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Prep 40 mins
Cook 25 mins
This recipe I found in a trunk that was passed on from my grandmother to me. Chocolate cake can by dry, however this recipe is scrumptious, I have used this recipe for the last 15 years and have never had a flop. When entertaining my friends always ask me to bake this cake. I have passed this recipe on to a very dear friend who always says everything she bakes comes out a flop but this recipe is one that she can bake and never flops she says Once the flour and baking powder have been added beat only until blended DO NOT OVER BEAT. You will never eat another chocolate cake once you have eaten this one!
- 1⁄2 cup cocoa powder
- 1 cup boiling water
- 4 eggs
- 1 1⁄2 cups white sugar
- 1⁄2 cup cooking oil
- 1 teaspoon vanilla essence
- 4 teaspoons baking powder
- 450 ml cake flour
- 1 1⁄2 cups evaporated milk
- 1 cup white sugar
- 6 teaspoons brandy
- 2 teaspoons vanilla essence
frosting ingredients (In Africa we call frosting Icing)
- 280 g of brown milk chocolate
- 1.5 (375 ml) double fresh cream
- 60 ml brandy
- Preheat oven to 180°C (350°F).
- Dissolve cocoa powder in boiling water, set aside to cool.
- Grease & flour a 11inch (28cm) long & 8inch (20cm) wide oven proof container.
- Separate the eggs ( beat the egg whites until stiff peaks form and set aside).
- Beat the egg yolks and sugar until light and fluffy.
- Add the cooled cocoa mixture and beat well.
- Add the oil and vanilla essence beat well.
- Sift in the flour and baking powder and beat only until blended.
- Fold in the stiffly beaten egg white with a metal spoon.
- Pour mixture into oven proof container and bake for 25 to 30 minutes.
- While the cake is baking make the syrup.
- Put the evaporated milk, sugar, brandy, vanilla essence into a pot on the stove bring to the boil, boil together until sugar has dissolved.
- When the cake is baked removed from oven prick the top of the cake all over with a fork and pour the syrup over the cake.
- Leave the cake to get completely cold.
- While the cake is getting cold make the frosting.
- Break up the chocolate squares place in a basi over a 1/2 pot of water and simmer until the chocolate has melted ( do not put any liquid near this while the chocolate is melting otherwise the chocolate will split and go dry).
- Let the chocolate cool slightly.
- Whisk the cream until soft peaks are formed, add the brandy beat well then gradually fold in the cooled chocolate.
- Frost the top and sides of the cake with this mixture.
I baked this cake for my fiance's birthday and it was to DIE for! It is a wonderfully moist and tasty chocolate cake. It actually gets better over the next few days, so if you don't finish it in one go, it will taste even better the next day. My fiance doesn't really have a sweet tooth and he went for a second and third helping!