Best chocolate cake…ever!

Us LekkerBekke fancy ourselves better cooks than bakers, so when we find a fool proof baking recipe, like this delightful chocolate cake, we just have to share it! Published in 1984 by ‘Huisgenoot Wenresepte’, it has become the celebratory cake of choice in our house. Moist, chocolatey and utterly decadent!

For the Syrup
250ml Sugar
250ml Water

For the Cake Dough
250ml Cake Flour
30ml Baking Powder
Pinch of Salt
250g Butter
125ml Sugar
200g Dark Chocolate
5 Extra Large Eggs
30ml Brandy

For the Topping
200g Whole Nut Chocolate
30ml Milk

Here’s how
Heat sugar and water for syrup in small pot, stir until all the sugar is dissolved. Set aside to cool down.
Grease a ring pan well and dust lightly with flour – or you can use spray and cook, and then dust with flour.
Pre-heat the oven to 180°C.
Sieve together cake flour, baking powder and salt.
Melt the butter, sugar and dark chocolate in pot over hot water.
Pour melted chocolate mixture into a mixing bowl and add eggs one by one, beating well after each addition.
Add brandy and beat well.
Fold in the flour mixture – the dough should be quite runny.
Pour into your pan and bake for 40-45 minutes or until your tester comes out dry.
Remove from the oven, and pour the cooled syrup over the hot cake.
Let it cool in the pan, and then remove.
Melt the nut chocolate and milk over a low heat and pour over the cooled cake.
This cake is extra decadent and quite expensive but believe us – it is utterly delicious!

If you aren’t keen on using alcohol you can replace the Brandy with Brandy Essence (it tends to be more expensive than the real thing though).
Don’t substitute the butter and dark chocolate with margarine and milk chocolate.

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