When I went to high school we had to take home economics for the first two years, after which you could decide to carry on with it or not. The home economics teacher was a short, very, very fierce grey haired lady called Delphien Kriel. We were all a bit terrified of her and tried our best to impress her with our cooking and sewing skills (hehehe) but really we were just looking forward to ‘skoffing’ whatever it was we cooked, baked or burnt that day!
That all said, the one recipe that I learnt in her class and still make to this day is her chocolate cake. I am no baker but this cake always comes out super delicious. You can serve it the traditional way with buttercream icing or even as a dessert, hot out of the oven with vanilla ice cream. Easy enough that even a 13 year old can make it, here is the recipe:
- 1 cup flour
- 1 cup castor sugar
- 2 tsp baking powder
- 4 eggs
- 1 tsp vanilla
- ¼ cup cocoa
- ½ cup oil
- ½ cup hot water
- Sift flour , 1 ½ tsp baking powder and salt together in a bowl and set aside.
- Separate the eggs in two bowls (one big enough to beat the egg whites in and the other to add the cup of sugar).
- Beat the egg yolks until light yellow and then add the sugar slowly and keep beating until it is nice and creamy.
- Wash your beater and beat the egg whites with half a teaspoon of baking powder added.
- Mix oil, hot water, cocoa and vanilla in a bowl.
- Mix the flour and egg yolk mixture together.
- Slowly add the cocoa mixture – it can’t be too hot otherwise it will cook your egg yolks.
- When it’s all combined nicely, fold your egg whites in.
- Bake at 180 degrees Celsius for 30 minutes or until a knife comes out clean from the middle.
- When done don’t remove out of the oven right away, switch oven off and open the door so that it cools down slowly – it helps that the cake don’t collapse.