Cake
Ingredients:
270 g plain flour
70 g cocoa powder
210 g white sugar
120 g dark brown sugar
1 tsp baking powder
2 tsp baking soda
1 tsp salt
250 mls butter milk
2 eggs
2 tsp vanilla essence
1/2 cup light oil
250 mls hot water
Method:
Grease and prepare your tins. For this layered cake, use 4 tins, 24cm x 10cm. This mixture also makes a good-sized ring-shaped cake. It is also a great mixture for cupcakes.
Preheat oven to 180 degrees.
In a large bowl, sift together sugars, flour, cocoa, baking soda, baking powder and salt.
In a separate bowl, beat eggs, milk and vanilla for 2 minutes. Add oil and beat for another minute. Add the wet ingredients to the dry ingredients and fold well with a spatula or large wooden spoon. When well combined, pour in the hot water and fold again till well blended.
Pour mixture into prepared tins and bake in the oven for 25 minutes. Test with skewer or tooth pick, but it doesn’t take long in the 4 separate tins. You will need to give it a bit more time if using a ring tin. I found that 15 minutes was all it needed for cupcakes. The mixture might seem a bit wet and sloppy but don’t be alarmed by it. The end result is a very moist, light chocolate cake which will become a favourite recipe once you discover how simple it is to create this lovely treat.
Orange cream
cheese frosting
Ingredients:
250 g softened cream cheese
120 g softened butter
300 g icing sugar
1 tsp orange zest
1 tbsp orange juice concentrate
A couple of drops of orange food colouring
1 tsp vanilla extract
Method:
Combine all ingredients and mix till smooth, then use as frosting between layers of cake.
Chocolate icing
Ingredients:
120 g butter (softened)
250 g chocolate (melted)
400 g icing sugar
250 g cream
1 tsp vanilla extract
Method:
Combine all of the above ingredients, mix well and then spread over the cake.
