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Chocolate Cake a la Pat

Servings:           1 cake
Total Time:        1 hr
Cooking Time:  6 mins

Download this Recipe (.pdf)

Ingredients

For the Chocolate Cake
1 cup cake flour
1 cup white sugar
1 Tbsp baking powder
3 Tbsp cocoa powder
pinch of salt
2 large eggs
1 Tbsp light olive oil
1 tsp vanilla essence
1 cup boiling water

For the Chocolate Icing
500g icing sugar
125g softened butter
3 Tbsp cocoa powder
1 tsp vanilla essence
1-4 Tbsp boiling water


30-50g flaked chocolate

Method

For the Chocolate Cake
Sift the flour into a large mixing bowl & mix in the sugar, baking powder, cocoa powder & salt.

Whisk the eggs, oil & vanilla essence in a separate bowl.

Slowly (to prevent the egg from scrambling) pour the boiling water into the egg mixture while still whisking.
Add the egg mixture to the dry ingredients & mix gently to combine.

Lightly spray a microwaveable cake mould with a non-stick agent.
Pour the cake mixture into the cake mould and microwave on high for 6 mins.
Turn the cake out onto a wire rack & allow to cool while preparing the icing.

For the Chocolate Icing
Sift the icing sugar into a bowl and with a wooden spoon, mix the butter & cocoa powder together well.
Add 1 Tbsp boiling water & blend the icing with an electric mixer.
While still blending, slowly add boiling water a little at a time until the icing has reached a spreadable consistency and is smooth and shiny.
Finally, blend in the vanilla essence.

Cake Assembly
Transfer the cake to cake plate.
Using a round-bladed knife occasionally dipped in hot water (to make spreading easier), ice the cake.
Sprinkle with flaked chocolate.

Variations

* Top with nuts, cherries or fresh berries.
* Instead of icing the cake, spread the cake with 360g tin caramel - quick & also nice!
* Make 2 cakes and layer with strawberry jam and ice the layered cake with chocolate icing
  (the same quantity as used for a single layer is sufficient).
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