MOREISH MICROWAVED MOCHA CAKE
Photo: Danie Barnard
FOOD LOVERS RECIPES
Makes 1 x 24 cm ring cake
60 ml milk
25 ml coffee granules
200 ml (200 g) soft butter
200 ml (175 g) castor sugar
3 large eggs, lightly beaten
300 ml (165 g) self-raising flour
25 ml cocoa powder
Icing:
300 ml (160 g) sifted icing sugar
dipped white Flake chocolate, to decorate
Heat the milk and dissolve the coffee granules. Beat 175 ml (175g) of the butter with the castor sugar until light. Add the egg a little at a time, beating well after each addition. Fold in the flour and cocoa powder alternately with the milk.
Spoon the mixture into a greased, ring-shaped silicone or microwave-safe baking tin. Cook on full power for five to seven minutes, until the cake springs back when pressed with your finger. (It will continue to firm up once removed from the microwave.)
Remove from the microwave and let it stand for five minutes. Allow to cool before removing the cake from the tin.
Mix the remaining butter with the icing sugar. Add enough boiling water to form a smooth, spreadable consistency, then spoon the icing over the cake. Decorate with a crumbled dipped white Flake chocolate.
Danie se versiersel:
Versiersel vir ring koffie koek
Sit in ‘n mikrogolf beker die volgende:
4 eetlepels vlapoeier
2 eetlepels kakao
half liter melk
Verhit en meng totdat dit baie styf is, roer gereeld. Laat afkoel en sit in yskas.
Meng saam:
Driekwart koppie sagte margarien
1 teelepel vanilla geursel
1 koppie suiker
Voeg hierdie mengsel by die koud gestolde vla en meng goed met klitser.
