I am ending the month of September with this very special cake to kick of my 50th Birthday celebration. A cake very special to my heart. This recipe is in my mums pink polka dot recipe book and I have been baking this cake as long as I can remember. The page is so stained from baking through the years and we all know exactly where in the book it is. It is not a fancy cake with lots and lots of ingredients and millions of steps. It is simple, easy and quick to whip up. You can frost the cake any way you like. I have done this one with chocolate frosting but you can go nuts and be creative! Enjoy!
Ingredients
- 1 1/2 cup (375ml) Water
- 4 tbs (60 ml) Cacao Powder
- 8 tbs (120ml) Oil
- 4 Eggs
- 1 1/2 cup (345g) Sugar
- 1 tsp (5ml) Vanilla Essence
- 2 cups (325g) Plain flour
- 4 tsp (20ml) Baking Powder
- pinch of salt
- 200g Dark chocolate, chopped
- 200g Unsalted Butter
- 200g Icing Sugar
Method
- Preheat the oven to 170 degrees and line two 9 inch cake tins with parchment paper.
- Boil the water, cacao powder and oil for 5 minutes
- Using a hand mixer beat the eggs until light and fluffy. Add the sugar and vanilla and mix in.
- Sift the flour, baking powder and salt together then add to the egg and mix well.
- Slowly add the warm oil mix to the batter. Mix well and make sure your batter is smooth and lump free.
- Pour into cake tins and bake for 25 – 30 minutes or until your cake tester comes out clean.
- Take the cake from the oven and let it cool completely
- Meanwhile melt the chocolate in a bowl over warm water.
- Remove from stove add the butter and icing sugar and use a hand mixer and beat until the frosting is light and creamy.
- When the cakes are cooled frost the cake to your liking.
