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Chocolate Cake
(with rye flour variation)
A delicious chocolate cake recipe with a rye flour variation for the wheat intollerant. I used this Chocolate Cake to make the sections of the Train Cake for Benjamin's birthday.
Sift together
- 350 ml brown wheat or rye flour
- 200 ml coacoa (organic if possible)
Cream together
- 375 ml brown sugar
- 4 eggs
- 20 ml baking powder
- Salt
Heat
- 125 ml oil or 125 g butter
- 200 ml milk
Stir the milk mix into the egg mix and then add the dry ingredients.
Pour into two round cake tins for a layer cake or into a ring tin. Bake at 180°C or 350°F for 30 to 40 mins depnding on how moist you like the inside.
Fat free topping (if you really need it)
Heat
- 125ml sugar
- 125ml water
- 30ml butter
- 30ml cocoa
Mix together
- 25 ml cold water 25ml cornflour
Mix a little of the hot mixture into the cold before stiring it all into the hot mix. Let it come to a boil and thicken. Remove from the heat and cool a little before pouring over a cooled cake. If you made a layer cake, spread apricot jam in the centre and pour the topping over the top.
Petro Janse van Vuuren
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