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Buttermilk chocolate cake

  • 280 g (500 ml) flour
  • 400 g (500 ml) sugar
  • 80 g (200 ml) cocoa
  • 10 ml baking powder
  • 2 eggs
  • 5 ml salt
  • 250 ml buttermilk
  • 250 ml sunflower oil
  • 5 ml vanilla essence
  • 250 ml boiling water

Preheat your oven to 150 °C. Put all the ingredients in the mixing bowl of an electric blender. Blend well at medium speed. Pour into the lined and greased bread tin and bake for 1 hour. Remove and let cool before decorating.

Icing

  • 250 ml cream
  • 30 ml cocoa, sifted
  • 30 ml caster sugar

Whip the cream until stiff. Add the cocoa and caster sugar and mix well. Place in a piping bag and decorate the cake on top. Arrange chocolate biscuits on the cake as extra decoration.