Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup chopped strawberries
• 1/2 cup chocolate chips

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips
• For Garnish (optional):
• Fresh strawberries, sliced
• Chocolate shavings

Directions:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round cake pan or line it with parchment paper.
3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
4. In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
5. Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk, and mix until just combined.
6. Gently fold in the chopped strawberries and chocolate chips.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for about 10 minutes.
10. Then, transfer it to a wire rack to cool completely.
11. While the cake is cooling, prepare the chocolate ganache.
12. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
13. Remove from heat and add the chocolate chips.
14. Let it sit for 2-3 minutes, then stir until smooth and glossy.
15. Pour the chocolate ganache over the cooled cake, allowing it to drip down the sides.
16. If desired, garnish the cake with sliced strawberries and chocolate shavings.
17. Slice and serve the strawberry chocolate cake, and enjoy!

Tips:

Make sure the cake is completely cool before pouring the ganache over it to prevent it from melting too quickly.
You can refrigerate the cake to firm up the ganache before serving, especially if the weather is warm.

• 250ml koekmeel
• 45ml kakao
• 250ml kookwater
• 2 eiers
• 12ml bakpoeier
• 250ml suiker
• 50ml kookolie
• 2ml sout
• 5ml vanilla

1. Sif droë bestandele.
2. Voeg suiker by.
3. Meng eiers, kookwater, kookolie en saam.
4. Voeg vanilla by.
5. Meng met meelmengsel.
6. Gooi in gesmeerde mikrogolfoond-pan/ek bak.
7. Bak 9 min by 100% krag.

Sous:

• 110ml suiker
• 30ml kakao
• 250ml water
• 5ml vanilla
• 15Ml koffie poeier of brandewyn of donker rum.

1. Voeg alles bymekaar en kook.
2. Wanneer koek uit mikrogolfoond kom, gooi oor.
3. Wag tot afgekoel.
4. Meng een blik caramel treat met stuif geklitste room of orleywhip.
5. Smeer oor koek en breek n flake oor.

Translation

Microwave Chocolate Cake

• 250ml cake flour
• 45ml cocoa
• 250ml boiling water
• 2 eggs
• 12ml baking powder
• 250ml sugar
• 50ml cooking oil
• 2 ml of salt
• 5ml vanilla

1. Sift dry ingredients.
2. Add sugar.
3. Mix eggs, boiling water, cooking oil and together.
4. Add vanilla.
5. Mix with flour mixture.
6. Pour into greased microwave oven pan/baking tray.
7. Bake 9 min at 100% power.

Sauce:

• 110ml sugar
• 30ml of cocoa
• 250ml of water
• 5ml vanilla
• 15ml coffee powder or brandy or dark rum.

1. Add everything together and cook.
2. When cake comes out of microwave, pour over.
3. Wait until cooled.
4. Mix one tin of caramel treat with whipped cream or Orleywhip.
5. Spread over cake and break a flake over.

• 1/2 koppie kakao
• 1 koppie kookwater
• 1 teelepel vanielje
• 1/2 koppie kookolie
• 3 eiers
• 1 1/2 koppie suiker.
• 2 koppies meel
• 3 teelepels bakpoeier
• knippie sout saam.

Sous

• 1 1/2 koppie suiker
• 1 1/2 koppie water
• 1 teelepel vanielje
• 3 teelepels poeierkoffie
• kondensmelk
• flake

1. Meng 1/2 koppie kakao met 1 koppie kookwater, 1 teelepel vanielje en 1/2 koppie kookolie.
2. Laat afkoel.
3. Klits 3 eiers en 1 1/2 koppie suiker.
4. Voeg kakao mengsel by.
5. Sif 2 koppies meel, 3teelepels bakpoeier en ‘n ruim knippie sout saam.
6. Voeg die kakao mengsel by.
7. Gooi mengsel in ‘n groot gesmeerde/gespuite pyrex bak.
8. Bak vir 30 minute teen 180°C.
9. Maak solank die sous.
10. Meng 1 1/2 koppie suiker,
11. 1 1/2 koppie water,
12. 1 teelepel vanielje en
13. 3 teelepels poeierkoffie saam in ‘n kastrolletjie.
14. Laat dit net opkook.
15. Gooi die sous oor die koek as dit uit die oond kom.
16. Smeer gekookte kondensmelk oor die koek en versier met room en flake.

Translation

Chocolate Cake

• 1/2 cup cocoa
• 1 cup boiling water
• 1 teaspoon of vanilla
• 1/2 cup cooking oil
• 3 eggs
• 1 1/2 cup sugar.
• 2 cups of flour
• 3 teaspoons of baking powder
• pinch of salt together.

Sauce

• 1 1/2 cup sugar
• 1 1/2 cup water
• 1 teaspoon of vanilla
• 3 teaspoons of powdered coffee
• condensed milk
• flakes

1. Mix 1/2 cup cocoa with 1 cup boiling water, 1 teaspoon vanilla and 1/2 cup cooking oil.
2. Allow to cool.
3. Beat 3 eggs and 1 1/2 cups of sugar.
4. Add cocoa mixture.
5. Sift together 2 cups of flour, 3 teaspoons of baking powder and a generous pinch of salt.
6. Add the cocoa mixture.
7. Pour mixture into a large greased/sprayed pyrex bowl.
8. Bake for 30 minutes at 180°C.
9. Meanwhile make the sauce.
10. Mix 1 1/2 cups of sugar,
11. 1 1/2 cup water,
12. 1 teaspoon vanilla and
13. 3 teaspoons of powdered coffee together in a saucepan.
14. Just let it boil.
15. Pour the sauce over the cake when it comes out of the oven.
16. Spread boiled condensed milk over the cake and decorate with cream and flake.

