The sauce has to go down into the cake, not sit on top of it. For that, the cake must be pricked all over with a fork the moment it leaves the oven and the sauce poured on hot. A cold cake does not take up a cold sauce.
Ingredients
For the cake
For the sauce
For the top
Method
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Make the cake
Beat the eggs and sugar for 6 minutes and add the milk and oil. Sift in the flour, cocoa, baking powder and vanilla and fold.
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Bake
Pour into a buttered dish and bake at 180 degrees for 30 minutes.
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Make the sauce
While the cake is in the oven, boil the milk, sugar and cocoa for 5 minutes and stir in the butter.
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Prick the cake
The moment it leaves the oven, prick the surface all over with a fork.
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Pour on the sauce
Spoon the hot sauce slowly over the hot cake.
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Rest
Leave for 30 minutes, scatter with coconut and slice.
Tips
- The cake and the sauce must BOTH be hot. This is the exact opposite of the syrup desserts; a cold cake will not take up the sauce.
- Do not skip the pricking, or the sauce sits on top and the cake stays dry.
- Do not pour the sauce in one go, add it as the cake absorbs it.
Nutrition
Values are per serving and approximate.