Recipe: Chocolate cake
Recipe: Chocolate cake
Chocolate cake
Baking Temp: 180°C
Baking Time: 35-40 minutes
Makes a half-kilo cake
What we need
How much
- Butter (preferably unsalted) (softened)500 gms.
- Castor sugar500 gms.
- Eggs9 nos.
- Refined flour460 gms.
- Cocoa powder40 gms.
- Baking powder10 gms.
How do we do it
1.Pre-heat the oven to 180°C.
2.Grease and line a 7 inch round cake tin with baking paper.
3.Sieve together the flour, cocoa powder and baking powder and keep aside.
4.Put the butter and sugar in a bowl. Beat till light and fluffy, and the sugar has dissolved.
5.Beat in the eggs two at a time allowing at least two minutes between each addition.
6.Lightly fold in the flour into the mixture.
7.Pour the batter into the prepared tins and bake for 35 to 40 mins. Check the doneness by inserting a toothpick into the center, if it comes out clean the cake is done.
8.Transfer onto a wire rack and allow to cool completely.
Baking Temp: 180°C
Baking Time: 35-40 minutes
Makes a half-kilo cake
What we need
How much
- Butter (preferably unsalted) (softened)500 gms.
- Castor sugar500 gms.
- Eggs9 nos.
- Refined flour460 gms.
- Cocoa powder40 gms.
- Baking powder10 gms.
How do we do it
1.Pre-heat the oven to 180°C.
2.Grease and line a 7 inch round cake tin with baking paper.
3.Sieve together the flour, cocoa powder and baking powder and keep aside.
4.Put the butter and sugar in a bowl. Beat till light and fluffy, and the sugar has dissolved.
5.Beat in the eggs two at a time allowing at least two minutes between each addition.
6.Lightly fold in the flour into the mixture.
7.Pour the batter into the prepared tins and bake for 35 to 40 mins. Check the doneness by inserting a toothpick into the center, if it comes out clean the cake is done.
8.Transfer onto a wire rack and allow to cool completely.
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