280 g (2 cups) cake flour, sifted
400 g (2 cups) Huletts White Sugar
65 g (2/3 cup) cocoa powder
10 ml (2 t) baking powder
1 ml (pinch) salt
2 extra large eggs
250 ml (1 cup) buttermilk
125 g butter, melted
15 ml (1 T) vanilla essence
250 ml (1 cup) hot percolated coffee (or 10ml instant pure coffee in 250ml boiling water)
250 ml fresh cream, whipped
Huletts Icing Sugar, to taste
or fruit of your choice
Serve as a sweet treat with coffee at a wedding or any other celebratory function.
Preheat oven to 180ºC.
Line a 24 x 30 cm baking tin with baking paper, grease and set aside.
In a large bowl of a mixer stir together the flour, sugar, cocoa, baking powder and salt.
Add eggs, buttermilk, melted butter and vanilla essence and beat until smooth, about 3 – 5 minutes.
Remove bowl from mixer and stir in the coffee using a spatula. (The batter should be very runny.)
Pour batter into the tin and bake on middle rack of oven for about 35 – 40 minutes or until a skewer inserted comes out clean and with just a few moist crumbs attached.
Leave in tin for 15 minutes to cool. Place a wire rack over top of tin. Hold the rack in place while flipping the cake over. Gently thump the bottom of the tin until the cake is released. Carefully peel off the baking paper and allow to cool completely.
Cut into even-sized squares and store in an airtight container until required.
To serve, pipe each square with slightly sweetened, stiffly beaten cream and decorate with fruit of your choice. Serve immediately.
Makes ±50 squares, depending on size