Author: admin

420g plain flour
630g white granulated sugar
100g unsweetened cocoa powder
2 tsp baking powder
5g teaspoon salt,
160ml vegetable oil
2 large eggs
1 tbsp pure vanilla extract, (20 ml)
380ml milk
380ml boiling water mixed with 2 teaspoons instant coffee powder

Preheat oven to 350°F (175°C). Lightly grease two 9-inch. Line base with parchment paper.

Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.

Add oil, egg, vanilla and milk to the flour mixture and beat well to combine, about 30 seconds. Pour in the boiling water (with the coffee), and mix until glossy. (Cake batter is very thin in consistency.)

Pour the cake batter into the prepared pan. Bake for about 40-45 minutes, or until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.

Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.

2 tablespoons olive oil
50g butter
450g mushrooms, roughly chopped
1 small shallot, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tsp garam masala
100ml port
125g ricotta

To a large sauté pan over medium heat, add the oil and butter and heat until it starts to bubble. Add the mushrooms and cook until they start to brown, stirring. Add the shallots and sauté, until they begin to soften, 3-4 minutes. Add the garam masala, salt and pepper stir and cook for 2 minutes. Add port and let simmer, reduce by half, 5-8 minutes. Set aside to cool for 10 minutes.

Add the mushroom mix to a food processor along with the ricotta and blend until smooth, taste for seasoning.

Transfer to ramekins or container with a lid and refrigerate for 30 minutes until set.