This is an easy cake to make. There are no beating of eggs or creaming of butter involved. However I must warn you that it is a very sweet cake, which also makes it moist and tender. Serve with a good dollop of crème fraîche and/or fresh strawberries to counteract the sweetness.
Serves 10 to 12
450g white granulated sugar
25g cocoa powder, sifted
3/4 teaspoon bicarb. of soda, sifted
175g butter, chopped
300g plain flour
1 tablespoon baking powder
3 eggs, lightly beaten
1. Grease a 25cm fluted tube tin (2.5L capacity) well with extra butter. Mix together flour and baking powder evenly, then sift into a large mixing bowl.
2. Combine sugar, cocoa and soda in a large saucepan; stir to combine. Add chopped butter and pour in the water. Stir over moderate heat, without boiling, until sugar dissolves; about 2 to 3 minutes. Butter may not be melted completely at this stage. Turn heat up to high and bring the mixture to a boil. Once it comes to a boil, turn heat down to low and let simmer for 5 minutes, uncovered. Be careful not to let the mixture boil over. Turn off heat and let cool to lukewarm or room temperature; to hasten cooling place the pan over a large bowl of ice water. Preheat oven to 180°C.
3. Add beaten eggs to the flour mixture, mix briefly to combine. Pour about 1/3 to 1/2 of the cooled cocoa mixture into the flour mixture, mix into a stiff batter. Then gradually pour the remaining cocoa mixture in, beating (electric or hand whisk) as you pour until the batter is smooth and runny; about 2 to 3 minutes.
4. Pour batter into prepared tin. Bake for about 50 minutes, or until cooked when tested with a skewer.
Taste: Soft, tender, moist & sweet chocolate cake
Consume: Best within 3-4 days
Storage: Store in airtight container or under a cake dome
Recipe Reference(s): Family Chocolate Cake recipe from the Australian Women’s Weekly mini cookbook, Chocolate Cakes