This is a recipe that I turn to time and time over. It makes a great celebration chocolate cake, and stays moist kept for a couple of days. It is so easy to make, it is also fab for those days when you NEED a chocolate hit! (when don't you...?)
You may need...
Butter for greasing
Right, lets get cooking!
1. Smooth a thin layer of butter in your tin, and dust with flour, leaving nothing uncovered!
2. Beat your eggs well
3. Measure out your oil and milk in one jug, and then your boiling water in another - this is a wet mix, don't be alarmed, all will be well
4. Bring together your dry ingredients and mix, then add your oil & milk, eggs, & extract - only until combined, don't be tempted to over mix, it will make a stiff cake!
5. As you mix, gently pour the boiling water down the inner side of the bowl, and then pour your mix immediately into your tins and bake
This recipe calls for a 180℃ 25-35 min cook, I have always cooked mine at a steady 150℃ for around 30 - 40 mins, I find that the rise is even and not too fast this way, this is split over two shallow tins, like our cast iron ones.
The cake is cooked when a skewer pushed into the middle comes out clean. Turn onto a rack to cool and serve.
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