Basic Chocolate Cakes
SERVES 20 (Makes 2)
PREP 1 hour
COOK 2 hours + cooling
Ingredients:
- 250g butter, at room temperature, plus 250g extra
- 1⅓ cups firmly packed brown sugar, plus 1⅓ cups extra
- 4 eggs, at room temperature, plus 4 extra
- 2½ cups self-raising flour, plus 2½ cups extra
- ⅓ cup almond meal (ground almonds), plus ⅓ cup extra
- 2 tablespoons cocoa powder, sifted, plus 2 tablespoons extra
- 1 cup milk, plus 1 cup extra
Directions:
- Preheat oven to 180ºC/160ºC fan-forced. For each cake, grease and line base and sides of a 20cm (base measurement) deep square cake pan with baking paper. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs, one by one, beating lightly after each addition.
- Stir in flour, almond meal, cocoa powder and milk until smooth. Spoon into prepared pan; level surface. Bake for 1 hour or until a skewer inserted at centre comes out clean. Cool cake in pan for 5 minutes. Turn out onto a wire rack to cool completely.
- Repeat to make a second cake using the extra butter, extra sugar, extra eggs, extra flour, extra almond meal, extra cocoa powder and the extra milk.
- Using a serrated knife, trim tops of cakes to sit level. Trim edges of one of the cakes to form a 15cm square.
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