Home    Subscribe    Write for Us    List an Event/Business    Contact    Login
Join the Perth Mums Facebook Group to ask questions, seek advice, share experiences and join a vibrant and supportive community.

Favourite Chocolate Cake Recipe

by Catherine O'Halloran (follow)
Recipes (16)     
This cake recipe was handed down to me from my Grandmother. It has been a family favourite for as long as I can remember and in my family is simply called "Nanna's Cake".

This yummy and easy to make cake is in high demand with family members for birthday parties and other celebrations. We serve it sandwiched with mock cream and topped with chocolate frosting.

"Nanna's Cake" decorated (with help) for my son's 4th birthday.


INGREDIENTS

1 cup self-raising flour
2 dessert spoons cocoa
3/4 cup sugar
1 egg
3/4 cup milk
1 ounce (35g) melted butter (I substitute 35mL vegetable oil here)
Vanilla essence (to taste)

METHOD

- Preheat oven to 180c (conventional oven)
- Combine all dry ingredients in a bowl.
- Make a well in the centre of the dry ingredients and add the wet ingredients.
- Mix until well combined.
- Place mix into a lined or greased cake tin and bake for 40 minutes (the original recipe states 20 minutes but I have found that it takes 40 in my oven).
- You will know the cake is cooked when it springs back if you press lightly in the centre or a skewer comes out cleanly).
- Place cake on a cake rack and allow to cool before icing.

Please note - this recipe makes a cake that doesn't rise very much. To create a taller cake I recommend either baking two cakes and stacking them or substituting the self-raising flour for 1 cup of plain flour, 1 teaspoon of baking powder and a pinch of salt (make sure to sift these together thoroughly to ensure that they are well integrated).

My trick to easily line a circular cake pan.


I love the versatility of this cake recipe. It can be played around with to create something to suit everyone's taste.

- Substituting half a banana for the egg gives the cake a pleasantly mild choc-banana flavour and is a great alternative for anyone suffering an egg allergy.
- Substituting half a banana for the egg and a plant based milk for the milk makes this cake vegan/vegetarian.

The beauty of this all in recipe is that you are able to place all of the dry ingredients into a ziplock bag and store it in your cupboard for a couple of weeks in much the same way you would store a pre-packaged cake mix. When it comes time to make the cake all you have to do is add the wet ingredients and bake.

Enjoy!

#Recipes
Featured
**Walk-in walk-out varicose vein procedures with a 99% success rate.
Awesome Value Perth Events
Learn how to take great photos at night from a professional photographer.
An alternative High Tea experience in Fremantle.
Experience the best of Leederville in Perth.
Join the conversation on the Perth Mums Facebook Group


Enjoy affordable family photography from MyFamilyPhoto.com.au

I like this Article - 4
[ print friendly ]
More Articles by Catherine O'Halloran
348 views
view all articles by Catherine O'Halloran
Articles by Catherine O'Halloran on Other Hubs
ID: 43583
[ Submit a Comment ]
Trending Articles
Categories
 
Copyright 2012-2017 On Topic Media PTY LTD. ABN 18113479226. mobile version