The recipe for this chocolate cake, sent in by Jill Orton of La Lucia in KwaZulu-Natal, is a real winner: it’s easy to make, flop-proof and the syrup gives it a deliciously moist texture.
Makes 1 large cake
Preparation time: 20 min
Baking time: 40-45 min
SYRUP
265 ml sugar
275 ml water
CAKE
250 ml (1 c) cake flour
30 ml (2 T) baking powder
pinch salt
250 g (1 c) butter
125 ml (½ c) caster sugar
200 g dark chocolate such as Albany
5 extra-large eggs
30 ml (2 T) brandy or Frangelica
liqueur
ICING
200 g hazelnut chocolate
30 ml (2 T) milk
Preheat the oven to 180 °C.
Grease a deep 24 cm cake tin and line it with baking paper.
SYRUP
In a saucepan bring the sugar and water to the boil and simmer for about 10 minutes.
CAKE
In a large mixing bowl sift together the flour, baking powder and salt. Melt the butter, caster sugar and dark chocolate
in a double boiler or a glass bowl over boiling water or in the microwave. Remove from the heat and add 1 egg at a
time, beating well after each addition. Add the liqueur, stirring until just blended. Fold the sifted flour mixture
into the egg mixture and mix well. Turn the batter into the prepared cake tin and bake for 40-45 minutes or until done.
Remove the cake from the oven, prick it with a testing skewer and pour over the syrup.
Once the cake has cooled loosen the sides and turn it out onto a cake platter.
ICING
Melt the chocolate over low heat or in a double boiler.
Add the milk, stirring until a smooth sauce forms. Pour over the cake and decorate with coloured edible cake
decorations.