CHOCOLATE CAKE

Decorate with flake chocolate or chopped almonds and choc flakes

1. Preheat the oven to 180 °C. Cream Margarine and castor sugar using an electric beater until pale and fluffy, for 6-8 minutes. Beat in the eggs one at a time. In a separate bowl sift the Ellis Brown, flour, cocoa powder and baking powder. In another bowl, mix frisco and 155ml hot water and add vanilla essence. Mix gently until coffee is desolved. Beat alternative halves of the dry and wet ingredients into the creamed sugar and margarine mix. Do the same with the remaining ingredients until well incorporated. Pour the mixture into a greased and lined 20cm cake tin and bake for 30-35 minutes. Insert a toothpick in the middle to confirm it is done. Once baked, leave it to cool on wire rack completely before icing.

2. ICING Melt the margarine in a pot and add the cocoa powder. Stir until well combined. Transfer the cocoa mixture to a mixing bowl, add the icing sugar while beating with an electric beater. Mix the Ellis Brown Creamer with the water and slowly add to the icing mixture, one teaspoon at a time, until you get a smooth and creamy consistency. Using a knife, slice the cake in half, ice the cake in the middle, the sides, and on the top.