Chocolate Cafe Cake
This cake is moist and tastes fantastic. It is also one of the easiest cakes to make.
Yield
5 servingsPrep
20Cook
45Ready
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
self-rising flour
sifted |
|
| 3/4 | cup |
cocoa powder
sifted |
|
| 1 ½ | teaspoons |
baking soda
sifted |
|
| 1 ½ | cups |
sugar
sifted |
|
| 1 ½ | cups |
milk
warmed |
|
| 3 | tablespoons |
malt vinegar
|
|
| 150 | grams |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
self-rising flour
sifted |
|
| 177 | ml |
cocoa powder
sifted |
|
| 7.5 | ml |
baking soda
sifted |
|
| 355 | ml |
sugar
sifted |
|
| 355 | ml |
milk
warmed |
|
| 45 | ml |
malt vinegar
|
|
| 1.5E+2 | grams |
butter
melted |
|
| 5 | ml |
vanilla extract
|
*
|
Directions
Preheat the oven to 180c. Line the base of a deep 23cm round tin with waxed or baking paper.
Sift the flour, baking soda, cocoa and sugar into a bowl. Combine the milk and vinegar, then stir in the melted butter and vanilla essence. Pour into the dry ingredents and mix thoroughly. Turn the mixture into the tin.
Bake in the preheated oven for 45 to 55 minutes or untill a cake tester inserted into the center of the cake comes out clean. Leave in the tin for 15 minutes, then turn out onto a cooling rack. Dust with icing sugar or ice with Chocolate icing before serving.
