Chocolate cakes are just so hard to resist! But some types are a notch above the others. One of these “superior” types is the Chocolate Tablea Cake, which comes with the authentic chocolate taste of minimally processed organic cacao together with all the nutrients, antioxidants and health benefits it provides!
Here is how to bake one:
Chocolate Tablea Cake
Ingredients
For the cake:
• 3 ½ cups All Purpose Flour
• 3 teaspoons Baking Powder
• 3 teaspoons Baking Soda
• 1 cup fresh milk
• 1 tablespoon vinegar
• 1 ¼ cups ground Sikwate! Tablea
• ¼ cup Bensdorp Cocoa Powder
• 1 ½ hot water
• 3 cups white sugar
• 1/3 cup brown sugar
• 1 cup vegetable oil
• 5 eggs
For the icing:
• 240 grams ground Sikwate! Tablea
• 390 grams Dulce de Leche
• 310 ml fresh milk
• 3 tablespoon cornstarch
Procedures
· Pre-heat the oven to 350ºF. Grease the round baking pan and line its bottom part with wax paper. Then also grease the wax paper and put a bit of flour over it.
· In a bowl, mix and sift the all purpose flour, baking powder and baking soda. Then set the bowl aside.
· In a second bowl, combine the fresh milk and vinegar then also set it aside.
· In the bowl of an electric mixer, combine the ground Sikwate! Tablea and Bensdorp Cocoa Powder together in hot water. Then add the white sugar, the brown sugar and the vegetable oil. Add next the eggs one by one, beating well. (Note: The Sikwate! Tablea discs are chopped finely and then ground using a food processor).
· Alternately add to the same bowl the set of three dry ingredients (i.e., all purpose flour, baking powder and baking soda) together with the combination of the fresh milk and vinegar, ending with the dry ingredients on top. Mix and blend the ingredients thoroughly until fluffy.
· Pour the batter into the prepared pans and bake for 40-45 minutes or until the cake tester comes out clean.
· Remove the cakes from the pans and carefully remove the wax paper underneath.
· Make the icing: Place the ground Sikwate! Tablea, Dulce de Leche, fresh milk and cornstarch in a saucepan. Cook over medium fire, stirring constantly for 30-35 minutes until the texture becomes thick and spreadable. Transfer the icing to a bowl and frost the chocolate tablea cake.
