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Important Disclosure
Recipe: Tasty Chocolate Cake
Chocolate Buttermilk Cake
Batter
Ingredients:
- 1/3 Cup cocoa
- 2/3 Cup boiling water
- 11/2 Cup castor sugar
- 1/2 Cup butter
- 2 Egg yolks
- 2 Cups flour
- 1 Teaspoon bicarbonate of soda
- 1 Teaspoon cream of tartar
- A pinch of salt
- 2/3 Cup buttermilk or thin yoghurt
- 2 Teaspoon vanilla
- 4 Egg whites
Method:
- Mix cocoa with the boiling water and allow to cool.
- Preheat the oven to 350 degrees fahrenheit.
- Grease two large layer cake tins.
- Cream the castor sugar and butter.
- Add the egg yolks and cocoa mixture and mix well.
- Sift the cake flour, bicarbonate of soda, cream of tatar and salt together.
- Stir into the cocoa mixture.
- Add the buttermilk and vanilla and mix well.
- Whisk the egg whites until stiff but not dry.
- Fold lightly into the batter.
- pour the batter into the cake pans.
- Bake for 25-30 minutes in the preheated oven.
- Turn out onto wire racks to cool.
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Filling And Topping:
Ingredients:
- 2/3 Cup sugar
- 1/2 Cup milk
- 2 Egg yolks
- 1 Teaspoon instant coffee powder
- 11/2 Cups coconut
- 1/2 Teaspoon orange essence
Method:
- Heat the sugar and milk to boiling point.
- Beat the egg yolks.
- Gradually beat in the milk mixture.
- Heat to boiling pont.
- Add the coffee powder and mix well.
- Stir in the coconut and orange essence.
- Allow to cool. (If the topping is too soft, stir in extra coconut).
- Spread the topping on the cake layers and sandwich them together.
This recipe makes a large layer cake.
Chocolate Rum And Raisin Cake
Ingredients:
- 1/4 Cup cocoa powder
- 1/4 Cup rum
- 6oz. Butter
- 1/4 Cup sugar
- 3 Eggs
- 11/2 Cup flour
- 2 Teaspoon baking powder
- 1 Cup seedless raisins
- A little sifted icing sugar for garnishing.
- Whipped cream to serve with the cake.
Method:
- Preheat the oven to 350 degrees fahrenheit.
- Line the base of a medium round cake tin with baking paper.
- Place cocoa, rum and butter in a saucepan large enough to hold all the ingredients.
- Heat until the butter has melted.
- Remove from the heat.
- Mix in sugar and eggs.
- Sift the flour and baking powder and mix in.
- Stir in the raisins.
- Pour the mixture into the pan and bake for 45-50 minutes until done.
- Cool the cake int the tin for 10 minutes and then turn onto a wire rack to cool.
- Garnish with sifted icing sugar and serve with whipped cream.
Brown Sheet Cake
Ingredients:
Batter:
- 2 Cups flour
- 2 Cups sugar
- A pinch of salt
- 1/4lb. Butter
- 1 Cup water
- 1/2 Cup cooking oil
- 1/2 Cup cocoa
- 1/2 Cup butter milk or thin yoghurt
- 1 Teaspoon bicarbonate of soda
- 2 Extra large eggs
Topping:
- 5 Tablespoons butter
- 3 Dessertspoons buttermilk
- 2 Tablespoons cocoa
- 11/2 Cups icing sugar
- 1 Teaspoon vanills essence
Method:
- Preheat the oven to 375 degrees fahrenheit.
- Grease a large grilling pan or baking sheet.
- Sift the flour, sugar and salt together.
- Heat the butter, water, oil and cocoa in a saucepan until boiling briskly.
- Cool slightly and then pour over the four mixture and mix well.
- Mix buttermilk and bicarbonate of soda.
- Beat the eggs lightly.
- Mix with the buttermilk.
- Add the buttermilk mixture to the flour mixture.
- Mix well.
- Pour the batter into the pan.
- Bake for almost 25 minutes until done.
- Heat the butter for the topping.
- Add the buttermilkand cocoa and bring to boiling point.
- Remove from the heat.
- Sift and stir in the icing sugar and vanilla.
- Pour the hot icing over the hot cake.
- Allow to cool and cut in squares.
- Serve.
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