Wednesday 1 May 2019

Chocolate Ring Cake

This chocolate cake recipe has been a favourite on our home for over 15 years.  Iced or un iced,  it doesn't really matter.  It seems to disappear before my eyes.  Great for lunchboxes,  gatherings or to freeze for future occasions.

90 g of softened butter
2 eggs
dash of vanilla extract
2/3 cup of white sugar
1 1/4 cup of Self Raising flour
3 tablespoons of cocoa powder
3/4 cup of milk
1/4 cup of canola oil

Cream the butter,  sugar and vanilla until light. 
Add the eggs and beat in well. 
Add all the other ingredients and beat until light and fluffy.  Add extra milk if mixture looks a little stiff.
Pour into a greased and floured ring tin
Bake at 180 degrees Celsius for 40 - 50 minutes until a skewer comes out clean
When the cake is cold,  invert onto a cooling rack.
Ice with chocolate icing and sprinkles ( or coconut ).

 This recipe is easy to double. 


3 comments:

  1. Hi Wendy,
    Thanks for this recipe! I saw this cake in one of your photos years ago and wanted the recipe way back then. There are times when I'd love to make a nice choccy cake that was fairly basic but couldn't get that real chocolate taste. Im looking forward to trying this one out! Thanks for sharing. Rachel :)

    ReplyDelete
  2. Thank you Wendy, another recipe for the collection😀

    ReplyDelete

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