Chocolate cake

Chocolate cake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1/2 cup cocoa powder
1/2 cup boiling water
185g butter, softened
330g caster sugar
1 teaspoon vanilla essence
3 eggs, beaten
300g self-raising flour
a pinch of salt
1/4 teaspoon bicarbonate of soda
3/4 cup milk
raspberry jam and whipped cream, to serve

Method

  1. Preheat the oven to 180°C. Blend the cocoa with the boiling water and cool. Line a 28 cm x 19 cm lamington tin with baking paper.
  2. Using an electric mixer, cream the butter with the sugar until light and fluffy. Beat in the vanilla and eggs. Gradually mix in the cooled cocoa mixture.
  3. Sift the flour, salt and bicarbonate of soda and fold into the creamed mixture alternately with the milk. Spoon into the prepared tin and bake for 30–35 minutes or until a fine skewer inserted in the centre comes out clean. Leave to stand in the tin for a few minutes, then transfer to a wire rack to cool.
  4. Cut into squares and serve with raspberry jam and a bowl of whipped cream.

Note

  • This recipe is easily doubled to make two cakes if catering for a crowd.
Tags:
baking
bakery
margaret
fulton
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