Bake a Cake for Your Valentine

Explore Clover’s scrumptious cake recipes for someone you love this Valentine’s Day.

Flour-less Chocolate Cake
Chocolate and caramel cake
150 g Clover Mooi River butter
160 g dark chocolate
1 t (5 ml) coffee granules
⅓ c (35 g) cocoa powder, sifted
⅓ c (80 ml) water
1⅓ c (300 g) firmly packed brown sugar
1 c (110 g) ground almonds
½ t (2,5 ml) ground nutmeg
4 eggs, separated
To serve
1 c (250 ml) Clover fresh cream,
¼ c (60 ml) Clover sour cream
2 t (10 ml) icing sugar
125 g fresh raspberries

Preheat the oven to 160 °C. Grease a 23 cm round or heart-shaped cake tin and line the base and side with baking paper.
Melt the butter and chocolate in a heatproof bowl over barely simmering water. Remove from the heat and stir until smooth.
Combine the coffee granules, cocoa powder and water and stir until smooth. Stir in the melted chocolate mixture and add sugar, almonds, nutmeg and egg yolks.
In a separate, spotlessly clean bowl, beat the egg whites with an electric mixer until soft peaks form.
Carefully fold it into the chocolate mixture. Pour the mixture into the tin and bake for 60 to 70 minutes, or until a inserted skewer comes out clean. Allow to cool for 10 minutes before turning onto a wire rack to  cool completely.

To serve: Combine the whipped cream, sour cream and icing sugar. Spoon the mixture onto the cake.
Decorate with fresh raspberries and drizzle caramel sauce over the top.

Chocolate Fudge Cake With Caramel Filling
Flourless chocolate cake

Caramel filling
1 x 385 g tin Clover Condensed Milk
1 t (5 ml) sea salt flakes,crumbled

1 c (250 ml) buttermilk
1 c (250 ml) Clover milk
⅓ c (80 ml) sunflower oil
2 eggs
1 t (5 ml) vanilla extract
1½ c (300 g) sugar
2 c + 1 tbsp (300 g) cake flour
¾ c (75 g) cocoa powder
1 t (5 ml) baking powder
1 t (5 ml) bicarbonate of soda
½ t (2,5 ml) salt

Chocolate buttercream
2 tbsp (30 ml) cocoa powder
1 tbsp (15 ml) Clover milk
1½ c (360 g) Clover Mooi River
butter, softened
½ c (2,5 ml) vanilla extract
2½ – 3 c (300 – 360 g) icing sugar, sifted
To serve (optional)
chocolate curls,
chocolate balls or
chocolate flake, crumbled

Caramel filling: Remove the label of the condensed milk can and place it into a small saucepan. Cover with water and bring to the boil. Cover the pan with a lid and boil for 3 to 3½ hours. Top up the water level frequently with boiling water to ensure the pan doesn’t boil dry.
Allow to cool completely. Spoon the caramel into a mixing bowl and stir in the salt. Mix until smooth.
Cake: Preheat the oven to 180 °C. Grease two 20 cm cake tins and line the bases and sides with               baking paper.
Whisk the buttermilk, milk, oil, eggs and vanilla extract together. Add the sugar and stir to combine.
Sift the remaining dry ingredients over the wet ingredients and carefully fold in, being careful not to over mix the batter. Pour the batter into the prepared cake tins.
Bake for 45 to 50 minutes, or until an inserted cake skewer comes out clean. Cool for 5 minutes before turning the cakes onto a wire rack to cool completely.
Spread the caramel onto one cake, place the other cake on top and spread the chocolate buttercream over the top and sides of the cake.
Chocolate buttercream: Blend the cocoa powder and milk together. Beat the butter and vanilla extract together and add to the cocoa mixture. Beat well to combine.
Gradually add the sifted icing sugar to the mixture a little at a time, beating well after each addition.
To serve: Garnish with chocolate curls, melted chocolate
balls or crumbled chocolate flake if desired.
SERVES 8 – 10

By Hlulani Masingi