This recipe was given to me by a gorgeous staff member who is also a magnificent cook and cake decorator “Abbey Cartledge”
1 cup Sugar
1 1/2 cups Self-raising flour
3 tbs Callebaut cocoa
1 tsp Vanilla essence
1 cup water
6 tbs Vegetable oil
1 tbs White Vinegar
1/4 tsp Salt
Pre-heat oven on 180c.
Prepare tin by using Le Kitchen’s cake release, grease 8 x 3″ round cake tin then dust with
plain flour.
Using a whisk mix the flour, Callebaut cocoa, sugar and water in a medium Mason and
cash mixing bowl.
Add the vanilla, oil, salt and vinegar.
Transfer to prepared tin.
Bake for 35-40 minutes.
Cool completely before removing from the tin.
*Abbey’s tip: This cake needs to be really cool before removing from the tin or it could break.
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