CHOCOLATE DARK CAKE

This recipe makes a very pure, clean-tasting chocolate cake with a fine crumb and a texture that can be moist or dry depending on how long you bake it and how long you let it air-dry. The flavour is such a pure, moderate chocolate cake that it would be perfect as a base for a wide range of desserts using added flavours. Moist and elegant, a winning combination. Delicious, if you don't mind the fact you probably won't be able to hold down a big piece!

INGREDIENTS

• 2 cups boiling water • 1 cup unsweetened cocoa

powder • 2 3/4 cups all-purpose flour • 2 teaspoons baking soda • 1/2 teaspoon baking powder • 1/2 teaspoon salt • 1 cup butter, softened • 2 1/4 cups white sugar • 4 eggs • 1 1/2 teaspoons vanilla

extract

DIRECTIONS

1. Preheat oven to 175 degrees C. Grease 3 - 9 inch round cake pans. In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

• PREPARATION TIME : 30 MIN.

• COOKING TIME: 30 MIN.

• READY IN: 1H, 20 MIN.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread butter evenly onto the 3 prepared pans.

3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

THE CHOCOLATE

CAKE!!