Chocolate cake

Chocolate cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
60g cocoa powder
125ml boiling water
185g butter
345g caster sugar
1 teaspoon natural vanilla extract
3 eggs, beaten
300g self-raising flour
pinch salt
1/4 teaspoon bicarbonate of soda
190ml milk
raspberry jam, to serve
whipped cream, to serve

Method

  1. Blend cocoa with boiling water and cool. Cream butter with sugar until light and fluffy. Beat in vanilla and eggs. Gradually mix in cooled cocoa mixture. Sift flour, salt and bicarbonate of soda and fold into creamed mixture alternately with milk.
  2. Spoon into a greased and floured 28 × 19 × 4 cm lamington tin. Bake in a preheated moderate oven 180°C for 30–35 minutes or until a fine skewer inserted in the centre comes out clean. Leave to stand in the tin for a few minutes, then turn out onto a wire rack to cool. Cut into squares and serve with raspberry jam and a bowl of whipped cream.
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