Ingredients
4 large eggs
1 1/2 cups sugar
2 tsp vanilla essence
3/4 cup vegetable oil
1 tsp coffee ( Nescafé )
3/4 cup cocoa powder
1 cup warm water
1 tsp bicarbonate of soda
3 tsp baking powder
1 1/2 cups cake flour
Method
Preheat oven to 180 C. Grease 2 x 18cm/7 -inch round cake tins and line the bottom with grease proof paper. Or you may use a bundt baking tin greased with spray and cook. In a large bowl, place sugar, V.esssence and eggs and beat well until light and fluffy with an electric mixer. Next, add oil and beat for 1 minute. In a cup, stir cocoa powder and coffee together with the warm water until thoroughly mixed. Add to the bowl with all the dry ingredients sifted and mix until well combined. Take care not to over mix. Divide mixture equally between the cake tins and bake for 25 minutes or until skewer inserted in center comes out clean. Cool cakes on a wire rack for 10 mins. Loosen with a palette knife, and turn out to further cool on wire racks. Ice the cake with buttercream icing OR chocolate ganache. – 2 x 80 g slabs milk choc broken into pieces and melted in 1/4 cup fresh cream. Place in microwave and melt choc in 30 second intervals stirring until smooth. Place chocolate ganache in fridge for 10 mins to cool then decorate your cooled cake. I used crispy orange Chocola’s (available at Spar) for the topping.
Source: Fatima Sydow
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