Luxurious Chocolate Cake

Serves 10 - 12
50 ml cocoa powder
150 ml boiling water
210 g (1½ cup) cake wheat flour
15 ml (1 T) baking powder
315 g (1½ cup) Huletts Castor Sugar
200 ml sunflower oil
7 extra large egg yolks
10 ml (2 t) vanilla essence
8 extra large egg whites
1 ml (pinch) salt
For the Chocolate Ganache:
500 g dark chocolate or milk chocolate for a lighter ganache
300 g dark chocolate chips
250 g glucose syrup
500 ml (2 cups) fresh cream
For the Chocolate Curls:
250 ml (1 cup) cold water
250 ml (1 cup) chocolate chips or 1 large dark chocolate bar
  1. Preheat the oven to 180°C. 1 x ungreased 25cm loose bottomed tube chiffon tin with legs or a Bundt tin.
  2. Dissolve the cocoa in the boiling water, cool and set aside.
  3. Sift the flour, baking powder and 1 cup castor sugar into the bowl of an electric mixer.
  4. Make a well in the centre and add the oil, egg yolks, cocoa mixture and vanilla essence and beat well.
  5. In a separate bowl, beat the egg whites and salt until stiff peak stage. Add the remaining ½ cup castor sugar to the egg whites and beat for 1 minute. Fold the chocolate mixture into the egg white mixture.
  6. Pour the mixture into the un-greased chiffon tin and bake for 55 - 60 minutes or until a skewer inserted comes out clean. Remove from the oven. If your tin does not have “legs” hang it upside down on a bottle by inserting the neck through the hole in the tin. It will stand perfectly well if you take care that it is properly balanced. The cake will not fall out of the tin unless it is under baked. Allow to cool completely before removing the tin. If necessary, gently loosen the edges with a sharp knife to turn out.
  7. Decorate with chocolate ganache and chocolate shavings.


For the Chocolate Ganache:

  1. Place all the ingredients in a large heat resistant bowl. Place the bowl over a deep saucepan with water. (The bowl must not touch the water.)
  2. Turn up the heat whilst stirring continuously. The steam of the water will melt the chocolate. Remove from the heat when the chocolate has melted completely. Leave to cool slightly.


For the Chocolate Curls:

  1. Pour approximately one cup of water into a double boiler or a saucepan. Melt chocolate on low heat over the boiler, or in a heat-safe bowl that can rest on top of a saucepan.
  2. Stir constantly once the chocolate begins to melt. Do not overheat the chocolate or allow water droplets to get into your mixture as your batch will be ruined.
  3. Remove the chocolate from the heat just before it has completely melted. Stir thoroughly. The chocolate should be smooth. Allow the chocolate to cool slightly.
  4. Place a sheet of wax paper on top of a baking sheet. Pour the cooled chocolate mixture onto the wax paper, being careful not to pour too fast. Spread the chocolate out thinly using a spatula or palette knife.
  5. Pick up the baking sheet and gently tap a few times on a flat surface to release any air bubbles. Allow the chocolate to sit until hardened. This should take about 20 minutes. Place the sheet of chocolate into the refrigerator or freezer for faster cooling.
  6. Place the cooled sheet on a steady, nonslip surface.
  7. Take the blade of a long knife and put it at the end of your chocolate sheet. Scrape the knife carefully towards you, forming chocolate curls. To make chocolate curls using a pastry scraper or spatula, push the utensil away from you until a curl forms.
  8. To make chocolate curls of different sizes, vary the way you scrape. Scrape long and steady going all the way down the sheet of chocolate for larger curls, scrape in a shorter motion for smaller curls or scrape the chocolate at various angles.
  9. Gently place the curls on the cake.