Easy Chocolate Cake Recipe
Servings: 12 Cupcakes
Ingredients
- 90 g butter
- 2 tablespoons of cocoa
- 2 eggs
- 1 teaspoon vanilla essence
- 175 grams caster sugar Approximately 1 cup and 2 tablespoons
- 175 grams self raising flour Approximately ⅔ cup
- ½ cup milk
Instructions
- Preheat your oven to 180 degrees (fan forced) and line a muffin tray with 12 paper cases.
- 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 3 minutes until ingredients have all combined and the mixture is smooth.
- Divide the mixture amongst the cupcake cases and bake for 15 - 18 minutes or until a skewer inserted in the middle comes out clean.
- Allow the cupcakes to cool in the tin for five minutes before transferring to a wire rack to cool completely.
Notes
You can also cook this recipe in a cake tin - the cooking time will increase to approximately 30 minutes.
This recipe is freezer friendly.
You can find my chocolate icing recipe here.
You can find my chocolate icing recipe here.