Sjokolade Koek

Bestanddele

Vir die Koek:

• 1¾ koppies (220 g) koekmeel (All-purpose flour)
• ¾ koppie (65 g) onversoete kakaopoeier
• 2 koppies (400 g) wit suiker
• 2 teelepels bakpoeier
• 1½ teelepel koeksoda
• ½ teelepel sout
• 2 groot eiers
• 1 koppie (240 ml) melk
• ½ koppie (120 ml) sonneblomolie
• 2 teelepels vanilla essence
• 1 koppie (240 ml) kokende water (of warm koffie vir ’n dieper smaak)

Vir die Versiersel:

• ½ koppie (115 g) botter, sag gemaak
• ⅔ koppie (55 g) onversoete kakaopoeier
• 3 koppies (375 g) versiersuiker (gepoeierde suiker)
• ⅓ koppie (80 ml) melk
• 1 teelepel vanilla essence

Metode

Maak die Koek:

1. Verhit die oond tot 175°C.
2. Smeer en meel twee 20 cm (8 duim) koekpanne.
3. Meng in ’n groot bak: meel, kakao, suiker, bakpoeier, koeksoda en sout.
4. Voeg by: eiers, melk, olie en vanilla.
5. Klits op medium spoed vir 2 minute tot glad.
6. Roer die kokende water of koffie stadig by – die beslag sal dun wees (dis reg so).
7. Giet in die panne en bak vir 30–35 minute of tot ’n toetspen skoon uitkom.
8. Laat die koeke vir 10 minute in die panne afkoel, haal dan uit en laat volledig afkoel op ’n draadrak.

Maak die Sjokoladeversiersel:

1. Klits die botter tot sag en romerig.
2. Voeg die kakaopoeier by en meng goed.
3. Voeg versiersuiker en melk bietjie-bietjie by terwyl jy klits tot dit smeerbaar en romerig is.
4. Meng die vanilla essence by.

Sit saam:

1. Versier die volledig afgekoelde koeke met die romerige sjokoladeversiersel.
2. Vir ekstra geur: strooi sjokoladevlokkies of rasper ’n blokkie melk-sjokolade bo-oor.

Wenke:

• Gebruik kondensmelk in plaas van melk in die versiersel vir ’n ekstra ryk smaak.
• Voeg ’n skeutjie espresso by die beslag vir ’n intens sjokolade-geur.
• Hierdie resep werk ook goed vir kolwyntjies of ’n laagkoek met roomvulsel.

<<< TRANSLATION >>>

Chocolate Cake

Ingredients

For the Cake:

• 1¾ cups (220 g) all-purpose flour
• ¾ cup (65 g) unsweetened cocoa powder
• 2 cups (400 g) white sugar
• 2 teaspoons baking powder
• 1½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup (240 ml) milk
• ½ cup (120 ml) sunflower oil
• 2 teaspoons vanilla essence
• 1 cup (240 ml) boiling water (or hot coffee for a deeper flavor)

For the Icing:

• ½ cup (115 g) butter, softened
• ⅔ cup (55 g) unsweetened cocoa powder
• 3 cups (375 g) icing sugar (powdered sugar)
• ⅓ cup (80 ml) milk
• 1 teaspoon vanilla essence

Method

Make the Cake:

1. Preheat oven to 175°C.
2. Grease and flour two 20 cm (8 inch) cake pans.
3. In a large bowl, combine: flour, cocoa, sugar, baking powder, baking soda and salt.
4. Add: eggs, milk, oil and vanilla.
5. Beat on medium speed for 2 minutes until smooth.
6. Slowly stir in the boiling water or coffee – the batter will be thin (that’s okay).
7. Pour into the pans and bake for 30–35 minutes or until a skewer comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

Make the Chocolate Icing:

1. Beat the butter until soft and creamy.
2. Add the cocoa powder and mix well.
3. Add the icing sugar and milk a little at a time while beating until spreadable and creamy. is.
4. Mix in the vanilla essence.

Assemble:

1. Decorate the completely cooled cakes with the creamy chocolate icing.
2. For extra flavor: sprinkle chocolate flakes or grate a block of milk chocolate over the top.

Tips:

• Use condensed milk instead of milk in the icing for an extra rich flavor.
• Add a dash of espresso to the batter for an intense chocolate flavor.
• This recipe also works well for cupcakes or a layer cake with cream filling.