Chocolate Cake

The quantities shown and instructions are for baking ONE cake. If you are baking for a birthday cake, please check the number of cakes required as this may need to be doubled.
  1. Preheat the oven to 180°C on standard bake (160°C on fan bake, but avoid using fan bake as it causes excessive peaking during baking). Prepare cake tin by spraying liberally with oil spray.
  2. Place milk and cream of tartar in a small glass, stir and set aside for 5 minutes. In a small bowl, place oil, eggs and vanilla extract, and stir to combine.
  3. Into a large mixing bowl, sift flour, cocoa, caster sugar, baking soda and baking powder.
  4. Scrape all of the milk mixture into the egg mixture and stir, then add the wet ingredients to the dry ingredients. Using a hand mixer, mix to combine, then slowly add hot water and mix well until you have a smooth batter.
  5. Pour the mixture into the prepared tin and bake for approximately 1 hour 10 minutes, checking the cake regularly during the last quarter of cooking time, or until a cake skewer comes out clean when inserted into the cake.
  6. Cool for 15 minutes in the tin, then remove and cool completely on a wire rack. Once fully cool, wrap the cake in plastic wrap or place it in an airtight container if you plan to decorate it the following day, or wrap it in tinfoil, followed by plastic wrap and then freeze it.

Note: If you know your baking isn’t cooked through but it’s looking crusty on top, carefully place a sheet of tinfoil on top of the cake. This will stop it from getting any darker on top but will allow the cake to continue cooking until it’s fully done.

Cooking Time:
1 hour, ten minutes
By:
The Great New Zealand Birthday Cake Book

Ingredients

For 1 round (15 cm) chocolate cake:



120 ml Pams milk

½ tsp cream of tartar

60 ml Pams oil

75 g (1-2 eggs, approx.) Pams eggs, lightly beaten

¾ tsp Pams vanilla extract

135 g Pams plain flour

50 g Pams cocoa

215 g Pams caster sugar

¾ tsp Pams baking soda

½ tsp Pams baking powder

75 ml hot water



For 1 round (20 cm) chocolate cake :



240 ml Pams milk

1¼ tsp cream of tartar

120 ml Pams oil

150 g (3 eggs, approx.) Pams eggs, lightly beaten

1½ tsp Pams vanilla extract

270 g Pams plain flour

105 g Pams cocoa

435 g Pams caster sugar

1½ tsp Pams baking soda

¾ tsp Pams baking powder

150 ml hot water





For 1 round (25 cm) chocolate cake:



320 ml Pams milk

1½ tsp cream of tartar

160 ml Pams oil

200 g (4 eggs, approx.) Pams eggs, lightly beaten

2 tsp Pams vanilla extract

360 g Pams plain flour

140 g Pams cocoa

580 g Pams caster sugar

2 tsp Pams baking soda

1 tsp Pams baking powder

200 ml hot water



For 1 rectangle (24cm x 35cm) chocolate cake:



Rectangle 24 cm x 35 cm Cake tin

320 ml Pams milk

1½ tsp cream of tartar

160 ml oil

200 g (4 eggs, approx.) eggs, lightly beaten

2 tsp vanilla extract

360 g plain flour

140 g cocoa

580 g caster sugar

2 tsp baking soda

1 tsp baking powder

200 ml hot water

bake for 1 hour 10 minutes



For 1 half-sphere chocolate cake:

half-sphere (20 cm) Cake tin

240 ml Pams Milk

1¼ tsp Pams cream of tartar

120 ml Pams oil

150 g (3 eggs, approx.) Pams eggs, lightly beaten

1½ tsp Pams vanilla extract

270 g Pams plain flour

105 g Pams cocoa

435 g Pams caster sugar

1½ tsp Pams baking soda

¾ tsp Pams baking powder

150 ml hot water