I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
“ Dear Diamonds
We all know who women love the most…
?hahaha..I couldn’t resist that little giggle?
Now there are days, when nothing is better than Chocolate. Having been aged by another year, recently, there was no better cake for me than a slice of chocolate cake, my favourite!!! And it IS also celebration in the form of my new website launch here today???
If there is one international chef I aspire to be even as close to, has to be Nigella Lawson. She is the epitome of Culinary goddess. I love her shows, grew up watching them, and what inspires me is the simple and easy ways she brings about the most lovely of dishes. I recently bought her ‘Simply Nigella’ book, and what an amazing book it is. This is the way I would love to , In Sha Allah (God Willing), One Day publish a book of my own. It felt like I was already looking at ‘my book’ as I had always envisioned it to be. Every recipe is more than just a noting of ingredients and methods, the story behind it/reason the recipe takes shape, is so heartening to read.
It was during one afternoon, while leisurely paging through ‘Simply Nigella’, with a cuppa coffee to go with on the side, that I realised I had been making a recipe most similar to a Chocolate Cake featured in the book. It had been ages since I had made a Chocolate cake, and what better time than when I had something/s to celebrate?
The following is my version of this Cake. It is a very soft, dark, Fudgy and Delectable cake, and most especially egg-less!!! I did have a few customers and readers request for Vegan Cakes and this cake is what I would usually turn too, yeah I do bake as a business too, just having a break while in Bahrain, do Take a look at some of my work here at Slice Of Heaven .
OH..and if YOU are on FACEBOOK, head over to my new page Foodeva Marsay , and do keep an eye out for a lovely GIVEAWAY coming soon?.
In the meantime LETS ‘BAKE-ALONG’ , You can share your results with me by connecting via any of the social media links on the top of the screen. CHALLENGE ACCEPTED???
Here goes, I do hope you give this recipe a try, and feedback is most welcomed.
HAPPY BAKING LOVELIES!!!
Egg-Less 'Fudgy' Chocolate Cake
Author : @foodeva_marsay
Mix together the Following Wet Ingredients
1/3 Cup + 1 Tablespoon Vegetable oil
1 and 1/2 Cup Hot Water
1/2 teaspoon Vanilla essence/extract
1 teaspoon Vinegar
1 and 1/2 Cup Castor Sugar
~ Mix all the above until sugar is dissolved.
Add the Dry Ingredients below to a large enough mixing bowl.
1 and 1/2 Cups Cake Flour / All-Purpose Flour
1 and 1/2 teaspoon Bicarbonate of Soda
1/4 teaspoon salt
1 and 1/2 teaspoons Nescafe Instant Coffee
3/4 Cups Unsweetend Cocoa Powder
~Preheat oven to 180 degrees centigrade
~ Prepare your baking tin, either grease well with non stick spray or line with baking paper
~ Add the wet Ingredients to the dry ingredients and mix well using a balloon whisk or wooden spoon, until a smooth mixture forms.
~ The batter should be very wet/runny
~ pour batter into baking tin and bake on middle shelf in oven, for +/- 25- 30 minutes, or until skewer comes out clean.
~ when done, gently run a blunt knife around the edges of cake tin and cool cake in tin for 5 minutes before gently turning out onto a wire rack.
~ Decorate as you wish, or you could try this Boiled Icing Recipe below.
NOTES BY FOODEVA MARSAY
?DO NOT OVER-BAKE this cake, once skewer comes out clean, with a few crumbs, Remove from oven…It IS A ‘FUDGY’ cake afterall?
?This cake is definitely not a ‘stacking’ kind of cake, as it is way too soft to hold up. It is best Suited for a Springform Tin or a Tray bake, OR as Here today I used a 20cm Sandwich Tin?
?If you are using a Springform Tin, Make sure it seals well, as this cake batter is very wet and runny.
?Worry NOT when you see cracks appear on the cake surface,, after cooling on wire rack, gently trim off the top cracked bits and place this trimmed side down onto a cake board/stand/platter, before going ahead with decorating.
Boiled Chocolate Icing
Author: Foodeva Marsay ( @foodeva_marsay)
1/4 Cup Soft Brown Sugar
1/4 Cup Water
1 and 1/2 Tablespoon unsweetened Cocoa
1 heaped teaspoon Nescafe Instant Coffee
5 tablespoon Unsalted Butter
1 Cup Chocolate Chip Morsels
~ Add all the icing ingredients into a saucepan, except the chocolate chip morsels
~ boil and stir until sugar is dissolved then switch off stove.
~ now add in the Chocolate chips and stir quickly until all the chocolate chips are dissolved and a thick glossy icing results.
~ Cool slightly before pouring over cake in the centre and gently pushing the icing towards the edges using a flat spatula.
NOTES BY FOODEVA MARSAY
?This Icing will appear like a ganache type of icing when poured on, but it DOES set a lot firmer. BEST to add any decorations to top or sides, whilst the icing is still wet.
?Try not to move the cake, on board/platter, after the icing firms up/sets as it will result in cracks on the set icing. But hey even if it does…IT’S STILL DIVINE?
?The icing recipe above is in picture is the Chocolate one covering the entire cake, You can decorate further as you like. I’ve used Lotus BISCOFF (warmed slightly) to do a drip down along the sides, after the boiled icing set a little.
And while you drool all over your screens from reading this post, I’m going to do a late night Nigella Lawson stunt, and head over to the refrigerator to grab me a Sinful Slice of this Decadence….shhhhh?