Treat yourself to this tasty and indulgent classic from the Cooking from the Heart cookbook by Heleen Meyer and Pharma Dynamics
3 cups (750 ml) cake flour
1¼ cups (310 ml) sugar
4 tsp (20 ml) baking powder
6 tbsp (90 ml) cocoa
2 cups (500 ml) hot water
½ cup (125 ml) buttermilk
5 tbsp (75 ml) sunflower oil
2 tbsp (30 ml) white grape vinegar
150 ml sugar
300 ml water
1 tbsp (15 ml) soft tub margarine
¼ cup (60 ml) cocoa
½ tsp (2,5 ml) vanilla essence
1 tbsp (15 ml) grated chocolate
1. Preheat the oven to 180 °C and line a large rectangular (20 x 30 cm) baking tin or oven dish with baking paper.
3. Bake for 20-25 minutes or until a skewer comes out clean. Remove from the tin and cool.
4. Topping: Meanwhile, place all the ingredients, except the chocolate, in a pot and stir over low heat to dissolve the sugar.
5. Bring to the boil and simmer gently. Stir until the mixture thickens. Cool slightly and pour over the cooled cake. Sprinkle with grated chocolate.