Recipe: Chocolate Oil Cake

All my recipes can be found In Ashleigh’s Kitchen.

INGREDIENTS:

• 4 eggs
• 250ml sugar (1 cup)
• 375ml cake flower (1 & a half cups)
• 50ml cocoa powder (2 heaped tablespoons)
• 15ml baking powder (3 teaspoons)
• 2ml salt (half a teaspoon)
• 125ml boiling water (half cup)
• 125ml cooking oil (half cup)

METHOD:

1. Preheat oven to 180ºC (350ºF)
2. Whisk the eggs and sugar together until light and fluffy.
3. Sift dry ingredients and gently fold into mixture, with water and oil.
4. Turn into two lined, greased 20cm cake tims and bake for 20-25 minutes
5. Leave for 5-10 minutes in tins before turning out onto a wire rack to continue cooling

ICING:

INGREDIENTS:

• 125g margarine (half cup)
• 375ml icing sugar (1 & a half cups)
• 30ml cocoa powder (2 tablespoons - not heaped)
• 5ml vanilla essence (1 teaspoon)

METHOD:

1. Beat all ingredients together until smooth and creamy
2. Decorate the cake.  I also used caramel and peppermint crisp (hand grated) to decorate.