Never Fail Chocolate Cake

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Recipe's preparation

Pre cooking

Pre heat oven to 180C or 170C if fan forced
have all ingredients on bench.
Cut out baking paper to fit base.
(I usually trace with pencil having the cake tin on top of the paper and cut out then dab a bit of marg or butter on base to hold it in place.)
grease the sides and the bottom inside edge (where the bottom meets the sides) well.

Melt Margarine

Cut Margarine into block melt in thermomix.
3 mins 100c speed 1. Ensure all melted. Add more time if not.

if using butter use 20grams more or the cake will be dryer.

Enter dry Ingredients

Add Self Raising Flour, Sugar. Sift Cocoa (this avoids lumps of cocoa in the cake)

Add Wet Ingredients

Add eggs, Milk then Vanilla.
put on thermomix lid with MC in.
30 seconds speed 4.
wipe down edges and loosen any dry ingredients.
5 seconds speed 4

Pour cake

Pour cake into baking tin, ensuring that it is pouring into the centre.
Once finished I give the tin a little jiggle to ensure batter is even , then lift and drop the tin from a few inches to get any trapped air bubbles out.

Oven cooking

Put cake on middle of oven for about 35-40 mins.
DO NOT open oven until the 35 minute mark otherwise the cake will flop.
Tap top with fingers if soft or still runny add 5-10 minutes.

Cooling

Once out of oven, cool for 15 mins
then turn on wire cooling rack.



this cake can be iced or eaten with just icing sugar sprinkled on it, if you are in a hurry.
if you like try my easy non dairy chocolate icing that goes on liquidy and then hardens...