Simplicity Chocolate Cake

Resting on a classic milk white glass cake stand from

Notes

So quick and easy, a favourite Peel family recipe, perfect when you need something sweet in no time flat!

Ingredients – cake

1 cup self-raising flour – sifted
1 cup caster sugar – sifted
3 tbsp cocoa – sifted
2 eggs
60g butter, melted
1/2 cup milk
1/2 tsp vanilla extract

Ingredients – icing

1 cup icing sugar
1 tbsp butter, softened
2 tbsp cocoa
1-2 tbsp milk

Preheat the oven to 180C and grease and line a 20cm round cake tin. Place all ingredients in a large bowl and beat with an electric mixer for 3min til well combine. Pour batter into the prepared tin and bake for 20-25min.

Cake is ready when an inserted skewer comes out clean. Remove from the oven, cool in the tin for 10min then turn out onto a wire rack to cool completely before icing.

To prepare the icing, sift the sugar into a medium sized bowl to remove all the lumps. Rub the butter into the sugar with your finger tips. Sift the cocoa over the top. Add 1 tbsp of milk at a time and beat hard with a metal spoon till mixture is smooth and of a spreadable consistency. Spread evenly over the top of the cake, twirling your knife to finish the icing in a spiral pattern.

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