Last week I was itching to bake. It had been weeks since I had whipped out my mixing bowls to get a little naughty in the kitchen!
A pancake breakfast squeezed in here or there seems to keep my baking jitters at bay for a week or two but sometimes I get so antsy in my pantsies that I just can’t help it anymore and I’m all like I’ll bake everything and #whatdiet!
That happened yesterday…BUT I got smart! I baked the cake, but kept a little batter to the side and made 2 single portion size cakes (or cupcakes) and then I sent the fun size cake with Riaan to his office this morning and I ate my single size serving at home last night while it was all freshly iced and screaming EAT MEEEEE!!!!!
My favourite thing about this cake (besides the deliciousness) is that it is so easy to make and it looks so elegant and classy when baked in a fancy bundt pan…none of that here though – just a plain round ring pan.
Right now I’m sat here regretting sending all the cake to the office with Riaan, but in my mind you just can’t send a cake with a nice fat slice missing, although I really was tempted to!
If you like things a little saucy and you love chocolate then you can’t go wrong with this recipe. So enjoy!
For the cake you will need:
1 cup flour
2 tsps baking powder (keep 1/2 tsp separate)
½ cup sunflower oil
½ cup boiling water
1 cup sugar
1/4 tsp salt
1/4 cup cocoa powder
4 eggs (separated)
Preheat the oven to 180°C.
Grease a ring/bundt pan.
Sift the dry ingredients together in a medium sized bowl, mix in the oil and egg yolks.
In a separate bowl/cup mix the cocoa and water together, add it to dry ingredient mixture and beat it until the sugar id mostly dissolved and the batter has a creamy texture.
In a separate bowl beat the egg whites and a 1/2 tsp of baking powder together until they form stiff peaks.
Fold the egg whites into the batter with a metal spoon (It must be metal, I don’t know why, I think it’s a chemical thing) until it is well blended.
Pour the batter into the cake pan and bake for 45 minutes, or if a cake tester comes out clean when used to check the sponge.
Allow the cake to cool before icing and place it on a serving plate.
For the sauce you will need:
¾ can of evaporated milk
1 tsp vanilla essence
½ cup sugar
Cook all of the ingredients in a non stick pan over a low heat, stirring continuously until all of the sugar has dissolved and the sauce turns a caramel colour. Poke a few holes with a skewer stick/cake tester into the top of the cake sponge and pour the sauce over the sponge.
For the topping you will need:
1/4 can of evaporated milk
200g slab of Cadbury Wholenut chocolate
Place the chocolate and evaporated milk in the same pan as you used for the sauce, over a low heat melt it together and stir continuously until the chocolate is completely melted and the sauce is well mixed.
Pour the sauce over the cake (as nicely as possible).
And that is it, all done and ready to be devoured!
BUT if this cake doesn’t quite satisfy your crazy chocolate craving (we all have those days) then you might wanna give this recipe for the best damn chocolate cake a go!
I got so excited before I baked this cake that I started thinking up a few variations for this recipe that I plan on trying over the next few weeks….
Maybe turn it a little boozy with a good glug or three of cream liqueur… Or maybe go crazy and replace all the milk chocolate with white chocolate and toss on a couple of raspberries, I think that will definitely be the next cake coming out of my kitchen!
Ah man the ideas just keep coming but I’m not gonna give them all away in one post. If you have any suggestions please pop them in the comments below!
Until next time,