INGREDIENTS:

• 2 cups cocoa
• 2 cups boiling wafer
•  1 3/4 cups buffer or margarine, room temperature
• 3 1/2cupssugar Seggs
• 3 1/2 cups all purpose flour
• 4 teaspoons baking powder 2 teaspoons rum extract

INSTRUCTIONS:

Preheat oven to 350°F. Grease a 10-inch round cake pan and line with parchment paper. Make sure the parchment paper extends beyond the top rim of the pan, so that the cake has room to rise.

Mix the cocoa and water until blended, then set aside for 5 minutes to cool.

Cream the butter and sugar until light and fluffy, about 5 minutes if you are using an electric mixer. Add the eggs and rum extract, and beat thoroughly. In a separate bowl, sift the flour and baking powder.  Add the flour mixture to the creamed mixture, alternating with the cocoa mixture, and beating well after each addition.

Pour the batter into the prepared pan (tin) and level the top with a spatula.

Place the cake in the middle of the oven and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake for 30 minutes, then put it out onto a wire rack and set aside until completely cool.

Download Printable Chocolate Cake Recipe (PDF)

https://drive.google.com/open?id=1-pipuJMnNbECKqQxHFSigCrECYPZDHoT