Whether it’s a plain croissant, a medium-sweet milk pie, or an ultra-rich chocolate brownie, whatever suits the taste palette, most people love to indulge themselves with it. baked goods! And with so many recipes to choose from and a range of flavors to create, it can be difficult to decide which recipe to try in your own kitchen when the opportunity arises to start cooking. It can also be difficult to find a recipe that is easy to follow and yields effective and delicious results.
If you’re looking to test reliable new recipes in your kitchen, watch for the bimonthly edition of Cooking with Berea Mail. This feature will include recipes from bakers, chefs and food industry professionals who will share their baking secrets and popular recipes to try at home! So get your aprons out and look for this exciting new fortnightly feature in the next edition of the Berea Mail newspaper.
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This week we spoke to Carol Phipps, owner of Carol’s Home Industries in Glenwood. Its quaint patisserie sells all manner of treats, from brownies to cupcakes to delicious pies, like its best-selling lemon meringue pie, and the store is loved and frequented by the Glenwood community. Founded in 2007, the small independent patisserie creates original cakes and tasty dishes for all occasions and is located at 397 Che Guevara Road, Glenwood Village Centre, Durban. Carol says she has several best-sellers in her store, but she rarely encounters customers who don’t like a good old-fashioned chocolate cake. She describes the chocolate cakes she sells as moist, not too sweet and very, very tasty. The Glenwood resident and store owner has shared her chocolate cake recipe with Berea Mail so you can recreate this delicious treat at home. Enjoy!
Decadent Chocolate Cake Recipe
- 2 cups flour
- 3/4 cup cocoa powder
- 1 and 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- A pinch of salt
- 1 cup milk
- 1 teaspoon vanilla essence
- 2 cups of sugar
- 1/2 cup oil
- 1 cup boiling water or hot black coffee
- 2 eggs
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- Preheat oven to 180 degrees.
- Line a 2 x 23 cm round cake pan with greased waxed paper in the bottom of the pan. Grease sides of pan with baking margarine used for fat.
- Sift the dry ingredients together in a large bowl.
- Add the eggs, milk and vanilla essence and beat with an electric mixer for two minutes.
- Add boiling water or black coffee and stir until combined.
- Pour the mixture into the prepared pans and bake for 30-40 minutes.
- Check that the cake is ready by inserting a toothpick in the middle of the pan. If it comes out clean, the cake is ready.
- Run a knife around the edge of each side of the cake to loosen it from the pan, invert the pan onto a wire rack and peel away the paper.
- Let the cake cool completely before covering it with the frosting of your choice.