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  • Mar 8th 2011
  • 0 comment


  • 125g reduced salt butter, softened to room temperature
  • 1 ¾ cups caster sugar
  • 1/4 cup brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups self raising flour
  • 1/2 cup dark or baking cocoa
  • 250ml milk or buttermilk (see note)
  • cocoa, extra, for dusting
  • Chocolate icing
  • 125g salt reduced butter, softened to room temperature
  • 1 tsp vanilla extract
  • 2 cups pure icing sugar
  • 1/4 cup dark or baking cocoa


  1. Preheat oven to 180C (160C fan forced). Grease and line the base of a 22cm round cake pan.
  2. Fit the food processor with the work bowl and multipurpose blade. Add the butter and caster sugar, cover and process on speed 1 for 2 minutes. Add the brown sugar and process until the mixture is well combined. Wipe down the sides of the bowl and process to combine.
  3. Add the eggs, vanilla, flour, cocoa and milk and process on speed 1 for 1 minute.
  4. Pour into the prepared pan and bake in the centre shelf of the oven for 40 – 45 minutes or until cake is firm and a skewer comes out clean when cake is tested.
  5. Leave in the pan for 10 minutes before placing the cake onto a cooling rack. Allow to cool completely before decorating with icing. Dust lightly with cocoa and refrigerate until serving.
  6. Icing: Fit the work bowl with the multipurpose blade.  Add the butter and process on speed 1 until soft and creamy. Add the remaining ingredients, cover and process until the icing is smooth, soft and creamy.


  • Use a baking cocoa or Dutch cocoa to produce a richer, darker cake.
  • If available, use buttermilk as it produces a cake with a soft, moist crumb. Buttermilk is available from the dairy case section at the supermarket.