Ingredients
- 4 extra large eggs (room temperature)
- 1 cup of sugar or brown sugar
- 1½ cups plain flour or cake flour, sieved
- ¾ cup vegetable oil
- 1 cup warm water
- ½ cup cocoa powder
- 1 tsp baking soda
- 3 tsp baking powder
- 1 tbs vanilla essence
- 1 tsp espresso coffee granules - you may add a bit more if you like.
Method
With an electric mixer, whisk eggs and sugar until light and creamy, about 3-4 minutes.
Add the oil and vanilla essence, mix for few seconds.
Put the cocoa powder and espresso coffee granules in the warm water and stir until well combined and the cocoa is completely dissolved.
Pour the cocoa water and dry ingredients in the bowl and mix with a spatula or spoon till well combined.
Pour batter in greased bundt baking tin and bake on 190°C in a preheated oven for 30-35 minutes.
Check with a toothpick or knife to see if it’s done baking, it will come out clean when you insert into cake.
Cool completely in pan, take out and put in fridge to get extra cold for half an hour before pouring over thick chocolate Ganache.
How to make the thick Ganache:
Ingredients
- 100g of milk chocolate
- 60ml of warm cream
- 1 tbs of vanilla essence
Method
Heat the cream till warm, not hot, pour over chocolate pieces in a heat proof bowl - allow to melt and stir.
If it becomes grainy or very thick simply add a bit more cream and stir.
Pour over the cake.
Cape Malay Cooking with Fatima Sydow