chocolate cake

This best chocolate cake recipe yields a wonderfully soft and delicious chocolate cake. This is one of my favourites and every time I make it, I am sure to receive a lot of compliments. The cake serves well with chocolate butter icing or chocolate ganache.

Ingredients and cake tin sizes:

Round tin sizes	7 inches	9 inches	11 inches	13 inches
Square tin sizes	6 inches	8 inches	10 inches	12 inches
Butter	125g	250g	500g	1000g
Castor sugar	125g	250g	500g	1000g
Self raising flour	112g	225g	450g	900g
Salt	a pinch	a pinch	a pinch	a pinch
Cocoa powder	12.5g	25g	50g	100g
Baking powder	3/8 tsp	3/4 tsp	1 1/2 tsp	3 tsp
Eggs	3	5	10	20
Milk	4 tbsp	8 tbsp	16 tbsp	32 tbsp
Vanilla essence	1/2 tsp	1 tsp	2 tsp	4 tsp

Method:

Preheat oven to 170 degrees Celsius.

Beat butter and castor sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.

In another separate bowl, sift flour, cocoa powder, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.

Finally add vanilla essence and combine well.

Pour the batter into a well greased and floured cake tin. Level the top and bake the cake for 35 to 40 minutes or until a skewer inserted in the centre of the cake comes out clean.

Remove cake from oven and let it cool completely before decorating it.