RENEE’S OLD FASHION CHOCOLATE CAKE
Cake Ingredients:
1 1/2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup (240 ml) warm coffee (Hazelnut flavour) my personal preference or (lukewarm water)
1 cup (240 ml) milk
1/2 cup (120 ml) canola oil
1 1/2 teaspoons pure vanilla extract
Icing Ingredients:
2 1/2 cups of sifted confectioner’s sugar (icing sugar)
1/2 cup cocoa powder
1/2 cup of butter at room temperature
4 – 6 tablespoons of table cream (you may require a bit more if needed) optional (half&half cream or milk)
1/2 teaspoon of pure vanilla extract
1/2 cup chocolate chuncks
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.
Remove from heat and let it cool.
With a hand mixer, beat the butter until smooth and creamy.
Add the sugar and beat until it is light and fluffy and add in the vanilla extract.
Then add the chocolate and beat on low speed until it is incorporated.
Increase the speed to medium-high and beat until frosting is smooth, it should look glossy.
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven.
Use two non-stick 9 inch (23 cm) cake pans, line the bottoms of the pans with parchment paper.
Method for the cake:
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, coffee (or water), milk, oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and whisk, until combined. (Your batter will be quite thin.)
Evenly divide the batter between the two pans and bake for about 27 – 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool on a cake rack.
On the bottom of your cakes cover with a thin layer of apricot jam or raspberry and frosting.
Cover the entire cake with the remaining frosting and top with Strawberries or Raspberries.
I halved the recipe and baked in a loaf tin for 50 mins.
Photo: Leonie Steenkamp
