If you need to whip up a chocolate cake in a hurry, then this is the recipe for you. Dusted with icing sugar and served warm from the oven, it's perfect for an easy afternoon tea. Alternatively, for a luscious dessert, allow the cake to cool completely and jazz it up with chocolate ganache, berries and cream.
- 1 cup self-raising flour
- 1 cup sugar
- 2 eggs
- ½ cup milk
- ½ tsp vanilla extract
- 2 tbsp cocoa
- 3 tbsp butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C.
Sift all dry ingredients into a mixing bowl. Add milk, eggs and vanilla. Mix ingredients roughly.
Melt butter and add to bowl. Mix thoroughly, until all combined.
Pour into 25cm round cake tin. Cook for approximately 25 minutes.