Dark cocoa cake or cupcakes
1 3/4 cups flour
1 1/4 cups sugar
1/2 cup cocoa
1/4 tsp baking powder
3/4 tsp baking soda
3/4 cup water
125g butter
Pinch salt
1 tsp vanilla
2 eggs
Place all ingredients except for eggs in a large bowl. Beat until smooth. Add eggs and beat on high for two minutes until light and creamy.
For a 20cm cake, line a round cake pan with baking paper. Spoon in the mixture and level the batter. Bake for about 45 minutes or until the cake is firm to the touch. Try icing it with ganache, which has been whipped once cool.
For cupcakes, grease 16 cupcake liners with canola spray and fill just above half full with mixture. Bake at 175 degrees C for 25 minutes or until the cakes are firm to the touch but still just “whispering” when you (carefully!) put your ear near them. Allow to cool completely before frosting. Try these with candycane frosting for a choc-mint sensation!
