Recipe: Heart Healthy Chocolate Cake

Treat yourself to this tasty and indulgent classic from the Cooking from the Heart cookbook by Heleen Meyer and Pharma Dynamics

Chocolate cake

Serves 20

3 cups (750 ml) cake flour

1¼ cups (310 ml) sugar

4 tsp (20 ml) baking powder

1 tsp (5 ml) bicarbonate of soda

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

2 tsp (10 ml) vanilla essence

Topping

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

3 tbsp (45 ml) cornflour

1 tbsp (15 ml) grated chocolate

Method

1. Preheat the oven to 180 °C and line a large rectangular (20 x 30 cm) baking tin or oven dish with baking paper.

2. Sift all dry ingredients together. Mix the liquids together and gradually fold into the dry ingredients. Pour batter into tin or dish.

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.