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Honey chocolate cake with mascarpone thyme frosting


100g 70% chocolate, roughly broken
125g runny honey
100g brown sugar
2 eggs
1 tsp vanilla extract
150ml Morgenster extra virgin olive oil
100g natural yoghurt
150g self-raising flour, sifted
50g dutch-press cocoa powder, sifted

Mascarpone and thyme frosting
200g mascarpone
100g natural yoghurt
two sprigs of thyme, leaves only
150g icing sugar, sifted

To serve
Seasonal fruit eg. figs, grapes and blackberries

Preheat oven to 175C. Grease and line a 20cm baking tin.
Place the chocolate and honey in a heat proof bowl and melt over a pan of simmering water. Stir to combine. Set aside to cool briefly.
In a large bowl, place the brown sugar, eggs, vanilla, oil and yoghurt. Whisk until smooth and well incorporated. Add the chocolate mixture and mix well. Gently fold in the flour and cocoa powder until the batter is smooth and there are no lumps.
Pour the mixture into the prepared tin and bake in preheated oven for approximately 30 minutes or until a skewer comes out nearly clean. Cool in tin for ten minutes and turn onto a wire rack to continue cooling.
For frosting, place mascarpone, yoghurt, thyme leaves and icing sugar in a large mixing bowl fitted with a whisk attachment. Beat until light, fluffy and thick (approximately 2-3 minutes). Spread frosting generously on cooled cake, and top with desired fruit.

Click here to download recipe in pdf

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