Easy Chocolate Cake
Untitled Document
Preparation time: 20 minutes
Cooking time: 35 minutes
Makes 1 x 20 cm round cake
INGREDIENTS
125g butter (*)
¾ cup caster sugar
1 egg
1 teaspoon imitation vanilla essence
1½ cups seft-raising flour, sifted
1 tablespoon cocoa, sifted (*)
½ cup milk
¼ teaspoon bicarbenate of soda
¼ cup hot water
½ cup cream, whipped icing sugar(*)
strawberries (*)
(*)available at IFFI product portfolio.
METHOD
1. Preheat oven to 1800C. Brush two shallow 20cm round cake tins with melted butter or oil, line base and sides with paper; grease papers.
2. Beat butter and sugar with electric beaters in small mixer bowl until light and creamy. Add egg and beat thoroughtly. Add essence; beat until combined.
3. Transfer mixture to large mixing bowl,. Using a metal spoon, fold in sifted ingredients alternately with milk. Stir until just combined and mixture is almost smooth.
4. Dissolve soda in hot water. Fold into mixture.
5. Spoon mixture into prepared tins; smooth surface. Bake 35 minutes or until skewer comes out clean when inserted in centre of cakes.
6. Send cakes in tins 5 minutes before turning onto wire rack to cool.
7. Sandwich cakes together with whipped cream. Dust with icing sugar and decorate with strawberries.