Mum's Easiest and Best Ever Chocolate Cake by Dennise Brownlie
Cakes and Tarts
Why this recipe is special:
It is the easiest recipe and can be adapted, e.g. add choc pieces, use a fruit yoghurt. It is a moist rich cake, great for a dessert served with raspberry coulis and cream.
Serves: 20
Ingredients:
200 gr soft butter, 3 cups self-raising flour, 2 cups sugar, 2 tsp baking soda, 1/4 tsp salt, 1 and 1/2 tsp Hansells vanilla essence, 4 eggs, 1 cup plain yoghurt, 3/4 cup cocoa powder, 1 cup boiling hot, strong black coffee.
Method:
Place all ingredients in large bowl in order, making sure you don't pour hot coffee over the eggs, beat with electric beater for one minute, until well mixed, pour into 23cm square tin lined with baking paper, bake at 160 degrees c for 1 hour until cooked. Let cake cool in tin, turn out and ice with chocolate icing.
