ONE BOWL CHOCOLATE CAKE
UTENSILS REQUIRED
This recipe is a delight to make. Simple and reasonably quick, with not too much washing up to do. The proof of the pudding is in the eating. I have made it 3 times now with slight variations, but each time gone, within a flash. It is best to have the butter and eggs at room temperature, but if the mood takes you quickly to make it, just soften butter in microwave. I have an older gas oven, so with most recipes, you need to experiment a little to see what suits your oven to get best results. Definitely a recipe to have in your repertoire either as a cake or as small patty pan cakes.
1 large sized mixing bowl
Measuring cups
Sifter
Tablespoon
Teaspoon
hand mixer or mixer.
spatula.
20 cm cake tin
INGREDIENTS
1 1/2 cups of sifted Self Raising Flour.
pinch of bi carbonate of soda.
2 tablespoons of cocoa
1/4/ cup of custard powder.
I cup of caster sugar
1/2 cup of milk
2 Eggs ( room temperature)
1 teaspoon of vanilla essence.
I cup of icing sugar ( sifted).
2 tablespoons of cocoa for icing.
2 tablespoons of butter ( softened).
2 tablespoons of cocoa
1/4/ cup of custard powder.
I cup of caster sugar
1/2 cup of milk
2 Eggs ( room temperature)
1 teaspoon of vanilla essence.
I cup of icing sugar ( sifted).
2 tablespoons of cocoa for icing.
2 tablespoons of butter ( softened).
METHOD
1. Combine sifted self raising Flour, custard powder, cocoa,
bi- carbonate of soda and sugar with the softened butter, milk, eggs and vanilla essence in a roomy mixing bowl on medium speed for 8 minutes.
bi- carbonate of soda and sugar with the softened butter, milk, eggs and vanilla essence in a roomy mixing bowl on medium speed for 8 minutes.
2. Spoon into a greased and lines 20cm round tin.
3. Bake in a moderate oven on 180 degrees for 50-60 minutes or until cooked. Cool on a wire wrack for 10 minutes before turning out.
ICING:
ICING:
- Sift icing sugar and extra cocoa.
- Stir in the butter and enough hot water to make a thick icing .
- Ice and decorate. Store in airtight tin until required.
VARIATIONS:
1. I have used this recipe 3 times now. The first time, I made it exactly. The outcome was fine. However I wanted to experiment further. On the second time, I sprayed the tin but did not line it.
I only beat it with a hand mixer for 4 minutes until the mixture changes colour and becomes lighter).
I only beat it with a hand mixer for 4 minutes until the mixture changes colour and becomes lighter).
I cooked it in a 160 degrees fan forced for 40 minutes. You can check it at 40 minutes and perhaps leave in another 5 minutes if necessary. Texture is more towards a light sponge mixture, rather than a heavy dense mud cake like mixture.
On the third occasion, I was in a huge hurry, so I softened the butter in the microwave, rather than leaving out for a few hours, used patty pan trays instead and made 24 patty pans (cake size not muffin size). I put them in the pre-heated oven for 15 minutes at 160 fan forced. They were great. Obviously allow at least 10 minutes for them to cool in the patty pan trays, before taking out onto a wire wrack. Ice when cool.
Decorate to your taste if you wish, or just dust or ice without decorations.
Enjoy the washing up- I don't have a dishwasher, so it is a breeze to wash up for this recipe. I also enjoy having the kettle boiling for a ''cuppa'' to do the taste test (for patty pan cakes) out of the 3 experiments.
