Are you feeling like something with chocolate?
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 Meadowdale Chantelle du Plessis.
“This divinely decadent chocolate cake is from Luci Hirsch’s Mum’s On The Run recipe book.
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
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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
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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Contact the newsroom by emailing: Melissa Hart (Editor) germistoncitynews@caxton.co.za, Leigh Hodgson (News Editor) leighh@caxton.co.za or Busi Vilakazi (Journalist) busiv@caxton.co.za.
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