1/4 cup cocoa powder,
1/4 tsp salt,
1 cup hot water heated in the micro for 1 min,
1/4 cup vegetable or canola oil,
2 eggs, 1 tsp vanilla essence,
1 cup cake flour,
1 cup sugar,
4 tsp baking powder.
Use Spray and cook to oil your ring mould (Tupperware Jelly Mould) or any other suitable micro baking dish. Heat 1 cup water in small bowl for 1 min in micro, stir in cocoa, add oil, vanilla ess, eggs and whisk until all blended. In a separate bowl combine sifted flour, salt and baking powder. Add this to the chocolate cocoa mixture and carry on beating with the whisk until all well blended. Pour batter into ring mould and microwave on high for 6 to 7 mins in a 800 watt microwave, first cook for 6 mins, if it needs more time go a further 1 min. Some moist spots will remain but will disappear on standing. Let stand for 5 mins before turning out onto cooling rack. When cold, ice with chocolate ganache…. melt 1 large slab of dark Albany chocolate broken into pieces, you may also use Cadbury milk choc. Add 1 small tin Nestle dessert cream and place in micro for 30 second intervals, remove and stir, etc. until all the choc has melted to a smooth ganache. Leave in fridge for 10 mins, and then throw over your cooled cake.
Originally from: Salwaa Smith Cape Malay Cooking and Other Delights
For a vanilla version (the cake in photo), omit cocoa powder, instead add 1/4 cup extra cake flour add extra 1 tsp Vanilla essence
Original source: Wisaal Abrahams
1 Raspberry Jelly (pick your flavor/color, not sugar free) 80 g box
2/3 C sugar
1 egg white
1 tsp vanilla essence
1/2 C boiling water (must be boiling to dissolve the sugar)
1. Put everything except boiling water in the metal/glass bowl of your stand mixer fitted with whip attachment.
2. Turn the mixer to high just as you add the 1/2 C boiling water.
3. Whip on high for five minutes.
4. Will frost 24 cupcakes or a 9×13 cake.
Posted: Gail Haselsteiner and also TRIED AND TESTED BY Gail Haselsteiner