Rich chocolate cake recipe
Put
the cocoa powder in a bowl and gradually whisk in the boiling water until
smooth. Leave to cool.
Beat
together the butter and sugar until they are creamy. Gradually beat in the
eggs, a little at a time, adding a little of the flour to prevent curdling. Sift
the remaining flour over the bowl with the baking powder. Use a large metal
spoon to fold in the flour. Stir in the cocoa mixture.
Turn
the mixture into the prepared tin. Bake in a preheated oven, 180`C (350`F), gas
mark 4 for the time stated in the chart or until the crust is just firm. For a
good moist texture the centre of the cake should have a very slight wobble when
it comes out of the oven.
Leave
to cool in the tin, then wrap and store for up to 3 days in a cool place of
freeze.
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