In these uncertain times, we tend to look towards things that comfort us, and what can be more comforting than the familiar? A well-worn house jersey, slippers that fit the contours of your feet just so, a hand-knitted blanket that you’ve had since childhood, or your mum’s chocolate, coffee and brandy cake.
These days, the kitchen is the place to be. We’ve swapped glam evenings out for great evenings in, inviting friends over to cook (and bake) up a storm. Whipping up old favourites with a newfangled twist has become something of a trend, and we for one are over the moon. Banana bread, apple pie, Black Forest cake, fudge sundaes, crème brûlée and pavlova, among others, bring back memories of home, of delicious smells wafting from the kitchen, hearty servings of crumble with a drizzle of home-made custard and a large
scoop of vanilla ice cream. Sigh. Comfort on a plate.
2023 is seeing a revival of old favourites, a throwback to when life was a little simpler and the setting sun was a sign that dinner was almost ready. It was time to say goodbye to friends, go home, pack away the bikes and with hearty appetites, wash up for dinner and enjoy a hefty chunk of cake for dessert.
Our absolutely scrummy chocolate, coffee and brandy cake is the ideal go-to, because who doesn’t love this perfect balance of South African flavours? It’s ideal for Winter and pairs perfectly with a glass of aged bourbon or port.
So pull up a chair, hand dad his favourite slippers and top up his glass. Along with his coffee, chocolate and brandy delight, he’ll truly experience what it means to have his cake and eat it too.
Dad’s delight
Cake ingredients
• 3½ cups all-purpose flour (420g)
• 2 cups sugar (400g)
• 2 tsp baking soda (bicarb) (12g)
• ½ cup cocoa powder
• 1 tsp salt
• 2 tbsp vinegar (30ml)
• 2 tsp vanilla extract (10ml)
• ¾ cup of melted butter/margarine
• 3 to 4 tbsp brandy
• 2 cups hot coffee (475ml)
• A handful of cherries and a sprinkling of chocolate vermicelli
Frosting ingredients
• 2 tbsp softened butter
• ¼ cup cocoa powder
• 2¼ cup icing sugar
• 2 tbsp coffee
• 1 tsp vanilla extract
Cake method
Preheat your oven to 160°C. Line two round cake pans. Whisk together the flour, sugar, baking soda, cocoa powder and salt in a large mixing bowl. Make a well in the middle and add the vinegar, vanilla, melted butter, brandy and coffee. Gently mix your batter until it’s well combined, but don’t overmix. Divide your batter evenly among the prepared pans. Bake for 45 minutes or until you insert a toothpick into the cake and it comes out clean. Remove your cakes from the oven and put on a cooling rack. Leave them in the pans for five to 10 minutes before turning out onto the rack.
Frosting method
Whisk the cocoa and icing sugar together. Add the butter, vanilla and coffee and mix well. Spread the frosting over one of the cakes, then top with the other. Then cover both cakes with frosting. Pipe a few rosettes onto the top of the cake. Scatter the cherries and chocolate vermicelli over the top
