Moist Chocolate Cake Revamped

This very simple and super tasty moist chocolate cake is really one of my personal favorites. Its a great treat and always a winner among my mates and family. It probably isn't the most picture perfect cake that you will ever bake, but the taste and sugar rush totally makes up for it! WARNING! Do not feed to children under the age of 12. You will create hyper little demons! This cake is super addictive and it can be baked for all occasions like a birthday party, wedding, wake ceremony, days of compulsive overeating or even early parole.

So here’s my famous ‘Moist Chocolate Cake Revamped’ or how I like to call it ‘Nat Koek’. Try to avoid the sexual connotation as I know the name has a raging pun. The name really does imply rich moistness as you have never had it before. I am not talking: “Ohhh that’s nice and moist.” NO!! I am talking: “Oh my god I want to stuff my face with this cake, super moistness!”

Bake it, eat it, cry and eat some more! Most importantly enjoy it! Would love to hear your feedback!

Moist Chocolate Cake Revamped - 

Ingredients:

4 eggs separated - Make sure your eggs are fresh.

12.5ml baking powder

250ml cake flour

2.5ml salt

250ml castor sugar – “Very important you do not be a smartass and use regular sugar here!”

125ml sunflower oil

60ml cacao

125ml boiling water

Sauce:

410g Nestle Ideal evaporated milk

125ml Sugar

15ml Margarine

Topping:

200g Nestle Treat Caramel

200g Dark Chocolate
200ml Thin cream
3 tbs of strong freshly brewed espresso

1. Preheat the oven to 180°C/Gas 4

2. Whip the egg whites and 2.5ml of the baking powder together until stiff.

3. Sift the cake flour, salt, castor sugar and the rest of your baking powder together.

4. Beat the egg yolks and sunflower oil together and add to the sifted dry ingredients.

5. Add the boiling water to your cacao and whisk until nicely dissolved. Add to sifted dry ingredients.

6. Beat all of the dry and wet ingredients together until smooth or until the sugar has dissolved.

7. Carefully fold in your egg whites.

8. Pour the cake mixture into an oven proof dish, 35cm x 22cm

9. Bake for 40-45 minutes

Sauce: 

      10. Add the evaporated milk, sugar and margarine into a sauce pan and bring to a boil. 

            Be careful that it doesn’t burn. After it has boiled you can take it off the heat.

      11.  Let the cake slightly cool before you pour the sauce over.

         

       Topping:

      12. While you wait for your cake to completely cool down you can make the chocolate ganache. Add the cream to a saucepan and bring to a boil. Add the hot cream and espresso to the chocolate and stir until it melts and you have one consistency.

      

      13. After your cake has completely cooled spread the ganache all over and place in refrigerator to cool and set completely. After the ganache has set spread a generous amount of the caramel all over the set chocolate ganache. 

       You should have a very moist chocolate cake with a chocolate ganache and caramel topping. 

Serve eat and enjoy!