Chocolate cake.
I do love a beautiful simple cake that still manages to tick all the boxes. While my go to cake is usually a gorgeous carrot cake redolent with cinnamon and almonds, this cake is fast becoming a popular regular on my cooking rotation. 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.
Ingredients:
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.
Super Icing -
1 tablespoon Cocoa Powder,
1/2 tsp Vanilla extract
1 cup icing mixture
3 tablespoon softened (not melted) Butter or Nuttelex
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Mix in a bowl with a fork or small spatular until creamy (do not be tempted to add water).
Swirl over the top of cool cake.
