Chocolate Plain Cake

Ingredients:

F.G Roberts’ Self-Raising flour 210g

Cocoa 25g

Butter 125g

Caster Sugar 125g

Eggs (59g) 2

Vanilla Essence 1 teas

Milk 270 mls

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Method:

Set oven to 170 degrees C.

Grease and line the base of a 20cm ring tin or two bar tins. Flour sides of tin with a mixture of 2 teas corn cornflour and 1 teaspoon caster sugar.

Cream butter and sugar until smooth and pale in colour and sugar is dissolved.

Add lightly beaten eggs one at a time and beat well. Add vanilla.

Divide sifted flour and cocoa into 4 parts and milk into thirds. On lowest speed fold in flour and milk alternately, beginning and ending with flour.

Spoon into prepared tin/s and bake for 35 minutes. Test with skewer.

Allow to stand for a few minutes before turning out on to cake cooler.

Decorate as desired.

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