There is nothing like some chocolate to treat yourself. This is so easy to bake and ideal for a birthday or school market days.


Serving size
Serves 20
Cake
3 cups (750 ml) cake flour
1¼ cups (310 ml) sugar
4 tsp (20 ml) baking powder
1 tsp (5 ml) bicarbonate of soda
6 tbsp (90 ml) cocoa
2 cups (500 ml) hot water
½ cup (125 ml) buttermilk
5 tbsp (75 ml) sunflower oil
2 tbsp (30 ml) white grape vinegar
2 tsp (10 ml) vanilla essence
Chocolate topping
150 ml sugar
300 ml water
1 tbsp (15 ml) butter
¼ cup (60 ml) cocoa
½ tsp (2,5 ml) vanilla essence
3 tbsp (45 ml) cornflour
1 tbsp (15 ml) grated chocolate
Method

1. Preheat oven to a 180 °C and line a large rectangular (20 x 30 cm) baking tin or oven dish with baking paper.
2. Cake: Sift all dry ingredients together. Mix the liquids together and gradually fold into the dry ingredients.
3. Pour batter into tin. Bake for 20-25 minutes or until a skewer comes out clean. Remove from the tin and cool.
4. Topping: Meanwhile, place all the ingredients, except the chocolate, in a pot and stir over a low heat to dissolve the sugar.
5. Bring to the boil and simmer gently. Stir until the mixture thickens. Cool slightly and pour over the cooled cake. Sprinkle with grated chocolate.

Tips

1. Citrus and spice cake: Replace the cocoa in the cake with cake flour and add the grated rind of 1 lemon or orange. Use 3 tbsp lemon or orange juice instead of the vinegar. Add 2 tsp ground mixed spice or cinnamon to the batter. Bake as above and dust with a little icing sugar.
2. Cupcakes: Halve the recipe above. Line a 12-hole cupcake pan with paper cups. Spoon cake batter into the cups and bake for 15-20 minutes or until a skewer comes out clean. Make only half of the topping.
3. Dust cake with icing sugar or cocoa instead of the topping, if preferred.

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Ingredients

Serving size
 Serves 20
Cake
 3 cups (750 ml) cake flour
 1¼ cups (310 ml) sugar
 4 tsp (20 ml) baking powder
 1 tsp (5 ml) bicarbonate of soda
 6 tbsp (90 ml) cocoa
 2 cups (500 ml) hot water
 ½ cup (125 ml) buttermilk
 5 tbsp (75 ml) sunflower oil
 2 tbsp (30 ml) white grape vinegar
 2 tsp (10 ml) vanilla essence
Chocolate topping
 150 ml sugar
 300 ml water
 1 tbsp (15 ml) butter
 ¼ cup (60 ml) cocoa
 ½ tsp (2,5 ml) vanilla essence
 3 tbsp (45 ml) cornflour
 1 tbsp (15 ml) grated chocolate

Directions

Method
1

1. Preheat oven to a 180 °C and line a large rectangular (20 x 30 cm) baking tin or oven dish with baking paper.
2. Cake: Sift all dry ingredients together. Mix the liquids together and gradually fold into the dry ingredients.
3. Pour batter into tin. Bake for 20-25 minutes or until a skewer comes out clean. Remove from the tin and cool.
4. Topping: Meanwhile, place all the ingredients, except the chocolate, in a pot and stir over a low heat to dissolve the sugar.
5. Bring to the boil and simmer gently. Stir until the mixture thickens. Cool slightly and pour over the cooled cake. Sprinkle with grated chocolate.

Tips

1. Citrus and spice cake: Replace the cocoa in the cake with cake flour and add the grated rind of 1 lemon or orange. Use 3 tbsp lemon or orange juice instead of the vinegar. Add 2 tsp ground mixed spice or cinnamon to the batter. Bake as above and dust with a little icing sugar.
2. Cupcakes: Halve the recipe above. Line a 12-hole cupcake pan with paper cups. Spoon cake batter into the cups and bake for 15-20 minutes or until a skewer comes out clean. Make only half of the topping.
3. Dust cake with icing sugar or cocoa instead of the topping, if preferred.

2

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Chocolate cake