The Ultimate Chocolate Cake made with cocoa

I have another recipe on here for a chocolate cake with sour cream, this one trumps that. The other cake is good for using up sour cream but this one is the bees knees.I cut back on the sugar and only put just under a cup in. For the cocoa, I used the Signature range Dutch cocoa.
The recipe of from the Australian Taste website. I find lots of interesting recipes on here from various foodie mags.

Ingredients (serves 6)

Melted butter or margarine, for greasing

50g (1/2 cup) cocoa powder

125mls (1/2 cup) boiling water

125g butter, at room temperature

275g (1 1/4 cups) caster sugar

1 tsp vanilla essence

3 eggs

150g (1 cup) self-raising flour

40g (1/4 cup) plain flour

Icing sugar, to serve


  1. Preheat oven to 180°C. Brush a deep 22cm round cake pan with the melted butter or margarine to grease and then line the base with non-stick baking paper.
  2. Sift cocoa powder into a bowl. Gradually add almost all the water, stirring to form a smooth, thick paste. Stir in remaining water. Set aside.
  3. Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl for 1-2 minutes or until pale. Add the eggs one at a time, beating well after each addition until combined,
  4. Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture, in 2 batches each, until well combined. Spoon the mixture into the prepared cake pan and smooth the surface with the back of the spoon.
  5. Bake in preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.