Who doesn’t love a good chocolate cake? Perfect for the kids' lunches, a mid-afternoon treat, or with cream for dessert after dinner. This recipe is simple, but delicious.
Westgold Butter whipped in a food processor turns out super white and light, to serve with that special meal.
1 ¾ cup self raising flour
2 tbs cocoa
½ teaspoon baking soda
Pinch of salt
1 ¼ cups sugar (caster or white)
125g Westgold butter
1 cup milk (or you can substitute yogurt)
½ tsp vanilla essence
Lightly grease a deep 20 cm cake tin. Sift the flour, cocoa, baking soda and salt into a large bowl, then stir in the sugar. Melt the butter and mix with milk and vanilla essence. Gradually pour into the sifted flour mixture, beating until the mixture is smooth (about 2 minutes).
Add eggs and continue beating for a further 2 minutes, then pour into the prepared baking tin, smoothing the top.
Bake in a moderate oven (180°c) for 1 hour or until cooked (check after 40 minutes), when a skewer inserted into the centre comes out clean.
Cool in the tin for five minutes, then turn out onto a wire rack to cool further.
Ice if desired, or spread 185 grams of melted chocolate over the top for extra decadence.