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Cook: 30 - 35 minutes


Die laaste paar dae sien ek net chocolate koek op fb. En ja kry toe lus daarvoor soos in erg lus. Bak toe maar vandag die karringmelk sjokolade koek. Sy naam moet verander word na Flippen lekker koek.

  • 2 cups sugar (400 grams)
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract

Heat oven to 350°F.  (180 ºC)
Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.

Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.
This cake also pairs beautifully with a simple chocolate ganache.

Icing on the photo:

Versiersel op tweede foto:
Die versiersel is net ‘n Ganache wat geklop is met gebreekte Flake en in die middel het ek appelkooskonfyt gesmeer en ‘n voortjie gemaak en met gekookte kondensmelk gevul.

Recipe and photos: Annatjie Heydenrych


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