It’s nearly time for the Good food and wine show in Melbourne again. I have gone almost every year. I love to get new ideas and inspirations from well renowned chefs and new produce I am introduced to.
This year Melbournians will get the chance to see popular UK chef Ainsley Harriott. He has been appointed the face of this year’s Good food and wine show in Melbourne. He will be present all 4 days during the show 5-8 June . Ainsley will share tips and handy ticks during his live cooking demonstrations.
I have followed his career for many years and have collected a lot of his cook books. I have also managed to cook many recipes from his books.
In celebration of his appearance in this year’s show I have decided to share one of my favourite recipe of his. The chocolate heaven cake. This cake is to die for. It really is heavenly. Hubby says it’s light, fluffy and rich all at the same time.
- 100g dark chocolate
- 150g softened unsalted butter, plus extra for greasing
- 175g caster sugar
- 3 eggs, beaten
- 1 tsp vanilla extract
- 225g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 2 tbs cocoa powder
- 200ml sour cream , at room temperature
- 350g dark chocolate
- 225g unsalted butter, softened
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- 225ml milk
- Preheat the oven to 180degC (160degC fanforced)
- Prepare 3x 20cm round baking tins
- In a heatproof bowl, break the chocolate into pieces and melt over a pan of barely simmering water. Remove from the heat, stir until smooth and cool slightly.
- In a large bowl, cream together the butter and sugar until pale and fluffy. Gradually add the eggs, mixing well after each addition. Add the vanilla extract and melted chocolate and mix until smooth.
- Sieve together the flour, baking powder, bicarb soda and cocoa. Fold into the creamed mixture in alternate batches with the sour cream. Mix well between each addition.
- Divide the mixture evenly between the 3 tins and bake for about 25 minutes, until the cakes are springy to the touch and a skewer inserted into the middle of one of them comes out clean. Cool for 5 minutes then turn out onto a wire rack to cool completely.
- Once the cakes are completely cold, make the frosting. In a large bowl, melt the butter with the chocolate chunks set over a pan of barely simmering water. Melt until smooth, stirring occasionally. In another bowl, whisk together the icing sugar, vanilla extract and milk until completely smooth. Add the melted chocolate and butter and mix until combined. Set aside for about 30 minutes to thicken slightly.
- Place one of the cakes on a serving plate and spread with a little frosting. Cover with another cake and more frosting. Top with the remaining cake and lightly press all the cake layers together. Use a palette knife to spread the remaining frosting evenly over the top and sides of the cake.
Would you like to attend the Good Food and Wine show in Melbourne? I have a double pass to the show to giveaway to one of my readers.
It is simple to enter. Just leave a comment below and share this post on Facebook and twitter. This competition is only for readers who are able to attend the show in Melbourne. The competition does not include flights or accommodation.
Competition ends midnight 24th may 2015. I will contact the winner via email.
For more information on the Good food and wine show click here