- 60g - butter
- 105g (125ml) - castor sugar
- 175g (310ml) - self-raising flour
- 50g (125ml) - cocoa
- 125g - dark chocolate, chopped
- 125g - butter
- 2 - extra-large eggs
- 5ml - vanilla essence
- 250ml - buttermilk
- - FROSTING
- 30ml - fresh cream (optional)
- 3ml - bicarbonate of soda
- 125ml - smooth apricot jam
This cake, says Leana van der Meulen of Lothair, Mpumalanga, is foolproof and delicious. For an Easter twist, we baked ours in mini cake moulds.
1. Preheat the oven to 180°C. Line a round 22cm springform cake tin with baking paper and grease with non-stick cooking spray. Whisk the butter and sugar together until light and fluffy. Add the vanilla essence and then the eggs, one at a time; whisk until light and fluffy. Add the jam and mix until smooth.
2. Sift the flour, bicarbonate of soda and cocoa and add, alternating with the buttermilk, to the butter mixture; blend until smooth. Spoon the mixture into the prepared pan and bake for 35–40 minutes or until a skewer comes out clean. Cool slightly in the pan before turning out onto a wire rack to cool completely.
3. To decorate, mix the chocolate, butter and cream in a small saucepan and stir over low heat until smooth. Pour the hot glaze over the cake or allow to cool and thicken slightly to a spreadable consistency.