Recipes
Peach-and-Raspberry-Eton-Mess

Moist Chocolate Cake

Moist Chocolate Cake

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Ingredients
  • 1 ¾ cup self raising flour
  • 1 teaspoon bicarbonate of soda
  • ½ cup cocoa
  • ¾ cup caster sugar
  • ¼ cup brown sugar
  • 2 eggs, lightly beaten
  • 1 ½ cups Vitasoy Soy Milky Chocolate
  • 2 teaspoons instant coffee, dissolved in
  • 2 teaspoons hot water
  • ½ cup margarine
  • 1 punnet (250g) strawberries and/or blueberries, to serve
  • icing sugar, to serve
Instructions
  1. Preheat oven to 180°C. Lightly spray a Baba tin (23cm ring tin).
  2. Place all ingredients in a large mixing bowl and beat with an electric mixer on medium speed for 3 minutes or until smooth and thick.
  3. Pour mixture into tin and bake for 35-45 minutes or until a skewer comes out clean when inserted into cake. Allow to cool for 10 minutes and then turn out to cool on a cooling rack.
  4. To serve, place strawberries in the centre of the cakes and dust with icing sugar.

Hints and Tips

If a Baba tin is unavailable a 23cm round cake pan or a 22cm square cake pan can be used instead.

Nutritional Analysis – Amount per Serve
Energy 861kJ
Protein 6.3g
Total Fat 8.0g
Saturated Fat 1.7g
Carbohydrate 26.2g
Sugar 7.0g
Sodium 386mg
Calcium 81mg