Chocolate Whizz Cake

Name: Chocolate Whizz Cake
Prep time: 20 min
Cook time: 1 h
Total time: 80 min
Yield: 8
Ingredients: 200 g soft butter (Margarine as alternative ); 1 cup Plain yoghurt (Sour Cream as alternative); 2 cup Sugar; 2 eggs; 1½ tsp vanilla essence; 3 cup self-raising flour; ¾ cup cocoa; 1 tsp baking soda; ¼ tsp salt; 1 cup hot water

TūmatanuiMāmā

A simple chocolate cake that can be made as 1 large 26 cm tin cake or 2 smaller cakes. Can be mixed quickly in one bowl.

Whakarite: 20minTunu: 1hrTapeke: 1hr 20min

Ngā Kai

Serves 8

200 g

soft butterMargarine as alternative

1 cup

Plain yoghurtSour Cream as alternative

2 cup

Sugar

2

eggs

1½ tsp~

vanilla essence

3 cup

self-raising flour

¾ cup

cocoa

1 tsp~

baking soda

¼ tsp~

salt

1 cup

hot water

Add all to list (8 servings)

Oranga Kai

Nutrition per serving

Estimated

Calories	334kcal
Protein	8g
Carbohydrates	76g
of which sugars	51g
Fat	5g
Fibre	9g

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Allergens

EggsGlutenMilk

Informational only — based on ingredient data. Does not account for cross-contamination.

Tikanga

Beat butter and yoghurt together.
Beat in sugar well.
Add eggs (1 at a time and beat between).
Add vanilla.
Sift flour, cocoa, soda and salt into a seperate bowl and combine.
Fold flour mix into butter mix.
Add hot water.
Line bottom of tin with baking paper. For 1 large cake, put a layer of cardboard (like a breakfast cereal box) in bottom of tin under the baking paper.
Bake 1 hour @ 150°C, or if 2 smaller tins, bake for 45 mins.