I have baked this cake for my friends and family’s birthdays for years and it’s enjoyed by all who taste it. It is so easy to make and turns out every time. It stays moist and is easy to vary the quantities to make the size cake that you need. The recipe given makes quite a large cake.
2 cups of sugar
1 cup of soured milk (add 1 teaspoon of vinegar to the milk and leave to curdle)
1/2 cup of cocoa
200 grams of softened butter
2 teaspoons of baking soda
1 1/2 teaspoons of vanilla essence
1/4 teaspoon of salt
3 cups of self-raising flour
1 cup of boiling hot coffee
Place all the ingredients in a bowl or food processor in the order given.
Process or beat with an electric beater for one minute or until smooth.
Pour into a greased and lined 23cm cake tin.
Bake at 160*C until the cake bounces back when pressed or knife comes out clean (45min-1 hr).
Ice as desired. I always use butter icing and if chocolate I sprinkle a flake on the top, which is everyones favourite.
Alternatively yoghurt can be used in place of the milk or 1/2 and 1/2. The cake will be denser – more like a mud cake.