INGREDIENTS
CAKE:
1/3 cup Cocoa Powder
1/2 cup Boiling Water
3 Extra-Large Eggs
1 cup (minus 2 tablespoons) Sugar
1/4 cup Vegetable Oil
1 1/4 cup Flour
2 t Baking Powder
1/2 t Salt
AMARULA SYRUP:
3/4 cup Sugar
3/4 cup Water
1/4 cup Amarula Liqueur
TOPPING:
1 can (397g) Caramel Condensed Milk
2 cups Whipped Cream, (homemade or store-bought)
1 bar Flake Chocolate, crumbled (or similar)
INSTRUCTIONS
Barefoot Stiletto I Walk tall with your feet on the ground.
Pre-heat the oven to 180 deg C (350 deg F) – spray and line a 24 cm (9 inch) cake pan (see post for suggestions)
Combine the Cocoa and the Boiling Water – stir until the Cocoa has dissolved and the mixture is smooth – set aside to cool.
Beat the Eggs, Sugar and Oil until thick and creamy – add the cooled Cocoa mixture and beat another minute.
Sift the Flour, Baking Powder and Salt – add to the Egg mixture and beat until well combined – pour into the prepared cake pan and bake 20 – 25 minutes or until a tester comes out clean.
AMARULA SYRUP:
Make the Syrup 5 minutes before the end of the baking time – boil the Sugar and Water together for 4 – 5 minutes, stirring regularly – remove from the heat and stir in the Amarula.
As soon as the cake is done baking, prick several times with a fork – pour over the hot Amarula syrup and let cool completely in the pan.
Remove the cake from the pan and transfer to a serving plate.
TOPPING:
Scoop over the Caramel, top with the Whipped Cream and sprinkle over the Flake Chocolate.
