45 ml cocoa powder 80 ml boiling water
150 g butter or margarine 250 ml sugar (200 g)
3 extra-large eggs 500 ml Snowflake cake flour (280 g)
15 ml baking powder 3 ml bicarbonate of soda
2 ml salt 250 ml buttermilk or plain unflavoured yoghurt
60 g slab bar one 100 g dark baking chocolate
60 ml fresh cream 45 ml butter or margarine
Mix cocoa powder and boiling water until smooth and set aside to cool off slightly. Cream butter and sugar well. Add eggs, one at a time and beat well until light and creamy.
Sift dry ingredients and add alternately with buttermilk to creamed mixture. Spoon out into a greased and lined 24 cm loose bottomed cake pan. Bake in a preheated oven at 180 °C for about 60 minutes. Remove from tin and cool off.
Icing: Mix all the ingredients together in a small heavy-based saucepan. Place over low heat and heat until melted completely. Spoon over top of cake and leave to set.
iN DIE LYN VAN SJOKOLADE MOORD MAAR NIE HEELTEMAL SO RYK NIE