Chocolate cake

Recipe from: 2/16/1989 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • BATTER
  • 250
    g
    margarine
  • 420
    g
    castor sugar
  • 60
    g
    cocoa
  • 5
    ml
    caramel or vanilla essence
  • 125
    ml
    buttermilk
  • 2
    eggs, beaten
  • 280
    g
    self-raising flour
  • 5
    ml
    baking powder
  • 2
    ml
    salt
  • 250
    ml
    boiling water
  • ICING
  • 230
    g
    butter
  • 200
    g
    icing sugar
  • 20
    g
    cocoa
  • 10
    g
    instant Nescafé coffee powder
  • apricot jam
 

Method

 
Grease or spray a 21 x 11 cm microwave loaf tin. Line the base with paper towelling. Beat the margarine and the castor sugar together until light and creamy. Sift the cocoa, add to the mixture and mix well. Also add the caramel or vanilla essence, buttermilk and eggs and mix. Sift the self-raising flour, baking powder and salt together 3 times and fold into the margarine mixture. Divide the batter in half and spoon one half into the prepared tin. Place on an overturned saucer in the microwave and heat for 5 to 7 minutes on 100 per cent power. The cake is done when a testing skewer comes out clean and the cake has shrunk slightly from the sides of the tin. Allow the cake to cool in the tin for about 10 minutes before turning out on a wire rack covered with paper towelling. Cool completely. Repeat the procedure with the remaining half of the batter. Cream the butter and the icing sugar, and add the sifted cocoa and instant coffee powder. Mix well. Spread a little apricot jam on one of the layers and place the other layer on top. Cover completely with the icing.
 

Read more on: microwave
 

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