Name: Chocolate cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g margarine; 420.00 g castor sugar; 60.00 g cocoa powder; 5.00 ml caramel or vanilla essence; 125.00 ml Buttermilk; 2.00 eggs beaten; 280.00 g flour self-raising; 5.00 ml Baking powder; 2.00 ml salt; 250.00 ml water boiled; 230.00 g butter; 200.00 g icing sugar; 20.00 g cocoa powder; 10.00 g nescafé instant coffee granules; jam apricot

Recipe Disclaimer

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Ingredients (15)

BATTER

250.00 g	margarine
420.00 g	castor sugar
60.00 g	cocoa powder
5.00 ml	caramel — or vanilla essence
125.00 ml	Buttermilk
2.00	eggs — beaten
280.00 g	flour — self-raising
5.00 ml	Baking powder
2.00 ml	salt
250.00 ml	water — boiled

ICING

230.00 g	butter
200.00 g	icing sugar
20.00 g	cocoa powder
10.00 g	nescafé instant coffee granules
	jam — apricot

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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.