food, Recipes

Doxa's Chocolate Slice

David Ross

The recipe below is one of our favourites from passionate restaurateur Natasha Sideris's cookbook Tashas.


For the cake 250ml sugar 4 eggs, separated 125ml oil 125ml hot water a pinch of salt 2t vanilla essence 60g cocoa powder 250ml flour 2t baking powder caramel-coated cashews, to serve ice cream, to serve For the syrup 38g tin evaporated milk 250ml white sugar For the chocolate sauce 380g tin evaporated milk 300g plain milk chocolate


Preheat the oven to 165°C. 
Line a 24cm or 26cm baking tin with baking paper. To make the cake, mix the sugar, egg yolks, oil, water, salt and vanilla essence in a bowl. In a second bowl mix the cocoa powder, flour and baking powder. Fold the two mixtures together. In a separate bowl, beat the egg whites till fluffy, then fold this into the other ingredients. Pour the mixture into the lined baking tin and bake for 30 to 35 minutes. Make the syrup by bringing the evaporated milk and sugar to a boil. Stir to make sure the sugar is completely dissolved. Set it aside to cool. When the cake is ready, remove it from the oven and poke a few holes in it with a skewer. Leave it to cool, then pour the syrup over the cake. Make sure it has all been absorbed before you slice the cake. To make the chocolate sauce, heat the evaporated milk. Once it starts steaming, add the chocolate. Stir continuously until the chocolate has melted. The chocolate sauce can either be served on the side or as a topping. If you like, serve with caramel-coated cashew nuts and vanilla ice cream. SERVES 4.

Get the scoop on the glamorous new Nelson Mandela Square branch of Tasha's cafe in our April 2016 issue, on shelves on Monday 21 March.