Chocolate dreams come true..

I wanted to bake something for the weekend and this chocolate cake is always a good choice – a bonus is that it is egg-free and all the ingredients is stuff that we all have in our cupboards.

Ps. This cake freezes very well and trust me there is nothing that pleases my hubby more than a piece of hot chocolate cake, vanilla ice-cream and American Hotrod.
Egg-free chocolate cake

Set oven to 180 degrees Celsius and grease a large oval or rectangular dish(it is a big cake)


3 cups(750ml) All purpose flour
2 cups(500ml) sugar
4 tsp(20ml) baking powder
1 teaspoon(5ml) bicarbonate of soda
1/2 cup(125ml)cocoa powder

Mix the above and then make the following mixture:

2 cups(250ml) boiling water
1 cup cooking oil
50ml vinegar

Add to the dry ingredients and bake at 180 degrees Celsius for 25min.

While the cake is baking, make the following icing that is poured over the cake as soon as it comes out the oven.

750ml icing sugar
1/2 cup cocoa powder
100gr soft butter
1 teaspoon instant coffee(the best you can find) or for the purists, use espresso.
About 2 tablespoons hot water to dilute coffee

Put all icing ingredients in mixer and mix until soft and “almost like hot fudge” consistency
Pour over hot cake.
(By now you will have noticed that this is not a cake that you can turn out of the pan.)

Serve it hot or cold with or without cream of ice-cream. I dressed mine a little for Valentine’s Day. Ok, I am one day late, but hubby was away…