Chocolate Cake – delicious and moist
1 and 3/4 cups of self-raising flour
1 and 1/4 cups of caster sugar
2 tablespoons of organic cocoa
1 teaspoon of bi-carbonate soda
125 grams of unsalted butter
1 cup of milk (cows/rice/soya or almond)
1/2 teaspoon of vanilla essence
2 free range or organic eggs
185 grams of dark cooking chocolate (melt it break into squares and put in small saucepan – medium to high heat
Add 1/2 cup of sour cream
Mix together put this icing on the cake once it is cooled.
Take out a large baking bowl. Mix together flour, sugar, cocoa and soda. Take out a small saucepan melt the butter slowly on low heat. Mix in the milk and vanilla essence. Place this mixture with the dry ingredients.
Fold together with wooden spoon or on low speed with the electric beater. Add the eggs one by one. Mix together. Grease your baking tin 8 inches or 20 cms. (Cut out a baking sheet the size of the bottom of the baking tin). Grease the tin with butter, then place the baking sheet along the bottom of the tin. Bake for 50-60 minutes at 180 degrees celsius or 350 fahrenheit.
Once cooked place on a cooking rack. When cooled ice.
Tip: This cake is lovely after refrigeration.