Lee-Andre's Chocolate Cake Recipe

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“I have little doubt that Lee-Andre Fortuin’s chocolate cake, with mocha-chocolate-mousse filling and a chocolatey-caramel icing, will have chocoholics excited. It’s a decadent, rich-and-textured delight.”

— Jackie Cameron

Lee-Andre Fortuin’s Chocolate Cake with Mocha Chocolate Mousse Filling and Chocolate Caramel Icing

Makes 2 x 20cm cakes

Mocha Chocolate Mousse
Ingredients:

• 150ml full cream milk

• 6 pieces/30g dark chocolate

• 5g instant coffee

• 2 egg yolks

• 25g castor sugar

• 15g/1 tablespoon corn flour

• 15g/1 tablespoon Champagne Valley flour

• 15g/1 tablespoon cocoa

• 5g/1 teaspoon gelatine and 15ml/1 tablespoon water

• 2.5ml vanilla extract

• 70ml cream

Method:

1. Hydrate gelatine (place the dry gelatine into the 15ml of water)in a glass bowl.

2. In a sauce pan, scald milk (just before boiling point), add the chocolate and coffee. Stir until the chocolate is melted.

3. Beat the egg yolks and castor sugar until pale in colour.

4. Whisk in flour, corn flour and cocoa.

5. Add the milk mixture to the egg mixture and return to the sauce pan and bring to the boil. Simmer for 2 minutes.

6. Melt the gelatine (place the bowl with the gelatine in, in a bowl filled with hot water. Make sure the gelatine is watery before adding to the mixture), and mix into the milk mixture.

7. Add vanilla essence. Transfer into a glass bowl and allow to cool slightly.

8. Whip the cream until stiff and fold into the mousse, cover the bowl and place in the fridge.

Chocolate Cake
Ingredients:

• 4 eggs

• 1 cup castor sugar

• 1 & a quarter cup Champagne Valley Flour

• 3 teaspoons baking powder

• Pinch of salt

• 2 tablespoons cocoa

• Half a cup Sunfoil Platinum Oil

• Half a teaspoon of vanilla essence

• 1/2 cup boiling water

Method:

1. Preheat oven to 180 degrees.

2. Mix and beat eggs and castor sugar until thick and fluffy.

3. Add the flour, baking powder, salt, cocoa, oil and vanilla essence.

4. Mix everything well. On low speed, add boiling water & mix.

5. Bake at 180 degrees for +- 30-45 minutes.

6. Let the cakes cool before assembling with the mousse in between the cake layers.

Chocolate Caramel Icing
Ingredients:

• 1 tin Nestlé Caramel

• 1 tablespoon of Cocoa

• 1/2 teaspoon Vanilla Essence

• 2 tablespoons Icing Sugar

Method:

1. Mix everything well.

2. Pour over cake making sure to coat it evenly.

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