My friend Karyn comes from South Africa. I met her in Guernsey. A decade and a half younger than I am, she has been something of a spiritual mentor in the last 6 years. Focused on God and full of wisdom, as is her husband Garth. She is wonderfully bubbly, exuberant, outgoing, caring, friendly...yet listens with intent. (Garth, on the other hand, is quietness personified. He can go a couple of hours in our Bible study group without uttering more than a word or two. Yet when he speaks, we sit up and take notice. Pearls, rubies and emeralds of wisdom scatter the atmosphere. Precious beyond measure.)
Sometimes Karyn would come to afternoon tea - or, as she preferred, afternoon coffee (or morning tea) - and bring a cake with her. Her hot spicy ginger cake was a marvel. But this chocolate cake is the one which produced cries of excitement....
Chocolate Cake / Brownies
Switch oven to 180C
2 cups flour
2 cups sugar
Salt
125g butter or marg
1 cup water
½ cup oil
½ cup cocoa powder
2 eggs
½ cup buttermilk (or teaspoon vinegar and milk)
1 teaspoon bicarbonate of soda
Sift flour, add sugar and salt.
Put butter, water, oil, cocoa powder into bowl and place in microwave until the butter melts. Mix together and add to dry ingredients.
Break 2 eggs into a cup, mix and add to other ingredients.
Spray and cook two round cake tins or flat large casserole dish (for brownies), add grease proof paper if required.
Mix milk and vinegar (or buttermilk) in cup and add bicarb, then add to other ingredients. Mix all ingredients with a wooden spoon (or electric beater) and then pour into cake tins or casserole dish.
Bake for 35 – 40 min if in two cake tins or for about 70 min if in casserole dish. Check to see if cake is rising and starting to break away from the edge of tin or dish.
Ice as required. I use quite a lot of cocoa powder in the icing.
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