basic chocolate cake

  • 2½ cups (375g) plain (all-purpose) flour, sifted
  • 1½ teaspoons baking powder
  • 1¾ cups (385g) caster (superfine) sugar
  • 250g butter, melted
  • 4 eggs 
  • 1¾ cups (430ml) milk
  • ½ cup (50g) cocoa, sifted
  • 1 teaspoon vanilla extract
  1. Preheat oven to 160°C (325°F). Place the flour, baking powder, sugar, butter, eggs, milk, cocoa and vanilla in a large bowl and mix until well combined. 
  2. Pour into a lightly greased tin of preferred size lined with non-stick baking paper and bake for specified time (see tin variations below) or until cooked when tested with a skewer. Cool in tin for 5 minutes before turning out onto a wire rack to cool completely.

    VARIATIONS

    + 22cm (8½ in) square tin – bake for 1 hour and 10-15 minutes.
    + 20 x 30cm (7¾ x 12 in) slab tin – bake for 40-50 minutes.
    + 18cm round tin - bake for 1 hour and 25 minutes

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