Chocolate Cake

A classic, dark cake made with cocoa, not chocolate.

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Photo credit: Timeless Edmonds
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Prep Time: 1½ hours Servings: 8-10
  • 175g butter, softened

    1¾ cups sugar

    1 tsp vanilla essence

    3 eggs

    ½ cup cocoa

    2 cups Edmonds standard flour

    2 tsp Edmonds baking powder

    1 cup milk

    Chocolate Buttercream Icing

    icing sugar (optional)

  • 1. Preheat the oven to 180˚C. Grease a 22cm deep round cake tin and line the base with baking paper.

  • 2. Cream the butter, sugar and vanilla essence until light and fluffy. Add the eggs one at a time, beating well after each addition.

  • 3. Sift the cocoa, flour and baking powder together and add to the creamed mixture alternately with the milk. Pour the mixture into the prepared tin.

  • 4. Bake for 45–55 minutes or until the cake springs back when lightly touched. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

  • 5. When cold, ice with Chocolate Buttercream Icing or dust with icing sugar.

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