Meet Kelsey

Kelsey Horne is December’s Flavour of the Month and she shares her delicious chocolate cake recipe and foodie knowledge with us.
Meet the Flavour
Hi, I am Kelsey. I am currently finishing up my Diploma at Silwood Cordon Bleu Cooking School where I have completed 2 years of training. I have done training at The Pot Luck Club, Woolworths, De Grendal Wine Farm, Dish Food and Social as well as Waterkloof in Somerset West. I love tasting and experimenting with food, but my passion is baking and cakes.
kelsey
What is your all time favourite thing to eat?
For a casual date with friends, I would have to say a burger from Hudson’s Burger Joint or a delicious sushi collection from Salushi.
Who is your foodie inspiration?
My inspiration would be Chef Greg Czarnecki from Waterkloof. I have had the privilege of working with him for the last two months. I experienced his creativity, passion and drive both in and out of the kitchen. Chef Greg was fully immersed in this culinary process – he helped with preparation if we needed it and he did the shopping for the restaurant himself.
I was also lucky enough to watch him and his team prepare the food that they served for the Eat Out Mercedes Benz Awards 2016. I learnt a lot from him and I will always be grateful for this.

Where is your go-to restaurant and why?
My favourite restaurant would be La Colombe. I am lucky enough to have recently eaten there AND I am still talking about it! The food, the atmosphere and the service is impeccable. The dishes excite your palate and create such beautiful and flavoursome combinations.

Kelsey’s Chocolate Cake 
My project I am sharing is cakes. I love baking and experimenting on how to make cakes a little different, but still elegant.
Below is my chocolate cake recipe I handed in for my end of year cake exam for Silwood. This cake is so moist that it could almost be a Chocolate Torte.
Ingredients:
  • 2 cups cake flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon coffee granules
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Method:
  • Sift flour, sugar, cocoa, baking powder, baking soda, salt, and coffee granules into a mixing bowl. Mix through all the ingredients until incorporated.
  • Add milk, vegetable oil, eggs and vanilla together with the flour mixture and mix on medium speed until incorporated.
  • Reduce the speed and pour in the boiling water to the cake batter. Beat on high for about a minute to add air to the batter.
  • Distribute the batter evenly between two prepared cake tins. Bake for 30-35 minutes at 180 C or until the cake tester comes out clean.
  • Remove from the oven and allow to cool for 10 minutes then remove from the cake tin.
P.S. If you would like these to be cupcakes, bake at 160 C for 15- 20 minutes.
For the icing:
Ingredients:
  • 200g soft butter
  • 90ml cocoa, sifted
  • 500g icing sugar, sifted
  • Hot water
  • 2 egg whites
  • 120g sugar
Method: 
  • Melt the butter, remove from stove top and add the cocoa.
  • Return to the heat and cook for 30 seconds and then allow to cool.
  • Place in an electric beater and gradually beat in the icing sugar, using the hot water to adjust the consistency of the icing.
  • Place the egg white and sugar in a bowl and stir to combine.
  • Place the egg mixture over a bain-marie of simmering water until the sugar has dissolved and then beat with an electric hand beater – beat for about 5 minutes or until stiff peaks have formed.
  • Remove from the bain-marie and beat for about 2 minutes to cool the mixture.
  • Fold the meringue into the chocolate frosting mixture.
To ice: 
Cut the cake in half horizontally and ice the lower half with a bit of icing. Reassemble the cake and spread a thin layer of icing all over the cake and refrigerate for 5-10 minutes. This is your crumb layer. Remove from fridge and ice with the remaining icing.
To decorate: 
Make chocolate curls by spreading a fairly thick layer of dark, melted chocolate on grease-proof paper and rolling it up. The looser it is, the bigger the curls, vice versa. Once frozen, unravel the grease proof and the curls will naturally break off and place on top of the cake with some fresh berries and mint leaves.
kelseys chocolate cake.jpg
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