Ingredients
- 2 egg yolks
- 1 whole egg
- 3/4 cup unsweetened cocoa powder
- 2/3 cup boiling water
- 1 1/2 tsp vanilla essence
- 3/4 cup flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 140g butter
- 2 cups dark cooking chocolate
- 1 cup cream
Instructions
- Preheat your oven to 180°C and line two 8-inch cake tins with greased parchment paper.
- In a medium size bowl – mix flour, salt and baking powder. Set aside.
- In a large bowl – beat the butter and sugar until fluffy for roughly 5 minutes. Add vanilla essence & eggs; beat again.
- In another bowl – mix cocoa powder and boiling water; stir until smooth. Ensure there are no lumps. Add this to the buttery batter and stir. Then slowly add the flour mixture and beat until smooth.
- Divide the batter equally in two cake tins and bake for about 30 minutes. Insert a toothpick in the centre and make sure it comes out (almost) clean.
- Allow the cakes to cool for at least an hour.
- To make the beautiful glaze: melt cooking chocolate in a water bath on low heat. Add the cream and stir until smooth.
- Spread a thick layer of the warm glaze between the 2 layers. Then, pour until it fully covers the cake. Garnish with edible flowers or fruits or leave as it is.
Gouda Tip: Be patient (we know, it’s hard). Refrigerate for 2 hours, till it’s chilled & then dig in!
Gouda Together 