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Ingredients:
- 3/4 cup caster sugar
- 4 tbsp water
- 8 tbsp unsweetened cocoa powder
- 250g butter
- 2 eggs (separated)
- 1 cup self raising flour
- 1 tsp baking powder
Method:
1) Preheat oven to 180°C/ 350°F. Grease and line a rectangle 9x5 inch 4 inch depth tin.
2) Put 40g (3 tbsp) of the sugar in a bowl with the water and cocoa powder and heat for 30 seconds to 1 minute in the microwave. Stir into a smooth, thick, shiny paste.
3) Stir in the 6 tbsp of milk and keep mixing until it becomes a smooth texture again.
4) Beat the egg whites until stiff.
5) Cream the butter and remaining sugar together until pale and fluffy.
6) Beat in egg yolks and cocoa mixture.
7) Sift the self raising flour and baking powder together and fold into the mixture.
8) When the egg whites are stiff, gently fold into the mixture.
9) Pour the mixture into the prepared tin and bake in the preheated oven for about 30 to 40 minutes. Check on the cake at the 30 minute mark and bake longer if necessary.
10) When the cake is ready remove the paper and leave the cake to cool on a wire rack. You can top the cake cake off with a chocolate icing or fill it in with cream.
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2) Put 40g (3 tbsp) of the sugar in a bowl with the water and cocoa powder and heat for 30 seconds to 1 minute in the microwave. Stir into a smooth, thick, shiny paste.
3) Stir in the 6 tbsp of milk and keep mixing until it becomes a smooth texture again.
4) Beat the egg whites until stiff.
5) Cream the butter and remaining sugar together until pale and fluffy.
6) Beat in egg yolks and cocoa mixture.
7) Sift the self raising flour and baking powder together and fold into the mixture.
9) Pour the mixture into the prepared tin and bake in the preheated oven for about 30 to 40 minutes. Check on the cake at the 30 minute mark and bake longer if necessary.
10) When the cake is ready remove the paper and leave the cake to cool on a wire rack. You can top the cake cake off with a chocolate icing or fill it in with cream.
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Enjoy!
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