Easy chocolate cake

By admin
15 June 2014

Nothing beats a chocolate cake, especially when it's straight out of the oven!

The ingredients for this flopproof

cake are mixed in an

electric blender.


Preparation time: 20 min

Baking time: 70-80 min


30 ml (2 t) white vinegar

375 ml (1½ c) milk

440 ml (1¾ c) caster sugar

560 ml (2¼ c) cake flour

180 ml (¾ c) cocoa powder

10 ml (2 t) bicarbonate of


250 g butter, softened

10 ml (2 t) vanilla essence

4 eggs


2 cans (360 g each) caramel

condensed milk

toasted almonds

Preheat the oven to 160 °C.

Grease a 22 cm square tin

and line the bottom and

sides with a double layer of

baking paper. Grease the


1. CAKEBlend the white

vinegar and milk. Sift the

caster sugar, flour, cocoa

powder and bicarbonate of


2. Place the sifted dry ingredients,

butter, vanilla essence,

eggs and milk mixture in

the jug of an electric blender.

3. Blend at low speed until

the ingredients are mixed.

Blend for 2 minutes at

moderate speed until the

batter is smooth.

4. Pour the batter into

the cake tin and bake for

70 minutes or until done.

Leave to cool in the tin for

5 minutes then turn out

onto a wire rack to cool

completely. Remove the


5. TOPPING Cover the top

and sides of the cake with

caramel and decorate with

toasted almonds.


Stir a slab of chocolate,

broken into pieces, and

a packet of nuts into

the batter to make

chocolate brownies.

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