- 175g butter, softened (and a bit more for greasing the cake tin)
- 1 cup white sugar
- 3 eggs
- 3 tablespoons cocoa powder
- 1/2 cup boiling water
- 2 cups plain flour
- 1 teaspoon baking powder
- Preheat oven to 180 degrees Celsius, and grease a 22cm round cake tin with butter.
- Cream butter and sugar with a knife until they form a light fluffy cream
- Add eggs one at a time, beat mixture well after each egg
- Separately, dissolve cocoa in boiling water
- Sift flour and baking powder into creamed mixture a bit at a time, alternating with dissolved cocoa mixture
- Mix well
- Bake at 180 degrees Celsius for 45-50 minutes or until cake bounces back when lightly touched
To see if the cake is ready, stick a knife into the top of it (in an inconspicuous part of the cake) and take it out. If the knife has cake mixture stuck to it, the cake is not ready.
- Leave cake in tin for 10 minutes before turning it upside down onto a cooling rack
- Once the cake is cold, you can dust it with combined icing sugar and cocoa
Store the cake in a cake tin or under a cover at room temperature. I put it in the refrigerator and it became firm overnight.
Recipe originally from Edmonds Cookery Book, 42nd Edition (1998)
The Retrospective Part
8th of October, 2011.
This cake was a bit dry, but tasty none the less.