Copha Vegetable Shortening
This classic ingredient is a well-know ingredient for many sweet treats such as the beloved chocolate crackle.
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Ingredients
Cake
Dark chocolate ganache
Assembly
Method
Cake
- Preheat oven to 170°C (fan forced 150° C) 330°F/ 300°F. Lightly grease 2 six-cup friend pans
- Melt Copha in microwave or saucepan until fully melted. Whisk together melted Copha and brown sugar, add sour cream and whisk in eggs one at a time
- Sift plain flour, self-raising flour, and cocoa powder. Fold through the mix. Add chopped chocolate, walnuts and dates. Stir through
- Divide batter equally into the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove pans from oven
- Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack to cool completely
Dark chocolate ganache
- In a medium sized saucepan, bring cream to the boil over medium heat
- Remove from heat, add chocolate and stir until combined and glossy. Set to cool
Assembly
- Warm the cakes if desired
- Top with some ganache and walnut halves
- Serve with whipped cream on the side
Tips & Hints:
- Cakes can be stored in an airtight container for up to 4 days, and ganache can be stored up to 1 week.
Cake
- Preheat oven to 170°C (fan forced 150° C) 330°F/ 300°F. Lightly grease 2 six-cup friend pans
- Melt Copha in microwave or saucepan until fully melted. Whisk together melted Copha and brown sugar, add sour cream and whisk in eggs one at a time
- Sift plain flour, self-raising flour, and cocoa powder. Fold through the mix. Add chopped chocolate, walnuts and dates. Stir through
- Divide batter equally into the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove pans from oven
- Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack to cool completely
Dark chocolate ganache
- In a medium sized saucepan, bring cream to the boil over medium heat
- Remove from heat, add chocolate and stir until combined and glossy. Set to cool
Assembly
- Warm the cakes if desired
- Top with some ganache and walnut halves
- Serve with whipped cream on the side
Tips & Hints:
- Cakes can be stored in an airtight container for up to 4 days, and ganache can be stored up to 1 week.
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