Our Featured Recipes
Ready your chef's hat as we bring you easy-to-bake recipes of classic breads, cakes & pastries from different areas of the globe. Let these inspire you to improve your craft and take your baking expertise to the next level.
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Moist Chocolate Cake
INGREDIENTS:
280g – All Purpose Flour
5g – Baking Powder
9g – Baking Soda
60g – Bensdorp Cocoa Powder
225g – Butter
400g – Egg
30g – Favorite Mocha (colouring)
150g – Hot Water
200g – Mohrenglanz Dark Chocolate
400g – Sugar
4g – Salt
5g – Baking Powder
9g – Baking Soda
60g – Bensdorp Cocoa Powder
225g – Butter
400g – Egg
30g – Favorite Mocha (colouring)
150g – Hot Water
200g – Mohrenglanz Dark Chocolate
400g – Sugar
4g – Salt
PROCEDURE:
- Pre heat oven to 350F. Line with paper liner 4 pcs. 8×2 round pans.
- In a stainless bowl, melt butter and Mohrenglanz Dark Chocolate, then add in sugar and Bensdorp Cocoa Powder. Mix well.
- Add eggs one at at time, then mix in hot water and Favorite Mocha and add to batter mixture.
- Combine and sift together all-purpose flour, baking powder, baking soda and salt.
- Fold in to wet mixture until well blended.
- Deposit into prepared pan and bake for 15-18 minutes. Let it cool before frosting.
FUDGE ICING:
100g – Bensdorp Cocoa Powder
50g – Butter
150g – Egg Yolk (Approx. 5 pcs.)
530g – Evaporated Milk
200g – Sugar
30g – Frio Cold Custard
50g – Butter
150g – Egg Yolk (Approx. 5 pcs.)
530g – Evaporated Milk
200g – Sugar
30g – Frio Cold Custard
PROCEDURE:
- In a thick bottom sauce pan, mix all the ingredients until Bensdorp Cocoa Powder is dissolved.
- Cook the mixture over medium-high heat until it thickens.
- Let it cool before using it. For better application, let it cool overnight.