Saturday, 8 April 2017

Adelaide’s Brown Sheet Chocolate Cake with a choice of 2 Chocolate Frostings. A Very Delicious Moist Cake! A Past Winning Recipe from You / Huisgenoot Magazine South Africa – Enjoy!

A very delicious moist cake! Past winning South African recipe from a little town called Adelaide in South Africa. If you double this recipe you will have a 2 layered cake or a pan bake. This recipe became very well known throughout South Africa and was very popular at fetes, fairs, home industries and birthday parties and still is today – So suck it up and Enjoy! 😀

Use a standard round cake pan to bake as a single layer cake. If you double the recipe you will need 2 single layer cake pans.

For a buttermilk substitute: If you make Greek yogurt, cottage or cream cheese you will have plenty of buttermilk – OR – use 15 ml strong vinegar or fresh lemon juice added to bottom of 250ml cup measure and top up with milk. Set aside to thicken. Use in place of buttermilk. This is a moist cake. Enjoy!

Ingredients (Cake):
1 cup cake flour
200 ml sugar
pinch salt
62.5 g butter
125 ml water
62.5 ml Sunflower oil
62.5 ml Cocoa Powder
62.6 ml buttermilk
2.5 ml bicarb
5 ml baking powder
1 extra large egg
Preheat oven to 200 degrees Celsius.
Grease single layer or 2 cake pans or a deep spring form pan.
Sift cake flour, sugar and salt together twice.
Heat butter, sunflower oil, water and cocoa in a saucepan/microwave until boiling. Let the mixture cool off a little bit… (Slightly).
Pour cooled (body temperature) mixture gradually over dry ingredients mixing well.
Mix in the buttermilk and bicarbonate of soda.
Beat up the eggs slightly and mix into the buttermilk mixture.
Pour the buttermilk mixture into the flour mixture mixing well.
Pour mixture into greased baking pan.
Bake 25 minutes or until tests done or when metal skewer comes out almost dry it is done.

Ingredients (Icing 1):
30 g butter or margarine
19 ml buttermilk
15 ml cocoa powder
100 g icing sugar
20 ml vanilla / caramel essence

Method (Icing 1):
Heat butter, buttermilk and cocoa until boiling point. Remove from heat.
Sift the icing sugar into buttermilk mixture. Stir and add the vanilla essence, mixing well. Keep mixture warm until cake comes out of the oven.
Immediately cake comes out of the oven, pour over the warm icing (cake will suck some of it in).
Allow to to cool down and cut into 5 cm squares if you have doubled recipe as for a pan bake or serve as a single layer cake with icing poured over.

Lower Calorie Chocolate Icing 2 (with a box of Moir’s Chocolate pudding):
This will lower your calories cutting back on all those calories sugar contains. And will remain delicious without all that sugar hitting your stomach like one great bomb!

250 ml (250 g) Milk or Buttermilk
1/2 Box (45 g) Chocolate pudding (Moir’s brand in South Africa)
7.5 ml Cocoa powder
37 g sugar
knob of butter (Optional)
vanilla essence (Optional)

Mix pudding powder with 150 ml milk, cocoa and sugar blending all to mix.
Boil the remaining milk. Remove from the heat and stir in the above milk, cocoa, sugar mixture.
Place back onto the heat. Allow simmering and stir for 1 minute.
Keep warm and set aside. As soon as cake comes out of the oven pour over the warm icing.

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