This recipe is best with
Recipe Ingredient
- 225g butter
- 100g castor sugar
- 100g soft brown sugar
- 1 tbsp honey
- 4 eggs
- Combine:
- 1½ tsp coffee essence
- 1 tsp vanilla essence
- ¾ tsp chocolate essence
- 1 tbsp Kahlua (coffee liqueur), optional
- Sift (3 times):
- 200g plain flour
- 1 tsp baking powder
- ¾ tsp bicarbonate of soda
- 50g cocoa powder
- 40g custard powder
- 160ml UHT milk
- Chocolate frosting (sift):
- 150g icing sugar
- 2½ tbsp cocoa powder
- 1 tbsp (approx) water
- ½ tsp corn oil
Instructions
- Lightly grease a deep ring pan.
- Preheat oven at 170°C.
- Cream butter, both types of sugar and honey until light.
- Add the eggs, one at a time. (Mixture will curdle at this stage, but will come together later.)
- Beat in combined essences gradually until well mixed.
- Divide dry ingredients into three equal portions.
- Fold in a third of sifted flour followed by a half portion of UHT milk.
- Add the next one-third portion of sifted flour to mix.
- Stir in last portion of UHT milk.
- Fold in final one-third portion of sifted flour. Mix well.
- Spread mixture into prepared pan.
- Bake cake for 45-50 minutes or till done.
- Stand cake for five to 10 minutes in the pan, then turn out onto a wire rack to cool.
- Pour chocolate frosting over the cooled cake and leave aside to set at room temperature.
- Put icing sugar and cocoa powder mixture in a heatproof bowl.
- Add corn oil and just enough water to make a rather firm paste.
- Place the bowl over another saucepan of simmering water.
- Stir until the chocolate frosting is of a spreading consistency then remove the bowl immediately.
For chocolate frosting:
