Ingredients
1 tablespoon butter, melted, to grease pan
¾ cup self-raising flour
¾ cup plain flour, plus extra for dusting
2 Tbsp cocoa powder
¼ tsp bicarbonate of soda
½ cup vegetable oil
¾ cup caster sugar
1 egg, lightly beaten
½ cup buttermilk
2 tsp red food colouring
1 tsp vanilla extract
2 tablespoons icing sugar, for dusting
Method
- Preheat oven to 160°C. Grease 18 holes of two 12-hole (¹⁄³-cup capacity) bundt mould tins or two 12-hole (¹⁄³-cup capacity) muffin tins with butter and dust lightly with flour.
- Sift flours, cocoa and bicarb of soda into a medium bowl. Put oil, sugar and egg in the bowl of an electric mixer and beat on high, using paddle attachment, for 2 minutes or until pale and thick. Combine buttermilk, food colouring and vanilla in a jug. With motor running on low, gradually add buttermilk mixture to oil mixture. Beat until combined. Add flour mixture and, using a large metal spoon, stir until well combined. Spoon batter into prepared moulds.
- Bake for 15 minutes or until cooked when tested with a skewer. Stand in tins for 5 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar and package as gifts.
