When it comes to sweet treats, cake has to be right at the top for me. I absolutely love it and cannot get enough of a giant slice of cake with loads of English tea on a Sunday afternoon. I am just traditional like that, what can I say. There are a lot of cake recipes around nowadays, however it frustrates the hell out of me when people seem to want to add twists and tricks to a recipe and ruin what is already a good thing. No cake recipe needs to be highly complicated and skilled, unless you want to decorate them with ridiculous patterns and techniques. I am a fan of the simple recipes, the recipes I can still remember my great grandma baking for us in her little floral house. Cake for me should be quick and easy to produce, and obviously, taste amazing! It needs to be light and moist in texture, whilst also being rich with a huge depth of flavour. Trust me, it is much easier to achieve this than you would think.

Chocolate cake – the answer to all life’s problems.

Ingredients:

200g dark chocolate (no less than 60%), chopped

200g butter

1tbsp instant coffee granules

85g self-raising flour

85g plain flour

1/2tsp bicarbonate of soda

200g light brown sugar

200g caster sugar

50g cocoa powder

3 eggs (room temperature)

50ml whole milk

Method: 

Heat your oven to 160 degrees (140 fan). Prepare your chosen cake tines with baking paper.

With 100ml boiling water, mix in the coffee granules and set aside.

In a saucepan, on a low heat, add the dark chocolate and butter. Once melted together, add the coffee granules mixture. Once it is all together, take off the heat as you don’t want it to be overdone.

In a large mixing bowl, beat the eggs with the milk until smooth. Then sieve in the self-raising and plain flour, as well as the bicarb. Next, add in both sugars and the cocoa powder through the sieve too. You don’t want any lumps in the mixture. Fold in the dry ingredients with the egg and milk. Now you can add the chocolate mixture. The batter should be smooth and a little runny. Pour into your prepared cake tin and place in the oven.

Bake the cake for around 90 minutes. Checking regularly after around 60. If it is starting to look a little dark on the top, add foil so it doesn’t burn. It will be cooked through when you can put a skewer through it, and it comes out of the cake clear. Set the cake aside to cool whilst you prepare your chosen topping.

This recipe is my own. 

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