Preheat the oven to 180˚C. Grease a 22cm deep round cake tin and line the base with baking paper.
Cream the butter, sugar and vanilla essence until light and fluffy. Add the eggs one at a time, beating well after each addition.
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.
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.
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Best cook book ever
This recipe is great!
If you want to make cupcakes you can use this for that too. Just cook it for 20min instead of 50.
It good
so good !
haven't made it yet,m but I know it's gonna be fire
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