Favourite Chocolate Cake

Category: Desserts


185g butter
3/4 cup castor sugar
2 eggs, slightly beaten
1 cup S.R. flour
3/4 cup plain flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 cup milk

30g butter
2 Tbsp hot water
2 Tbsp cocoa
1 cup icing sugar


Preheat oven to 180 C. Brush a 21 x 14 x 7cm loaf tin with melted butter or oil. Line base and sides with baking powder. Using electric beaters, beat butter and sugar in a small bowl until light and creamy. Add eggs gradually, beating well after each addition. Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted flours, cocoa and baking soda alternately with milk; stir until smooth. Spoon mixture into prepared loaf tin; smooth surface. Bake 1 hour, or until skewer comes out clean. Leave in tin 5 minutes. before turning out to cool.

TO MAKE ICING:- Combine butter, water and cocoa in a medium bowl; mix to a smooth paste; add sifted icing sugar. Stir until all the ingredients are combined and mixture is smooth. Spread icing over cooled cake and dust with icing sugar.

STORAGE TIME:- The cake maybe can be stored in the freezer for up to 1 month, un-iced and sealed in plastic wrap.

VARIATION:- For richer tasting cake, substitute 50g dark chocolate for the for the hot water and cocoa when making the icing. Combine the the chocolate and butter in small heat-proof bowl. Stand the bowl over hot water and stir until chocolate has melted. Add chocolate mixture to sifted icing sugar and stir until the mixture is smooth. Spread icing onto cooled cake and decorate with chocolate curls, if desired.

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