Tina's Choolate Cake by Tina Cooper
Cakes and Tarts
Why this recipe is special:
The recipe is almost fool proof as long as the directions are followed. The liquid mix turns into such a yummy moist cake and because it can be used in such a variety of ways it makes it a must have for any cook to have in their recipe collection.
Serves: 10
Ingredients:
Dry ingredients
2 cups of flour }
1 tsp baking powder } sift together
½ cup cocoa }
2 cups sugar
Place all into mixer – blend.
Wet ingredients
100 grams butter (melted)
2 eggs (beaten)
1 hot black cup of coffee (1 full tsp coffee)
1 cup milk (heated - not boiled) }
2 tsp baking soda }stir bs into milk once hot. Should froth
Method:
This is a no-fail cake if you do things right!
The mix is very liquid but when cooked makes the most wonderful firm moist texture. It is very versatile. The cake can be iced or used as a pudding with cream. It makes good cupcakes as well.
Bake in a tin no less than 7 centimetres deep by 25 centimetres wide. Round or square. Crease tin with butter. Line bottom of tin with greaseproof paper. I have used a rectangular glass-roasting dish as well.
Must be cooked at 150 degrees centigrade. Times vary with different ovens but takes approx. 1 hour more or less. Way to tell – gently touch top of cake in centre with finger - if a dent is left – not cooked. If dent springs back – it is cooked.
Pour wet ingredients into dry ingredients slowly (not all at once) Beat until all are well mixed. Pour into tin. Cook.
Nice iced with cream cheese / butter icing
Can be split into layers and filled with the same icing
A normal icing sugar icing will work as well.
Flavour all with chocolate or cocoa. Add grated or shaved chocolate on top.
