Baking

Chocolate ripple cake

CHOCOLATE RIPPLE CAKE
1 Item
40M

Ingredients

Method

1.Grease a 20cm baba pan.
2. Cream butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture to large bowl. Stir in half the sifted flours and half the milk, then stir in remaining flours and milk. Blend cocoa with extra milk, stir until smooth with 2 tablespoons of the cake mixture. Fold chocolate mixture lightly through cake mixture to give rippled effect. Spoon into prepared pan, smooth top slightly. Bake in moderate oven for about 40 minutes. Turn on to wire rack to cool. Dust with icing sugar before serving.

Keeping time: 2 days.

Note

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