They Say What They Say

phoebesmum asked for a chocolate cake recipe so I thought I'd share it with you all. This is my absolute favourite chocolate cake recipe. I found in a 1990 edition of the Australian Women's Weekly and have been making it on a regular basis ever since. It has the double blessing of being dead easy and very delicious.

Please note, all measurements are Australian standard. I'll put the British/American amounts in brackets.

Quick Mix Chocolate Loaf
1 (1 1/4) cup self-raising flour
1/4 (1/3) cup cocoa
1 (1 1/4) cup castor sugar
1/2 (2/3) cup milk
1/2 teaspoon vanilla essence
2 eggs lightly beaten
125g (4oz) butter, melted

Grease a 14cm x 21 cm loaf pan¹. Line base with paper and grease. Combine sifted flour and cocoa with remaining ingredients² in a bowl and beat until smooth. Pour into prepared pan and bake in a moderate oven (180C or around 350F) for about 50 minutes or until cake is cooked when tested. Let cake stand in pan for 5 minutes before turning onto wire rack to cool. When cool, ice with Chocolate Icing³.

Chocolate Icing
90g (3oz) butter, softened
1 1/2 (1 3/4) cups icing sugar (confectioners or powdered sugar)
1 tablespoon (3 teaspoons) cocoa
1 tablespoon (3 teaspoons) milk

Beat butter in a small bowl with electric mixer until smooth. Add icing sugar, sifted cocoa and milk. Beat until well combined.

Like most good chocolate cakes this one is actually better when it's a couple of days old because the flavour has had a chance to develop. Store in an airtight container to ensure it stays fresh.



¹ I usually use a round 20cm cake tin and it comes out fine. Just double check your cooking time as it may not need the full 50 minutes in a round pan.
² I also add a teaspoon of instant coffee powder to the mix because it helps bring out the chocolate flavour in the cocoa. Sift it in with the cocoa and flour.
³You can use whatever is your favourite icing recipe. I generally make chocolate glace icing because it's easier.