Chocolate cake

By Hope Malau
02 September 2016

This is the recipe you use when you want to impress

Serves: 6

Preparation: 15 min

Cooking: 50 min

300 g butter

125 ml (½ c) cocoa powder

500 ml (2 c) castor sugar

750 ml (3 c) self-raising flour, sifted

5 ml (1 t) bicarbonate of soda

5 ml (1 t) baking powder

3 eggs

60 ml (¼ c) oil

Ganache

250 ml (1 c) cream

150 g milk chocolate, chopped

Preheat the oven to 180 °C. Grease and flour a 23 cm bundt cake tin.

  1. Place the butter in a saucepan with 300 ml water. Bring to the boil and allow the butter to melt. Set aside.
  2. Sift the cocoa powder into a large bowl. Pour in the melted butter and water and whisk until smooth. Add the sugar, sifted flour, bicarbonate of soda and baking powder and mix well. Add the eggs one at a time, whisking well after each addition. Pour in the oil and mix until smooth.
  3. Pour the batter into the cake tin. Bake for 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
  4. Remove the cake from the oven and leave it to cool in the tin for 5 minutes. Turn the cake out onto a wire rack and allow it to cool completely.
  5. GANACHE Pour 140 ml cream into a saucepan and bring to a simmer. Remove from the heat and add the chocolate. Stir until the chocolate has melted and the ganache is smooth and shiny. Allow the ganache to cool for about 30 minutes.
  6. Beat the remaining cream until thick then fold into the ganache. Spread over the cake and place in the fridge for 30 minutes before slicing.

Find Love!

Men
Women