Category: Sweet Bakes

Easy Chocolate Cake

Makes: 1 Chocolate Cake
Oven: 180 °C / 350 °F
Baking Time: 35 – 40 minutes
180 g cake flour (1 ½ cups)
200 g castor sugar (250 ml/ 1 cup)
40 g cocoa powder (100ml)
10 g Anchor Instant Yeast (1 packet)
80 ml oil (⅓ cup)
80 ml boiling water (⅓ cup)
5 large eggs, separated
10 ml vanilla essence (2 tsp)
10 ml baking powder (2 tsp)
  1. Sift the cake flour, castor sugar and cocoa together. Add the Anchor Instant Yeast and mix.
  2. Add the oil and the boiling water and mix lightly.
  3. Separate the eggs and beat the egg yolks and vanilla together. Add it to the flour mixture.
  4. Beat the egg whites until stiff and add the 5 ml baking powder. Beat again.
  5. Add on third of the beaten egg white to the flour mixture and stir until mixed.
  6. Then add the rest of the egg white and fold in gently.
  7. Divide the mixture into 2 greased-20-cm-cake pans or into 1 large ring pan.
  8. Cover with greased plastic and allow to rise in a warm place for 20 – 25 minutes.
  9. Bake in a preheated oven at 180 ºC/350 ºF for 35 – 40 minutes, or until golden brown.
  10. Allow to rest in the pan for 5 – 10 minutes. Loosen the sides with a knife and turn out onto a wire cooling rack. Decorate as desired.
Salted Caramel Topping

Heat 250 g of castor sugar and 100 ml water in a saucepan. Simmer without stirring until the mixture changes golden brown. Remove from the heat and add 200 ml cream immediately. Stir until smooth. Add 5 ml Moldon salt flakes and 5 ml vanilla essence and set aside to cool. Coat the chocolate cake with the topping.