125g butter
1C sugar (200g)
1C plain flour (100g)
1t baking powder
1t vanilla essence
1/4t salt
2 eggs
5T cocoa powder
Equipment
1 square cake tin, lined with baking paper OR 1 square silicon cake tin
medium sized pot
wooden spoon
Method
Heat oven to 180 degrees C
Chop up butter & place in the pot. Melt over low heat until liquid. Remove the pot from the heat.
Add other ingredients, alternating dry & wet. Ensure ingredients are fully mixed before adding the next.
Pour batter into prepared cake tin & bake for 20 min on normal. Finish with 5 min on Fan Bake. (If the oven doesn't have a fan, cook for the extra 5 min then test with a skewer. May need another 5 min)
Allow to cool & cut into small squares. Freezes well. Serve alone or with fruit & vanilla icecream.
Handy tips:
- The flour does not need to be sifted, as this is not a light cake, but stirring the dry ingredients with a whisk can help break up lumps in the flour & cocoa.
- For a fudgier texture, substitute dark chocolate chips for approximately 25g of the butter. Add the chocolate to the melted butter before adding any other ingredients & allow to melt over the heat.
