Chocolate sponge cake

Chef Rudo Kandiero

FOOD has the power to bring people together and create lasting memories. Today, we honour the love, care and dedication of mothers, mother figures and grandmothers everywhere. It does not have to be a feast; even a small batch of cupcakes or a favourite dish shows great appreciation.

No amount or price tag can truly repay the unwavering love, care and support they provide. If you have not yet decided on a gift, here are some quick but delicious homemade ideas you can whip up in an hour. This recipe serves eight people and requires one hour of preparation time.

Ingredients

50g cocoa powder;

Six tablespoons boiling water;

Three eggs;

Four tablespoons milk;

175g self-rising flour;

One teaspoon (levelled) baking powder;

100g butter/margarine;

300g caster sugar;

Icing and filling

150g dark chocolate; 150ml double cream; three tablespoons apricot jam

Method

1. Preheat the oven to 180°C (350°F). Grease and line two sandwich tins with baking paper.
2. In a large bowl, put the cocoa powder and boiling water. Mix well to form a smooth paste.
3. Add the remaining cake ingredients to the bowl. Beat until just combined. Alternatively, you can use a food processor but be careful not to over-whisk the mixture.
4. Divide the cake batter evenly between the prepared tins. Bake for approximately 30 minutes, or until the cakes are well-risen and starting to pull away from the sides of the tins.
5. While the cakes are baking, prepare the icing and filling. Measure the chocolate and cream together in a heatproof bowl. Place the bowl over a pan of gently simmering water (making sure the bottom of the bowl does not touch the water) for about 10 minutes, or until the chocolate is melted and the mixture is smooth. Stir occasionally.
6. Remove the chocolate mixture from the heat and set it aside to cool completely.
7. Once the cakes are baked, remove them from the oven and let them cool in the tins for 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
8. When the cakes are fully cooled, spread the top of one cake layer with apricot jam. Spread half of the cooled chocolate icing over the jam. Place the second cake layer on top. Spread the remaining chocolate icing evenly over the top of the second cake.
9. Serve the cake with your favourite hot beverage or freshly squeezed fruit juice.

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Pineapple lemonade punch

Ingredients

Four cups pineapple juice;

Two cups lemonade;

Two cups orange juice;

Four cups ginger ale;

Ice cubes

Method

1. In a large punch bowl, combine the pineapple juice, lemonade and orange juice.
2. Add ice cubes to cool the punch.
3. Finally, add fresh chunks of orange, pineapples and lemons.

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Cinnamon milk

Ingredients

One cup milk;

Quarter teaspoon cinnamon powder;

Nutmeg pinch;

Honey or maple syrup

Method

1. In a saucepan, combine milk, cinnamon and nutmeg. Simmer over low heat for two to four minutes.
2. Pour the warm milk mixture into a cup and add honey to taste.
3. Serve warm.

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on 0772748509.