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Grease a 12 cup minimum capacity cake tin and preheat oven to 170C. Add water, sugar, butter and cocoa to a medium sauce pan on low heat until sugar and butter melts. Bring to a simmer for 5 minutes.
This cake is so easy to make and tastes great! My husband has diabetes, but can still indulge his sweet tooth, as this cake has no added sugar. Great warmed from the oven, cold spread with butter, or heated with custard. Enjoy!
Allow to cool for 15 minutes and either beat in eggs and flour with beaters. Alternatively, put into a food processor, add eggs and flour and process for a minute or so.
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Pour cake batter into a lined 25 cm round or square cake tin. Bake at 180C for 1 hour or until skewer inserted comes out clean. Allow to cool and ice with chocolate ganache or frosting.
Add chocolate mixture and beat with electric hand mixer until smooth. Grease a 25 cm fluted bundt pan and dust with flour or grease. Pour in the mixture and bake for 55 minutes or until cooked when tested with skewer.
Nothing beats an old-fashioned chocolate layer cake with lashings of chocolate frosting. The buttermilk in this cake gives it an extra special something - perfect for a celebration, though any excuse will do. - Greer Worsley
Black Label lemonade does not work very well in this recipe. I find the Cottee's Choc Pudding Mix the most successful. This mixture also works well in muffin tins. You can substitute the chocolate cake/pudding mix for vanilla. Delicious served warm with a dollop of double thickened cream. Use butter or margarine.
Thanks to home cooks like you, we’re now the country’s biggest recipe-sharing site - so get cooking and send us your creations today! Save, rate and review Choose from over 15,000 recipes created by Australia's best home cooks.
Thanks to home cooks like you, we’re now the country’s biggest recipe-sharing site - so get cooking and send us your creations today! Save, rate and review Choose from over 15,000 recipes created by Australia's best home cooks.
