CLASSIC COCOA CAKE

WITH A YUMMY TOPPING!

INGREDIENTS:
¾ CUP BUTTER
2 CUPS CANE SUGAR
1 CUP COCOA POWDER
6 EGGS
4 CUPS SELF RAISING FLOUR
2 TSP BAKING POWDER
1 CUP MILK
1 CUP NATURAL OR GREEK YOGURT

BUTTER ICING:
½ CUP BUTTER (SOFTENED)
½ CUP CREAM CHEESE (OR CREAM)
½ CUP COCOA POWDER
2 CUPS ICING SUGAR

TOPPING IDEAS:
CHOCOLATE DROPS
SPRINKLES
SUNFLOWER SEEDS
PISTACHIO NUTS

UTENSILS:
LARGE MIXING BOWL, MIXING SPOON, RUBBER SPATULA, MEASURING SPOONS AND CUP, BAKING TIN (2x OR MUFFIN CASES + TRAY, OVEN, ELECTRIC WHISK

METHOD:
PREHEAT THE OVEN TO 180 DEGREES, CONVECTION SETTING.
IN A LARGE MIXING BOWL, BEAT THE BUTTER AND SUGAR WITH AN ELECTRIC WHISK.
ADD THE EGGS, YOGURT AND COCOA POWDER AND MIX AGAIN.
THEN ADD THE FLOUR AND BAKING POWDER AND FOLD INTO THE CAKE MIXTURE.
FINALLY, GRADUALLY ADD THE MILK. THE EXACT AMOUNT WILL DEPEND ON THE CONSISTENCY OF THE CAKE MIXTURE. STIR.
POUR CAKE MIX INTO YOUR GREASED (WITH A LUMP OF BUTTER AND SPRINKLE OF FLOUR) BAKING TIN (OR MUFFIN CASES).
BAKE IN THE OVEN FOR ABOUT 40 MINS (LESS FOR MUFFINS), UNTIL THE CAKE SPRINGS BACK WHEN TOUCHED. COOL ON WIRE RACK. 

FOR THE ‘CREAM-BUTTER’ TOPPING, MIX ALL THE INGREDIENTS TOGETHER, USING THE ELECTRIC WHISK TO ENSURE THE ICING IS SMOOTH. THE CONSISTENCY SHOULD BE THICK, WITH ‘SOFT PEAKS’.
WHEN THE CAKE HAS COOLED, ADD THE ICING EVENLY USING THE RUBBER SPATULA, AND DECORATE WITH YOUR CHOSEN TOPPING/S!

THE ANSWER IS ‘YES’, YOU CAN BUY FRIENDS WITH CAKES LIKE THESE! 😊

STORAGE:
I AWAYS BAKE 2 CAKES: ONE TO BE EATEN NOW, AND THE SECOND TO GO IN THE FREEZER FOR ANOTHER OCCASION!