Chocolate and Spice Layered Cake

the time of internet, blogs, food websites and Google; people connected through
food on a much more personal level. Recipes were either handed down from mother
to daughter, or they formed a topic of discussion at social gatherings and were
shared. Strangely enough, as I discover new recipes and new resources, I love
to page through my (very) old handwritten recipe book. Some of my favourite
recipes are recipes shared the old fashioned way; handwritten and treasured.
deliciously soft and spongy Chocolate and Spice tea cake was shared by a very
dear family friend, who I fondly hold in my heart for her endearing smile, kind
heart and culinary skills of course! So, though times have changed, our method
of sharing has changed too, and I have decide to share this old favourite recipe, the new way!
· 1 cup milk
·  ½ of a ¼ pound of butter (+- 63g)
· 1 ¼cup sugar
· 3 large eggs
· 1 ½ cup cake flour
· 2 tblsp cocoa
· 2 tsp vanilla essence/extract
· 3 ½ tsp baking powder
· ½ tsp cinnamon and ½ tsp nutmeg (
I sometimes use store bought mixed spice as well)
1.      Pre-Heat oven to 180ºC
2.      Beat sugar and eggs well until
thick and pale. Add vanilla essence and a pinch of salt.
3.      Bring milk and butter to a boil.
4.      Meanwhile, sift dry ingredients
but not cocoa and spices
5.      Fold in flour, then add milk
6.      Divide mixture evenly.
7.      In one half add sifted cocoa and
in the other add cinnamon and nutmeg. 
8.      Place in 2 well-greased round baking
tins and bake for 20min
1 ¼ cup
icing sugar
1 ½ tblsp
1 tblsp
coffee dissolved in a little water
1 tblsp
(I usually double the quantities
of butter, icing sugar and milk for this cake)


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