Ingredients
- 185 g butter
- ¾ cup caster sugar
- 2 eggs, lightly beaten
- 1 cup self-raising flour
- ¾ cup plain flour
- ½ cup cocoa powder
- 1 teaspoon bicarbonate of soda
- ½ cup milk
Icing
- 30 g butter, melted
- 2 tablespoons hot water
- 2 tablespoons cocoa powder
- 1 cup icing sugar
Method
1. Preheat oven to moderate 180°C. Brush a 21 × 14 × 7 cm loaf tin with melted butter or oil. Line base and sides with baking paper. Using electric beaters, beat butter and sugar in a small bowl until light and creamy. Add eggs gradually, beating well after each addition.
2. Transfer mixture to a large mixing bowl. Using a metal spoon, fold in sifted flours, cocoa powder and bicarbonate of soda alternately with milk; stir until smooth. Spoon mixture into prepared loaf tin; smooth surface.
3. Bake for 1 hour, until a skewer comes out clean when inserted into centre of cake. Leave in tin for 5 minutes before turning onto a wire rack to cool.
4. To make Icing: Combine butter, water and cocoa in a medium mixing bowl; mix to a smooth paste; add sifted icing sugar. Stir until all the ingredients are combined and mixture is smooth. Spread icing onto cooled cake and dust with icing sugar.
5. Storage time Favourite Chocolate Cake can be stored in the freezer for up to one month, un-iced and sealed in plastic wrap.
