Sunday, 17 January 2016



3 cups self raising flour
2 cups sugar
4 eggs
1 cup canola oil
1 1/4 cups milk
4 tablespoons cocoa, sifted


1 cup brown sugar, packed
2/3 cup water
1 tablespoon cocoa, sifted
50 grams dark cooking chocolate, broken up

sifted icing sugar to dust

preheat oven to 180 c
grease and flour a large bundt tin.

in a large bowl, using an electric mixer, beat all the cake ingredients together
until well combined.

pour into tin.

cook for 50 - 60 minutes or until a skewer come out clean.

for the syrup......about 5 minutes before the cake is ready, heat the sugar and water in a pot over
low heat until sugar is dissolved. DO NOT BOIL.

stir in cocoa then the chocolate  stirring until the chocolate melts, it needs
to be hot but again DO NOT BOIL.  remove from heat.

when the cake is ready, leave it in the tin and using a wooden skewer, stab the hot cake all over
from top through to bottom.

spoon 1/2 the hot syrup all over the top and exposed sides of the hot cake.

cool in tin then turn out onto to plate if serving warm.  cool completely on wire
rack if serving cold.

before serving, sprinkle cake with sifted icing sugar. serve with some left over syrup
and whipped cream.

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