Atolly’s recipe: Chocolate cake


175g butter, softened

175g sugar

One and half teaspoon vanilla extract

3 medium eggs

160g self-raising flour

25g cocoa powder


Pre-heat the oven to 170 degrees.

Lightly butter two 20 cm cake tins and line the base with grease proof paper.

Place the butter, sugar and vanilla extract in a bowl and whisk for 4-5 minutes until light and fluffy.

Add the eggs, they must be added one at a time or the mixture will split.

Sieve the flour, baking powder and cocoa powder over the mixture and carefully fold in with a spatula.

Pour the two tins .

Bake in oven for 30-50 minutes.

Remove from the pan and allow to cool slightly before turning out into wine rack.

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