FLOP-PROOF CHOCOLATE CAKE

“In cooler weather, add 1 T boiling water at a time to make the icing shiny and easy to spread”

Serves 10

EASY

GREAT VALUE Preparation: 30 minutes Baking: 40 minutes

cake flour 350 g caster sugar 300 g baking powder 4t cocoa 4T salt a pinch large free-range eggs 4, separated sunflower oil 1 cup, plus 2 T vanilla extract 1t boiling water 1 cup, plus 2 T

For the icing: icing sugar 300 g cocoa 2T milk 1⁄3 cup butter 60 g

1 Preheat the oven to 180°C. Grease and line 2 x 20 cm springform baking tins. 2 Sift the dry ingredients into a large bowl. In a separate bowl, combine the egg yolks, oil and vanilla, then incorporate into the dry ingredients.

3 Add the boiling water and stir in quickly so the egg yolks don’t go lumpy.

4 Beat the egg whites until firm peaks form, then fold into the mixture. Divide the mixture between the cake tins.

Bake for 35–40 minutes, or until a skewer comes out clean. Allow to cool completely before icing. 5 To make the icing, sift the icing sugar and cocoa into a bowl. Heat the milk and butter together in a saucepan until the butter has melted, then whisk into the dry ingredients.