Classic chocolate cake

gingernuts and chocolate cake 010
This is an old-school style of chocolate cake; descriptors such as mousse-like and fudgey have no place here. Lois’ classic chocolate cake has a lovely chocolate flavour and is moist but not dense. It’s not overly decadent or indulgent and you won’t need a lie down after eating a slice. Made with simple ingredients that you are likely to have already have on hand, this cake is a perfect cake to have for morning or afternoon tea with a cuppa.

Classic chocolate cake (Lois Daish, Dinner at Home, p.160)

150g butter, softened or at room temperature

150g brown sugar

1/4 cup golden syrup

2 large free-range eggs, at room temperature (placing whole eggs into a bowl of warm water quickly brings them to room temperature)

1/2 teaspoon vanilla (I use vanilla paste)

150g plain flour

1/3 cup cocoa (I use Blooker Cacao brand)

1 teaspoon baking powder

1/4 teaspoon cinnamon

125ml milk

Preheat oven to 160°C and grease and line a 20cm cake tin. Cream the butter and sugar until light and fluffy. Beat in the golden syrup, eggs and vanilla. Sift the dry ingredients into a bowl and add to the creamed ingredients alternately with the milk, and mix until smooth and lump-free. Pour into the prepared tin and bake for 45-50 minutes (use the skewer test to decide if the cake is done; a skewer inserted into the centre of the cake should have a few crumbs stuck to it when pulled back out of the cake).

Chocolate glaze (Lois Daish, Dinner at Home, p.161)

2 tablespoons caster sugar

25g butter

2 tablespoons water

50g icing sugar

1 tablespoon cocoa

Put the caster sugar, butter and water into a small pot and heat gently until it boils. Sift the icing sugar and cocoa into a bowl and pour the boiling syrup on top. Stir until smooth and pour over the cake while the mixture is still warm but the cake has cooled.

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