Snapguide
STEPS
INGREDIENTS
Ingredients

Ingredients

Preheat oven to 180 degrees Celsius fan-forced. Grease a 22cm fluted ring pan.

Using an electric mixer, beat butter, sugar, eggs, flour, cocoa, bicarbonate of soda and milk on low speed for 1 minute or until just combined.

Using an electric mixer, beat butter, sugar, eggs, flour, cocoa, bicarbonate of soda and milk on low speed for 1 minute or until just combined.

Increase speed to high. Beat for 2 minutes or until thick and creamy.

Spoon mixture into a pan. Smooth top. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean.

Spoon mixture into a pan. Smooth top. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean.

Remove from oven. Stand cake in pan for 10 minutes after being removed from oven. Then turn out onto a wire rack to cool.

Remove from oven. Stand cake in pan for 10 minutes after being removed from oven. Then turn out onto a wire rack to cool.

Place cake on a plate. Dust with cocoa and serve. NOTE : Optional to add white icing sugar.

  • 75.0g Unsalted butter, softened
  • 1.0c Caster sugar
  • 2.0 Eggs
  • 1.0c Self-raising flour
  • 0.0c Cocoa powder, sifted
  • 0.0tsp Bicarbonate of soda
  • 1.0c Reduced-fat milk