Amongst the many traits my father and I share, a sweet tooth is one that brings us together, like a secret gang – the Famous Five, the Secret Seven – the Dessert Duo. If i ever feel like baking, I bake a lot, knowing my dad will readily take any cakes or biscuits off my hands. He is also a great critic, helping to add ideas to my recipes.
Over the last 18 months, I have made excellent use of my lovely red kitchen, with its big oven. In the summer, HK’s heat and humidity can make baking feel like you’re cooking in Hell. But I love my dad, and I’ll willing put up with inferno-like conditions for him. For Father’s Day J and I made a beautiful breakfast with an enormous chocolate cake to round off the meal.
Yes. We sometimes eat cake for breakfast.
Back to the cake, who doesn’t love chocolate cake? I’m always suspicious of people who say they don’t like it. What’s not to love?! So many different kinds, from gooey, sticky, oozy, fudgey, fairy-light, crumbly, crumby, crispy, crunchy, moussey – there’s bound to be one to suit your taste.This was adapted from a recipe in Taste Magazine Australia, minus the frosting. But I have a confession to make. I totally didn’t follow the original recipe, and I had a foot-high chocolate Easter bunny to get rid of. Don’t judge. We couldn’t eat our way through our Easter chocolate trove, so it had been sitting in our fridge waiting to be used up in this recipe. I’m not the only one who does this, surely?!
The original recipe didn’t have any chocolate in, just cocoa powder, and I accidentally creamed the butter and sugar first. In a slight panic, I melted them with the chocolate and added it to the mix afterward. The result? Rich, moist and incredibly light. Next time I will add fruit to the mix – mangoes, or blueberries would be amazing. Perfect for picnics or garden parties. Try it and see…
CHOCOLATE SIN CAKE
- 1 1/3 cups plain flour
- 1 teaspoon bicarbonate of soda
- 1/3 cup cocoa powder
- 1/2 cup caster sugar
- 1 cup buttermilk
- 2 eggs
- 160gms butter
- 250gms dark chocolate (yes, you read that right)
- 1 teaspoon vanilla essence
1. Preheat your oven to 180c, and grease your cake tin well. A springform tin is the best.
2. Melt the chocolate, butter and sugar in a bowl over a pan of very hot water (Bain Marie).
3. Put the dry ingredients into a large bowl, making a well in the bottom before adding the buttermilk, vanilla essence and eggs. Mix well.
4. Make sure the melted chocolate is only just melted and warm, not hot, before adding to the mix. Use an electric whisk to beat the mixture. It should be thick and creamy.
5. Pour mixture into tin and put in the oven. Bake for 35-50 mins. I went for 40 mins, checked with a skewer to make sure the middle was just cooked and came out clean. The result was more moist brownie texture, rather than really cakey… Cake perfection!
6. Turn it out onto a wire rack to cool.
7. Serve with a dollop of creme fraiche or if feeling decadent, marscarpone.