Chocolate Cake

INGREDIENTS

360g 3 cups (750 ml) cake flour
245g 1 ¼ cups (310 ml) sugar
16g 4 teaspoon (20 ml) baking powder
4g 1 teaspoon (5 ml) bicarbonate of soda
36g 6 tablespoon (90 ml) cocoa powder
500g 2 cups (500 ml) hot water
125g ½ cup (125 ml) buttermilk
60g 5 tablespoon (75 ml) sunflower oil
30g 2 tablespoon (30 ml) white grape vinegar
2 teaspoon (10 ml) vanilla essence

Chocolate topping
120g 150 ml sugar
300ml water
15g 1 tablespoon (15 ml) soft tub margarine
24g ¼ cup (60 ml) cocoa powder
½ teaspoon (2,5 ml) vanilla essence
23g 3 tablespoon (45 ml) cornflour
6g 1 tablespoon (15 ml) grated chocolate

METHOD

Preheat oven to a 180C and line a large rectangular (20 x 30 cm) baking tin or oven dish with baking paper.

Sift all dry ingredients together. Mix the liquids together and gradually fold into the dry ingredients. Pour batter into tin or dish.

Bake for 20-25 minutes or until a skewer comes out clean. Remove from the tin and cool.

Topping: Meanwhile, place all the ingredients, except the chocolate, in a pot and stir over a low heat to dissolve the sugar.

Bring to the boil and simmer gently. Stir until the mixture thickens. Pour over the cooled cake.
Sprinkle with grated chocolate.

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