Are you in the mood for a decadent chocolate treat?
Then try this chocolate cake recipe for the family.
“The icing is also scrumptious and can even be served as a sauce with ice cream,” said public relations officer for Hirsch’s Carnival, Chantelle du Plessis.
“This divinely decadent chocolate cake is from Luci Hirsch’s Mum’s On The Run recipe book.
READ: Shake up your supper routine with this fabulous sticky chicken
Chocolate cake:
Makes 16 to 24 squares.
Ingredients:
• 250g butter or margarine (250ml)
• 50g cocoa powder (125ml)
• 300g granulated sugar (375ml)
• 4 large eggs, beaten
• 140g cake flour (250ml)
• 5ml baking powder
• 5ml vanilla essence
Method:
• Preheat oven to 180ºC/160ºC fan/Gas mark 4.
• Grease a 20cm x 30cm roasting or baking pan. Line the base with baking paper and grease again.
• In a large saucepan, melt the butter or margarine, watching carefully that it does not burn. Add the cocoa and combine well with a hand whisk.
• Turn the heat right down, and then add in the sugar, stirring continuously until almost dissolved.
• Remove saucepan from heat, and add the eggs, beat well.
• Sift together the dry ingredients, add to mixture and stir until well combined, then add vanilla essence.
• Pour mixture into prepared pan, and bake for 25 to 30 minutes.
• Cool slightly and ice with chocolate icing or chocolate ganache icing. Cut into finger-length slices or squares.
Chocolate icing:
Ingredients:
• 60g butter or margarine (60ml)
• 30ml cocoa powder
• 30ml buttermilk or maas
• 190g (375ml) icing sugar, sifted
• 2.5ml vanilla essence
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Method:
• Place butter or margarine, cocoa and buttermilk in a large, glass bowl.
• Microwave on 100 per cent power for one to two minutes. Mix well.
• Add the icing sugar and vanilla essence, and mix until smooth.
• Pour over the cake.
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or Stacy Slatter (news editor) stacys@caxton.co.za
or Miné Fourie (journalist) minev@caxton.co.za
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