Rainy day Chocolate Cake

October 26, 2020

Rainy day Chocolate Cake

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
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
-
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
-
Mix in a bowl with a fork until creamy (do not be tempted to add water).
Swirl over the top of cool cake. 
 
 





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