There is nothing like some chocolate to treat yourself. This is so easy to bake and ideal for a birthday or school market days.
Ready in1 hour plus cooling time
Serving sizeServes 20
- 3 cups (750 ml) cake flour
- 1¼ cups (310 ml) sugar
- 4 tsp (20 ml) baking powder
- 1 tsp (5 ml) bicarbonate of soda
- 6 tbsp (90 ml) cocoa
- 2 cups (500 ml) hot water
- ½ cup (125 ml) buttermilk
- 5 tbsp (75 ml) sunflower oil
- 2 tbsp (30 ml) white grape vinegar
- 2 tsp (10 ml) vanilla essence
- Chocolate topping
- 150 ml sugar
- 300 ml water
- 1 tbsp (15 ml) soft tub margarine
- ¼ cup (60 ml) cocoa
- ½ tsp (2,5 ml) vanilla essence
- 3 tbsp (45 ml) cornflour
- 1 tbsp (15 ml) grated chocolate
- Cake: Preheat oven to a 180 °C and line a large rectangular (20 x 30 cm) baking tin or oven dish with baking paper.
- Sift all dry ingredients together. Mix the liquids together and gradually fold into the dry ingredients.
- Pour batter into tin. Bake for 20-25 minutes or until a skewer comes out clean. Remove from the tin and cool.
- Topping: Meanwhile, place all the ingredients, except the chocolate, in a pot and stir over a low heat to dissolve the sugar.
- Bring to the boil and simmer gently. Stir until the mixture thickens. Cool slightly and pour over the cooled cake. Sprinkle with grated chocolate.
- Citrus and spice cake: Replace the cocoa in the cake with cake flour and add 1 tsp grated lemon or orange rind. Use 3 tbsp lemon or orange juice instead of the vinegar. Add 2 tsp ground mixed spice or cinnamon to the batter. Bake as above and dust with a little icing sugar.
- Cupcakes: Halve the recipe above. Line a 12-hole cupcake pan with paper cups. Spoon cake batter into the cups and bake for 15-20 minutes or until a skewer comes out clean. Make only half the of topping.
- Dust cake with icing sugar or cocoa instead of the topping, if preferred.
This recipe is from Cooking from the heart, 1st edition
Download the recipe book