Chocolate Cake with Passionate Fruit & Pepper White Chocolate Frosting
I can actually remember the day I accidentally discovered this combination of coffee and chocolate. I was in fact, shopping for a good quality cocoa, and I bumped into a lovely lady (who is now my friend) on one of the aisles of the store, in the section of baking stuff. Coincidentally, she was also shopping for cocoa to bake for a friend’s birthday. So, we started chatting about cocoa, and I ended up giving her my secret method and ingredients of my famous chocolate cake, at the time. I remember getting home, and feeling “Ooh Shucks!! Why did you do that Andiswa? – like why?”. I mean, I have always vowed, to never ever trade or share my chocolate cake secrets, they vary of course; depending on the occasion. But, what made me feel better, was how authentic and sweet this stranger was. So, you must feel very fortunate that I am sharing this chocolate cake with you today.
I know by now that, you know that, my most favourite chocolate is a dark chocolate – but today I felt like trying the Passionfruit and Pepper flavoured chocolate in my frosting. And it’s a white chocolate. This is one cake that looks imperfect because of how the frosting is spread, and this was deliberate, because often home baked goods do not always look perfect, but absolutely taste amazing. This cake is exactly that, it looks amateurish, but the combination of the frosting and cake sponge will definitely blow your mind. The sponge is not too sweet because the frosting makes up for it, so you have to eat everything together not each alone.
I hope you will this love cake like my guests did, and please do tell me know if you make it💝
Equipment you will need:
Measuring cups and spoons
24cm cake pan
Large mixing bowl
Medium mixing bowl
Small mixing bowl
Medium mixing bowl (heat proof)
55g Cocoa Powder
2 Teaspoon Expresso Coffee Powder
155ml Hot Water
130g Butter, at room temperature
60ml Vegetable Oil
200g Castor Sugar
100g Brown Sugar
3 Extra-large Eggs
200ml Full-Cream Milk
4 Tablespoons Sour Cream
230g Self-Raising Flour
1 ¼ Teaspoons Baking Powder
½ Teaspoon Baking Soda
FOR THE FROSTING
200g Passionate Fruit & Pepper White chocolate
1 Teaspoon Lemon juice (optional)
250g Icing Sugar, sifted
250g Cream Cheese
90g Butter, at room temperature
Preheat the oven to 180C
Grease a baking pan with butter and coat it with cocoa powder, discard excess cocoa.
- Sieve the cocoa into a large bowl.
- Mix coffee powder with hot water and pour the mixture into the cocoa, mix with a spatula until it becomes a smooth and thick paste-like mixture with no lumps.
- On the side add the baking powder and baking soda to the flour, sieve it into the cocoa mixture.
- Add eggs, butter, milk, and sour cream; whisk everything together with an electric mixer, halfway add oil and whisk again.
- Pour cake batter into the prepared baking pan, tap the pan a little and bake in the preheated oven for 50 minutes, or until well risen, use a cake tester or toothpick to test if its fully baked, if the cake tester doesn’t come out clean, bake the cake again for 5 minutes.
- Leave to cool in the cake pan for 10 – 15 minutes, then transfer it onto a wire rack to cool completely before frosting.
For the frosting
- Melt the white chocolate and butter in a bowl placed on top of a saucepan filled with a cup of water boiling over a medium heat. Stir with a wooden spoon until it becomes smooth and completely melted.
- Remove from the heat to cool for about 10 minutes, then put it in the fridge for 45 to 60 minutes. This helps it to firm up a bit before mixing it with other ingredients.
- Place the cream cheese in a medium bowl and whisk until fluffy.
- Add sieved icing sugar, then add lemon juice and the melted white chocolate with butter, whisk until it becomes a smooth and spreadable mixture.
- Place the cake on a cake stand and spread it with frosting.
- Serve with tea or coffee😊
If your butter is not soft enough, microwave it at 30 seconds intervals (it must not liquefy).