An old fashioned tasty chocolate cake that is good with or without frosting. The kind of cake anyone who comes for tea can’t resist having a piece of! I often make two as the first one disappears in under a day…depending on who’s visiting at the time.
3 cups self raising Flour
1 1/2 cups sugar
1 1/2 cups sugar
3 tablespoons Fat Wren Plum & cinnamon Jam
3/4 cup cocoa powder
Pinch salt
1 teaspoon instant coffee (or make one cup double espresso and replace eqv. water below)
1/2 cup vegetable oil or light olive oil
2 large eggs
2 teaspoons vanilla bean extract
11/2 cup warm water * see above
3/4 cup cocoa powder
Pinch salt
1 teaspoon instant coffee (or make one cup double espresso and replace eqv. water below)
1/2 cup vegetable oil or light olive oil
2 large eggs
2 teaspoons vanilla bean extract
11/2 cup warm water * see above
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Preheat Oven to 180C (Fan forced)
Line a 18-20cm Cake tin with baking paper.
Place all dry ingredients into a large bowl or mixer and gently combine.
Add jam, vanilla, eggs and oil and mix, adding water or espresso a little at a time until well combined. Add a little more water if required.
Pour into tin and bake for 45 - 60 mins- or until a skewer inserted into the centre comes out clean.
Remove from oven and allow to cool.
Icing -
1 tablespoon Cocoa Powder,
1/2 tsp Vanilla extract
1 cup icing mixture
3 tablespoon softened Butter or Nuttelex
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Mix in a bowl with a fork until creamy (do not be tempted to add water).
Swirl over the top of cool cake.
