WINTER SPICE CHOCOLATE CAKE
2 cups self-rising flour
1 cup sugar
5 tbsp. cocoa powder
3 tsp. cayenne pepper (optional)
4 tsp. cinnamon
2 tsp. vanilla
4 eggs, lightly beaten
300g butter (about 2 1/2 sticks), melted
1/2 cup milk
1/2 cup double cream
150g (about 5+ oz) white chocolate chips
If necessary 2 cups self rising flour may be replaced with 2 cup plain flour
and 3 teaspoons baking powder.
Preheat the oven to 180°C/350°F and butter a standard round or rectangular
cake pan.
In a large bowl, sift and stir together flour, sugar, cocoa cayenne pepper,
cinnamon and a pinch of salt. Leave for the moment.
In a separate bowl, mix eggs, milk, cream, and vanilla.
Make a well in dry mixture and slowly add wet ingredients, stirring
continuously. Mix in white chocolate chips and pour into pan.
Place pan in oven and cook for 50 min or until rich brown and springs back
when touched.
When baked, remove and place on wire rack to cool. Ice according to taste or
dust with icing sugar.
2 cups self-rising flour
1 cup sugar
5 tbsp. cocoa powder
3 tsp. cayenne pepper (optional)
4 tsp. cinnamon
2 tsp. vanilla
4 eggs, lightly beaten
300g butter (about 2 1/2 sticks), melted
1/2 cup milk
1/2 cup double cream
150g (about 5+ oz) white chocolate chips
If necessary 2 cups self rising flour may be replaced with 2 cup plain flour
and 3 teaspoons baking powder.
Preheat the oven to 180°C/350°F and butter a standard round or rectangular
cake pan.
In a large bowl, sift and stir together flour, sugar, cocoa cayenne pepper,
cinnamon and a pinch of salt. Leave for the moment.
In a separate bowl, mix eggs, milk, cream, and vanilla.
Make a well in dry mixture and slowly add wet ingredients, stirring
continuously. Mix in white chocolate chips and pour into pan.
Place pan in oven and cook for 50 min or until rich brown and springs back
when touched.
When baked, remove and place on wire rack to cool. Ice according to taste or
dust with icing sugar.
