Easy Chocolate Cake Recipe

Moist Easy Chocolate Cake Recipe

This recipe makes enough for 1 large (9") round or 2 loaf cakes.

Just Add	Prepare
• 8 oz/250 gm butter • 2 cups dark brown sugar • 300 gm/1 large block of chocolate	• Turn oven on to preheat - 180C • Melt the ingredients together in a large sauce pan on moderate to high heat • Stir to prevent burning • When melted take it off the heat immediately
	Mix Together
• 6 eggs, beaten • 1 1/4 cups self raising flour • 2/3 cup cocoa	• Mix in the beaten eggs. Combine well • Mix in the four and cocoa • Pour into silicone baking trays.
	Bake
	• Bake for 35 minutes • Test with Cake Tester. The skewer must come out "clean" without any batter on it. If there are bits of batter, it means it is not yet fully cooked, so put the cake back in for a few more minutes • Take it out of the oven as soon as it is cooked • Stretch the silicone mold at the edges to release the cake from the sides and to prevent the cake from sticking to the mold • Let it stand for 10 minutes, then remove it from the mold and cool on a wire rack

When cool and prior to serving, ice the top with a purchased cake frosting.

You'll find that this cake is incredibly moist and everyone will just love it!

Tip
Use a silicone baking tray in preference to tin trays to make it more convenient - there's no lining and greasing of your baking tin and washing up is so much easier.

If you are not using non-stick bake ware, take the time to grease and line your tin before the batter is poured in.

The recipe is so moist that it does tend to stick to the pan. So once the cake has stood for 10 minutes, take it out of the baking pan.

Our preferred frosting is Betty Crocker's frosting.

Only ever use the best quality chocolate in your cooking recipes. If you won't eat a certain block of chocolate, don't use that in your cooking.