Good afternoon!
Lets face it, we all need emergency cake, especially if it’s chocolate!
I adore the idea of picking a few easily kept ingredients from the pantry and being able to make something amazing from them.
Working with too many fresh ingredients, especially if you’re someone like me who might not get to the job right away, can lead to a joyless kitchen experience with your sole duty being not to waste your ingredients!
With this recipe you can even make your own little cake mixes from the dry ingredients making an almost instant cake and a great gift for those who can’t or won’t cook!
Chocolate butter cream and decorative chocolate stars are of course optional but the butter cream is definitely worth the extra calories!
Gooey Egg-less Chocolate Cake
Serves 8
Ingredients
300g self raising flour
100g caster sugar
25g cocoa powder
1 teaspoon bicarbonate of soda
300ml boiling water
85g unsalted butter, extra for greasing
2 tablespoons golden syrup
1 teaspoon vanilla extract
Method
Preheat the oven to 160oc and grease an 8 inch cake tin.
To a jug add butter, golden syrup and vanilla extract.
Add 300ml of boiling water to the jug mix and whisk until the butter is fully melted and combined.
Sift the flour, sugar, cocoa and bicarbonate of soda in a bowl and mix in the wet ingredients until smooth and combined.
Pour the mix into the cake tin and cook on the lowest shelf of the oven for 40-50 minutes, until a skewer comes out of the middle of the cake with moist crumbs.
Cool in the tin for 10 minutes then turn out onto a baking rack.
I think this cake tastes best warm but if you leave it to cool for a while you can add meltingly delicious chocolate butter cream.
Mine was still hot when I added my cream which will make it melt but then I just couldn’t wait!
My recipe for the butter cream goes by eye but I will let you in on my secrets!
First, I cream an estimated 150g of butter until light, fluffy and pale, then I add icing sugar a bit at a time until the butter is stiff.
I then add in cocoa powder and a teaspoon of milk and beat, adjusting the ingredients until stiff again.
I refrigerate the cream until I’m about to ice to make an easy to work with icing!
