Chocolate Cake

I was talking to a friend about how this baking project is going for me (good!) and I realised that I have prepared 24 recipes from my Nanna's cookbooks so far. You may (or may not) have noted that I've not blogged all of these. Some really haven't worked and require a bit more practise before I decide they're fit for human consumption.

I have 36 recipes to go from the original selection of 60 and if I want to finish this by the end of the year as hoped, I really have to get cracking with the cooking. This need to increase my output leads me to wonder how on earth I'm going to offload them all. I am not eating 36 cakes. I can't eat 36 cakes. A colleague of mine mentioned in passing today that she has to cook some cakes for her local school fundraising fête. As a public service to the education system of this state, I am donating a couple of my cakes! It's a win:win.

Chocolate Cake

3 tbsp. butter

2 level tbsp. cocoa

1½ cups of self-raising flour

1 cup sugar

½ cup milk

2 eggs

½ tsp. vanilla

Preheat oven to 160°C

Melt the butter, set aside. 

Place all the ingredients except for the butter into a large bowl and mix well.

Pour the melted butter into mixture, and beat for 3 minutes.

Pour the mixture into a prepared tin — the baking time will depend on the size of the tin — be careful not to overcook this cake.

(For example, 10 minutes for cupcakes, 25-35 minutes for a 20cm round tin)

Icing

1 cup icing sugar

10g. coconut

A little vanilla essence

Hot water as needed

Mix all ingredients together, and smooth onto cooled cake. 

~

For those of you who are not in Australia, please find here a selection of Measurement & Temperature Conversion Charts which should help with the accuracy of your own cooking.