INGREDIENTS
-500ml cake flour…
-500mls sugar
-5ml bicarbonate of soda
-125g butter
-250mls water
-125ml oil
-125mls cocoa powder
-2 extra large eggs
-125mls buttermilk or plain yoghurt
ICING
-60g butter
-30mls cocoa powder, sifted
-45mls buttermilk or plain yogurt
-5ml vanilla essence
-375ml icing sugar, sifted (200g)
DECORATION; GLACE CHERRIES
METHOD
1. Sift flour, sugar, salt and bicarbonate of soda in a large mixing bowl.
2. Heat the butter, water, oil and cocoa powder together in a small saucepan
3. Bring to boil, remove from heat and cool
4. Pour cocoa mixture into the flour mixture and mix well
5. Wisk eggs and buttermilk together and add to cake mixture. Pour mixture into a greased 22cm ring pan and bake at 180*C for 25 to 30 min
6. Remove from the oven and cool in the pan for 5 min before turning out on a wire rack
ICING:
1. Melt the butter in a bowl in the microwave for 1 min
2. Remove and stir in the cocoa, buttermilk, vanilla essence and icing sugar
3. Mix until smooth and spread over the cake
PHOTO: Hendrey Grobbelaar
