I received this recipe from a friend and adapted it to make a more moist cake. It's a good recipe if you like the butter cake kind of texture. Here's sharing it with you .....
250 g butter, softened
200 g caster sugar
4 nos. large eggs ( or 5 nos. medium size)
2 tbsp Irish cream of Bailey's
120 mls UHT milk
60 g Valhorna Chocolate/cocoa Powder
150 g Self Raising flour
Sieve together the flour and the cocoa powder. Set aside.
Line a 9" round cake tin with greased proof paper.
Pre-heat oven at 180 degree C.
Cream butter and sugar till light and fluffy.
Add in beaten eggs with Irish Cream and milk, a portion at a time.
Add in the sifted flour cocoa mixture, a portion at a time.
Stir till all mixtures are well blended.
Bake for 50 minutes or till skewer comes out clean.
Remove cake on wire rack and cool completely before cutting up and storing.