Ingredients
Decorate with chopped almonds
- NaN 7/8gbaking margarine
- NaN 7/8gcastor sugar
- NaN 7/8large eggs
- NaN 7/8cupEllis Brown
- NaN 7/8gself-raising flour
- NaN 7/8gcocoa powder
- NaN 7/8tspbaking powder
- NaN 7/8tbspfrisco
- NaN 7/8tspvanilla essence
- NaN 7/8mLhot water
ICING
- NaN 7/8gbaking margarine
- NaN 7/8gcocoa powder
- NaN 7/8cupEllis Brown
- NaN 7/8gicing sugar
- NaN 7/8cuphot water
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make CHOCOLATE CAKE
Decorate with flake chocolate or chopped almonds and choc flakes
Preheat the oven to 180 °C. Cream Margarine and castor sugar using an electric beater until pale and fluffy, for 6-8 minutes. Beat in the eggs one at a time. In a separate bowl sift the Ellis Brown, flour, cocoa powder and baking powder. In another bowl, mix frisco and 155ml hot water and add vanilla essence. Mix gently until coffee is desolved. Beat alternative halves of the dry and wet ingredients into the creamed sugar and margarine mix. Do the same with the remaining ingredients until well incorporated. Pour the mixture into a greased and lined 20cm cake tin and bake for 30-35 minutes. Insert a toothpick in the middle to confirm it is done. Once baked, leave it to cool on wire rack completely before icing.
ICING Melt the margarine in a pot and add the cocoa powder. Stir until well combined. Transfer the cocoa mixture to a mixing bowl, add the icing sugar while beating with an electric beater. Mix the Ellis Brown Creamer with the water and slowly add to the icing mixture, one teaspoon at a time, until you get a smooth and creamy consistency. Using a knife, slice the cake in half, ice the cake in the middle, the sides, and on the top.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
FAQS
What is the best way to ensure my chocolate cake rises properly?
To ensure your chocolate cake rises properly, make sure to use self-raising flour as specified in the recipe. Additionally, cream the margarine and castor sugar until pale and fluffy, which usually takes about 6-8 minutes. This process incorporates air into the batter, helping it rise. Also, be careful not to overmix once you add the dry ingredients, as this can lead to a dense cake.
Can I substitute margarine with butter in this chocolate cake recipe?
Yes, you can substitute margarine with butter in this chocolate cake recipe. However, keep in mind that butter will add a richer flavor to the cake. If you choose to use butter, make sure it is softened to room temperature for easier creaming with the sugar.
How should I store leftover chocolate cake to keep it fresh?
To keep your leftover chocolate cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and then in aluminum foil, which can last for up to 3 months.
What are some good pairing suggestions for chocolate cake?
Chocolate cake pairs wonderfully with a variety of accompaniments. Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for a classic combination. Fresh berries, such as strawberries or raspberries, can add a nice tart contrast to the sweetness of the cake. Additionally, a drizzle of chocolate sauce or a sprinkle of sea salt can enhance the flavors beautifully.
Is this chocolate cake recipe suitable for vegans or those with egg allergies?
This chocolate cake recipe is not suitable for vegans or those with egg allergies, as it contains large eggs. However, you can substitute the eggs with flaxseed meal or applesauce to make it vegan-friendly. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens, or use 1/4 cup of applesauce as a substitute.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia