Rich Chocolate Cake Recipe
This cake is our family favourite for birthdays and celebrations.
It grows increasingly moist if stored in an airtight contianer in the fridge so you can make it several days before you need it.
2 tsp (55 gm) butter
6 oz (170 gm) self raising flour
2 tbsp unsweetened cocoa powder (Australian 1½ tbsp)
5 oz (140 gm) sugar
2 tbsp treacle (Australian 1½ tbsp)
6oz (3/4 metric) cup vegetable oil
6oz (3/4 metric) cup milk
4½ oz (125 gm) unsalted butter
1½ cups icing mixture
1 tbsp milk
Sift flour, coca powder, and sugar into a mixing bowl.
Pour treacle, eggs, vegetable oil and milk onto dry mix and stir for 2 minutes or until ingredients are thoroughly blended. Pour into a greased and floured baking tin.
Bake in 170 degree C (325 F) oven for 45 minutes or until cake springs back when lightly pressed with the fingertip.
Let sit in cake tin for 5-10 minutes before turning out to cool on a wire rack.
Mix butter and icing mix with electric mixer until thoroughly mixed.
Add a little milk while mixing until the frosting is at the correct consistency.
Note: This cake improves with age and will become increasingly moist. It also cooks well in the microwave. (On high for 5 1/2 to 6 minutes)