Easter recipes with SPAR

chocolate cake recipes

SPAR has a beautiful Easter spread in BONA’s April issue, and we’re giving you a sneak peek with one of the tasty recipes.

If you’re after the perfect temptation, you’ll find it with delicious SPAR Easter recipes in our April issue. Make this delightfully tasty chocolate cake and share it with your friends and family, ideal for an Easter treat or just because you can.

SPAR Moist Chocolate Coffee Cake
Prep time:
Total time:
Serves: 1 large cake
  • 2 cups SPAR Cake Wheat Flour
  • ¾ cup cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 1 tablespoon SPAR Instant Coffee
  • 2 cups SPAR Sugar
  • 1 cup (250ml) SPAR Amasi
  • ½ cup (125ml) SPAR Sunflower Oil
  • 2 SPAR Extra Large Eggs
  • 1 teaspoon (5ml) vanilla essence
  • 1 cup (250ml) boiling water
  • 250g SPAR Choice Butter, softened
  • 1 cup cocoa
  • 4 cups SPAR Icing Sugar
  • ½ cup (125ml) SPAR Full Cream Fresh Milk
  • 1 teaspoon (5ml) vanilla essence
  1. Preheat oven to 180ºC. Grease and line two 20cm cake pans.
  2. Sift together flour, cocoa, baking powder, soda, salt and coffee into a large bowl. Add sugar.
  3. Whisk together Amasi, oil, eggs and vanilla essence, and add to flour mixture. Mix until well combined. Carefully add boiling water to the cake batter. Beat thoroughly until smooth.
  4. Distribute batter evenly between the two prepared cake pans. Bake for 30–35 minutes, or until a skewer inserted in the centre comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
  6. Ice cake with chocolate butter icing (see recipe below) and decorate with chocolate shavings and Easter eggs.
  7. Alternately add icing sugar and milk to butter-cocoa mixture, and beat thoroughly until well combined.
  8. Add vanilla essence and if icing appears too dry, add more milk, until it reaches the right consistency.

With SPAR you’re spoilt for choice!

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