Chocolate Cake 2020
(11 Feb 2020)

Chocolate Cake

Chocolate Cake
Recipe by Melandie Esterhuizen
1 ¾ Cup Castor sugar
3 Large eggs
1 ½ Cup Canola oil
1 Cup Buttermilk/Amasi
80ml Strong filter coffee (optional)
1 tsp Vanilla extract
1 Cup Cocoa powder
1 ½ Cup Cake Flour
1 tsp Bicarb
½ tsp Salt
Frosting of your choice
Preheat the oven to 180oC. Lightly grease 2 x 20 cm Cake tins with baking spray
In a large mixing bowl whip the Sugar and eggs until light and fluffy. Slowly pour in the oil while mixing. Fold in the buttermilk, Filter coffee and vanilla extract. Sift in the flour and bicarb. Fold until well combined
Divide the batter into the cake tins. Bake in the oven for 35-40 minutes or until a skewer comes out clean. Remove from the oven and allow to cool completely before removing from the tins.
For Cupcakes:
Scoop into cupcake liners and bake for 18-20 minutes. Remove from the oven, and allow to cool before icing.
Using coffee in a chocolate cake helps to balance the flavour. You will not taste the coffee.
Using buttermilk or yoghurt, instead of milk in a recipe will cause for a softer crumb. The buttermilk, together with the bicarb will tenderize the gluten, causing this reaction.
Generally, cakes that use oil, will have a softer and more of a moist crumb. The cake will also stay fresh for longer. 
Always use room temperature ingredients
Do not replace the bicarb with baking powder.


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