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:

1. Voorverhit oond na 180°C.
2. Berei 2 x +- 23cm koekpanne voor, smeer deeglik met botter
3. In ‘n groot mengbak sif alle droe bestandele saam, voeg dan 2 koppies suiker by roer effe deur gesifte bestanddele.
4. Voeg eiers, melk, olie en vanilla saam by droee bestanddele, meng goed met klitser vir twee minute.
5. Voeg nou jou swart koffie by, meng goed .
6. Verdeel nou die mengsel eweredig in jou twee voorbereide panne.
7. Bak nou ir 35-40 min.
8. Toets met sosatiestokkie / tandestokkie of gaar is.( prik in die middle, as hy skoon uitkom is hy gaar) verwyder van oond.
9. Laat afkoel min 15 min in koekpan.
10. Maak kante los met mes.
11. 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

1. Meng alles goed saam, versier koek. ( L.W. maak seker koek is goed afgekoel voor versier).
2. Bere in koekblik wat lekker dig kan seel.
3. Koek is altyd lekkerder as dit die vorige aand gemaak word.
4. 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:

1. Preheat oven to 180°C.
2. Prepare 2 x +- 23cm cake pans, grease thoroughly with butter
3. In a large mixing bowl, sift all dry ingredients together, then add 2 cups of sugar stir through sifted ingredients.
4. Add eggs, milk, oil and vanilla to dry ingredients, mix well with a whisk for two minutes.
5. Now add your black coffee, mix well.
6. Now divide the mixture evenly into your two prepared pans.
7. 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.
8. Leave to cool for at least 15 minutes in the cake pan.
9. Loosen edges with knife.
10. Shake the pan gently until you feel your cake is loose.
11. 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

1. Mix everything well, decorate cake. (NB. make sure cake is well cooled before decorate).
2. Bears in a cake tin that can seal nicely.
3. Cake is always tastier if it is made the night before.
4. Give the cake a chance to “rest”; you will be surprised the difference in texture, taste.

• 2 cups cake flour
• 1 TBS baking powder
• 1 cup brown sugar
• 4 eggs
• Pinch of salt
• 1 cup oil
• 2 cups hot water
• 1 cup cocoa powder
• 1 tsp vanilla essence

1. Preheat oven to 180°c . line and grease round baking tin
2. Whisk oil with sugar together
3. Add eggs one at a time
4. Add vanilla essence
5. Mix water with cocoa and set aside till its cool
6. Sift all the dry ingredients into the wet ingredients
7. Add the cocoa mixture and whisk for 5 mins bake for 40 mins
8. Let the cake cool and stack it using store bought caramel treat

Chocolate Cake

1. Take 2 cups of sugar and 6 eggs.
2. Beat till creamy.
3. Add teaspoon vanilla and pinch salt.
4. Add 2 cups of flour and mix well.
5. Place 4 teaspoons of baking powder on top of mix but do not mix.
6. Mix together 4 tablespoons of cocoa, (extra dark/bitter cocoa), 1 1/4 cup warm water and 6 tablespoons of oil.
7. Pour on top of baking powder make it run.
8. Mix well and our in cake pans.
9. Bake for about 30 minutes or until cooked at 180 degrees C.

It’s pretty moist and very light.

Chocolate Frosting/Icing:

• 3 cups of icing sugar,
• 1 cup of butter,
• 150ml of milk and
• 1 cup of hot chocolate.

Klam Sjokolade Koek

Sjokolade Koek

1. Vat 2 koppies suiker en 6 eiers.
2. Klits tot romerig.
3. Gooi teelepel vanilla en knippie sout in.
4. Gooi 2 koppies meel by en meng goed.
5. Gooi 4 teelepels bakpoeier bo op mengsel maar moenie meng nie.
6. Vat nou 4 eetlepels hoogvol kakao (ekstra dark/bitter kakao), 1 1/4 koppie warm water en 6 eetlepels olie en meng.
7. Gooi bo op bakpoeier dat dit bruis.
8. Meng en gooi in koek panne.
9. Bak so 30 minute of tot gaar by 180 Grade C.

Dis redelik klam en baie lig,

Sjokolade Versiering:

• 3 koppies versiersuiker,
• 1 koppie botter,
• 150ml melk en
• 1 koppie kakao.

A rich and decadent moist chocolate cake made in just one bowl. The fudgy frosting is irresistible!

Ingredients for the cake:
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup vegetable oil
1/2 cup buttermilk see note
1/2 cup hot water
for the frosting:
5 tablespoons unsalted butter
1/4 cup unsweetened cocoa powder
1.25 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions
Line an 8″ square or round cake pan with parchment paper or aluminum foil.
Set aside.
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together flour, sugar, cocoa, soda, baking powder, and salt.
Add egg, oil, and buttermilk and whisk well.
Add hot water and whisk until the batter is smooth.
Pour into prepared pan.
Tap gently against the counter to release any air bubbles.
Bake for 25 to 30 minutes OR until the toothpick inserted in few places comes out clean.
Cool and make frosting in the meantime.
To make the frosting, melt butter in a saucepan over medium-low heat.
Add cocoa powder and whisk in.
Cook for 2 minutes.
Do not boil.
Remove saucepan from heat.
Add sifted powdered sugar and whisk in.
Add vanilla and milk, one tablespoon at a time.
The frosting should be shiny and smooth.
Pour over warm cake and spread with a spatula.
Let cool before cutting.