Prep 30 mins
Cook 40 mins
The recipe that I use. Either plain or make Dutch Trufles with a chocolate frosting or a very rich Black Forest for that matter. Posting on request. YOu can use a filling of your choice. I sometimes just top it with whipped cream and some fresh or dried fruits and nuts. For a 'greater' chocolate cake that has replaced this one as the recipe I use (discovered on Zaar) I recommend that you use The Best Chocolate Cake (Really!) by Roosie #49613
- 14.79 ml vinegar
- 236.59 ml milk
- 354.88 ml all-purpose flour
- 0.25 ml salt
- 118.29 ml cocoa powder
- 7.39 ml bicarbonate of soda
- 295.73 ml caster sugar or 295.73 ml brown sugar (I use either or half of each)
- 185 g butter or 185 g margarine (melted and cooled)
- 4.92 ml vanilla essence
- 2 eggs, lightly beaten
- Add the vinegar to the milk and set aside after stirring till the milk curdles (should not take more than 5-10 mins) Sift the flour, salt, cocoa, caster sugar (if using) and soda together into a mixing bowl.
- If using the brown sugar, I add it to the butter while melting it and then cream till mixed.
- Pour in the melted butter and half the soured milk into the dry mix.
- Beat well for 2 mins.
- Add the essence and the rest of the soured milk.
- Add the eggs and mix for another 2 mins.
- Pour mixture into a baking pan and bake in a preheated oven at 180C for 30-35 mins till a skewer comes out clean.
- Allow to cool in the pan for 5 mins and then remove to cool on a rack.
- When cool either cut the cake through and fill with cream and fruits (strawberry is lovely) (or you can use sandwich cake tins while baking) or just top with cream and fruit.
- I moisten this cake too usually with a little sugar dissolved in a mixture of 2 tblsp of rum and 3-4 tblsp of water.
- Drizzle this over the cake(both the parts if you have divided them). If you want it moister then drizzle some more ;).
- Then fill.
I wanted to put this recipe into my Cake Cookbook. I haven't made it yet, but will and wanted to let others know what the conversion is for the butter/margarine. I entered it on my post-it note and thought others might want to as well.... The butter conversion is 6 5/8 ounces...this would be the same as 3/4 cup plus 1 Tablespoon and 2 teaspoons of butter/margarine.
moist chocolatey cake. i took your advice and drizzled it with the rum mixture, then sprinkled some confectioners sugar on top. very tasty dessert.