The most delicious, moist chocolate cake, which can be used with any filling or topping and if it is a day old it is even better. I bake it in a round spring form or in a square tin, I have never had a flop
Oven on 180 C normal or fan force in the middle of the oven.
Prepare a spring form tin, grease and line the bottom of the tin only.
Beat the eggs and sugar together for 10 minutes, very importend, it will be light and fluffy and light yellow in colour.
Sift together flour,baking powder and cocoa. then add dry ingredients to egg mixture and mix well
Mix the oil and hot water together and add to the rest of the cake mixture very well. If your dough gets to thick while adding it to the egg mixture you can start adding the oil water mixtur
Bake for about 45 minutes,
Test with a pin done when comes out clean and comes away from the sides.
The dough is fairly soft, so don.t worry.
Sometimes depending on the weather the cake may take up to 60 minutes to bake. It is a very large cake. I use the same recipe for a tin cake aswell
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