Chocolate Cake 13 (Bero)
- 88 g butter (unsalted)
- 88 g Sugar (Castor)
- 88 g egg (1.5 medium)
- 75 g Flour (Plain) (or use self-raising flour, and omit baking powder and salt)
- 1 t baking powder
- 1/3 t salt
- 13 g cocoa powder
- chocolate buttercream frosting (as needed)
1. Heat oven to 180C / 350F / Gas 4. Grease two short or one tall 5" cake pan. Mix together flour, baking powder, salt, and cocoa powder; set aside.
2. Place butter and sugar in warm bowl. Cream together with an electric mixer until the color chances from yellow to white. The mixture will then be soft and fluffy, with no 'grittiness'.
3. Add half the egg to the mixture, and add 1/2 T (7.5mL) of flour mixture with it; beat thoroughly. (This prevents the mixture from separating or curdling). Repeat for the other half of the egg.
4. Gradually add the rest of the flour mixture, beating in with an electric mixer until just combined.
5. Place into the prepared pan(s). Bake for 20-25 minutes in two pans or 40-45 minutes in one pan.
6. Let cool on wire rack for 5 minutes, then turn out to cool completely. When cool, fill and frost with buttercream frosting.
SJ Note 17 Oct 2011: Made this in March, and I wasn't impressed with it, but others liked it well enough so I kept it. I thought it was too dry then. Made it again for Chris's birthday, and it was really moist! The second time, I just beat in the flour mixture with my electric hand mixer instead of folding it in; since that is the only change I made, I guess it did the trick! I have now changed the wording in the method above so that if I make this again I'll beat it in. If you want the original instructions, step 4 should read "Use a metal spoon to fold in the remaining flour, a little at a time, to the mixture. (Fold in means stir once around the bowl and once through the middle). Continue this action until all the flour is mixed in. At this stage do not beat or stir as this may spoil the cake."