INGREDIENTS FOR THE CAKE
5 medium sized eggs
1 3/4 cups all purpose flour
1 1/2 cups sugar
3/4 cup margarine
5 tablespoons unsweetened cocoa powder
1 teaspoon coffee
2.5 teaspoon of baking powder
2 teaspoon of vanilla essence
3/4 teaspoon salt
For keeping the cake moist
2 tablespoons of icing sugar
4 tablespoons of water
Some juice – optional
For the frosting
Whipping cream
Strawberries diced
Chocolate grated
PREPARATION METHOD
When it comes to putting the chocolate, you can be as creative as you want to be. You can choose to grate the chocolate and sprinkle it all over the cake. If you are in a hurry, like I was, you can cut the chocolate into chunks and stick around the cake. Don’t worry they won’t fall off, the whipping cream acts as the glue.
Decorate the top with smaller pieces of chocolate then make a border on the cake with whole strawberries that are slightly dipped in whipping cream.
5 medium sized eggs
1 3/4 cups all purpose flour
1 1/2 cups sugar
3/4 cup margarine
5 tablespoons unsweetened cocoa powder
1 teaspoon coffee
2.5 teaspoon of baking powder
2 teaspoon of vanilla essence
3/4 teaspoon salt
11/2 cup milk
3/4 teaspoon baking soda
For keeping the cake moist
2 tablespoons of icing sugar
4 tablespoons of water
Some juice – optional
For the frosting
Whipping cream
Strawberries diced
Chocolate grated
PREPARATION METHOD
1. Sieve together flour, cocoa, baking powder, coffee, and salt. Set it aside.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, coffee and salt. Add eggs, milk, margarine, and vanilla essence; beat until well blended.
3. Pre heat the oven at 175°C. Grease the baking tins and line them with grease proof paper. I used 2 tins 29 inches wide.
4. Pour the batter into the two tins and put in the preheated oven.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, coffee and salt. Add eggs, milk, margarine, and vanilla essence; beat until well blended.
3. Pre heat the oven at 175°C. Grease the baking tins and line them with grease proof paper. I used 2 tins 29 inches wide.
4. Pour the batter into the two tins and put in the preheated oven.
5. Bake for 35 to 40 minutes, or until a toothpick injected into the cake comes out clean.
6. Let the cake cool completely then detach the paper.
7. Slice each cake in half to form four layers.
When it comes to putting the chocolate, you can be as creative as you want to be. You can choose to grate the chocolate and sprinkle it all over the cake. If you are in a hurry, like I was, you can cut the chocolate into chunks and stick around the cake. Don’t worry they won’t fall off, the whipping cream acts as the glue.
Decorate the top with smaller pieces of chocolate then make a border on the cake with whole strawberries that are slightly dipped in whipping cream.
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