ADVERTISEMENT

Delicious Chocolate Cake with Chocolate Pecan Frosting 😋🎂 Ingredients: For the cake: 200g plain flour 400g sugar 80g unsweetened cocoa powder 10g baking powder 5g bicarbonate of soda 5g salt 240ml whole milk 120ml sunflower or rapeseed oil 2 large eggs 5ml vanilla extract 240ml boiling water For the chocolate frosting: 200g dark (or milk) chocolate 100ml double cream 30g butter Read more on next pageFor the decoration: 100g pecan nuts, chopped (you can lightly toast them for extra flavour) Instructions: 1. Preheat the oven: Preheat your oven to 175°C and grease a rectangular tin (approx. 23 x 23 cm) 33 cm) with butter or oil. 2. Make the cake: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt. Add the whole milk, oil, eggs and vanilla extract. Beat on medium speed until combined. Slowly whisk in the boiling water (the batter will be quite runny, this is normal). Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool for about 10 minutes. 3. Make the holes: Use a stick, fork or the handle of a wooden spoon to make even holes all over the cooled cake. 4. Soak in caramel: Pour the dulce de leche or salted caramel over the cake, making sure it soaks into the holes. Read more on next page

Delicious Chocolate Cake with Chocolate Pecan Frosting 😋🎂 Ingredients: For the cake: 200g plain flour 400g sugar 80g unsweetened cocoa powder 10g baking powder 5g bicarbonate of soda 5g salt 240ml whole milk 120ml sunflower or rapeseed oil 2 large eggs 5ml vanilla extract 240ml boiling water For the chocolate frosting: 200g dark (or milk) chocolate 100ml double cream 30g butter Read more on next pageFor the decoration: 100g pecan nuts, chopped (you can lightly toast them for extra flavour) Instructions: 1. Preheat the oven: Preheat your oven to 175°C and grease a rectangular tin (approx. 23 x 23 cm) 33 cm) with butter or oil. 2. Make the cake: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt. Add the whole milk, oil, eggs and vanilla extract. Beat on medium speed until combined. Slowly whisk in the boiling water (the batter will be quite runny, this is normal). Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool for about 10 minutes. 3. Make the holes: Use a stick, fork or the handle of a wooden spoon to make even holes all over the cooled cake. 4. Soak in caramel: Pour the dulce de leche or salted caramel over the cake, making sure it soaks into the holes. Read more on next page

by

ADVERTISEMENT

For the decoration:

100g pecan nuts, chopped (you can lightly toast them for extra flavour)

Instructions:

1. Preheat the oven: Preheat your oven to 175°C and grease a rectangular tin (approx. 23 x 23 cm) 33 cm) with butter or oil.

2. Make the cake:

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt.
Add the whole milk, oil, eggs and vanilla extract. Beat on medium speed until combined.
Slowly whisk in the boiling water (the batter will be quite runny, this is normal).
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool for about 10 minutes.
3. Make the holes: Use a stick, fork or the handle of a wooden spoon to make even holes all over the cooled cake.

4. Soak in caramel: Pour the dulce de leche or salted caramel over the cake, making sure it soaks into the holes.

Read more on next page