One of the first recipes I shared on the blog was for my Great Nan’s Chocolate Cake. That was year ago and it’s time to revamp it. This is a recipe I grew up with, enjoying cakes made by both my Nan and then my Mum. My sister and I would sit on the kitchen bench, eagerly helping Mum sift ingredients, add them to the bowl and then fight over who got to lick the spoon. It’s now a recipe I regularly make and since Baby Boy is still a bit young to be licking the spoon, it’s a fight between his big brother and I over who gets to lick the bowl.
It’s a great recipe to make with kids, with sifting, melting, stirring and egg cracking involved. I’ve never had a failure when making this cake, it really is that easy to throw together.
I like to make it in a loaf tin, but you can really bake it any sized tin. In the past we’ve used round, ring and slice tins – you just need to adjust the baking time.
I hope you enjoy this cake as much as we do x
Nan's Chocolate Cake - Back to Basics
- 90 g butter
- 2 tablespoons of cocoa
- 2 eggs
- ½ teaspoon of vanilla essence
- 175 g of caster sugar
- 175 g of self raising flour
- ½ cup of milk
- Preheat your oven to 170 degrees (fan forced) and line the base of a loaf tin.
- Melt the butter in the microwave and set aside to cool slightly.
- Sift flour and cocoa into the bowl of an electric mixer, then add all the other ingredients.
- Beat for approximately 4 minutes until ingredients have all combined and the mixture is smooth.
- Pour into the cake tin and bake for 35 minutes or until a skewer inserted in the middle comes out clean.
- Allow cake to cool in the tin for five minutes before transferring to a wire rack to cool completely.
Ice cake using this easy Chocolate Icing recipe and decorate as desired.
What is your favourite recipe from your childhood? Do you still make it?