|
2¼ cups plain flour
¼ cup cocoa powder
2 tsp baking powder
1 1/2 cups caster sugar
175g unsalted butter, melted
250ml (1 cup) milk
1 tsp vanilla extract or vanilla bean paste
2 tsp white vinegar
Preheat oven to 180C. Grease and line the base of
2 x 20cm round cake pans with non-stick baking
paper. Sift together the flour, cocoa and baking
powder into a large mixing bowl, add the caster
sugar and stir to combine. Add the melted butter,
milk, vanilla and vinegar and whisk until all
ingredients are well combined and smooth.
Divide the batter between the prepared tins and
place in preheated oven for 30 minutes or until
golden and a skewer inserted into the centre of
the cake comes out cleanly. Set aside to cool for
10 minutes before turning out on a wire rack to
cool completely.
When ready to serve, spread the top of one cake
with some of the frosting, place second cake on
top and spread remaining frosting over top and
sides.
Serves 6-8
|
