Angela Day chocolate 9 . Picture: Steve Lawrence 120209


120ml cocoa

100ml hot water

375ml cake flour

10ml baking powder

190ml castor sugar

90ml oil

50-60ml cold water

6 eggs, separated

extra 100ml castor sugar

Chocolate icing

200g dark chocolate discs

150ml cream

strawberries to decorate

Combine cocoa and hot water, mix until smooth and then cool. Sift the flour, baking powder and castor sugar into a bowl. Make a well in the centre and add in the oil, egg yolks, cocoa and enough cold water to make a smooth batter.

Beat egg whites until stiff and gradually beat in the extra sugar. Take a spoonful of the egg white mixture and mix it into the chocolate mixture to loosen the mixture. Then carefully fold in the remaining egg white and blend well.

Pour mixture into a 24cm chiffon pan and bake at 180°C for 45-50 minutes. Turn the pan upside down and leave to cool completely before removing from the pan.

ICING: Combine the chocolate and cream in a glass bowl. Place over simmering water and stir until chocolate is melted and mixture is smooth.

Remove from heat and allow to cool and thicken. Pour over cake and place in the fridge to set. Decorate with strawberries.



180g butter

300ml castor sugar

10ml vanilla essence

3 extra large eggs

4 large ripe bananas, mashed

500ml cake flour

10ml baking powder

2ml bicarbonate of soda

2ml salt

125ml buttermilk

100g dark chocolate, melted

Fudge icing

200g dark chocolate

80g butter

750ml sifted icing sugar

50-60ml hot water

flaked toasted almonds for decoration

Cream the butter and sugar until light and fluffy. Beat in the vanilla essence. Add the eggs one at a time, beating well after each addition. Mix in the bananas.

Sift the flour, baking powder, bicarbonate of soda and salt and add to the creamed mixture with the buttermilk. Mix in the melted chocolate. Divide the mixture between 2x20cm greased and lined cake pans and bake at 180°C for 25-30 minutes or until a skewer inserted comes out clean. Remove from the oven and cool in the pans for five minutes before turning out. Sandwich the two halves together with half the fudge icing and put the remainder on top. Sprinkle the top with flaked almonds before the icing sets.

FUDGE ICING: Combine the chocolate and butter in a bowl, and heat in the microwave for two minutes on medium heat. Stir until smooth. Using an electric beater, beat in the icing sugar to form a thick icing. Add hot water to achieve a spreading consistency.



250ml cake flour

50ml cocoa powder

250ml castor sugar

10ml baking powder

Pinch of salt

125ml sunflower oil

125ml water

5ml vanilla essence

4 extra large eggs, separated

50g dark chocolate, grated

Mousse filling

180g white chocolate, chopped

75g unsalted butter, chopped

1 egg, separated

250ml cream, whipped


100g white chocolate, broken into pieces

50ml fresh cream

30g butter

5ml vanilla

100ml icing sugar, sifted

Sift flour, cocoa, sugar, baking powder and salt into a bowl.

Beat in the oil, water, vanilla essence, egg yolks and grated chocolate until just combined.

In another bowl, whisk egg whites until stiff, then fold into the flour mixture.

Pour cake batter into a greased and base-lined, 22cm springform pan. Bake at 180°C for 30-40 minutes, or until a skewer comes out clean when tested.

Remove cake from the oven and allow to cool in the pan for 15 minutes.

Remove and put on a cooling rack to cool completely. Split cake in half horizontally. Put one half on a serving plate and top with mousse. Top with other half of cake. Cover with glaze and refrigerate until set.

MOUSSE: Melt chocolate and butter in a heatproof bowl over simmering water. Remove from heat, cool slightly and add egg yolk. Fold in cream. Whisk egg white and fold into mixture. Cover and put in fridge until ready to use.

GLAZE: Heat chocolate, cream and butter in the microwave on medium for two to three minutes, or in a bowl over boiling water until the chocolate has melted. Add the vanilla and mix well. Beat in icing sugar. Put mixture in the fridge until it is the correct consistency to coat the cake.


Gauteng readers: Bake the best tasting chocolate cake and you can win with Sasko

Are you convinced that you could become famous, thanks to your delectable chocolate cake recipe?

Here’s your chance. Enter the SASKO and ANGELA DAY Best Chocolate Cake Competition and stand a chance to win your share of prizes valued at more than R60 000.

Angela Day and Sasko invite you to bring your delectable chocolate cake to one of four malls in Gauteng. Jenny Kay, the editor of Angela Day, Sasko Flour representatives, and well-known bakers from the mall communities will be part of the judging panel.

Two finalists from each mall will be chosen to take part in a final bake-off at The Angela Day Kitchen on Saturday, October 5, where the top three cakes will be chosen by a panel of expert judges.

There will be high-value prize hampers from Sasko, Kenwood appliances and Prestige Kitchenware for the selected finalists.

To register, SMS the name of the mall at which you would like to enter (names and datesbelow) and your full name to 32546.

Example: Greenstone Jane Smith. SMSes cost R1.

The cut off date for SMSes is the Thursday before the Saturday event at any given mall (eg the event takes place at Greenstone Mall on Saturday September 7 so the closing date for entries to enter at that mall is Thursday September 5).

Bring your ready-made cake, the empty packet of Sasko flour that you used to bake the cake, and a typed copy of your recipe to the mall. Set up time is from 9.30am to 10am.

Judging will take place between 10am and noon, after which two finalists from each mall will be announced.

Finalists must be prepared to attend the final bake-off at The Angela Day Kitchen on Saturday, October 5.

The top three winners will be photographed for the newspaper and have their recipes published.



The prizes for the final winners:

First prize – R30 000 in cash from Sasko.

Second prize – R20 000 in cash from Sasko.

Third prize – R10 000 in cash from Sasko.


Saturday, September 7 – Greenstone Shopping Centre, Sterns Court.

Saturday, September 14 – Protea Glen Mall, Edgars Court.

Saturday, September 21 – The Glen Shopping Centre, Fountain Court.

Saturday, September 28 – Northgate Mall, Pick n Pay Court.




The competition is open to all South African residents. Employees of Independent Newspapers (Pty) Ltd and Pioneer Foods (Pty) Ltd and their immediate families may not enter.

The competition is open to amateur bakers only, no professional bakers or chefs may enter.

If finalists are unable to attend the final bake-off on October 5, they forfeit their place.

Travel costs to and from the mall competitions, as well as the final bake-off, are to be paid for by the finalists.

Visit to view the detailed terms and conditions that relate to this competition.


* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am-12.30pm weekdays, or e-mail Janice at [email protected]

* See

* Follow us on Twitter @verveangeladay. - The Star