Sunday, 5 May 2013

Helen's Chocolate Cake, 3 ways

Helen was my Pre-Primary teacher. I remember she had a birthday box that she would bring out when it was one of our birthdays. We were allowed to choose a gift and I remember choosing a kinder surprise, which would have to be one of my favourite chocolates, just for the surprise inside. This cake is just like that. It may look like a simple chocolate cake, no different to any other, but I assure you when you take a bite it takes chocolate to a whole other level.

There are three flavour options; plain chocolate, chocolate and espresso or chocolate, espresso and whisky. My personal favourites are the later two. The cake is deliciously moist and will keep well provided it's stored in an airtight container. The crumb is tender, though holds it's shape, which makes for beautiful slices to be served with cream (OMG- soo good). Have I also mentioned that it's a one pot wonder? It also works well as a whole cake or cute little bundts like the one we made above.

Helen's Chocolate Cake
Makes one cake or 22 mini bundts

Combine in a large pot and melt on the stove (low- medium heat), stirring regularly:

125g margarine, not butter
1 cup of water OR 1 cup of espresso coffee OR 3/4 cup espresso and 1/4 cup whisky
1 1/2 cups sugar (I used raw sugar)
1/2 teaspoon bicarbonate soda/baking soda
2 heaped tablespoons of cocoa

Then, take of the heat and allow to cool slightly before whisking in 2 eggs and 1 3/4 cup of self-raising flour.

For a cake: Bake for approximately 40 minutes at 180 degrees Celsius.
For smaller cakes such as muffins adjust the time accordingly. For bundts, baking time is approximately 10-15 minutes.

So if your feeling a little spontaneous give this cake a go- it will be sure to surprise.

We would love to hear any flavour combinations you come up with.

Thanks for letting us share your recipe Helen! :)

Enjoy x