Monday, 17 March 2008

Chocolate Ripple Cake


  • 185g butter
  • 11/4 cups castor sugar
  • 3 eggs
  • 11/2 cups plain flour
  • 1/2 cup self raising flour
  • 2 tbsp milk
  • 2 tbsp cocoa powder
  • 1/4 cup milk, extra


Grease a 20cm baba/angel pan

Cream butter and suga in a bowl until light and fluffy. Beat in eggs one at a time, beat until combine. Transfer mixture to a large bowl. Stir in half the sifted flours and half the milk, then stir in the remaining flours and milk.

Blend cocoa powder with extra milk, stir until smooth with 2 tbsp of the cake mixture. Fold chocolate mixture lightly through cake mixture o give rippled effect. Spoon into prepared pan, smooth top slightly.

Bake in pre heated oven for about 40 minutes at about 170 degress Celsius. For convection oven the heat should be at about 190-200 degrees Celsius. Turn to the wire rack to cool. Dust with icing sugar before serving.

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