This Easter just passed, rather than let the family eat Easter eggs all weekend, but still staying with the chocolate theme, I made my favourite version of good old fashioned chocolate cake.
During all of my years of hosting children’s birthday parties and a multitude of various other family events I have yet to find anyone who doesn’t enjoy a slice of chocolate cake. If it isn’t the number one choice of preferred cakes, it always runs a close second.
Although I have many chocolate cake recipes, this is the recipe that I invariably choose, time and time again…in fact, I first made this particular cake when I was roughly fifteen years of age and living at home with my parents!
Served with a hot cup of coffee, this cake is close to perfection!
90g butter, at room temperature
½ cup sugar
1 teaspoon vanilla essence
2 eggs, separated, and at room temperature
1 tablespoon rum or water
1 ¼ cups self-raising flour
¼ cup cocoa
½ cup milk
Grease a 25mm ring tin and pre-heat oven to 190 degrees C.
Beat the butter and sugar together, add the vanilla essence and continue to beat the mixture until it is fluffy and light in colour.
Beat in the egg yolks, one at a time, then add the rum or water.
Sift together the flour, salt and cocoa and measure the milk.
Using a large metal spoon fold the sifted dry ingredients into the creamed mixture, alternately with the milk, starting and ending with the dry ingredients. Mix lightly but thoroughly.
Beat the egg whites until they are firm and stand in soft peaks. Carefully fold the egg whites into the cake mixture.
Bake for approximately 35 minutes.