Chocolate Cake

Chocolate Cake

The Russell Hobbs Purifry offers an alternative way to bake a tasty chocolate cake. Just follow this easy to make recipe for delicious results with minimum fuss.


For the cake:

  • 115g butter
  • 115g caster sugar
  • 2 eggs, beaten
  • 3 tbs cocoa powder (about 35g), sifted
  • 100g self-raising flour, sifted
  • 1-2 tbs milk
  • 1 large paper cake tin liner, approx 16-18cm across

For the topping:

  • 5-6 tbs icing sugar
  • 1 tbs cocoa powder
  • 1tsp butter, melted


  1. Preheat the Purifry to 170˚C
  2. In a large bowl, beat the butter and sugar with an electric whisk for 5 minutes until pale in colour and light in texture
  3. Add a little of the beaten egg to the butter and sugar mixture and whisk again to combine. Repeat, adding a little at a time, along with a spoonful of cocoa powder until all the egg and cocoa is combined
  4. Using a metal spoon, gently fold in the flour then the milk
  5. Place the paper tin liner directly into the basket and spoon in the cake mixture
  6. Smooth over the top
  7. Cook for 20 minutes then turn down the temperature to 160˚C
  8. Cook for a further 20 minutes. Insert a wooden skewer into the middle of the cake – if it comes out clean, it’s ready.
    If there is mixture on the skewer, cook the cake for a further 5-10 minutes and allow time to cool
  9. For the topping, mix together the icing sugar and cocoa powder in a bowl with a few teaspoons of cold water to form a thick paste, adding just a few drops of water at a time
  10. Stir in the melted butter then spread the frosting over the cake. Decorate with chocolate drops or curls if desired