Recipe by Chefsky
I found this recipe in a Family Circle book. It is probably one of the easiest, most moist chocolate cakes I've made. It was a huge hit with the nieces and nephew (and the aunt & uncle). I hope it works as well for you!
Top Review by Sydney Mike
A VERY NICE, MOIST CAKE that really doesn't need a topping, although I did serve it with some frozen vanilla yogurt AND a little drizzle of chocolate syrup ~ Although another time I'd like to add a little bit of butterscotch or even strawberry syrup! [Tagged, made & reviewed for one of my adopted Joeys in the Aus/NZ Special Recipe Swap #19]
- 70 g cocoa powder, sifted
- 160 ml boiling water
- 200 g butter (at room temp)
- 330 g caster sugar
- 2 teaspoons vanilla essence
- 3 eggs
- 300 g self raising flour, sifted
- 125 ml milk
Directions See How It's Made
- Preheat oven to 180°C.
- Grease a deepish normal sized cake tin (square or round is fine).
- Place cocoa in a small bowl and gradually stir in boiling water with a fork until relatively smooth. Set aside to cool.
- Use electric beaters to beat the butter, sugar and vanilla until pale and creamy.
- Add eggs one at a time, beat well after each.
- Beat in cocoa mixture on a low speed.
- Use a large metal spoon to fold in the flour, then the milk.
- Spoon mixture into prepared tin and smooth the surface.
- Bake in oven for about 55-60 minutes (check at 50 minute mark--don't over cook this cake!).
- Leave cake for 5 minutes after it comes out of the oven before you turn it out onto the cooling rack.