At Dining with David (Seasonal Dinner Club) we give paying customers the opportunity to indulge in a five-course tasting menu in a homely environment with the promise of offering our guests A Unique Gourmet Dining Experience. Time and time again, guests come back to Dining with David for the chocolate cake which we have called our Almost Amazing Signature Chocolate Cake because of its sheer beauty. This dish engages all one’s senses and is a perfect closing dish to any meal or simply a choice for dessert when you’re hungry at midnight. As they often say, sharing is caring. I hope you enjoy making my chocolate cake recipe as much as I do.
Chocolate Cake Batter
- 96g Good Quality Cocoa Powder
- 300g Caster Sugar
- 225g All Purpose Flour
- 2tsp Baking Soda
- 2tsp Baking Powder
- 1tsp Salt
- 2 Free Range Eggs
- 1 Cup (236ml) Whole Milk
- 120ml Sunflower Oil
- 1 Cup Instant Coffee
- 2tsp Vanilla Extract
- Preheat the oven to 180ºC. Grease and flour a rectangular nonstick baking tin. Set aside.
- In a large bowl, stir together the cocoa powder, flour, caster sugar, baking soda and baking powder. Add the eggs, whole milk, sunflower oil and vanilla and whisk the mixture together until combined (I would recommend and electric mixer, but a metallic whisk will work fine).
- Add 1tsp of instant coffee to a cup of boiling water, mix and add to the cake batter. Mix well.
- Pour the batter into the rectangular nonstick baking tin and place in the oven.
- Bake at 180ºC for 30 – 40 minutes. After 35 minutes, insert a toothpick into the centre of the cake. If it comes out clean, the cake is ready.
- Take out and cool for 15 – 20 minutes before removing the cake from the baking tin and placing on a wire rack to cool completely.
- 115g Unsalted Butter
- 85g Good Quality Cocoa Powder
- 250g Icing Sugar
- 1tsp Vanilla Extract
- 80ml Whole Milk
- Melt the butter in a pan over medium high heat (A microwave works just as well). Once the butter is cool, stir in the cocoa.
- Alternately add the icing sugar and milk, beating with a whisk to a spreading consistency.
- Stir in the vanilla (Refrigerate until ready to use – Optional).
- Place the frosting on top of the cooled cake and spread until level.
- Place the remaining frosting in the fridge until you need it next. The frosting will keep fresh in the fridge for 2 to 3 weeks.
- 200g Raspberries
- 30g Sugar
- 60ml Water
- In a saucepan over medium high heat, add the raspberries, sugar and water and heat until the mixture has come to a boil and the sugar has dissolved into the mixture (about 5 – 10 minutes).
- Thereafter, take the saucepan off the heat and leave the mixture to cool.
- Pour the cooled mixture into a blender and blend on high adding extra water into the mixture where necessary.
- Once you are satisfied with the consistency (I like a semi thick consistency), sieve the mixture into a container and refrigerate until ready to use. Consume the raspberry coulee within 4 days.
Note: The raspberry coulis can be used as a garnish or sauce for the dish.
57g Unsalted Butter
64g Icing Sugar
43g All Purpose Flour
32g Good Quality Cocoa Powder
In a medium, microwave-safe bowl heat the butter in the microwave until melted (About 1 minute).
Take the butter out of the microwave and add the icing sugar, flour and cocoa powder, and with a fork, stir lightly to combine. Fluff the mixture with a fork until sandy small pebbles and crumbly bits form.
Place the mixture in a container and refrigerate until ready to use. The chocolata crumble will keep fresh in the fridge for up to a month.
NB: The Chocolata Crumble is used as a base for the ice-cream to prevent it from sliding of the plate or can be used as a garnish.
With a circular mold (or cake cutter), cut out a circular slice of cake or any shape of your choice e.g. triangular, rectangular or square and serve with a side of the raspberry coulis, chocolata crumble, your choice of ice-cream and fresh fruits (I normally use raspberries and strawberries. OH, AND ONE LAST THING…Enjoy 🙂