Excuse the absence for the past few weeks I’ve been on a whirlwind of a business trip oversea’s.
I’m back and the one thing I was craving whilst away was a proper cup of hot tea and a slice of chocolate cake.
A creature of habit, I use the same classic chocolate cake recipe time and again, with different variations, as seen below. Its timeless, quick and easy and is our all time family favourite.
I use a few “cheats” here to make this cake extra decadent with melted chocolate, light as air and super indulgent.
I use oil instead of butter to make it super moist, and I separate the eggs and fluff up the whites to make it light. I adore baking but icing is without a doubt NOT my forte. I don’t have the patience for such a fine skill, so instead, I make a quick ganache out of melted chocolate and cream. Salivating yet?
This recipe will literally become your go to for every occasion. I hope you enjoy it as much as I do.
PS: You can double up this recipe to make an extra-large sheet cake as well.
1 cup castor sugar
4 egg yolks (beaten)
½ cup oil
½ cup boiling water
2 heaped tablespoons cocoa
1 cup flour
4 egg whites
2 tsp baking powder
For the Ganache
1 large slab milk chocolate (I use Cadbury’s)
1 small tin dessert cream
In a large bowl mix together sugar, oil and egg yolks until pale in colour. Add in the water and cocoa, mix. Gently fold in flour and baking powder.
Lastly in a separate bowl, whisk egg whites and ½ tsp baking powder until light and fluffy. Fold into the cake batter.
Pour the mixture into your selected cake tins and bake at 180 degree Celsius for about 20 minutes or until toothpick comes out clean.
Once cake has cooled melt a large milk chocolate slab (either in the microwave or over boiler), I use Cadbury Dairy Milk and add in one small tin of Nestle dessert cream. Pour liberally over cooled cake and decorate as you wish. Enjoy, and try not to eat the entire cake in one sitting 🙂
I would LOVE to hear your feedback below, how did you like it?