This secret has been kept safe for quite some time, but we feel that we want to share it with you. If you are looking for the simplest, most delicious chocolate cake, look no further. Tannie Hillie’s chocolate cake has been a crowd pleaser in the Gouws family and now it can be one in yours.
This chocolate cake will wow all guests with how moist it is. Offer it to guests with a glass of Merlot. Wine not?
1 3/4 cups of sugar
1 1/2 cups of buttermilk
1/2 cup of cooking oil (sunflower)
2 cups of self-raising flour
1/2 cup of cacao
1 teaspoon of baking powder
1/2 teaspoon of salt
1 1/2 teaspoon of baking soda.
3 eggs at room temperature (large)
1 teaspoon vanilla essence
Preheat the oven to 180 °C.
Beat the sugar with the milk and add the oil. Leave for a while so that the sugar can melt. Sift all dry ingredients into this mixture. Beat the eggs one by one into the mixture. Add the vanilla essence and mix (not too much). Pour the mixture into two cake pans that have been greased with butter and lined with baking paper.
Bake in the pre-heated oven at 180 °C for 35 min.
Wait for the cakes to completely cool before icing.
Buttercream icing (Inke Cake Design recipe)
500 g butter (at room temperature)
250 ml cacao
500 g icing sugar
3 tablespoons of warm milk
Beat the butter and cacao until creamy. Add the icing sugar and beat until firm and creamy. Add the milk one spoon at a time until it has the correct consistency.