A must try recipe for chocolate lover! I must thank Scharlie for the recipe. It really taste great and moist.
Chocolate Butter Cake
250 g Butter
180g Brown Sugar
30 g Cocoa Powder (I use non sweetened cocoa powder)
½ tsp Cinnamon Powder
70 gm Chocolate Chips
4 Nos Eggs
2 Tbsp Milk
200g Cake flour [SELF RAISING FLOUR] Steps:
1. Beat butter and brown sugar till light and creamy.
2. Add in the egg one at a time and beat until creamy.
3. Fold in sieved cake flour, cinnamon, cocoa Powder, milk and add Chocolate chips.
4. Pour into a 20 cm. round tin and bake at 160 degree Celsius for about 45 to 50 mins. Or till an inserted skewer comes out clean.
USE PASTRIES MODE – FAN AND BOTTOM HEAT ( I am using rowenta OC7868 Bench top oven).
Temperature should increase to 165 degree and 170 degree if 2 cakes are bake at the same time.
PS. Store the cake in an air tight container to keep the moist and it can last for 3 to 5 days.
Note: Eggs stated refer to medium egg.
Chocolate Butter cake with a cup of hot tea (without sugar) to make my day. I really enjoy baking and the next cake that i will like to try baking is chiffon cake. Been looking through the internet for chiffon cake recipe and please do share with me if you guys have the recipe.