Chocolate Cake
Our easy recipe for Chocolate Cake will definitely be one of your go-to baking recipes! Prepped in 15, baked in 30 – gone in seconds!
Ingredients
- 1/2 cup cocoa
- 3 eggs
- 1 teaspoons vanilla extract
- 175 grams butter, softened
- 2 teaspoons baking powder
- 1 cup milk
- 2 cups flour
- 1 3/4 cups sugar
- 1/2 cup cocoa
- 3 eggs
- 1 teaspoons vanilla extract
- 175 grams butter, softened
- 2 teaspoons baking powder
- 1 cup milk
- 2 cups flour
- 1 3/4 cups sugar
- Step 1 of 7Preheat the oven to 180°C (160°C fan-forced)
- Step 2 of 7Grease a 16cm tin with butter, then add ½ tablespoon of flour to the tin and roll the tin around until the flour has covered the butter completely. Tap out any excess flour.
- Step 3 of 7In a large bowl add the butter, sugar, vanilla, and eggs. Cream these ingredients until light and pale in colour.
- Step 4 of 7Into the creamed butter sift the cocoa, flour and baking powder.
- Step 5 of 7Slowly pour the milk into the mixture as you mix the dry ingredients into the creamed mixture. Once the cake batter is well combined, pour into the greased tin.
- Step 6 of 7Place in oven and bake for half an hour or until the cake begins to pull away from the edge of the tin, or when a clean skewer inserted into the cake comes out clean.
- Step 7 of 7Once you remove from the oven, leave to stand for five minutes, then remove from tin and allow to cool on a wire rack.
Method
- Step 1 of 7Preheat the oven to 180°C (160°C fan-forced)
- Step 2 of 7Grease a 16cm tin with butter, then add ½ tablespoon of flour to the tin and roll the tin around until the flour has covered the butter completely. Tap out any excess flour.
- Step 3 of 7In a large bowl add the butter, sugar, vanilla, and eggs. Cream these ingredients until light and pale in colour.
- Step 4 of 7Into the creamed butter sift the cocoa, flour and baking powder.
- Step 5 of 7Slowly pour the milk into the mixture as you mix the dry ingredients into the creamed mixture. Once the cake batter is well combined, pour into the greased tin.
- Step 6 of 7Place in oven and bake for half an hour or until the cake begins to pull away from the edge of the tin, or when a clean skewer inserted into the cake comes out clean.
- Step 7 of 7Once you remove from the oven, leave to stand for five minutes, then remove from tin and allow to cool on a wire rack.
Nutrition per serving
1471 Kilojoules
Protein5 grams
Fat14 grams
Carbs51 grams
Sugars36 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 7Preheat the oven to 180°C (160°C fan-forced)
- Step 2 of 7Grease a 16cm tin with butter, then add ½ tablespoon of flour to the tin and roll the tin around until the flour has covered the butter completely. Tap out any excess flour.
- Step 3 of 7In a large bowl add the butter, sugar, vanilla, and eggs. Cream these ingredients until light and pale in colour.
- Step 4 of 7Into the creamed butter sift the cocoa, flour and baking powder.
- Step 5 of 7Slowly pour the milk into the mixture as you mix the dry ingredients into the creamed mixture. Once the cake batter is well combined, pour into the greased tin.
- Step 6 of 7Place in oven and bake for half an hour or until the cake begins to pull away from the edge of the tin, or when a clean skewer inserted into the cake comes out clean.
- Step 7 of 7Once you remove from the oven, leave to stand for five minutes, then remove from tin and allow to cool on a wire rack.