Get your dose of chocolate and icing with this classic chocolate cake recipe.
Makes 1 two-layer cake
200 g butter or margarine, softened
250 ml (1 cup) caramel brown sugar
2 extra-large eggs
500 ml (2 cups) cake flour
5 ml (1 tbsp.) Royal Baking Powder
2 ml (1\4 tsp.) salt
100 ml cocoa powder
350 ml milk
80 g butter or margarine, softened
500 ml (2 cups) icing sugar, sifted
60 ml (1/4) cocoa powder
30 ml (2 tbsp.) warm water
15 ml milk
Preheat oven at 180 degrees Celsius. Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add essence and sift flour, baking powder, salt and cocoa powder together. Fold dry ingredients into the egg mixture, alternately with milk, until combined. Turn out into two greased 20cm round cake pans. Bake for 30 to 40 minutes and leave in pans for few minutes before turning out onto a wire rack to cool completely.
Icing: Cream butter and icing sugar together until light and fluffy. Blend cocoa powder and water to a smooth paste. Add to creamed mixture, with milk, and beat to a smooth consistency. Use half of the icing to sandwich the two cake layers together and use the remaining icing to ice the top of the cake.
Recipe and image supplied by: Royal Baking Powder