OIL CHOCOLATE CAKE TEAGAN ARMSTRONG
The traditional Oil Chocolate Cake has its origins in South Africa, where it has been popular for many generations. The use of oil instead of butter in the recipe is a nod to the resourcefulness of the people during times when butter was scarce. The rich and moist texture of this delectable cake makes it a beloved treat across the country, with variations found in various South African cultures.
SERVINGS 12
TIME PREP 30MIN BAKE 1 HOUR
METHOD OVEN: 150 °C
method STEP 1
INGREDIENTS
Preheat oven and sift flour, cocoa powder, salt and bicarbonate of soda together.
Cake flour
500ml
Cocoa powder
175ml
Salt
7.5ml
STEP 2 Beat eggs and sugar until light and creamy. Add vanilla essence. STEP 3 Heat oil and add to creamed mixture. Mix well.
Bicarbonate of soda
8ml
Eggs
3
Castor sugar
450ml
STEP 4
Fold sifted dry ingredients into mixture.
Vanilla essence
5ml
Vegetable oil
250ml
STEP 5
Combine a few squeezes of lemon juice into milk and allow it to curdle. Add this to the mixture and stir in. Pour into baking tins and bake for about 1 hour. Allow to cool and decorate as desired.
Milk
400ml
Few squeezes lemon juice
STEP 6 STEP 7
STEP 8
NOTE: Leftovers can be frozen and enjoyed at a later stage.
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