Makes: 1 Chocolate Pan Cake Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 35 – 40 minutes
Ingredients
| 360 |
g |
Cake flour ( 3 x 250 ml / 3 cups ) |
| 2 |
ml |
Salt ( ¼ tsp ) |
| 500 |
ml |
Sugar ( 2 cups ) |
| 5 |
ml |
Bicarbonate of Soda ( 1 tsp ) |
| 80 |
ml |
Cocoa powder ( ⅓ cup ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 500 |
ml |
Lukewarm water ( 2 cups ) |
| 250 |
ml |
Oil ( 1 cup ) |
| 60 |
ml |
White vinegar ( ¼ cup ) |
| 10 |
ml |
Vanilla essence ( 2 tsp ) |
Chocolate Icing
| 125 |
g |
Butter |
| 375 |
ml |
Icing sugar ( 1½ cups ) |
| 3 |
ml |
Vanilla essence ( ½ tsp ) |
Topping
| 250 |
ml |
Fresh cream ( 1 cup ) |
| 30 |
ml |
Icing sugar ( 2 Tbsp ) |
| 60 |
ml |
Grated chocolate ( ¼ cup ) |
|
|
Sprinkle with Almonds ( optional ) |
Method
- Mix all the dry ingredients together. Add the Anchor Instant Yeast and mix.
- Mix the lukewarm water, oil, vinegar and vanilla together.
- Mix the liquid with the flour mixture until smooth.
- Cover the bowl with plastic and leave to rest for 20 minutes.
- Knock the dough down and pour the batter into a 27 x 39 cm greased oven dish.
- Cover with greased plastic, elevating the plastic into a dome and allow to rise in a warm place until double in
volume, about 40 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 35 – 40 minutes.
- Beat the butter, icing sugar, cocoa and vanilla together until smooth. Set aside.
- Once baked, remove the cake from the oven and allow to cool completely.
- Spread the chocolate icing over the surface.
- Beat the fresh cream until just about thick, add the icing sugar and beat a few more seconds.
- Pipe the cream onto the cake and sprinkle with grated chocolate.
