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‎Charmaine’s Chocolate cake with mocha buttercream and caramel drizzle

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Ingredients:
1/4 cup cocoa
3 tbspn coffee
1 cup milk
100 gm butter
Heat to melt and mix together.

4 eggs
300 ml castor sugar
500 ml self raising flour
1 tsp vanilla
1/4 tdsp salt

Whisk eggs and sugar well
Fold sifted flour in gently.
Add vanilla and mix well
Add hot liquid and mix to combine.
Pour into greased tin
Bake at 180C for 25-30 minutes
Decorate when cooled.
I used mocha buttercream

Mocha cream:
3 tbspn coffee mixed into
2 tbspn boiling water. Let it cool down

50 gm butter
200 gm sifted icing sugar
1/2 tsp vanilla

Cream butter well
Add icing sugar slowly.
Add vanilla and mix well
Mix in cooled coffee mix.
Use and decorate as desired

Prepared, tried and tested by:  Charmaine Pillay

  • Make tomorrow more amazing than today!
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  • Do not give up on your hopes. Take care always.
 

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