Moist Chocolate Cake

Yeilds: one 9 inch cake

3 whole eggs, beaten
3 egg yolks, beaten
175gm self raising flour, sifted
200gm butter, softened
30-50gm cocoa powder, sifted
150gm fine brown sugar

1. With an electric mixer, cream the sugar and butter till light in colour.
2. Add the beaten eggs (combine both) a little each time, ensuring it is well integrated each time.
3. Fold in the flour and cocoa powder. I use a metal spoon and fold in the same direction. I start from the middle and make a clockwise motion and end back where I started. Do not change directions as this will break the air pockets that havee been created.
4. Do not overfold. This will result in a rubbery texture. Stop once the flour has been integrated.
5. Pour into a well greased baking tin (or line with baking paper) and bake at 150C for about 45min.
6. When a skwer inserted comes out clean or u can see the sides have retreated a little from the tin, turn off the heat and keep the cake in the tin, in the oven for about 5-10min.
7. Transfer to wire rack to cool completely before storing.

Many recipes call for an oven to be at 170 to 190C. I prefer to reduce the heat and allow a longer baking time. This prevents the cake from drying out and burning and forms a nice even top.

Butter cake - same method, just replace the cocoa powder with the self-raising flour.
Marble cake - same method as butter cake. Aportion out an amount and add cocoa powder. Scoop both mixes randomly. Use a wooden skewer to swirl around the mix, creating the marbling effect.