Classic chocolate cake

This is a chocolate cake well received by my family, very rich in chocolate, not too sweet and less oily, and I especially like the thin top crust. Personally I feel this cake taste even better when keep it overnight.

This recipe was adapted from a TV baking show- Rachel Allen, bake. She only use a wooden spatula to beat the cake mixture, I tried and it seem not that difficult to beat this way, so if you do not have a mixer, you also can bake this cake.

Original recipe required dark chocolate, but I replaced with semi-sweet chocolate since I have one. If you want to use dark chocolate, then increase sugar to 150g.

Classic chocolate cake
**for a 8” round cake tin
(printable recipe)

125g semi-sweet chocolate
3 tbsp milk
150g butter, softened
100g caster sugar
3 eggs
200g plain flour
1 tbsp good quality cocoa powder
1 tsp baking powder
¼ tsp bicarbonate of soda

Method
1. Line the base of cake tin with greaseproof paper.
2. Melt semi-sweet chocolate and milk over simmering water, set aside
3. Beat the butter until soft then add the sugar and continue beat till mixture is light and fluffy.
4. Add egg one at a time, mix well.
5. Add in melted chocolate, combine well.
6. Sift in the flour, baking powder and soda, and fold in gently to mix
7. Add in cocoa powder, slowly combine well. Pour cake mixture into cake tin.
8. Bake at pre-heated oven at 180c for 40mins or until a skewer come out clean.