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Moist Chocolate Cake
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I've had this moist chocolate cake recipe written down for years and years, it's off the back of a cocoa packet - can't remember which one - but I've made...

I’ve had this moist chocolate cake recipe written down for years and years, it’s off the back of a cocoa packet – can’t remember which one – but I’ve made it many times and it always turns out beautiful.  Great for birthday cakes!

Ingredients:

  • 1 cup water
  • 1¼ cups caster sugar
  • 125g butter
  • ½ cup cocoa
  • ½ teaspoon bicarbonate of soda
  • 1¼ cups self raising flour, sifted
  • 2 eggs, lightly beaten

Method

Preheat oven to 190ºC conventional or 170ºC fan forced.

Line a 20cm cake pan base with baking paper and lightly grease sides of pan.

Combine water, sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir over heat, without boiling, until sugar dissolves.

Bring to boil, reduce heat & simmer uncovered for 2 minutes. Transfer to a bowl.

Cool to room temperature (or overnight in the fridge covered in plastic wrap).

Add flour and egg and beat until just combined. Pour into pan and bake for 40 minutes.

Cool in pan 10 minutes then turn onto cooling rack.

Recipe Hints and Tips:
  • This moist chocolate cake can be frozen.  Double wrap in plastic wrap and place un-iced in the freezer for up to four weeks.
  • Can be made into cupcakes or muffins.  Just grease tin well and reduce the cooking time.
  • Sandwich with raspberry jam and cream for an instant Black Forest Cake.
  • Recipe can be doubled.

 

Jody
Publish Date: 21.08.2011 | Time: 12:14 pm
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