Chocolate cake


Chocolate cake recipe from Emelda Amir
Serves 20
There is nothing like some
chocolate to treat yourself. This is so easy to bake and
ideal for a birthday or school
market day.
3 cups (750 ml) cake flour
1¼ cups (310 ml) sugar
4 tsp (20 ml) baking powder
1 tsp (5 ml) bicarbonate of
6 tbsp (90 ml) cocoa
2 cups (500 ml) hot water
½ cup (125 ml) buttermilk
5 tbsp (75 ml) sunflower oil
2 tbsp (30 ml) white grape
2 tsp (10 ml) vanilla
Chocolate topping
150 ml sugar
300 ml water
1 tbsp (15 ml) soft tub
¼ cup (60 ml) cocoa
½ tsp (2,5 ml) vanilla
3 tbsp (45 ml) cornflour
1 tbsp (15 ml) grated

  • Preheat oven to a 180 °C
    and line a large rectangular
    (20 x 30 cm) baking tin or
    oven dish with baking
  • Sift all dry ingredients
    together. Mix the liquids
    together and gradually fold
    into the dry ingredients.
    Pour batter into tin or dish.
  • Bake for 20-25 minutes or
    until a skewer comes out
    clean. Remove from the tin and cool.
  • Topping: Meanwhile, place all the ingredients, except the chocolate, in a
    pot and stir over a low heat
    to dissolve the sugar. 5. Bring to the boil and
    simmer gently. Stir until the
    mixture thickens. Cool
    slightly and pour over the
    cooled cake. Sprinkle with
    grated chocolate.
    Citrus and spice
    cake: Replace the cocoa
    in the cake with cake
    flour and add 1 tsp
    grated lemon or orange
    rind. Use 3 tbsp lemon
    or orange juice instead
    of the vinegar. Add 2
    tsp ground mixed spice
    or cinnamon to the
    batter. Bake as above
    and dust with a little
    icing sugar.
  • Cupcakes: Halve the
    recipe above. Line a 12-
    hole cupcake pan with
    paper cups. Spoon cake
    batter into the cups and
    bake for 15-20 minutes
    or until a skewer comes
    out clean. Make only
    half the topping.
  • Dust cake with icing
    sugar or cocoa instead
    of the topping, if preferred.
    “Cooking from the heart”

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