Basic Chocolate Cake

Print Recipe

(4.1 / 5)

Ingredients	Product	Product Image
4 large eggs	6 ct Stream Poultries Yellow Yolk Eggs - KSh 110
1 cup of softened butter	250 g Daima Unsalted Butter - KSh 300
1 cup caster sugar	500 g Clovers Caster Sugar - KSh 93
1/4 cup coconut milk	200 ml Kara UHT Coconut Milk - KSh 145
½ cup self-raising flour, sifted	1 kg Exe Self-Raising Fortified Wheat Flour - KSh 63
½ cup dark cocoa powder, sifted	500 g Backaldrin Dark Chocolate Sponge Flour - KSh 500
1 tsp baking powder	100 g Mariandazi Baking Powder - KSh 20
1 tsp vanilla extract	100 ml Naisenya Foods Vanilla Extract - Non-Alcoholic - KSh 1,350
pinch of salt	500 g Pure Health Sea Salt - KSh 145

Buy Ingredients Buy Meal

Step 1: Heat the oven to 180°C (gas mark 4). Lightly grease a round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
Step 2: Put all the ingredients into a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or in a food processor until just combined. It's important not to beat the batter too much - just long enough to make it smooth.
Step 3: Line the base of the cake tin with extra butter, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer or a clean knife into the center of the cake - it should come out clean
Step 4: Let the cake sit in the tin for 20 minutes, to cool.33.Mama’s Chicken stew

Recipe Details