Chocolate torte

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0 serving Cooking: 30 mins
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dairy

By Food24 November 03 2009
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Ingredients (15)

CAKE
125.00 ml oil
250.00 ml water
125.00 ml margarine
30.00 ml cocoa powder
500.00 ml flour — cake
500.00 ml white sugar
125.00 ml Buttermilk
5.00 ml vanilla — essence
2.00 eggs — large, beaten
5.00 ml Bicarbonate of soda — dissolved in water
Glaze
100.00 ml margarine
15.00 ml cocoa powder
125.00 ml icing sugar
30.00 ml Buttermilk
2.00 ml vanilla — essence
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Method:

Preheat the oven to 180 ºC. Spray a 24 cm cake tin with non-stick spray or grease well. Bring the oil, water, margarine and cocoa to the boil over medium heat. Sift the cake flour and add to the oil mixture along with the sugar. Add the buttermilk, vanilla essence, eggs and bicarbonate of soda and mix well. Turn the batter into the cake tin and bake for about 30 minutes or until a testing skewer comes out clean. Heat all the ingredients for the sauce except the vanilla essence over medium heat. Bring to the boil and simmer gently for about 1 minute. Remove from the heat, stir in the vanilla essence and stand for 5 minutes. Pour the hot sauce over the hot cake. (If the sauce becomes too thick heat in the microwave oven for a few seconds). Cool the cake in the tin. Serve with cream if desired.
Makes a medium-sized torte.



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