Chocolate Cake Day

Celebrate Chocolate Cake Day by trying out this truly decadent Salted Caramel six layer Chocolate Cake...YUM!

INGREDIENTS

FOR THE CAKE

Unsalted butter, room temperature, for pans

3 cups all-purpose flour, plus more for pans

3 cups granulated sugar

1 1/2 cups unsweetened Dutch-process cocoa powder

1 tablepoon baking soda

1 1/2 teaspoons baking powder

Coarse salt

4 large eggs

1 1/2 cups low-fat buttermilk

1/2 cup plus 2 tablespoons safflower oil

2 teaspoons pure vanilla extract

FOR THE CARAMEL

4 cups granulated sugar

1/4 cup light corn syrup

2 cups heavy cream

Coarse salt

2 sticks cold unsalted butter, cut into tablespoons

FOR THE FROSTING

1/4 cup plus 2 tablespoons Dutch-process cocoa powder

2 sticks unsalted butter, room temperature

1/2 cup confectioners' sugar

Coarse salt

1 pound semisweet chocolate, chopped, melted, and cooled

Garnish: flaked sea salt, such as Maldon

DIRECTIONS

1.       Preheat oven to180 degrees Celsius. Make the cake: Butter three 23cm round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.

2.      Divide batter among pans. Bake until cakes are set and a toothpick inserted into the centre of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 115 degrees Celsius, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.

3.      Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.

4.      Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.

5.       Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

COOK'S NOTE

To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.

Pop Pop Pop... It's National Bubble Wrap Day

What's in season January 2015.

What's in season - January 2015...

We are lucky enough to live in a fantastic country where we have a wide variety of fresh, seasonal produce.  

Here's what you can expect to find in season during the Month of January.

VEGETABLES:  Asparagus, baby corn, mange tout, lemon grass, green beans, carrots, 

baby marrows, brinjals, beans, brown mushrooms, onions, potatoes, radishes, spinach, squash, celery, cucumber, sweet potatoes, pumpkin, Brussel sprouts. 

FRUITS:  Cherries, raspberries, plums, bananas, litchis, mango, nectarines, peaches, pears, prickly pears, grapes, watermelon,  pineapple, figs, spanspek, granadilla, quinces.

HERBS:  Mint, parsley, sage, thyme, marjoram, oreganum, rosemary, fennel, dill, bay leaves, rocket, chives, coriander.

Why not try out this lovely summer recipe below which  incorporates some of this seasonal produce. 

Grilled nectarine salad with roasted chicken, feta, rocket, mint & almond.

Ingredients:

• 1 Packet rocket leaves 
• 1 Handful of mint leaves. finely chopped 
• 4 Cold roasted chicken breasts, sliced
• Danish feta cheese
• 3 Fresh nectarines, sliced 
• Drizzle of honey
• Freshly ground black pepper
• Roasted almond

For the Dressing:

• 1 Tablespoon red wine vinegar
• 3 Tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 Teaspoon wholegrain mustard
• 1 Teaspoon honey 

Method:

1. Pre-heat your oven's grill.  Arrange the nectarine slices on a baking sheet, drizzle with a little honey and sprinkle with black pepper.  Roast for +- 5 minutes or until lightly coloured.  Allow to cool. 
2. Arrange the rocket, mint, chicken, feta, roasted peaches and almonds on a large flat salad platter.
3. Whisk together all of the ingredients for the dressing and pour over the salad.   
4. Serve immediately or alternatively place into the fridge to keep cool and serve later.