Chocolate cake

Press, 16 September 1987, Page 15

Chocolate cake

Alison Holst’s

Food Facts

This recipe makes a good, rich chocolate cake which is easy to make in a food processor, and which stays moist for days. I was sent this recipe by somebody who wanted help with it. By reducing the amount of raising agent in the original recipe, and cutting down on the amount oi cocoa, I produced a cake which no longer rose up in a peak in the middle, and

1 teaspoon instant coffee % cup boiling water cup water 1 egg 1 cup sugar 125 grams soft butter 1 teaspoon vanilia ’/ 2 cup yoghurt •4 cup cocoa I*4 cups self-raising flour

Pour the boiling water over the instant coffee in a cup. Add the cold water and leave to jrtand.

Put the egg, sugar, soft butter, vanilla, and yoghurt (of any flavour) in a food processor, fitted with the metal chopping blade. Process until smooth, scraping down the sides if necessary. Sift the cocoa and flour and add them to the mixture in the food processor, without mixing. Add the cool coffee. Mix very briefly, using the pulse button. Stop mixing as soon as everything is blended.

Spoon into a ring mould with the bottom lined with baking paper, and the sides sprayed or buttered. Bake at 180 C for 30 minutes, or until the centre springs back when pressed and the sides shrink away from the tin. Leave for 5 minutes before removing from the tin. Ice only if desired.