Everyday chocolate cake

Ingredients

125g unsalted butter, at room temperature
2 cups caster sugar
2 eggs
2 cups self-raising flour
¾ cup cocoa
¾ cup milk
¾ cup water

Icing

50g unsalted butter, at room temperature
2 cups icing sugar
¼ cup cocoa
¼ cup milk

Method

Preheat oven to 180°C. Butter a 20cm or 22cm square cake tin and line with baking paper.

Using an electric mixer to cream butter and sugar until light and fluffy. Add eggs one at a time and beat on medium speed until smooth. Sift flour and cocoa into a bowl, add half to the butter mixture with the milk and beat on low speed until just combined. Add remaining flour mixture and the water, beat on low speed until combined, increase speed and beat until mixture is smooth.

Pour into prepared cake tin and bake for 40-45 minutes until a skewer inserted into the middle of the cake comes out clean. Turn cake onto a wire rack to cool.

To make icing, beat butter until creamy, add sifted icing sugar and cocoa and milk. Beat until thick and creamy. Add more milk if the icing is too dry.

Spread icing over cold cake.

Notes:

This is a simple chocolate cake recipe, easy to make, great for lunchboxes and everyday eating. Because you need a chocolate cake for everyday.
Mum made this often when my brother and I were kids. Back then it was called Pam’s Chocolate Cake (thanks Pam). Smells wonderful when you open the lid and keeps at least a week (if you can make it last that long).
Recipe created by Melissa Hughes for Kidspot.