MY BEST CHOCOLATE CAKE EVER
Ek het die koek gemaak vir ‘n 21rst. Drie lae binne deur eenvoudige sponskoek resep te gebruik. Die onderste laag gegeur met vanilla die tweede het ek 6 pakkies Nescafe coffee late bygevoeg en die boonste laag donker sjokolade koek
225 g Stork Bake margarine
250 g caster sugar
225 g self-raising flour
2 teaspoons baking powder
4 tablespoons cocoa
4 eggs
6 tablespoons milk
2 teaspoons vanilla extract
Pinch of salt
200 g dark or milk chocolate (for the icing)
Golden syrup (for the icing)
Hazelnuts (for decoration)
Grease and line two 20cm round cake tins. Preheat the oven to 180ºC/Gas Mark 4. Beat the Stork until light and fluffy. Add the eggs one at a time and beat well after each addition. Stir in the milk and vanilla. Add the dry ingredients (sieved) and mix in with a metal spoon. Spoon the mixture into the prepared tins and bake in the oven for 30-35 minutes or until it passes the toothpick test. Turn the cakes out onto a wire rack and leave to cool. For the icing melt the chocolate with some syrup (you can do this in a microwave or in a saucepan on the hob). Add the syrup until you get a flavour and consistency you are happy with. Sandwich the cakes together using the icing, decorating with hazelnuts. Finish with icing and hazelnuts on the top of the cake. If you don’t want to use hazelnuts, any other nuts or sweets work well.
Nota:Vir die wit koek het ek die kakao uitgehaal en die melk bietjie bietjie bygevoeg tot die beslag die regte tekstuur gehad het ek din omtrent 150ml
Foto en resep aangepas deur Martie Coetzee
