- 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
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.
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.