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Catherine Carby's Reverse Chocolate Cake

Updated: May 17, 2020


This cake has all the ingredients added in the reverse order to which you would normally expect them, hence back to front cake. It makes a very runny batter, so don’t be alarmed, and is also very suitable to make with gluten free flour. Ideally grease an 8” round cake tin and dust with cocoa to prevent sticking. Metric cup measures used throughout. Pre heat oven to 180deg C (350f)



2 eggs

1 and 1/2 cups caster sugar (if not, regular white granulated is fine)

1 and 1/2 teaspoons vanilla essence 

1 and 1/2 teapsoons baking powder (remember to ensure it is gluten free if you are baking this cake gluten free)

1/4 teaspoon salt (table salt or kosher salt)

4 tablespoons cocoa powder

3/4 cup milk

200g butter, melted and cooled

1 cup plain (all purpose) flour 


beat the eggs and sugar together, add vanilla, baking powder, salt, cocoa powder milk and butter. finally sift the flour gradually into the wet mixture, until just combined.

Bake in the middle shelf of the oven 50-60mins.

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