My story with the Israeli Chocolate Cake...
Coming from England I was always used to a birthday cake with colourful icing and sugar paste or sugar fondant miniatures on the top. In Israel that is not what I found! In fact, the use of fondant icing was almost non-existent…
Today, many have started to use icing sugar, however, the chocolate cake with chocolate sauce is still by far the most popular birthday cake!
The most common birthday cake here was and still is a chocolate cake covered with chocolate sauce and sprinkled with “thousands and ones” (there may be another name for "thousands and ones", however, it’s the only one that I know…so for those of you who aren’t familiar with the term, they are the small round colourful sweets that we sometimes use on cakes).
I decided to find a way to make the usual chocolate Israeli birthday cake a little closer to what I was used to by using other things to dress it up!!
You can use almost anything to dress up a chocolate cake covered in chocolate sauce:plastic toys, figurines, biscuits, sweets and more.
*Please just remember to remove all the non-edible decorations before eating!!!
The Israeli Chocolate Cake Recipe is at the bottom of the page!
Make your child’s birthday extra special with this great Israeli birthday cake recipe. It works every time and the kids love it!!!
1 1/2 Cups of Plain Flour
10 g Baking Powder
1 1/2 Cup of Sugar
20g of Vanilla Sugar or a few of drops of Vanilla Essence.
4 heaped tablespoons of Cocoa Powder
3/4 of a cup of Canola Oil
1 Cup of Water
For the topping - 200 grams of Bitter Sweet Chocolate
250 ml of full fat Whipping Cream
1. Put all of the dry ingredients (flour,sugar,baking powder, cocoa) in a bowl and mix together.
2. Add all of the wet ingredients (eggs, oil, water).
3. Whisk together using an electric whisk.
4. Place in a tin or heat proof dish.
5. Bake in a pre-heated oven at 180 Degrees for approximately 40-45 mins.
6. Carefully put a flat-sided knife into the cake to check whether the inside is cooked. If the flat-sided knife is almost clean then it's ready.
7. Let the cake cool and then prepare the topping.
8. For the topping, melt 200 gram of Bitter Sweet Chocolate. Take the melted chocolate away from the heat and stir in the whipping cream. There is no need to whisk the whipping cream before or to use an electric whisker. Use a spoon only. It is important to mix all of the cream in to the chocolate before the chocolate starts to set.
9. Once the cream and the chocolate are mixed together continue to stir until the mixture thickens.
10. Spread the topping all over the cake and then put into the refridgerator to set (usually 2-3 hours is enough). If you are using sweets or marshmallows to decorate-now is a good time- before it goes into the fridge!
Arts 'n' Crafts Israel Tip!!!
This cake recipe is very versatile. It can easily be used for every occassion by simply changing the decoration. One thing that you can be sure is that there will be recipe requests from your guests - everytime I make this cake I am asked the same question...how do you make it??? Well, now you know!!! Enjoy!!!