A Foolproof Recipe For The Lightest Chocolate Cake -

In the past, I’ve not been very successful in baking chocolate cake. Not even from those pre-mixed packets where all you do is add eggs and water. What could possibly go wrong? I know, right?! But I distinctly remember the last time I baked a chocolate cake, the middle sank and the whole thing ended up as heavy as a brick. You could have killed someone with it. If not by consumption, then be lobbing it right at their head. It was truly inedible.

Not to be disheartened, I decided to try again. I was recommended a recipe for chocolate cake that seemed easy and foolproof (two words I like to hear when it comes to baking!). Kitchenware e-tailer, Silver Mushroom, sent me the dry mixture in a Kilner Jar and all I had to do was add milk, oil and eggs. It can be quite a nice idea to store the dry mixture in Kilner Jars so that if you have a sudden urge to bake, the prep time is reduced! It only took me 5 minutes to prepare and 35 minutes to bake this cake! Of course, if you wish, you can measure everything out as you go along (ingredients listed below). And I can confirm that this time, the chocolate cake went very well! I ended up with a lovely, fluffy, chocolate flavoured sponge!

If you want a quick and easy recipe for a light chocolate cake, here’s one for you to bookmark!

Ingredients:

175g self-raising flour

2tsp cocoa powder

1tsp bicarbonate of soda

150g caster sugar

2 eggs

150ml sunflower oil

150ml semi-skimmed milk

2tsp golden syrup

60g white chocolate (for topping)

1. Sieve the flour, cocoa powder, bicarbonate of soda and add sugar to a bowl

2. In a microwave, warm the golden syrup for 10-20 seconds on low heat

3. Add the eggs, milk, sunflower oil and warmed golden syrup to the bowl

4. Fold the mixture, then beat with large spoon until smooth

5. Pour the mixture in to a cake tin that has been lined with greaseproof paper and bake in the oven for 35 minutes at 180 degrees. Alternatively, you can place the mixture into cupcake cases and bake for 15 minutes at 180 degrees.

6. The cake should rise in the oven and it might crack on the top. After 35 minutes, remove cake from oven and wait for the cake to cool. Carefully remove from cake tin.

7. Chocolate Topping (optional): Melt 60g of white chocolate and use a small fork or butter knife to drizzle it over the top of the cake. As you can see from how mine turned out, it doesn’t have to look neat!

There we go! That’s it! The world’s easiest recipe for chocolate cake! I got 16 square out of this but it is of course entirely up to you what you do, it’s such a versatile recipe! You can bake it in a round tin and make a pretty decorated cake out of it, or you could go for the cupcake option. Or perhaps slice it in bigger squares and eat it with custard!

Would you like to see anymore baking content on my blog? I think I might be baking gooey brownies and chewy cookies soon, if anyone would be interested in seeing how that goes!

Recipe courtesy of Damian Trejo, the current resident chef at Manhattan Grill at Canary Wharf, London.

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A Foolproof Recipe For The Lightest Chocolate Cake

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