Pairing two highly addictive and notoriously decadent favourites, the Coffee & Chocolate festivals hosted throughout the year in Durban, Cape Town and Johannesburg present dizzying displays of the tantalising treats.
If you’re a fan of an aromatic brew and premium quality chocolate, South Africa’s sought-after Coffee & Chocolate festivals will definitely sate your appetite. Hoping to perfect your tempering skills or learn about the origins of coffee? Experience the expos’ myriad of tastings, live demonstrations and workshops.
The best way to discover a new favourite blend or a method for achieving perfectly frothed milk is to consult with the experts. A number of coffee roasting connoisseurs and master chocolatiers will be on hand to help. Taste irresistible truffles, explore sophisticated dessert wines and coffee liquors to pair with dark, milk and light chocolate and purchase coffee beans, drinks machines and baking equipment to take home with you.
The Cocoa Mokka Music Lounge is a staple at these popular shows. Music enthusiasts of all ages will enjoy foot-tapping line-ups of performances by local bands.
Whet your appetite before the next event in 2019 by baking our famous chocolate and coffee cake. Courtesy of the chef behind the sumptuous High Tea that’s served at Red Carnation Hotels’ The Oyster Box, this is an indulgent recipe that well-seasoned and novice bakers alike can easily whip up.
The Oyster Box’s Chocolate Coffee Cake
The hotel’s legendarily lavish High Tea is laden with baked scones, creamy éclairs, fruit tartlets and, of course, chocolate and coffee cake. A guaranteed hit at coffee mornings and tea parties – here’s how to recreate our delicious chocolate and coffee cake.
600g caster sugar
600g cake flour
1½ tsp baking powder
¼ tsp salt
500ml beaten eggs
1 tsp vanilla extract
4 tbsp coffee mixed with 2 tbsp hot water
200g chocolate chips
Cream together the butter and sugar until white and fluffy.
In a separate bowl, sieve and combine the flour, baking powder and salt.
Add half the eggs to the creamed butter and sugar, and slowly fold them in. Then add half the flour mixture and the remainder of the eggs, followed by the remaining flour. Mix until all ingredients are incorporated.
Add the milk and vanilla extract and stir for two minutes.
Separate the mixture into two halves, adding the coffee to one half and the chocolate chips to the other.
Alternately spoon the two mixtures into a baking tin and sprinkle with the walnuts.
Bake at 170°C for 45-50 minutes. To test if it is cooked, insert a skewer into the cake. If it comes out clean, your sponge is complete.
Allow to cool completely before decorating as you wish.
Stay at Red Carnation Hotels’ deluxe The Oyster Box for easy access to the Coffee & Chocolate festival in Durban.
Image credits: lead image © iStock/flyfloor. Ground coffee © iStock/RyanJLane. Mixing chocolate cake © iStock/Pinkybird. Chocolate selection © iStock/GMVozd. Oyster Box's chocolate coffee cake © Red Carnation Hotels.