Chef of the day: LUWANGANBA ( BHM&CT 2nd Sem)
Ingredients:
- 240 ml Oil
- 250 gms Caster sugar
- 100 ml Milk
- 4 nos Eggs
- 5 ml Vanilla extract
- 300 gms Refined flour
- 8 gms Baking powder
- 25 gms Cocoa powder
- 1 no Orange zest
- 125 gms Chocolate Ganache
Method:
- Prepare a round tin by slightly greasing it, and line the bottom with some parchment paper. Set aside, and preheat the oven to 180 degrees Celsius.
- Put the oil, sugar, milk, eggs and 1/2 of the vanilla into a large bowl and whisk everything together. Pour out 400 gms of this mixture into another bowl.
- Place 175 gms of flour and half the baking powder into one of the bowls. Add in the other 1/2 tsp of vanilla extract and mix well. This is your vanilla mixture.
- Into the other bowl place the remaining 125 gms of flour with the other half of the baking powder, alongside the cocoa powder and orange zest. Mix well. This is your chocolate mixture.
- To create the zebra pattern, pour the vanilla and chocolate batters into the centre of the pan, alternating between flavours, creating concentric circles. Once all of your batter is used up, tap the tin on the countertop two to three times to get rid of any large air bubbles.
- Bake 40 minutes depending on the size of your tin, until a toothpick from a centre comes out clean and the top of the cake springs back. If after 20 minutes the cake starts browning too much, cover the tin with some aluminium foil.
- Let cool completely after baking before taking it out of the tin.
- Top it with a simple chocolate ganache: just heat 120 gms of double cream and pour over 200 gms of dark chocolate; mix until all melted and combined. Once cooled, spread the ganache on top of the cake and serve with a cup of tea or a coffee!