Ina Paarman's Chocolate Cake Mix 650g

Sugar, Wheat Flour (Gluten), Corn Starch, Cocoa Powder, Raising Agents, Salt, Flavourings, Yeast Extract

Egg
Wheat
Gluten

Eggs: 2 x Extra Large Eggs
Butter: ¼ Cup (60 g) Butter, Melted
Oil: ½ Cup (125 ml) Canola or Sunflower Oil
Milk: ½ Cup (125 ml) Full Cream Milk, Warmed
(Kosher households can replace the full cream cow's milk with almond, soya or coconut milk.)

Round Cake Pan (18 cm x 7,5 cm High) or 12-Cup Muffin Pan for Muffins (7 cm x 3 cm Deep)
Electric Beater
Spatula

(Oven Rack in Middle Position)
Single Layer Cake: 45 - 50 Minutes at 180°C
Muffins: 35 Minutes at 190°C

CHOCOLATE CAKE – AS ILLUSTRATED ON BOX

Adjust oven rack to middle position. Preheat oven to 180°C. Butter pan/s generously and line bases with baking paper or spray with a non-stick cooking spray.
Beat eggs and oil for 30 seconds on high speed, until well-blended.
Add hot black coffee and beat until blended.
Add contents of pack, and gently mix in by hand with a spatula. Mix only until combined.
Scrape mixture into prepared pan/s.
Bake at 180°C. See baking times in left panel. Cake is done when a thin-bladed knife inserted in the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool cake in the pan/s for 10 minutes. Turn out on a cooling rack. Do not ice until cake is completely cool.

CHOCOLATE CUPCAKES – MAKES 18

Line a muffin pan with paper cups and fill 2/3 full with cake batter.

MICROWAVE INSTRUCTIONS
TESTED IN A 650 & 750 WATT OVEN

Use a 22 cm x 8 cm funnelled microwavable dish, lined with absorbent kitchen paper.
Cook on high for 5 minutes. Leave to stand for 5 minutes (in microwave).
Finish cake with a final 4 minutes on high.
Rest in the dish for 10 minutes to firm before turning out.

Variation: Chocolate Mousse Layer Cake