Oven pan chocolate cake

Recipe from: 5/25/1995 12:00:00 AM
Ingredients 16
Servings 1
Minutes

Ingredients

Serving Change
  • 750
    ml
    cake flour
  • 20
    ml
    baking powder
  • 500
    ml
    sugar
  • 5
    ml
    bicarbonate of soda
  • 80
    ml
    cocoa
  • a pinch of salt
  • 500
    ml
    boiling water
  • 250
    ml
    oil
  • 10
    ml
    vanilla essence
  • 50
    ml
    white vinegar
  • ICING
  • 125
    g
    butter
  • 375
    ml
    icing sugar, sifted
  • 30
    ml
    cocoa
  • a few drops vanilla essence
  • stiffly whipped cream
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a 27 x 39 cm oven pan with non-stick spray. Sift all the dry ingredients together in the pan. Mix the remaining ingredients in a jug and pour the liquid evenly over the dry ingredients, whisking them together using a fork. Spread the mixture evenly and bang the pan lightly to remove most of the air bubbles. Bake for 20 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Cool in the pan. To prepare the chocolate icing: Beat the butter until light and creamy. Little by little, sift in the icing sugar and cocoa. Beat continuously. Add the vanilla essence. Spread the cake with a thin layer of icing, spoon the rest into a piping bag with a thin nozzle and decorate the cake. Freeze the rest of the icing or store it in the fridge. Also pipe cream rosettes on top of the cake. Cut into squares and serve from the pan. Makes a large cake.
 

Read more on: bake  |  dairy
 

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