This is a cake that holds many fond memories of high school. It is so easy to make and has no actual chocolate in it! Don’t let that deter you though – no one will ever guess your secret and for this reason it now my go to chocolate cake. Thanks to Wendy and her family for sharing the recipe with me, and with the readers of The Patient Cook.
+ 2 cups caster sugar
+ 3/4 cup plain flour
+ 1/4 cup self-raising flour
+ 1/2 cup cocoa
+ 250 g butter
+ 4 eggs
+ 1 teaspoon vanilla
Preheat oven to 150°C.
Add the dry ingredients – the sugar, both varieties of flour and cocoa – into a large bowl. Mix together. In a separate bowl, melt the butter in the microwave. While this cools, in another bowl lightly beat the eggs with the vanilla. Add the butter, and the egg mixture to the dry ingredients. Mix well to combine. Place in a lined, 22 cm springform baking tin.
Bake for 1 hour, or until a skewer comes out cleanly. Allow cake to rest for 5 minutes, before turning out onto a rack for cooling. This can be served as is, or can be accompanied by all manner of things such as berries, double cream or a hot chocolate sauce.
Original recipe sourced from Wendy.