Step 1 Preheat oven to 180deg C (350-375F) and prepare cake tins/pans.
3x 23cm round pans or 2x long rectangle slice pans for a layer cake
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| Gotta love the reflection of my light fitting | |
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Step 2 Mix/whisk 1 cup cocoa and 1 cup sugar with 2 cups boiling water and allow to cool.
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| Watch where the egg goes! |
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Step 3 Beat on high setting 250g (1cup) softened butter with 1 cup of sugar until light and fluffy, scraping down the sides of bowl occasionally, and 4 eggs, one at a time and beat well.
Step 4 Measure 3 cups Self Raising Flour into jug/bowl
Step 5 Scoop 3/4 of flour from bowl and slowly fold (lowest setting) into butter mix, slowly pour in 1/3 of cocoa mix, while mixing on lowest setting, continue adding flour then cocoa mix until all combined.
Step 6 Pour into prepared pans and bake approximately 30-40 minutes. If all mix in one tin as shown, it will take about one hour.
A very moist cake! More like a sponge cake than a mud cake. It has a thick layer on top that can be peeled off if you wish to make a dessert with Bailey's Irish cream sprinkled over or cherry brandy/port etc with canned black cherries and cream (Black Forrest Cake).
I use White Wings Gluten free SR flour in this recipe successfully.
You can also cut out cup cakes from the cake the next day with a circle cutter and add chocolate buttercreme icing/frosting to the top and decorate to your hearts desire.
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| buttercreme frosting |
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| Ready for dessert toppings |
