cocoa powder Archives

Brownie recipes

Double-chocolate cinnamon rolls

25 minutes

Biscuit recipes

Milk chocolate caramel sheet cake

30 minutes, plus 30 minutes cooling time

Birthday cake

Classic birthday cake

40 minutes

Moist chocolate cake

Serves Makes 1 large cake

Difficulty Easy

Ingredients

2 cups cake wheat flour
¾ cups cocoa powder
2 t baking powder
½ t bicarbonate of soda
1 t salt
1 T instant coffee
400 g sugar
1 cup inkomazi or buttermilk
½ cup vegetable oil
2 extra-large eggs
1 t vanilla
1 cup boiling water

For chocolate ganache frosting:

¼ cup butter, melted
1 cup cream
200 g dark chocolate, chopped (or chocolate chips)
½ t vanilla extract
2 T brewed coffee
dark chocolate for decorating

Method

1. Preheat the oven to 180 °C. Grease a 20-cm Bundt tin well.

2. Sift together the flour, cocoa, baking powder, bicarbonate of soda, salt and coffee in a large bowl, then add the sugar.

3. Whisk together the inkomazi, oil, eggs and vanilla. Add to the flour mixture and mix together until well combined.

4. Carefully add the boiling water to the cake batter. Beat together thoroughly until smooth.

5. Spoon the batter into the prepared cake tin. Bake for 35–40 minutes, or until a skewer inserted in the centre comes out clean.

6. Remove from the oven and allow to cool for about 10 minutes, then remove from the tin and cool completely.

7. For the frosting, combine the butter and cream in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat.

8. Place the chocolate pieces in a glass bowl, pour the cream mixture over the chocolate and stir in the vanilla and coffee. Allow to stand for about 3-5 minutes to soften the chocolate or chocolate chips completely. Stir until smooth.

9. Cover the cake with chocolate ganache frosting and decorate with chocolate shavings or grated chocolate.

Cook's note: For a layered cake, bake in 2 x 22-cm cake tins for 30-35 minutes. Sandwich and cover the cakes with ganache, and decorate with chocolate shavings.

Find more cake recipes here.

This recipe is an extract from Dorah Sitole – 40 Years of Iconic Food, published by Human & Rousseau and retailing for R380 at all good book stores.

Read our conversation with Dorah Sitole here.

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Moist chocolate cake

Ingredients

Method