TOM'S CHOCOLATE CAKE

配料

1 ½ cups (225 g) self-raising flour

¼ cup (30 g) cocoa powder

1¼ cups (275 g) caster sugar

3 eggs, at room temperature

125 g (4½ oz) butter, softened and cut into cubes

½ cup (125 ml) milk

1 tsp vanilla bean paste

Chocolate icing

1 cup (160 g) icing sugar

2 Tbsp cocoa powder

50 g (13 oz) butter, softened

2 Tbsp milk

Sprinkles, to decorate

步骤

Preheat the oven to 180°C (350°F). Grease and line (8 inch) square cake tin with baking paper.

Combine all the ingredients in the bowl of an electric mixer and beat for 5 minutes. Spoon into the cake tin and bake for 30 minutes or until a skewer comes out clean. Let the cake cool in the tin for about 5 minutes before turning out to cool completely on a wire rack.

For the icing, sift the icing sugar and cocoa into a small bowl. Add the butter and milk and whisk until smooth (or use an electric mixer). Spread the icing over the cake and top with the sprinkles.

Leave out the cocoa (make up the weight in extra flour) and instead add the grated zest of a lemon or a generous teaspoon of mixed spice.

SERVES 6-8