This chocolate cake recipe yields a wonderfully soft and delicious cake. This is one of my favorites and every time I make it, I am sure to receive lots of compliments. The cake serves well with chocolate butter icing and chocolate ganache.
This cake also serves very well without any frosting, and that's how my family loves it. We often have it plain and it serves as a wonderful treat with a cup of tea :)
|Round tin sizes (2 tins)||7 inches||9 inches||11 inches||13 inches|
|Square tin sizes (2 tins)||6 inches||8 inches||10 inches||12 inches|
|Self raising flour||270g||450g||630g||900g|
|Salt||a pinch||a pinch||a pinch||a pinch|
|Baking powder||3/4 tsp||1 1/4 tsp||1 3/4 tsp||2 1/2 tsp|
|Milk||6 tbsp||10 tbsp||14 tbsp||20 tbsp|
|Vanilla essence||1 tsp||1 2/3 tsp||2 1/3 tsp||3 1/3 tsp|
Preheat oven to 170 degrees Celsius.
Beat butter and castor sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.
In another separate bowl, sift flour, cocoa powder, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
Finally add vanilla essence and combine well.
Pour the batter into two well greased and floured cake tins of equal size. Level the top and bake the cakes for 35 to 40 minutes or until a skewer inserted in the center of the cakes come out clean. Larger cakes tend to take longer time to bake, and therefore, to prevent the cake from burning at the sides, I always use a heating core or baking strips. It will also help to reduce your oven temperature a little. I normally reduce mine to about 160 degrees celcius, but each oven works differently in terms of temperature, so it is best that you try and see which temperature works best for your oven.
Remove cakes from oven and let them cool completely before decorating.
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