EGGLESS CHOCOLATE CAKE

1 cup cake flour
1 cup powdered sugar
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ cup cooking oil
½ cup hot water
½ cup cold milk
1 tablespoon vanilla essence
2 tablespoons plain yogurt
½ teaspoon salt
1 tin caramel condensed milk
milk or cream to thin the caramel
coconut, optional

Pre-heat oven to 160ºC.
Sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.
Whisk together oil and hot water until fully blended and set aside to cool down.
After the oil mixture has cooled down, add milk and vanilla essence and yogurt and mix well.
Mix the wet- and dry ingredients to a smooth batter.
Place batter in a greases oven proof dish or pan and bake for 40 minutes at 160ºC.

Filling and Topping:
Mix the caramel condensed milk and some milk/cream to a spreadable consistency. Spread the caramel-mix evenly between the layers of the cake and on top.

Note:
Coconut can be added to the condensed milk if preferred.
Decorate cake and serve.

Recipe and photo: Salome Jacobs