Heat your oven to 170°C/Gas mark 3.
1. Put the cake tins into baking parchment or greaseproof paper and draw round them. Cut out the circles.
2. Brush sunflower oil over the inside of the tins. Put a paper circle in the bottom of each one, then brush the paper with oil.
3. Hold a sieve over a large bowl and sift the flour, cocoa and baking powder through it. Get out another mixing bowl.
4. Put the margarine and sugar into the empty bowl and beat until they are creamy. Add the vanilla and beat it again.
5. Crack one egg into a cup and add it to the bowl with one tablespoon of flour. Beat well. Repeat this with each egg.
6. Gently stir in the rest of the flour, moving the spoon in the shape of a number eight. This will keep the mixture light.
7. Put the mixture into the cake tins. Put them on the middle shelf of the oven. Cook for 40-45 minutes. Test them with a skewer.
8. When the cakes are cooked, leave them to cool for 5 minutes. Then, run a knife around the sides of the tin.
9. Take the cake out of the tin and let it cool on a wire rack.
10. EAT AND ENJOY :)
Everyone enjoys chocolate cake in their own way. I enjoy it better with chocolate sauce or whipped cream otherwise it feels too dry. Try that :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 310 (54%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 231.1mg||71 %|
|Sodium 629.9mg||22 %|
|Potassium 252mg||7 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 52.3g|
|Protein 10.6g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 571
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