kitchenmagic3.com
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
soda
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
vinegar
2 tsp (10 ml) vanilla
essence
Chocolate topping
150 ml sugar
300 ml water
1 tbsp (15 ml) soft tub
margarine
¼ cup (60 ml) cocoa
½ tsp (2,5 ml) vanilla
essence
3 tbsp (45 ml) cornflour
1 tbsp (15 ml) grated
chocolate
- Preheat oven to a 180 °C
and line a large rectangular
(20 x 30 cm) baking tin or
oven dish with baking
paper. - 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.
Tips
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”
