DARK CHOCOLATE CAKE
Cake Batter
300g (2cups) Cake Flour
2 cups Sugar Sift together
Pinch Salt
1 Tspn Bicarbonate of Soda
125g Butter / Margarine
250ml Water
125ml Oil Boil together and cool down a bit
125ml (½ Cup) Cacao
2 Eggs Extra large
125ml Buttermilk plain
Method
1. Sift 1st four ingredients together
2. Boil 2nd four ingredients and let cool slightly – add to the flour mixture
3. Whisk the eggs and buttermilk together and add to the dough mixture.
4. Pour into a greased glass dish (+/- 20 x 30cm) and bake @ 180ºC for 30-45 minutes (be aware of time changes at higher altitudes) (cake remains in dish!)
Glaze
75g Butter
2 tblsp Sifted Cacao
3 tblsp Buttermilk
1 tsp Vanilla essence
1 ½ cup Sifted Icing sugar
Method
1. Melt the butter (remove from stove)
2. Add the sifted cacao (if not sifted, it will make lumps)
3. Add the Buttermilk
4. Add the vanilla essence
5. Add the sifted icing sugar
6. Pour the warm icing over the cooled cake, if icing is already a bit too cold; gently reheat on the stove, taking care not to burn it as the cacao will turn bitter.
The cake is always better if you let it stand overnight at room temperature. Don’t forget to cover the cake with cling wrap so it does not dry out.
Recipe and photo: Alida Siebert
