As I look back at 2011, amongst the many blessings, I see what a rollercoaster it has been for me…….my life has changed sooo drastically, from being a carefree fun loving bindaas person….. to that of a sleep deprived, walking, talking zombie for months on end, yes friends 2011 has brought me the joy of being a Mother…of caring and nurturing for this little person, who has turned my world upside down and filled my life with immense joy, excitement, wonder, love and mystery………..I wouldnt want it any other way.
Now as I prepare to move on from a “Stay home mom” to work soon, I eagerly look forward to claiming back a part of my life that I have long forgotten, a new found excitement is welling within me, at the same time new fears of letting my son start his journey towards toddlerdom begins!! ……I look forward to all the challenges and joys 2012 brings me and pray for strength, hope and good fortune.
2-1/2 cups all-purpose flour
2/3 cup Cocoa
1.5 teaspoon baking soda
1 cup (2 stick) butter
2 cup sugar
2 cup milk
2 tablespoon white vinegar
1 teaspoon vanilla extract
150 grams mini marshmallows
50 grams soft butter
250 grams best-quality semisweet chocolate, chopped into small pieces
60ml hot water from a recently boiled kettle
250ml heavy cream
1 teaspoon vanilla extract
2 to 4 tablespoons seedless black raspberry preserves
To make the chocolate cake (preferably make the previous day)
1 Heat oven to 350°F/ 180C. Line bottom of a 23 cms 0r 9-inch round baking pan with wax paper. Lightly grease sides of pan. Combine flour, cocoa, baking soda and salt; set aside.
2 Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted; stir in sugar. Add milk, vinegar and vanilla to butter mixture; stir until blended. Add dry ingredients; whisk until well blended. Pour batter into prepared pan.
3 Bake 15-20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off wax paper. Cool completely for atleast 2-3 hours. If making the cake the previous day, once cooled, place the cake back in its springform baking tin, place it in a closed plastic bag in the fridge overnight.
4 To prepare the CHOCOLATE MOUSSE topping.
a. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
b. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.
c. Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
d. Take the cake with its tin out of the fridge; spread 3 tablespoons of preserves over the top of the cake. Carefully pour all of the chocolate mousse filling over the cake ( make sure the cake is still in the tin). Smooth the top of the mousse. Cover the top of the cake tin with foil and place in the fridge for about half an hour to an hour to completely set.
5. Once the mousse has set, run a knife along the sides of the tin to loosen it. Open the springform and check to see if the mousse has completely left the sides of the tin. Then close the tin again while you complete the decorations for the cake. I used lightly sweetened stiffly beaten whipped cream and a no. 30 rossette tip to pipe a few rosette all along the border of the cake. I also used the same tip to write on the cake. Since its my first time actually piping on a cake…..im actually chuffed at the outcome 🙂 Refrigerate till serving.
Just before serving open the springform side and carefully place the cake with the tin base onto a decorative plate.
1. You may add a teaspoon of instant coffee powder dissloved in a tablespoon of water to the to the cake batter, to increase the depth of flavours. I also added a teaspoon of coffee powder to the mousse mixture while on the stove top, for a mocha flavour.
I share a virtual piece of this cake with all of you who have lived and loved……..to love…Cheers!!