Name: Moist Chocolate Cake
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 ¾ cup self raising flour; 1 teaspoon bicarbonate of soda; ½ cup cocoa; ¾ cup caster sugar; ¼ cup brown sugar; 2 eggs, lightly bean; 1 ½ cups Vitasoy Soy Milky Chocolate; 2 teaspoons instant coffee, dissolved in; 2 teaspoons hot water; ½ cup margarine; 1 punnet (250g) strawberries and/or blueberries, to serve; icing sugar, to serve

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Preheat oven to 180°C. Lightly spray a Baba tin (23cm ring tin).
Place all ingredients in a large mixing bowl and beat with an electric mixer on medium speed for 3 minutes or until smooth and thick.
Pour mixture into tin and bake for 35-45 minutes or until a skewer comes out clean when inserted into cake. Allow to cool for 10 minutes and then turn out to cool on a cooling rack.
To serve, place strawberries in the centre of the cakes and dust with icing sugar.

Tips & Hints:

To serve, wash strawberries and pat dry with absorbent paper. Place strawberries and/or blueberries in the centre of cake and dust with icing sugar.
If a Baba tin is unavailable a 23cm round cake pan or a 22cm square cake pan can be used instead.

Preheat oven to 180°C. Lightly spray a Baba tin (23cm ring tin).
Place all ingredients in a large mixing bowl and beat with an electric mixer on medium speed for 3 minutes or until smooth and thick.
Pour mixture into tin and bake for 35-45 minutes or until a skewer comes out clean when inserted into cake. Allow to cool for 10 minutes and then turn out to cool on a cooling rack.
To serve, place strawberries in the centre of the cakes and dust with icing sugar.

Tips & Hints:

To serve, wash strawberries and pat dry with absorbent paper. Place strawberries and/or blueberries in the centre of cake and dust with icing sugar.
If a Baba tin is unavailable a 23cm round cake pan or a 22cm square cake pan can be used instead.

Preheat oven to 180°C. Lightly spray a Baba tin (23cm ring tin).
Place all ingredients in a large mixing bowl and beat with an electric mixer on medium speed for 3 minutes or until smooth and thick.
Pour mixture into tin and bake for 35-45 minutes or until a skewer comes out clean when inserted into cake. Allow to cool for 10 minutes and then turn out to cool on a cooling rack.
To serve, place strawberries in the centre of the cakes and dust with icing sugar.

Tips & Hints:

To serve, wash strawberries and pat dry with absorbent paper. Place strawberries and/or blueberries in the centre of cake and dust with icing sugar.
If a Baba tin is unavailable a 23cm round cake pan or a 22cm square cake pan can be used instead.