1. Preheat oven to 180°C (350°F). 2. Dissolve cocoa powder in boiling water, set aside to cool. 3. Grease & flour a 11inch (28cm) long & 8inch (20cm) wide oven proof container. 4. Separate the eggs ( beat the egg whites until stiff peaks form and set aside). 5. Beat the egg yolks and sugar until light and fluffy. 6. Add the cooled cocoa mixture and beat well. 7. Add the oil and vanilla essence beat well. 8. Sift in the flour and baking powder and beat only until blended. 9. Fold in the stiffly beaten egg white with a metal spoon. 10. Pour mixture into oven proof container and bake for 25 to 30 minutes. 11. While the cake is baking make the syrup. 12. Put the evaporated milk, sugar, brandy, vanilla essence into a pot on the stove bring to the boil, boil together until sugar has dissolved. 13. When the cake is baked removed from oven prick the top of the cake all over with a fork and pour the syrup over the cake. 14. Leave the cake to get completely cold. 15. While the cake is getting cold make the frosting. 16. Break up the chocolate squares place in a basi over a 1/2 pot of water and simmer until the chocolate has melted ( do not put any liquid near this while the chocolate is melting otherwise the chocolate will split and go dry). 17. Let the chocolate cool slightly. 18. Whisk the cream until soft peaks are formed, add the brandy beat well then gradually fold in the cooled chocolate. 19. Frost the top and sides of the cake with this mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
