to 180 degrees C, and line a square (oven safe) tin with baking paper.
Sieve the flour, baking powder, salt, cocoa, 220g caster sugar and baking soda together.
Whisk the coffee, egg yolks, vanilla bean (the pods inside) and oil well, and add it to the flour mixture, and whisk altogether.
Finally, whisk (do not use a hand mixer), the 8 egg whites until fluffy, and as they start to gain some height, add the 50g sugar in (about 3 minutes in when starting on a medium speed).
Slowly fold the meringue into the flour mixture, careful not to be too rough as you want to maintain the lightness of the meringue.
Pour it into the prepared cake tin and pop into the oven for 30minutes. Test with a cake tester/pairing knife to see if the inside is cooked.
Ingredients for the chocolate ganache:
Heat the cream, wait until the edges start to boil then pour over the chocolate.
Let it sit for about 15 seconds, then blend well either in a mixer or using a hand mixer.