Maya’s triple chocolate raspberry cake
Makes 24
cupcakes, one deep cake or two shallow cakes 13⁄4 cups brown sugar
1⁄2 cup canola oil
2 eggs
1 cup buttermilk
1 tsp vanilla
13⁄4 cups flour
1⁄2 cup cocoa
2 tsp baking powder
1 tsp baking soda
Method
Heat oven to 170degC.
Beat together brown sugar, canola oil, eggs, butter milk and vanilla until combined.
In a separate bowl sift together flour, cocoa, baking powder and baking soda.
Add the dry ingredients to the wet and beat with an electric mixer for three minutes.
If you are making a cake, butter the tin and line the bottom of the tin with baking paper.
Bake at 170degC for 1218 minutes for cupcakes.
Depending on the size of your cake tin, your cake could take anywhere from 2035 minutes. Use a skewer to test if it is cooked. If it comes out clean it is cooked.
Ice and fill with your chosen ingredients.