Making chocolate cake

Ingredients

• 175g smooth butter  
• 1¾ cups of sugar
• 1 TBS vanilla 
• 3 eggs
• 2 cups flour/gluten free all purpose flour
• ½ cup cocoa
• 2 TBS baking powder
• 1 cup milk

Preheat the oven to 180°C.

Put the butter, sugar, vanilla and eggs in a large mixing bowl. Grease a 16cm tin with butter, then add ½ tbsp of flour to the tin and roll the tin around until the flour has covered the butter completely.

Into the creamed butter and sugar, sift the cocoa and flour and add the baking powder.

Measure one cup of milk and set beside the mixing bowl. As you begin to mix the dry ingredients into the creamed mixture with your beaters, slowly pour in the milk.

Once the cake batter is well combined, pour into the greased tin.

Place in oven and bake at 180°C for half an hour or until the cake begins to pull away from the edge of the tin, the cake’s surface springs back to the touch, and when a clean skewer inserted into the cake comes out clean.

once you remove from the oven, leave to stand for 5 minutes, then remove from tin and allow to cool on the back door step or in the fridge