BLACK MAGIC CAKE WITH CREAM CARAMEL
Vir my en my familie is dit heerlik, ek verkies en smeer meestal Nutella in die plek van caramel en room oor die koek. Ek meng saam met die room (verkies orley whip) en halwe blikkie caramel, voeg ek stukkie chocolate in en strooi weer chocolate bo oor. Dus ook baie lekker met mint chocolate binne in die room mengsel en bo op, eintlik die lekkerste.
- 1¾ cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa
- 2 teaspoons baking soda/bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk OR 1 cup milk with 1 tablespoon lemon juice or vinegar in (let it sit for 5 mins)
- 1 cup strong black coffee
- ½ cup oil
- 1 ½ teaspoons vanilla essence
- Icing:
- 250 ml cream
- 1 tin caramel condensmilk
- slab chocolate of choice
Heat oven to 180°C (fan-assisted 160°C when not). Grease two standard sized (23 cm) round cake tins.
In a mixing bowl add the flour sugar, cocoa, baking soda, baking powder and salt, give it all a stir with a fork.
Then add the eggs, buttermilk (or milk mixed with lemon juice), oil and vanilla essence and salt. Beat on medium speed for a minute before adding the hot coffee. Then mix for a further 2 minutes. The batter will be pretty thin, so don’t worry.
Pour the batter evenly into your two prepared pans.
Bake for 28 – 30 minutes or until a sharp knife inserted into the centre comes out clean.
Cool for a few minutes in the pans before taking them out and cooling them completely on wire racks.
Icing:
Spread the caramel on top of the cake.
Beat the cream till stiff peak stage and add on top of the caramel.
Sprinkle with chocolate crumble.
Photo: Bernice Walters
Recipe changes: Bernice Walters
