Amarula Chocolate Cake

Caren Anderson


INGREDIENTS:
60ml Cocoa                             
125ml Boiling Water
3 Eggs                                     
220ml sugar
60ml Oil                                  
250 Flour
10ml Baking Powder              
2ml Salt
SYRUP:
200ml Sugar                            
250ml Water               
60ml Amarula
TOPPING:
1 Tin Caramel                          
Whipped Cream          
Flake

Preheat your oven to 180 degrees.
Mix cocoa with boiling water and let it cool.
Beat eggs, sugar and oil, add the cool cocoa mixture and mix throughly.
Sieve the rest of the dry ingriedients and mix well into the egg mixture.
Pour into a greased 22cm x 30cm cake tin and bake for approximately 20 minutes.
Boil the sugar and water together for about 5 minutes and add the Amarula and mix well.
As the cake comes out of the oven prick with a fork and pour the warm syrup over.
Allow the cake to cool, and decorate with the caramel, cream and Flake.

 

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