12 Serves
54 Mins
Preheat your oven to 175°C and grease a cake pan.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
84 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
124 mg / 4,700 mgSodium
143 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
33 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
5 mgNet Carbs
52 gAlcohol
0 gIn a large mixing bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
Using an electric mixer, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
Gradually combine the wet and dry ingredients, adding boiling water at the end to bloom the cocoa.
Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.
2
g97
g4
g
French.jpg&w=3840&q=75)
