It's almost my birthday, and I was lucky enough to get some early birthday gifts from family over the weekend. One of them was an awesome bundt-style cake tin (the same tin is available here)
I lasted a whole 24 hours before I just had to use it - by making the easiest, moistest chocolate cake ever!
And the best bit - the recipe is dead easy - you don't even have to beat butter or melt chocolate - you just mix it in one bowl. Original recipe can be found here, but I have made some slight alterations.
One-bowl Chocolate Cake
Serves 10-12
Note: I used a large bundt style ring tin, so if a normal round tin is used you may need to adjust cooking times.
Dry Ingredients
250g plain flour
300g sugar
75g cocoa (plus extra for dusting tin)
2 tsp bicarbonate of soda (baking soda)
1 tsp baking powder
Pinch of salt
Wet Ingredients
2 eggs - lightly beaten
1 cup cold coffee (I made it up using instant coffee)
1 cup milk
1/2 cup vegetable oil
2 tsp vinegar
Directions
1. Preheat oven to 180 degrees (Celsius). Grease tin and dust with extra cocoa.
2. In large bowl, mix dry ingredients. Make a well and add wet ingredients. Mix until smooth. Note: the batter is quite thin.
3. Pour batter into prepared tin, bake in middle of oven for 35-40 minutes. Use a skewer or sharp knife to check if cooked (skewer/knife will come out clean if cooked). Allow to cool for 10 minutes before turning out onto a cake rack to cool completely.
4. Ice if preferred, however I just sprinkled some icing sugar over it and it looked great!
5. Enjoy!
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