Phil has kindly shared a family recipe with us and it is such a versatile one. Here is what he has to say about it.
“This recipe is for a basic one bowl cake which as you will see can then be modified into different forms. Feel free to experiment – for example, leave out the cocoa and you have a plain cake. Most importantly, have fun and enjoy!!!”
Aunty Pat’s Chocolate Cake
- 3/4 cup milk
- 1 1/2 cups SR flour
- Pinch of salt
- 2 tbsp cocoa
- 1 tsp bi-carb soda
- 3/4 cup brown sugar
- 125 g butter
- 2 eggs (at room temperature and then lightly beaten with a fork
- 1 tsp vanilla essence or 1/2 tsp vanilla paste
- Pre-heat the oven to 180 C ie. A moderate oven
- Line a deep baking tin (square = approx. 20 X 20cm) or round = approx. 25cm diameter) with baking paper.
- Melt butter and stand aside to cool, then add milk and vanilla.
- Sift SR flour, bi-carb soda, salt and cocoa into a large bowl.
- Add the brown sugar and mix the dry ingredients together.
- Add the butter / milk / vanilla mixture and the eggs to the bowl.
- Gently stir with a wooden spoon until contents are relatively smooth – do not over mix.
- Pour the mixture into the prepared tin and cook for about 40 to 45 minutes, until the top is firm and an inserted skewer comes out clean.
- Leave the cake to cool in the tin for 5 minutes and then turn out on to a wire rack. Decorate as required. This cake goes down extremely well with a large glass of ice cold milk!
To give this a Jaffa flavour
Add 2 teaspoons of finely grated orange zest and the juice from one orange to the cake mixture and stir in.
- Minimum 100g dark chocolate
- 50g unsalted butter at room temperature
- Dash of thickened cream
- Melt chocolate and butter in a small bowl.
- Cool and add the cream
- Stir until thick and spreadable
Turn this into a Chocolate Pudding
- 3/4 cup of brown sugar
- Heaped tbsp. cocoa
- 1 cup boiling water
- Pour Aunty Pat’s Chocolate Cake mixture (as above) into a pudding bowl.
- Combine the brown sugar with the cocoa and sprinkle this evenly over the top of the mixture.
- Carefully pour the boiling water onto a tablespoon held over the pudding so that it will gently overflow onto the mixture.
- Place the pudding bowl into the centre of a moderate oven (180 C) and cook for 40+ minutes, until the top is firm and the pudding is coming away from the sides.
- Serve immediately with thick cream and / or good quality vanilla ice cream.
Here comes the best part (and you have a head start!)
Rich Fudge Cake
- Aunty Pat’s Chocolate Cake Mixture (as above)
- 150g dark chocolate (preferable at least 70% cocoa) melted and cooled.
- ½ cup (125g) sour cream at room temperature.
- Add the cooled melted dark chocolate and sour cream to the cake mixture and beat with an electric mixer on low speed until just combined.
- Then beat on medium speed for 2 minutes until the cake mixture has turned a lighter colour.
- Pour the cake mixture into the prepared pan (recommended sizes as above) and cook in a moderate oven for about 60 minutes – until the top is firm and an inserted skewer comes out clean.
- Stand cake in pan for 10 minutes and turn onto a wire rack to cool.
- If decorating, level the top of the cake with a large bread knife and then decorate as desired.
Featured Image with thanks to Leon Brooks