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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I found this recipe in a Family Circle book. It is probably one of the easiest, most moist chocolate cakes I've made. It was a huge hit with the nieces and nephew (and the aunt & uncle). I hope it works as well for you! Ingredients:
70 g cocoa powder, sifted |
160 ml boiling water |
200 g butter (at room temp) |
330 g caster sugar |
2 teaspoons vanilla essence |
3 eggs |
300 g self raising flour, sifted |
125 ml milk |
Directions:
1. Preheat oven to 180°C.
2. Grease a deepish normal sized cake tin (square or round is fine).
3. Place cocoa in a small bowl and gradually stir in boiling water with a fork until relatively smooth. Set aside to cool.
4. Use electric beaters to beat the butter, sugar and vanilla until pale and creamy.
5. Add eggs one at a time, beat well after each.
6. Beat in cocoa mixture on a low speed.
7. Use a large metal spoon to fold in the flour, then the milk.
8. Spoon mixture into prepared tin and smooth the surface.
9. Bake in oven for about 55-60 minutes (check at 50 minute mark-don't over cook this cake!).
10. Leave cake for 5 minutes after it comes out of the oven before you turn it out onto the cooling rack.
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