A gooey, decadent Chocolate Cake Recipe
This chocolate cake has to be seen to be believed. So gooey, so chocolatey, so good.
- 3/4 Cup Oil
- 1 cup Castor Sugar
- 4 Egg Yolks
- 2 tsp vannilla essence
- 4 tbls cocoa
- 1 3/4 cake flour
- 1 3/4 tsp. Baking Powder
- Pinch of Salt
Level of difficulty Average
Preparation time 25mins
Cost Average budget
In a large bowl, sift the flour, salt and baking soda;
In another bowl cream the butter and sugar together with an electric mixer.
Add the chocolate and vanilla and mix for another few minutes.
Add in the eggs, one at a time, while mixing constantly.
Gradually mix in the dry ingredients and keep mixing until smooth.
Butter a 9-inch round cake tin.
Cut 2 circles of parchment paper to fit the pan.
Put one paper at the bottoml of the pan. Pour half the cake batter in. Put the other paper on top of the batter. Pour the rest of the batter in.
Bake for 30 to 35 minutes.
Leave to cool for 30 minutes.
Pour a few tablespoons of raspberry liqueur over each sponge.
Spread 1/2 cup of chocolate caramel buttercream on top of one sponge.
Join two cake havles and cover the rest of the cake using the same icing.