Chocolate cake

3 November 2016

Chocolate Cake with Icing
Makes one 2 - Layer cake

200g soft margarine
1 cup dark brown sugar
2 large eggs
1 tsp vanilla essence
2 cups cake flour
! Tbsp Royal Baking Powder
¼ teaspoon salt
100ml Royal Cocoa Powder
350ml Probrands Milk


80g butter
2 cups icing sugar, sifted
¼ cup cocoa, sifted
2 Tbsp warm water
1 Tbsp milk

Cream margarine and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add vanilla.
Sift flour, baking powder, salt and cocoa powder together. Fold dry ingredients into egg mixture alternatively with milk, until combined.
Turn into two greased 20cm round cake pans. Bake at 180ºC for 30 - 40 minutes. Cool completely in tins before turning out.
Icing: Cream butter and icing sugar together, blend cocoa powder and water to a dry smooth paste. Add to a creamed mixture, with milk, and beat to a smooth consistency. Use half of the icing to sandwich the two cake layers together. Ice the top of the cake with the remaining icing.


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