Lazy bake chocolate cakes |
I love cake and a day without
homemade cake is a day that is lacking in all that is good with the world, but
baking takes time and organisation. Having returned from a recent trip to the
UK I found myself without some of the ingredients needed for my favourite
Fat Free Cherry cake and Chocolate and Courgette brownies, but needing a
contribution to a shared lunch the following day. Much as I love both of the
above recipes they have rather time consuming methods so I needed a quick make
and bake with the ingredients I had. I am delighted to share with you my new
Lazy Bake Chocolate Cake recipe, ideal for those days when you need chocolate
cake and need it now!
There is no need to remember to
get the butter to room temperature before creaming it with the sugar. There is
no five-minute beating of the eggs and sugar to form a frothy pale mousse-like
consistency. There is no grating of vegetables to give a moist texture. There is the real ability to have a warm chocolate cake in
your hand, ready to eat within half an hour of weighing out the first
ingredient.
70g caster sugar
70ml sunflower oil
110g plain flour
40g cocoa powder
1 tsp of baking powder
2 eggs
1 or 2 tbsp of espresso coffee or
milk
If you want to finish them off
with a buttercream topping don’t forget to take butter out of fridge as you
start making the cakes.
Mix the sugar and vegetable oil
in a mixing bowl, sieve the dry ingredients and add to the bowl. Lightly beat
the eggs and combine them with the other ingredients. The batter should be
quite wet, so if necessary add 1 or 2 tablespoons of coffee or milk (I added
sloe gin to one batch and it was very nice!). Divide the batter evenly between
the 12 cup cake cases and bake at Gas mark 4 until risen and springy to the touch,
about 15 minutes. Leave to cool before adding the buttercream topping.
I won't admit to how many batches of these cakes I have made in the last month, but I can assure
you this recipe has been thoroughly tried and tested.
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