I’m so excited to be sharing another baking video with you today!
It has been far too long, so last week I finally set myself up in my kitchen with my tripod and filmed myself making this cake. My favourite chocolate cake.
It’s the first time I’ve ever filmed and edited a baking video entirely on my own, so forgive me as it’s not the best!
Making this cake was my childhood introduction into the world of baking.
My mum used to sit me on the kitchen bench, and she would add the ingredients to the bowl and I would mix and mix and mix and make sure I tasted the batter at every step.
She would bake the cake in a slab pan and cover the whole thing in an easy milk chocolate ganache before we all devoured it, still warm and fudgy.
Eating a slice of this cake, warm, still takes me back to my childhood. And it is still always the best when Mum makes it.
In my adulthood, this has become my go-to recipe. It’s easy to make, completely foolproof and bakes up a lovely, moist cake that stays soft for days.
It’s also really versatile. You can eat it plain, you can cover it in a ganache like I have today, or you could turn it into a layer cake (I’ll be posting one next week, so stay tuned!). Hope you enjoyed the video! X
- FOR THE CHOCOLATE CAKE
- 1 cup plain flour, sifted
- 1 cup caster (superfine) sugar
- 1 tsp sea salt
- 75g unsalted butter, cubed (2½ oz)
- 3 tbsp coconut or vegetable oil
- 2 tbsp dutch cocoa
- ½ cup water
- 1 egg, lightly beaten
- ½ tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ cup buttermilk
- FOR THE CHOCOLATE GLAZE
- ½ cup chocolate of choice, finely chopped
- 1 - 2 tbsp milk
- Maltesers or nuts to decorate, optional
- Preheat the oven to 180 C (350 F) and line the base of a 9 inch cake tin with baking paper.
- In a medium bowl, whisk together the flour, sugar and salt.
- Put the butter, oil, cocoa and water in a small saucepan over a medium heat.
- Cook, stirring occasionally, until the ingredients are melted, smooth, combined and beginning to boil.
- Pour the hot chocolate mixture into the dry ingredients and whisk till smooth.
- Add the beaten egg, vanilla, baking powder and baking soda and whisk to combine.
- Finally, whisk in the buttermilk.
- Pour the batter into the prepared tin and bake for 35 - 40 minutes until the cake springs back when pressed or until a skewer inserted comes out clean.
- Allow to cool before removing from the tin.
- To make the glaze, heat the chocolate and milk in a small saucepan over a low heat, stirring constantly. Adjust the milk quantity depending on the consistency you would like, as different chocolate percentages will yield different results.
- Once the glaze is melted, smooth and shiny, pour it over the top of the cool chocolate cake.
- Optionally, sprinkle some nuts or chopped Maltesers over the cake for some crunch.
- Serves 8 - 10.
- Happy baking!
Recipe adapted from my mum. She’s had it for about 20 years and got it from an old friend, so I’m not sure of the original source. If anyone has an idea, let me know!