Ingredients
| • | Self raising flour | 250 grams |
| • | Baking powder | 2 teaspoons |
| • | Salt | a pinch |
| • | Cocoa powder | 3-4 tablespoons |
| • | Butter /margarine | 250 grams |
| • | Powdered sugar | 250 grams |
| • | Eggs | 4 |
| • | Buttermilk | 1 cup |
| • | Vanilla essence | 1 teaspoon |
Method
Preheat oven to 180 º C. Grease an eight inch round tin. Sieve self-raising flour with baking powder, salt and cocoa powder. Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy. Mix in one egg at a time. Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter. Lastly mix in vanilla essence. Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes.
Preheat oven to 180 º C. Grease an eight inch round tin. Sieve self-raising flour with baking powder, salt and cocoa powder. Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy. Mix in one egg at a time. Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter. Lastly mix in vanilla essence. Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes.
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