1 cup castor sugar
Pinch of salt
1 cup oil
2 cups flour
3 tsp baking powder
3 tbls cocoa
1 cup fresh cream
1 tbls coffee dissolve in
½ cup hot water
Whisk together the eggs and sugar till white and fluffy.
Add the oil and salt and beat until creamy.
Add the sift dry ingredients and mix well.
Add the fresh cream and mix
Add the coffee mixture and mix well.
Pour the batter into a greased bundt pan.
Bake in a preheated oven at 180deg for 35 minutes or until skewer inserted comes out clean.
Cool completely and decorate as desired
1 slab chocolate
1 tsp oil
Melt together in microwave on defrost setting and drizzle over cake
Grate mint crisp over
Recipe credit by Ferial Sonday
Prepared, tried and tested by: Jameela Sayed
Jameela's Chocolate cake
March 28, 2017 | | 4 comments|