Recipe: Chocolate cake

By admin
06 May 2010

The recipe for this chocolate cake, sent in by Jill Orton of La Lucia in KwaZulu-Natal, is a real winner: it’s easy to make, flop-proof and the syrup gives it a deliciously moist texture.

Makes 1 large cake

Preparation time: 20 min

Baking time: 40-45 min

SYRUP

265 ml sugar

275 ml water

CAKE

250 ml (1 c) cake flour

30 ml (2 T) baking powder

pinch salt

250 g (1 c) butter

125 ml (½ c) caster sugar

200 g dark chocolate such as Albany

5 extra-large eggs

30 ml (2 T) brandy or Frangelica

liqueur

ICING

200 g hazelnut chocolate

30 ml (2 T) milk

Preheat the oven to 180 °C.

Grease a deep 24 cm cake tin and line it with baking paper.

SYRUP

In a saucepan bring the sugar and water to the boil and simmer for about 10 minutes.

CAKE

In a large mixing bowl sift together the flour, baking powder and salt. Melt the butter, caster sugar and dark chocolate

in a double boiler or a glass bowl over boiling water or in the microwave. Remove from the heat and add 1 egg at a

time, beating well after each addition. Add the liqueur, stirring until just blended. Fold the sifted flour mixture

into the egg mixture and mix well. Turn the batter into the prepared cake tin and bake for 40-45 minutes or until done.

Remove the cake from the oven, prick it with a testing skewer and pour over the syrup.

Once the cake has cooled loosen the sides and turn it out onto a cake platter.

ICING

Melt the chocolate over low heat or in a double boiler.

Add the milk, stirring until a smooth sauce forms. Pour over the cake and decorate with coloured edible cake

decorations.

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