|
140g unsalted butter
100g caster sugar
2 eggs beaten
2 tablespoons of cocoa powder
1 tsp vanilla essence
250g self raising flour
125ml milk
2 tablespoons of icing sugar for dusting (optional)
|
|
-
Preheat the oven to 180`c
-
Grease and line an 8" cake tin
-
Beat together the butter and sugar until light and creamy
-
Gradually add the egg, beating after each addition
-
Add the vanilla essence, beat until combined
-
Fold in the flour and cocoa
-
Add the milk and stir until combined and the mixture is smooth
-
Spoon the mixture into your prepared tin and smooth the top with the back of a spoon
-
Bake for 45 minutes or until a skewer comes out clean when inserted into the centre of the cake
-
Leave to cool in the tin for 10 minutes before turning out onto a wire cooling rack.
|
