175g salted butter, softened, plus extra for greasing
175g caster sugar
3 large eggs
50g cocoa powder
100g self raising flour
rectangle cake tin
Heat the camp oven to 190 degrees C (375 degrees F). Grease a rectangle cake tins.
Use a handheld electric whisk or by hand beat the butter and sugar together in a bowl until creamy and light in color. Then add 1 egg, and continue mixing.
Sieve the cocoa and flour into another bowl. Add a third of these dry ingredients to the wet ingredients. Once combined, add the second egg and another third of the flour mixture then work that in. Then add the last egg and remaining flour then beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
Transfer the mixture to the prepared cake tin. Smooth the top with the back of a spoon.
Bake the chocolate cake for 20-25 minutes until springy to the touch.
Take the chocolate cake out of the oven and leave in the tins for 10 minutes before turning out onto a wire rack to cool completely.
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