/getattachment/438edc80-714a-44f1-a99e-3cbaa80d370c/Indulgent-Chocolate-Cake.aspx
Indulgent Chocolate Cake Recipe
Try this divine chocolate cake. It’s perfect for a special occasion or just for spoiling those you love.
Recipe Ingredients
- 500ml SPAR sugar
- 500ml SPAR self-raising flour
- 2ml SPAR salt
- 250g SPAR choice butter or margarine
- 250ml SPAR cocoa
- 250ml water
- 2 SPAR eggs
- 125ml buttermilk
- 5ml bicarbonate of soda
- 5ml vanilla essence
Chocolate Icing
- 250g SPAR icing sugar
- 125ml SPAR cocoa
- 75g SPAR choice butter or margarine
- 75ml buttermilk
To decorate
Cooking chocolate to make Chocolate leaves. See hints and tips.
Recipe Method
- Sift the sugar, flour and salt together.
- Heat butter or margarine, cocoa and water to boiling point. Pour over the sifted dry ingredients and mix well.
- Beat eggs, buttermilk, bicarbonate of soda, vanilla essence and cinnamon together and add to flour mixture.
- Mix till smooth and pour into a 24cm square greased baking tin.
- Bake at 180 degrees C for about 45 min or until a tester comes out clean.
- Icing: Heat all the icing ingredients together and cool. Pour over the cooled cake.
- Decorate with chocolate leaves. Keep the cake in the fridge before serving.
Hints & Tips
When you have the time, make a whole lot of chocolate leaves to keep and use when you need to. Keep them in an airtight container in a cool dry place.
Chocolate Leaves
You can use any leaves that are not hairy or too limp. Ivy and rose leaves work well.
- Place a few blocks of cooking chocolate in a jug.
- Melt the chocolate in the microwave.
- Place the chocolate in the microwave for 20 - 30 seconds at a time. Stir until it melts. Chocolate melts from the inside so it is important to stir even if the blocks of chocolate are still whole.
- Make sure the leaves are dry before starting. Using a small brush paint the leaves on one side with the chocolate.
- Make sure the chocolate covers the leaf but do not paint over the edges.
- Place in the fridge until the chocolate hardens.
- Gently pull the real leaf off the chocolate one.
- We brushed the leaves with gold lustre food colouring.
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