Ingredients
Plain/All-purpose Flour 125 g
Caster Sugar 125 g
Unsalted Butter (Room Temperature) 125 g
Eggs (Beaten, Room Temperature) 2 (Large)
Vanilla extract ½ TSP
Cocoa Powder 1 ½ TBS
Milk (Room Temperature) 2 TBS
Baking Powder 2 TSP
Method
Sift together flour, Baking powder and cocoa powder and set aside.
Line the cake tin with baking paper or greaseproof paper, then brush the paper evenly with little butter.
Preheat the oven to 180°c, Gas Mark 4. (Check the conversion chart)
Cream the butter and sugar in a bowl using electric beaters at medium speed until light and fluffy.
The mixture will almost double in volume and should have no trace of any sugar granules.
Scrape the side of the bowl with spatula several times during the creaming process to make sure the butter and sugar are well combined.
This will take up to 4-6 minutes.
With the beaters still running, gradually add the beaten eggs, a little at a time.Stir in the Vanilla extract and beat well to combine.
Gently fold the in the sifted flours and milk.
Stir until just combined and almost smooth.Gently pour the mixture into the tin, spread out evenly and smooth the surface.
Position the cake in the middle of the oven.
Bake for 30-35 minutes.
To check whether the cake is done or not, insert a fine skewer into the center if it is come out clean without any moisture it is done.
Leave it in the tin for 10 minutes before turning out onto a wire rack to cool completely.
If you wish to decorate your cake with chocolate cream icing click the link below.
