I think everyone needs a good simple chocolate cake recipe, and this is my go-to one. It works every time, and tastes delicious. As wit many of my failsafe recipes this is from the Australian Women’s Weekly. Its in the fabulous Quick-Mix Cakes book – if you ever see a copy at an op shop I suggest you grab it, it’s full of delicious recipes and every one is a winner! When making a chocolate cake I always use Dutch pressed cocoa. It costs a bit more, but the flavour is much richer and more intense.
185 grams butter, softened
¾ cup (165 grams) sugar
1 cup (150 grams) self raising flour
½ cup (75 grams) plain flour
1/3 cup (35 grams) cocoa
½ cup milk
- Preheat oven to 180 degrees C and grease a cake tin.
- Cream the butter and sugar together until light and fluffy. Blend in the eggs one at a time. Add remaining ingredients and mix until combined.
- Pour into prepared tin and bake for about an hour or until cooked through.
- Cool on a wire rack and decorate as desired – fill with strawberries and cream, grizzle with chocolate glace icing, cover in ganache or sprinkle with icing sugar.
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