Sunday, December 7, 2008


This cake is so good that most of my family loved it. It's really good with a cup of tea or coffee.


25o gm unsalted butter ( best brand Kerrygold Irish Butter )
150 gm granulated sugar
250 gm cake flour
2 tsp pure vanilla extract
1 tsp salt
1 1/2 tsp baking powder
6 tbsp milk
6 extra-large eggs
5 tbsp cocoa / milo powder


1. Preheat the oven to 350F. Butter the bundt pan and dust with flour. In a medium bowl, add in the cake flour, baking powder, and salt. Mix it well.

2. Beat butter with the paddle attachment of a standing mixer until smooth, about 5 minutes. Gradually add sugar while mixing, then beat at high speed until mixture is light and fluffy, about 10 minutes. Add eggs one at time, making sure each is fully incorporated before adding another. At low speed, gradually add flour mixture to butter mixture. Mix briefly at medium speed until batter is smooth. Add cocoa/milo powder with 1 cup of cake batter and set aside.

3. Add half of the cake batter to the bundt pan and gradually add the cocoa cake batter. Finally add in the rest of the cake mixture and smooth the top. Bake until toothpick inserted the cake comes out clean, about 60 minutes.

4. Cool in the pan on a rack 10-15 minutes, then invert pan to release cake onto a rack to cool.

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