H&G Chocolate Cake

1. 1

   Grease a 24cm springform tin and cover base with vegetable oil.

2. 2

   Mix cocoa and boiling water in a cup, cool.

3. 3

   Cream butter and sugar until light and fluffy, then add eggs one at a time and beat well.

4. 4

   Sift flours with baking soda and stir into creamed mixture then add milk and vanilla.

5. 5

   When well mixed, gradually stir in cocoa mixture.

6. 6

   (The cake batter sometimes curdles at this stage, but it won't spoil the finished cake).

7. 7

   Pour into prepared tin and bake for 50 to 60 minutes.

8. 8

   Let stand for 5 minutes.

9. 9

   Run a knife around edge and release sides of tin.

10. 10

    Turn carefully on to a cake cooler and remove base and paper.

11. 11

    When cool, ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.