- Serves 12
- 90 minutes
- Difficulty Easy
- 10 Ingredients
Moist, and tasty Chocolate cake recipe which is also a very good recipe for cupcakes. This recipe was given to me, some 20 plus years ago. The original inventor of the recipe worked in a Bakery and was a Cake Decorator. I have lost count of how many of these cakes I have made, and cupcakes from the same recipe – but it’s always been a winner with family and friends. Hope whoever tries it, enjoys it and gets the same compliments I have had over the years. Last time I baked this cake was for my Grandson’s birthday – I iced with a Chocolate Ganache and topped with Fresh Strawberries. Enjoy!
Ingredients (serves 12)
- 1 3/4 cups Plain Flour (possibly called All Purpose Flour in the USA
- 2 Cups Sugar
- 3/4 Cup Cocoa Powder
- 1 1/2 Tspns Baking Powder
- 1 1/2 Tspn Baking Soda
- 1/2 Tspn Salt
- 3x Large Eggs
- 1 Cup Milk
- 1 Cup Vegetable Oil
- 1 Cup Boiling Water or 1 Cup Coffee Liqueur *
- Take the first 6 Ingredients (Flour, Sugar, Cocoa, Baking Pdr, Baking Soda and Salt into your MIxing Bowl. Stir to mix the ingredients together and set aside.
- In a separate Bowl add the 3 Eggs, 1 Cup of Milk, and the 1 Cup of Vegetable Oil. Please do not substitute the Vegetable Oil for Olive Oil - must be Vegetable Oil. Make sure you mix or whisk these ingredients until they are well blended.
- Once well blended, add this mixture to your bowl of Dry Ingredients. Beat all together with your Electric Mixer, on Medium speed for 3 minutes. Stop beating and see the next step
- Now is the time to add either 1 Cup of Boiling Water ( which is perfect if making this cake for a Children's birthday - but if you prefer something with a little more exciting flavour, for an adults party - get 1 Cup of a Coffee Liqueur and bring carefully to the boil in your microwave. If you do now wish to use any liqueur, another excellent option is to add a heaped teaspoon of Instant Coffee granules, add the boiling water to this, and stir - and add to the other blended ingredients in your mixing bowl and stir with a wooden spoon until well mixed.*
- Have a pre-prepared 10" round, deep-sided cake pan - grease the sides and base of the pan, and add a circle of baking paper around the sides of the pan, and on the base.
- * Pour your cake mixture into the pre-prepared cake pan, making sure that the mixture is filled only to 3/4 level of your pan.
- Carefully pick up cake pan, and from a very low height on your bench, and gently drop to the bench to expel any air bubbles
- I do not preheat my oven but put the cake into the cold oven then turn the oven on to 160 Celsius and bake for approximately 1 - 1 1/2 hours. Ovens vary, so I normally check the cake after an hour. Should your cake appear to have cracks on the top I recommend turning the oven down to 140 C. My oven cooks this cake in about 1 hour and 20 minutes. Once the cake has cooked, remove from oven and wait until the cake has cooled before removing from your cake pan.
- Decorate with your own choice of icing - but the favourite icing in our family is a Chocolate Ganache