Recipes

Special Occasions

Classic Chocolate Cake

Ingredients Cake 4 Eggs, separated 170 g Huletts White Sugar 60 ml (4 tbsp) Cocoa 60 ml Warm Water 75 g Butter OR Margarine, melted 2 ml Vanilla Essence 160 g Flour 10 ml (2 tsp) Baking Powder 30 g (± 5 tsp) Huletts White Sugar Icing 150 g Butter OR Margarine 280 g Huletts Icing Sugar A few drops of Vanilla Essence 12.5 ml Hot Water 45 ml (3 tbsp) Cocoa, sifted Chocolate Vermicelli Strawberries (optional)

Method

1. Preheat the oven to 190°C.
2. Grease two 20 cm baking pans.
3. Blend the egg yolks and 170 g of sugar together until thick and smooth.
4. In a separate bowl, mix the cocoa with the water and add the butter (or margarine) and vanilla essence.
5. Pour the cocoa mixture into the egg mixture and beat well.
6. Sift in the flour and baking powder.
7. In a separate bowl, whisk the egg whites, add the 30 g of sugar and beat until soft peaks form.
8. Fold the egg whites into the cake mixture.
9. Pour into the baking pans and bake for approximately 35 minutes.
10. Turn out on a cooling rack and leave to cool.

1. Cream the butter (or margarine), sugar and vanilla essence together, then slowly beat in the water and cocoa.
2. Sandwich the cooled cakes together with a little icing and spread the remainder over the top and sides of the cake. Press vermicelli onto the sides and sprinkle on top of the cake. Decorate with chocolate truffles or fruit (strawberries or black cherries are nice) if desired.