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Chocolate Cake

Serves: 6

Time: approx. 30 mins


  • 200g Caster sugar
  • 200g Butter/ Soft Margarine
  • 150g Self-Raising Flour
  • 50g Cocoa powder
  • 2 Medium eggs
  • 2 tbsp. Icing sugar (optional)


  1. Preheat oven to 200°C; 400°F: Gas 5
  2. Grease a cake tin (you can use any size but remember the mixture will double in volume once cooked, so allow extra room!) using a little butter/margarine, making sure that the edges are greased. Then add a little flour to the tin and move the tin around, this will coat over the butter/margarine that you have just used.
  3. In a large bowl cream together the sugar and butter  until it is soft creamy and slightly pale in colour
  4. Add the two eggs and mix together to make a thick paste (the mixture might split- look like scrambled egg, this is ok as the flour will bring it back together)
  5. Slowly mix in the sifted flour using a metal spoon making sure that all of the flour has been incorporated
  6. Add the sifted cocoa powder and slowly mix together, again making sure that the cocoa powder has been mixed in
  7. Pour the mixture in to the greased tin and using a knife/back of a spoon spread the mixture evenly in the cake tin
  8. Place the cake tin into the centre of the pre-heated oven and cook for 15-20 minutes or until golden in colour and if softly pressed feels springy. Also using a skewer place in to the centre of the cake making sure no cake mixture is on the skewer when removed.
  9. Allow to rest for 5 minutes, then turn out of the cake tin and allow to cool on a plate or wire rack and sprinkle with a little icing sugar if desired

Instead of using a cake tin you can use cupcake cases. Place a small amount of mixture into each cupcake case to make individual chocolate cakes which have been put into a muffin or bun tin

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