skip to Main Content
+27 (0) 87 805 9711
MCSA Lockdown Tip 44

MCSA Lockdown Tip 44

Lockdown Day 44 – Baking – Chocolate Cake

Baking Time!

Today feels like a good day for a spot of family baking.

After 44 days in lockdown, we thought you might all enjoy a super easy, stunningly delicious, and decadent…

* BUTTERMILK CHOCOLATE CAKE *

By now you know the drill – get the children involved at all stages, and ensure that you use all the hidden learning opportunities to engage your children’s learning.

INGREDIENTS

For the cake:

  • 2 cups flour
  • 2 cups sugar
  • 125g margarine/butter
  • 1/4 cup oil
  • ½ cup cocoa
  • 1 cup water
  • 2 large beaten eggs
  • 1 tsp vanilla essence
  • 1 tsp bicarbonate of soda
  • ½ cup buttermilk

For the icing:

  • 60g margarine/butter
  • 2 TBSP cocoa
  • 2 ½ TBSP buttermilk
  • 1 ½ cups icing sugar

METHOD

Preheat the oven to 200C.

1. Ask the child to sieve together the 2 cups of flour and 2 cups of sugar in a large bowl.

2. Add the following ingredients into a small saucepan and bring them to the boil: 125g margarine/butter, 1/4 cup oil, ½ cup cocoa and 1 cup water. You can ask the child to measure the ingredients and add them to the saucepan, but you may wish to control the boiling yourself!

3. Pour the boiled mixture over the flour and sugar mixture and ask the child to mix this in well (an electric mixer works best).

4. Ask the child to add 2 eggs, 1 tsp vanilla essence, 1 tsp bicarbonate of soda and ½ cup buttermilk to the mixture and beat well.

5. Ask the child to grease a roasting pan (baking tray) and pour the mixture into the pan.

6. Bake the cake in the oven at 200C for 20 minutes or until a skewer comes out clean.

7. After the cake has been baking for 15 minutes (during which time the child has washed up the utensils used and cleaned up the workspace), start on the icing. Ask the child to measure the following ingredients into the small saucepan: 60g margarine/butter, 2 TBSP cocoa and 2 ½ TBSP buttermilk. Bring this to the boil.

8. Once the mixture has boiled, remove the saucepan from the heat and add 1 ½ cups of icing sugar and a few drops of vanilla essence. Stir well until all lumps have dissolved.

9. Carefully pour the mixture over the hot cake in the roasting pan.

10. Leave the cake to cool.

11. Cut the cake into squares and try your utmost to limit yourselves to one piece at a time!

Enjoy!