Ingredients

Method

• 2 free-range eggs
• 250 g caster sugar
• ¾ cup vegetable oil
• 1 t vanilla extract
• ½ cup plus 2 t milk
• ½ cup plus 2 t Amarula
• 350 g self-raising flour
• 50 g cocoa powder
• 1 t bicarbonate of soda
• For the inkomazi ganache:
• 1 cup inkomazi
• 1 vanilla pod, seeded
• 1 T gelatine powder
• 2 T water
• 240 g white chocolate
• 2 cups cold whipping cream
• For the macadamia-nut brittle (optional)
• 200 g sugar
• 100 g macadamia nuts, toasted

Method

Ingredients

1. Preheat the oven to 160°C. Grease and line 2 x 15 cm round cake tins with greaseproof paper.

2. In a stand mixer with a whisk attachment, beat the eggs and sugar for 4 minutes, then add the oil and vanilla.

3. In a separate bowl, combine the milk and Amarula and set aside. Sift together the dry ingredients into a third bowl.

4. Fold the dry ingredients into the egg-and-sugar mixture, alternating with the milk mixture. Start and end with the flour in 3 additions.

5. Bake for 20–25 minutes, or until a skewer comes out clean, then allow to cool completely before spreading the inkomazi ganache.

6. To make the ganache, place the inkomazi and vanilla seeds and pod in a saucepan and slowly warm until hot to the touch.

7. In a separate bowl, combine the gelatine and water and allow the gelatine to bloom. Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water or in the microwave at 30-second intervals.

8. Once the gelatine has bloomed, mix with the inkomazi until dissolved, then pour the inkomazi over the melted chocolate and whisk until combined.

9. Using a stick blender, blend the cold cream into the inkomazi until combined. Chill overnight to set.

10. Once the ganache has set, transfer it to a stand mixer with a whisk attachment and whip until light and fluffy.

11. To assemble the cake, trim the tops of the cakes to make them even. Use 1 cup whipped ganache to sandwich the sponges, then use the remaining ganache to cover and decorate the cake.

12. To make the macadamia-nut brittle, melt the sugar in a pan over a medium heat. Don’t stir it – rather swirl the pan gently until the sugar starts to melt. When it has melted and turned golden brown, pour onto baking paper or a silicone baking mat in a thin, even layer. Sprinkle with the roasted macadamia nuts and allow to cool until set. Crack into shards, and decorate the cake.

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Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Unathi Taffa
Production: Amy Ebedes-Murray
Stylist: Marcelle van Rooyen