Sometimes you need a cake that is fancy. Sometimes you need a cake that is unique. Sometimes you need a cake that wows. And sometimes you just need a cake that is simple, delicious and timeless.
Ingredients (serves 6)
- Melted butter or margarine, for greasing
- 50g (1/2 cup) cocoa powder
- 125mls (1/2 cup) boiling water
- 125g butter, at room temperature
- 275g (1 1/4 cups) caster sugar
- 1 tsp vanilla essence
- 3 eggs
- 150g (1 cup) self-raising flour
- 40g (1/4 cup) plain flour
- Icing sugar, to serve
- Preheat oven to 180°C. Brush a deep 22cm round cake pan with the melted butter or margarine to grease and then line the base with non-stick baking paper.
- Sift cocoa powder into a bowl. Gradually add almost all the water, stirring to form a smooth, thick paste. Stir in remaining water. Set aside.
- Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl for 1-2 minutes or until pale. Add the eggs one at a time, beating well after each addition until combined,
- Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture, in 2 batches each, until well combined. Spoon the mixture into the prepared cake pan and smooth the surface with the back of the spoon.
- Bake in preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.
Note: For something decadent, this cake can be split and filled with whipped cream, then topped with more whipped cream and strawberries.