Earlier in the year my friend Jacqui gifted me with this gorgeous chocolate cake, ready to eat along with the recipe below, telling me how it’s a favourite in her extended family. We so enjoyed the cake she gave us and I’ve been keen to try it myself ever since, except for me, the ‘year’ has become the new ‘month’ and time has got away way too quickly. But as of yesterday afternoon it’s school holidays around here, and as much as I LOVE school holidays (no driving, sport, lunches, homework and washing uniforms) the thing that has the potential to drive me quite up the wall during this time is the constant question “Mum, what can I eat?”. So the ducks of need + time + energy have lined up and I’ve finally got around to making this lovely and dead-easy cake myself. This moist cake cooks evenly and comes out shiny and rich looking, but best of all it’s light and chocolatey and very easy to eat. Costing less than $3 to make with ingredients you’re bound to already have in the pantry, this cake is simply awesome. Thanks for sharing it with us, Jacqui.
- 1 1/2 cups self raising flour
- 1 cup sugar
- 4 tablespoons cocoa
- 1 level teaspoon bi-carb soda
- 1 teaspoon vanilla
- 1 cup milk
- 110g butter, softened to room temperature
- 2 eggs
- Grease and line a deep 20cm round cake tin, and preheat oven to 150 degrees.
- Beat all the ingredients except the eggs together for about 2 mins. Add the eggs and beat for a further 2-3 minutes.
- Transfer cake mixture to greased and tin and smooth out evenly.
- Bake for around 50 mins, but start checking earlier with a skewer so cake doesn’t dry out.
- Ice with a simple mixture of icing sugar, butter, cocoa and a dash of milk, though as you can see I’ve used a jar of Betty Crocker’s chocolate icing cause it needed using up in my stores.
foodthatserves 