• Helen Dissell

CHOCOLATE CAKE

Tip: This cake improves taste after 24 hours and freezes well.


Ingredients

  • 1 ¾ cups plain flour 

  • 1 ½ cups sugar 

  • 3 tsp baking powder 


Mix all of the above together 

  • ½ cup cocoa 

  • ¾ cup hot water 

  • 3 egg yolks or 4 if not extra large 

  • ½ cup oil  

  • Salt


 Method

  • Mix all of the above together 

  • Mix cocoa mixture, egg yolks and oil together. 

  • Fold flour mixture into cocoa mixture 

  • Add another ½ cup water or brandy or orange juice. 

  • Beat egg whites stiff with 2ml baking powder. 

  • Fold egg whites into cocoa mixture and make sure mixture is well blended. 

  • Bake at 170C for about 45 minutes. The baking time will depend on your oven and size of cake. Listen to the cake- when you can smell it and it is firm to touch when quickly opening the oven on smelling cake then it is ready. 

Recent Posts

See All

Ingredients 6 cups fruit cake mix  or2 cups currents, 2 cups raisins, 2 cups sultanas 2 cups dates 2 cups dark brown sugar 400g butter 5 eggs ¾ cup brandy 125g mixed peal 4 cups flour 2tsp bicarb of s

Ingredients 200g of butter, chopped 200g of couveture  white choc callets 1 cup of soft  brown sugar, firmly packed 180ml of  boiling  water 2 tbsp of golden syrup 2 tsp of caramel essence 2 x l

Ingredients 280g self-raising flour 1.25ml baking soda 1.25 ml salt 7.5ml moirs vanilla essence 2 extra-large eggs 280g white sugar 125ml light sour cream ½ cup butter Mehtod Beat the eggs and sugar t