CLASSIC CHOCOLATE CAKE

CLASSIC CHOCOLATE CAKE

DIFFICULTY: EASY

SERVES: 12

INGREDIENTS

  • 200gm plain flour
  • 2 Tablespoons Cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 200gm dark chocolate chopped
  • 225gm soft butter
  • 220gm caster sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 125ml milk

EQUIPMENT

METHOD

  • Pre heat oven to 160c. grease and line a 4cm round spring form cake tin
  • Sift the flour, Cocoa, baking powder and bicarbonate of soda into a bowl and set aside
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water. Cool slightly
  • Beat the butter and sugar with an electric beater until light and fluffy. With betters on medium speed, add vanilla then add eggs 1 at a time, beating well after each addition
  • Pour in cooled chocolate and beat until well combined
  • Beat in a third of the sifted ingredients, followed by a third of the milk repeat until all ingredients are incorporated, beat until smooth
  • Pour mixture into pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean
  • Cool in the pan on a rack for 10 minutes, then invert onto a cooling rack to cool completely.

WINE MATCH

RESERVE

Coonawarra Cabernet Sauvignon