From the Anchor Yeast Kitchen
Chocolate Cake
Prep 1 hr 30 mins
Baking Time
35–40 mins
Total 2 hr 10 mins
Makes 1 Chocolate Cake
easy
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By
Anchor Yeast Kitchen
For a moist, fluffy and delectable Chocolate Cake, this recipe is a must for everyone with a sweet tooth and a love for chocolate.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
360
g
Cake flour
( 3 x 250 ml / 3 cups )
3
ml
Salt
( ½ tsp )
5
ml
Bicarbonate of soda
( 1 tsp )
125
ml
Cocoa
( ½ cup )
10
g
Anchor Instant Yeast
( 1 packet )
250
g
Butter
400
g
Sugar
( 500 ml / 2 cups )
3
Large eggs
5
ml
Vanilla essence
( 1 tsp )
250
ml
Warm milk
( 1 cup )
250
ml
Cold water
( 1 cup )
Method
Mix the cake flour, salt, bicarbonate of soda and cocoa together. Add the Anchor Instant Yeast and mix.
Mix the butter and sugar together, until light and creamy. Add the eggs, one at a time, beating well after each addition. Add vanilla essence.
Add the dry ingredients, milk and water, alternatively to the butter mixture - mixing well after each addition.
Pour the batter into 2 lined and greased 23 cm cake tins. Cover with greased plastic and allow to rise until double in volume, about 25 - 30 minutes.
Bake in a preheated oven 190 °C / 375 °F for 35 - 40 minutes. Cool in pan and turn out. Decorate as desired.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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