Eg­g­less choco­late sheet cake

– Hanli Uys

YOU Winning Recipes - - CONTENTS -

(SHORT­CUT, FRESH,TASTY, IN­NO­VA­TIVE)

This is not a fam­ily recipe – Hanli came across it years ago in Land­bouweek­blad. What makes it so ex­cep­tional – apart from the fact it’s flop-proof – is that the cake con­tains no eggs, it rises to fill a black oven roast­ing pan to the top and it’s moist and soft. It’s also ver­sa­tile and works for layer cakes and cup­cakes.

MAKES 1 LARGE CAKE OR ABOUT 30 SQUARES

Prepa­ra­tion time: 10 min Bak­ing time: 20 min

CAKE

750 ml (3 c) cake flour 20 ml (4 t) bak­ing pow­der 5 ml (1 t) bi­car­bon­ate of soda 80 ml (¹⁄₃ c) co­coa pow­der salt 500 ml (2 c) sugar 500 ml (2 c) boil­ing wa­ter 250 ml (1 c) canola oil 5 ml (1 t) vanilla essence 60 ml (¼ c) brown vine­gar

CARAMEL TOP­PING

1 can (360 g) caramel con­densed milk choco­late but­ter ic­ing (recipe be­low)

Pre­heat the oven to 180 °C. Grease a black oven roast­ing pan.

1 Cake Sift to­gether the flour, bak­ing pow­der, bi­car­bon­ate of soda, co­coa pow­der and salt. Add the sugar.

2 Mix to­gether the liq­uid in­gre­di­ents, pour into the dry in­gre­di­ents and stir with a fork un­til well com­bined. Pour into the pre­pared roast­ing pan and bake for 20 min­utes. Test that it’s done, as ovens vary – a skewer in­serted in the mid­dle should come out clean. Once cooked, al­low to cool. 3 Caramel top­ping Spread the caramel over the cake and top with the but­ter ic­ing.

VARI­A­TION

For a layer cake (pic­tured): Use 1½ times the in­gre­di­ents and di­vide the bat­ter be­tween 2 cake tins. Spread choco­late ganache (see recipe be­low) be­tween the lay­ers and on top of the cake. Stick KitKat choco­late bars on the sides of the cake and fin­ish with choco­late balls on top.

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