Rich Moist Chocolate Cake


175g butter
370g soft brown sugar
3 eggs

1 tsp instant coffee powder + 1 tsp hot water, mixed to dissolve the coffee granules
1 tsp vanilla essence
1 tsp rum liqueur
1 tsp chocolate emulco

220g plain flour
30g cocoa powder
1 tsp bicarbonate of soda
1/2 tsp salt
1½ tsp baking powder
200ml water


Preheat oven to 170°C degrees C. Grease and line a 22–23cm round cake pan with greaseproof paper. Cream butter and sugar until light and fluffy. AddBeat in eggs, one at a time, beating well after each addition.

Stir in combined essences (A) until well mixed. Fold in sifted ingredients (B), alternating it with water. Turn mixture into prepared pan. Bake for 50–60 minutes or until cake is cooked through when tested with a skewer.

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