Chocolate ClemenGold Tea Cake

• Refrigerated

  • 2 Egg yolks
  • 4 Eggs

• Condiments

  • 15 ml Golden syrup

• Baking & Spices

  • 10 ml Baking powder
  • 325 g Castor sugar
  • 80 g Cocoa powder
  • 25 g Cornflour
  • 100 g Milk chocolate
  • 1 pinch Salt
  • 175 g Self raising flour
  • 5 ml Vanilla extract

• Dairy

  • 280 g Butter
  • 100 ml Milk

• Liquids

  • 250 ml Water

• Other

  • juice of 3 Clemengolds

Found on pomegranatedays.co.za

Description

Ingredients

• 225 g butter
• 225 g caster sugar
• 4 eggs
• 175 g self raising flour
• 50 g cocoa powder
• 10 ml (2 t) baking powder
• pinch salt
• 5 ml (1 t) vanilla extract
• 100 ml milk
• 25 g cornflour
• 200 ml water, divided
• juice of 3 Clemengolds
• 100 g caster sugar
• 40 g butter
• 2 egg yolks
• 100 g milk chocolate
• 15 g butter
• 30 g cocoa powder
• 50 ml water
• 15 ml (1 T) golden syrup

Directions

• Place the butter into the bowl of an electric mixer and beat until pale and creamy.
• Add the sugar and continue beating for a further 2 minutes.
• Whisk in the eggs one at a time, beating well after each addition.
• Sift together the flour, cocoa powder and baking powder and salt.
• Add to the eggs in two batches.
• Beat in the vanilla and the milk.
• Pour the mixture into two cake pans that have been sprayed with non-stick spray.
• Bake in an oven pre-heated to 180˚C for 25 minutes or until a wooden skewer inserted in the middle comes out clean.
• Cool.
• Mix the cornflour with 65 ml (¼ C) of the water.
• Bring the remaining water to the boil and add the Clemengold juice and the sugar.
• Stir until the sugar dissolves.
• Pour in the cornflour and stir until the mixture thickens.
• Remove from the heat and whisk in the butter.
• Whisk in the egg yolks.
• Cool to set.
• Melt the chocolate and the butter together, stir until smooth.
• Bring the water, cocoa powder and syrup to the boil and whisk until smooth.
• Add to the melted chocolate and mix well.
• Sandwich the chocolate sponge halves together with the Clemengold Curd.
• Pour the chocolate glaze over the cake and leave to set before serving.