Klam Sjokoladekoek
Bestanddele:
- 2 kop koekmeel
- ¾ kop cocoa poeier
- 1 ½ tl bak poeier
- 2 tl koeksoda
- knypie sout
- 1 kop melk
- 1 tl vanilla essence
- 2 kop suiker
- ½ kop kookolie
- 1 koppie sterk koffie (aangemaak , swart, lou afgekoel)
- 2 eiers
Metode:
- Voorverhit oond na 180°C.
- Berei 2 x +- 23cm koekpanne voor, smeer deeglik met botter
- In ‘n groot mengbak sif alle droe bestandele saam, voeg dan 2 koppies suiker by roer effe deur gesifte bestanddele.
- Voeg eiers, melk, olie en vanilla saam by droee bestanddele, meng goed met klitser vir twee minute.
- Voeg nou jou swart koffie by, meng goed .
- Verdeel nou die mengsel eweredig in jou twee voorbereide panne.
- Bak nou ir 35-40 min.
- Toets met sosatiestokkie / tandestokkie of gaar is.( prik in die middle, as hy skoon uitkom is hy gaar) verwyder van oond.
- Laat afkoel min 15 min in koekpan.
- Maak kante los met mes.
- Skud die pan liggies totdat jy voel jou koek is los.Laat goed afkoel.
Versier
Koffie Versiersel:
- 6 groot eetlepels sagte botter
- ¾ koppie kokao
- 2 koppies versiersuiker
- 5 tl sterk koffiepoeier
- Meng alles goed saam, versier koek. ( L.W. maak seker koek is goed afgekoel voor versier).
- Bere in koekblik wat lekker dig kan seel.
- Koek is altyd lekkerder as dit die vorige aand gemaak word.
- Gee die koek kans om te “rus”; jy sal verbaas wees die verskil aan tekstuur, smaak.
Translation
Moist Chocolate Cake
Ingredients:
- 2 cups cake flour
- ¾ cup cocoa powder
- 1 ½ tsp baking powder
- 2 tsp baking soda
- pinch of salt
- 1 cup of milk
- 1 tsp vanilla essence
- 2 cups of sugar
- ½ cup cooking oil
- 1 cup of strong coffee (brewed, black, lukewarm cooled)
- 2 eggs
Method:
- Preheat oven to 180°C.
- Prepare 2 x +- 23cm cake pans, grease thoroughly with butter
- In a large mixing bowl, sift all dry ingredients together, then add 2 cups of sugar stir through sifted ingredients.
- Add eggs, milk, oil and vanilla to dry ingredients, mix well with a whisk for two minutes.
- Now add your black coffee, mix well.
- Now divide the mixture evenly into your two prepared pans.
- Bake now for 35-40 min. Test with a skewer / toothpick if done. (prick in the middle, if it comes out clean it is cooked) remove from oven.
- Leave to cool for at least 15 minutes in the cake pan.
- Loosen edges with knife.
- Shake the pan gently until you feel your cake is loose.
- Allow to cool well.
Decorate.
Coffee Icing:
- 6 large tablespoons of soft butter
- ¾ cup cocoa
- 2 cups icing sugar
- 5 tsp strong coffee powder
- Mix everything well, decorate cake. (NB. make sure cake is well cooled before decorate).
- Bears in a cake tin that can seal nicely.
- Cake is always tastier if it is made the night before.
- Give the cake a chance to “rest”; you will be surprised the difference in texture, taste.