Eight Bells

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Saturday, August 25, 2007

Easiest Chocolate Cake Ever

It doesn't look like much in the photograph thanks to my less than professional icing job but this is one of the nicest chocolate cakes I have tasted. Preparation time is only about ten minutes and the recipe is pretty much foolproof. This recipe is taken from Alison Holst's 'Good Food'.

1 1/2 cups of plain flour
1/2 a cup of cocoa
1 teaspoon of baking soda
1 cup of sugar
125g of butter, melted
1 cup of plain unsweetened Greek yoghurt
2 eggs (at room temperature, not from the fridge)
3/4 of a cup of black coffee, cooled (2 teaspoons of coffee)

Sieve the flour, cocoa and baking soda into a bowl, add the sugar and mix well. Mix the yoghurt, melted butter, cooled coffee and eggs together in a second bowl and mix well.
Pour the liquid into the dry ingredients and combine well, do not beat.
Pour the mixture into a greased and lined 20cm square cake tin with sides at least 6cm high. Cook at 180C for around 50-55 minutes until the centre springs back when pressed lightly and a wooden skewer comes out clean.
Cool and ice.

1 1/2 cups of icing sugar
1/4 of a cup of cocoa
25g of melted butter
1 teaspoon of vanilla essence
Boiling water

Sieve the icing sugar and cocoa into a bowl and then mix in the melted butter and vanilla essence. If necessary add a little boiling water and mix in until the icing is the correct consistency.


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