October 31, 2013

Cake Suhaida


If you are looking for a rich, dark chocolate cake, this is it!

If you are from my part of the world you might remember the yummy chocolate dessert called "Suhaida". It used to be one of my favourites. I have to confess, I am a chocolate lover, specially dark chocolate and I just love every opportunity I have to bake a delicious chocolate cake and the richer, the better,  and this cake has become my "suhaida".

 I hope you are going to like it as much as I do.

Enjoy!

cake-suhaid-co

Ingredients:
1-2/3 cup (400gr.) sugar
2/3 cup (100 gr.)  cocoa
4 oz. (120 gr. ) semi-sweet chocolate, chopped
1/2 cup (125 ml.) milk
10 eggs, separated
2/3 cup (100 gr.) flour
2-1/2 tsp. baking powder

Syrup:
1-1/2 cup (375 ml.) brewed coffee
2 tsp. rum flavouring

Creamy Icing:
1 cup (8 oz.) or (250 gr.) butter, unsalted at room temperature
2 tsp. rum flavouring

Topping:
1 box of Nutriwhip topping
Grated chocolate, for garnish

Directions:
Place sugar and cocoa into a pot. Add milk slowly and stir together over medium until well mixed. Add chocolate and cook stirring constantly until thickens (for about 10 minutes). Remove from heat and stir a little longer, then let to cool until just warm but not hot.

Add egg yolks, one at a time mixing until all incorporated before adding the next one. When all smooth divide the batter in two bowls.

In a separate bowl stir together flour and baking powder; set aside.

Beat egg whites until soft peaks form. Fold egg whites alternating with the flour into the first bowl of batter. (Add first about 1/2 cup of flour and baking powder mix and once incorporated add more as needed - quantity might need to be adjusted depending on the brand of flour you use). Batter should be fluffy and light.

Spread into a greased and floured 9 inch by 13 inch pan. Bake at 350° F for 15-20 minutes or until toothpick inserted in the centre comes out clean.

Remove pan from oven to a cooling rack and let cool completely. (I find it easier to leave the cake in the pan and finish frosting it in the pan but you can remove the cake to a serving tray if you wish).  

For the syrup mix together warm (not hot) coffee and rum flavouring. Brush over cake.

For the Icing, beat butter with the second bowl of  chocolate batter until creamy. Add rum flavouring. Spread over top of cake (or cut cake in two, horizontally – as I did - and spread filling on the bottom layer, then top with the second cake layer).

For the Topping beat the Nutriwhip according to package instructions. Spread over the filling (or on top of cake). Sprinkle whipped topping with grated dark chocolate as desired.

Makes:16-20 servings

Happy Baking!
 
Leia’s Culinary Treasures

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