My mum Cee makes a mean chocolate cake and she gifted me the recipe nearly 4 years ago at my kitchen tea to celebrate my upcoming marriage. Its super simple to make and the boiling technique guarantees for a moist delicious chocolate cake.
I tweaked the recipe a little bit to replace some of the butter with coconut oil and I know mum often does the same. You can also reduce the sugar too but I wanted it to be extra yummy for hubby and our interstate visitors arriving this weekend!
Ingredients
- 1 cup water
- 1 cup sugar (or to taste)
- 50 grams butter
- 50 grams coconut oil
- 1/2 teaspoon bicarb soda
- 2 tablespoons cocoa
- 1 1/2 cups self raising flour (I like wholemeal)
- 2 free range eggs
Method
1. Preheat oven to 180 degrees.
2. Prepare a cake tin or use a silicone cake mould like I did so that it doesn't require any greasing.
3. Bring the water, sugar, butter, coconut oil, bicarb soda and cocoa to the boil in a small saucepan. Allow to simmer for 2 minutes. Remove the mixture from the heat and allow to cool.
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| Keep an eye on it so it doesn't boil over! |
4. Combine the flour, eggs and cooled chocolate mixture in a large bowl with an electric mixer.
5. Pour into cake mould and bake for approximately 30 minutes. The cake is ready when a skewer is inserted into the centre and it comes out clean.
6. Remove the cake from the oven and leave it to sit in the mould for 5 minutes.
7. Remove from mould and allow to cool on a metal rack.
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