Hot Chocolate Cake
Photography Josh Griggs.
A mug of hot chocolate is a beautiful thing — this cake echoes those rich flavours and is then festooned with marshmallows to match!
Makes: 1 cake
INGREDIENTS
75 grams butter
⅓ cup (40 grams) cocoa, sifted
⅓ cup (60ml) rice bran oil
⅔ cup (180ml) ginger beer
1 cup (220 grams) caster sugar
100 grams dark chocolate (72% cocoa), roughly chopped
1 large egg
1 tablespoon vanilla extract
1¼ cups (185 grams) plain flour
2 teaspoons each baking powder and ground cinnamon
½ teaspoon freshly grated nutmeg
⅓ cup sour cream
12 large white marshmallows
Frosting:
150ml cream
150 grams dark chocolate (72% cocoa), chopped
METHOD
Equipment: Grease a 20cm springform cake tin and line the base and sides with baking paper.
Preheat the oven to 150°C fan bake.
Put the butter, cocoa, oil and the ginger beer in a medium-large pot over a medium heat. Bring to the boil, stirring constantly, then take off the heat. Add the sugar and chocolate and stir until smooth and the sugar has melted. Set aside to cool.
Whisk the egg and vanilla into the chocolate mixture until glossy and smooth. Whisk in the combined flour, baking powder and spices then whisk in the sour cream well, so there are no white streaks in the batter.
Pour the batter into the prepared tin and level the top. Put the marshmallows on top but don’t press them too far down into the batter.
Bake for about 55 minutes, or until a skewer inserted into the centre comes out with only a few damp crumbs attached. Leave to cool in the tin.
Frosting: Put the cream in a small pot and bring to just below the boil. Take off the heat and add the chocolate. Leave for 1 minute then whisk until smooth. Set aside until the frosting has cooled and thickened.
To serve: Spoon the frosting onto the cake and swirl with the back of a spoon.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.