IngredientsFor 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 |
MethodFor 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).
* 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).
