Very Moist Chocolate Cake

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  • 1/2 cup caster sugar
  • 1 1/2 cups flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 2 tblspn cocoa
  • 3/4 cup milk
  • 3/4 cup oil
  • 2 eggs
  • 2 tablespoons treacle


Preheat oven to 180 C. Line and grease 23 cm round cake pan.

Place sugar in bowl, add sifted dry ingredients. Add remaining ingredients.
Mix well, beating for at least 4 minutes at moderate speed with electric beater. Bake for 45 minutes. When cool, slice in half and fill with whipped cream and cocoa mixed together. Spread with strained tinned boysenberries or any berry jam. Ice with real melted chocolate or chocolate icing.

Double recipe for large pan and bake for 1 hour.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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