Monday, March 12, 2012

My Best Ever Chocolate Cake

This is a recipe from my eBook 26 Ingredients which is very popular and I always get asked for. It is easy to make and is very runny. This is not gluten free, but I am trialling a gluten free version next week.


My Best Ever Chocolate Cake
I was ecstatic when I finally got this recipe right. I had been playing around trying to perfect a cake from scratch that my husband would like. He always preferred a certain brand of cake mix and mine was never quite right. Finally, after many attempts, I got it right. It is quite moist and dense.

Serves 8
Cooking Time 40 – 50 minutes + 10 minutes preparation

100g melted butter
1 ½ cups sugar
2 cups self raising flour
1 ½ cups milk
¼ cup cocoa
2 eggs

Preheat oven to 180ºC/350ºF.
Mix all ingredients together until smooth. Pour into a 20cm cake tin and bake in oven for 40 - 50 minutes.
Allow to cool before serving

Plain Cake – Leave out cocoa
Choc Caramel – add ¼ cup cocoa and ½ cup caramel bits to the mixture or add ¼ cup cocoa and swirl soft caramel into the mixture after it has been poured into the cake tin. (See page    for caramel recipe)
Lemon Coconut – leave out cocoa but add 1 cup coconut and ½ cup lemon juice, plus the zest of 1 lemon
Coconut – leave out cocoa but add 1 cup of coconut
Coconut Rough – add 1 cup of coconut, leaving the cocoa in.
Apple – leave out cocoa but add ½ cup cooked apple

*This cake freezes really well for 1 month.
*If using this mixture to make cupcakes/patty cakes, you will need to place the cases in a muffin tray or use silicon cases, as it is very runny and paper cases will not hold their shape.

Obviously in the picture above I have iced it, added sprinkles and cream, but this is the recipe for the base cake. I actually have a recipe for a really yummy coconut filling in the book you can use instead of cream. 

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