“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.” ― Audrey Hepburn
150g (160 ml) butter melted
3 extra large eggs
200 ml milk
5 ml vanilla essence
240 g (500 ml) cake flour
12,5 ml baking powder
210g (250 ml) castor sugar
50 ml cocoa powder mixed with 35ml warm water
Heat oven to 180*C (350*F). Grease two 20cm pans with butter with baking paper in the bottom of the pans.
Beat with a hand mixer the butter, eggs, milk, vanilla and cocoa together in a big mixing bowl until well mixed.
Sieve the flour, baking powder, salt and castor sugar together. Mix into the butter mix. Beat for 1 minute with an electric hand mixer until well mixed.
Divide the mixture in two and pour into the pans. Bake for about 30 minutes in the oven or until skewer is clean when inserted into the middle of the cakes.
Let it cool down and decorate with butter cream icing and caramel.
Butter cream icing
Beat together 125 g butter, 250 g icing sugar, 60 ml cocoa powder and a little bit of milk.