Heavenly chocolate cake

By Hope Malau
24 October 2015

Berry juice and grated dark chocolate give this must-bake its extra sumptuous taste.

Serves 6 Preparation: 15 min Cooking: 40 min

  •  125 g butter
  • 125 ml (½ c) castor sugar
  • 2 eggs
  • 125 ml (½ c) mixed berry juice
  • 125 g flour
  • 5 ml (1 t) cinnamon
  • pinch of ground cloves
  • 5 ml (1 t) cocoa
  • 5 ml (1 t) baking powder
  • 100 g dark chocolate, grated

SYRUP

  • 60 ml (¼ c) water
  • 30 ml (2 T) castor sugar
  • 125 ml (½ c) berry juice

Preheat the oven to 180 °C and grease a round 20 cm cake tin.

1 Cream the butter and the castor sugar until light and creamy. Add the eggs one by one, beating well after each addition. Add the juice and mix well.

2 In a mixing bowl, sieve the flour, cinnamon, ground cloves, cocoa and baking powder. Add the sifted ingredients a tablespoon at a time to the juice mixture and mix well after each addition.

3 Fold the grated chocolate into the cake batter. Transfer the batter to the greased cake tin and bake for 40 minutes or until firm when lightly pressed. Turn out on a wire rack to cool.

4 Syrup: Place the water and castor sugar in a small saucepan and bring to the boil, add the berry juice and stir. Pour the syrup into the cake tin and place the cake back in the tin. Remove the cake again when all the syrup has been absorbed.

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