Moist chocolate cake

Recipe from: 5/10/2001 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • 125
    g
    butter, at room temperature
  • 125
    ml
    castor sugar
  • 85
    ml
    icing sugar, sifted
  • 2
    extra-large eggs, lightly whisked
  • 5
    ml
    vanilla essence
  • 65
    ml
    blackberry jam
  • 315
    ml
    self-raising flour
  • 125
    ml
    cocoa
  • 5
    ml
    bicarbonate of soda
  • 250
    ml
    milk
  • ICING
  • 70
    g
    dark chocolate
  • 25
    g
    butter
  • 65
    ml
    icing sugar, sifted
  • 65
    ml
    cream
 

Method

 
Preheat the oven to 180 ºC and butter a 20 cm square cake tin or spray with non-stick spray. Line the tin with baking paper and butter or spray as well. Cream the butter, castor sugar and icing sugar together until light and creamy. Gradually add the eggs, beating well after each addition. Add the vanilla essence and jam, stirring until just blended. Sift the self-raising flour, cocoa and bicarbonate of soda together and fold into the creamed mixture, alternating with the milk. Turn the batter into the prepared tin, spreading evenly. Bake for 45 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Leave the cake to cool for 15 minutes in the tin before turning out onto a wire rack. To make the icing, slowly heat the chocolate, butter, icing sugar and cream together, stirring continually until smooth. Remove from the heat, allow to cool slightly and spread over the cake. Makes 1 medium-sized cake.
 

Read more on: bake
 

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