05 Jul Wild Africa cream sticky fudge gateau with fudge, almond praline and dark chocolate ganache





Wild Africa cream sticky fudge gateau with fudge, almond praline and white chocolate ganache
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This cake recipe I have been making since I could remember. The original recipe is for a poppy seed cake but we have changed it to a very decadent chocolate cake which is served at very special occasions such as birthdays and anniversaries at our 24 Station Street Kitchen. You can serve the cake with chilled Wild Africa cream and enjoy after a warm summers day.
Servings | Prep Time |
8 people | 40 minutes |
Cook Time | Passive Time |
35 minutes | 20 minutes |
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Ingredients
Cake
- 3 Extra large eggs
- 1 1/2 cups castor sugar
- 1/2 cup oil
- 1 cup double cream yogurt
- 1/2 cup Ground almonds
- 1/2 cup Good quality cocoa powder
- 1 cup self-raising flour
- 5 ml Vanilla essence
Fudge
- 125 grams Butter melted
- 2 cups castor sugar
- 1 tin condensed milk
- 5 ml vanilla essence or extract
Almond Praline
- 1 cup castor sugar
- 5 ml lemon juice
- 50 ml water
- 20 ml Wild Africa cream
- 80 grams course ground almonds or any other nuts you might have in your pantry
Dark Chocolate Icing
- 500 grams Good quality 70% dark chocolate chopped
- 200 ml cream
Creme Fraiche icing
- 500 grams white chocolate melted
- 500 ml crème fraiche
Instructions
Cake
- Preheat your oven to 180 degrees Celsius. Whip together the eggs and sugar until pale and thick. Add the yogurt and oil and mix through. Add the ground almonds, cocoa powder, flour, salt and vanilla essence and mix until everything is well incorporated. Pour the batter into a 23cm prepared cake tin and bake for 25-35 minutes or until a tooth pick comes out clean. Once cooled, take the cake out of the tin and slice it in half using a bread knife so that you have two cakes to stack on top of each other.
Fudge
- Place all the ingredients in a microwavable bowl. Place in the microwave on high for 15 to 20 minutes, stirring every 2 minutes. Your fudge will be ready when it is a caramel colour. Pour the mix into a prepared tin and let it cool down before cutting it in squares.
Almond Praline
- Place the sugar, water and lemon juice in a sauce pan over medium heat. Make sure the sugar is dissolved before it starts to boil. Once the sugar starts to turn into a caramel colour, turn down the heat. Add the Wild Africa cream and nuts and stir through with a wooden spoon. Pour the praline mix on prepared baking paper or a silicone mat and let it cool until you can break it into shards.
Dark Chocolate Ganache
- Warm the cream until just starting to boil. Pour over the chopped chocolate and let it stand for 10 minutes. Whisk until smooth and place in a piping bag with a very thin nozzle.
Creme Fraiche Icing
- Place the creme fraiche in a mixer and put on a slow speed. Slowly add the melted chocolate until the mixture becomes thick and smooth.
Assembling your cake
- Place the 1st half of the cake on a cake stand and brush with some Wild Africa cream. Spread some of the icing on the cake and place the second half on top. Cover the cake with the rest of the icing. Drizzle the dark chocolate ganache over the edges of the cake and garnish with fudge squares, praline shards and some gold leaf.