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Saadiyah’s chocolate cake

25–30 minutes

Saadiyah’s chocolate cake

Serves 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25–30 minutes

Ingredients

4 free-range eggs, separated
2 1⁄2 t baking powder
1⁄2 cup oil
1⁄2 cup boiling water
2 T cocoa powder
240 g caster sugar
1 t vanilla essence
120 g flour
caramel or cream, to decorate
strawberries, sliced, to decorate
chocolate ganache, to decorate

Method

1 Preheat the oven to 175°C and grease two round 20 cm cake tins and line with baking paper.

2. Beat the egg whites and 1⁄2 t baking powder until stiff, then set aside.

3. Using a stand mixer, beat the oil, boiling water and cocoa until incorporated. Slowly add the caster sugar and beat for a further 5 minutes.

4. Lightly beat the vanilla and egg yolks, then add to the chocolate mixture and mix to incorporate. Sift in the flour and the remaining baking powder and fold into the mixture. Fold in the beaten egg whites, taking care not to overmix.

5. Divide the batter between the baking tins and bake for 25 minutes, or until a skewer comes out clean. Allow to cool, then remove from the tins and cool completely on a wire cooling rack.

6. Sandwich using a layer of caramel, cream and sliced strawberries, and decorate with chocolate ganache and more strawberries.

Find more cake recipes here

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Raymand Buitendag

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Saadiyah’s chocolate cake

Saadiyah’s chocolate cake

Ingredients

Method