You know when you see something on Pinterest and you think “I have to give that a go!” Well this was one of those. In fact it was my lovely sister in law who sent it to me and after a little conversion of cups to grams I think I pulled it off. I’ve not baked a chocolate cake in a long old time which is odd considering it is one of my favourites. This is a great store cupboard recipe, perfect to whip up in a hurry when you can’t get to the shops for ingredients. I added icing to the top but that contains evaporated milk so not great if you are trying to avoid dairy. But the cake would taste just as great without the icing. Personally I love icing on a cake!
You may have noticed that recently all of my posts have been food related that’s because things have been a bit crazy recently and baking has been a great comfort. We not been up to much and staying at home has been just what we needed. But we’ve decided to treat ourselves this week and we are going on a mini adventure. We need sometime to relax together and get away from the recent stress. We’re both really excited but now I’ve got to decide what to pack for a couple of days and I hate packing. Inspiration on what to wear/pack would be amazing!
Anyway onto the chocolate cake!
Adapted from Sweet Little Bluebird Blog.
You will need:
200g self raising flour, sieved
3 tbsp cocoa powder, sieved
200g caster sugar
1/2 tsp bicarbonate of soda
Pinch of salt
1 tsp white/clear vinegar
2 tsp vanilla extract
5 tbsp vegetable oil
150g chocolate, broken into pieces
65ml evaporated milk
1 tsp vanilla extract
100g icing sugar
Preheat your oven to 180ºC/Gas 4. Line a square baking tin with baking paper.
Combine the flour, cocoa, sugar, bicarbonate of soda and salt into a bowl.
Make three wells in the dry ingredients. Pour the oil into one well, vanilla in the second and then the vinegar in the other. Pour the water all over and mix until combined. If you find that the mixture is to dry add more water (but slowly, don’t add to much!).
Place in the oven and bake for 35 minutes or until a skewer inserted comes out clean.
To make the frosting.
Put the chocolate, evaporated milk and vanilla extract into a microwavable bowl and place in the microwave for 30 seconds. Stir and put back for a further 30 seconds, do this until the chocolate has melted.
Add the icing sugar to the chocolate mixture and mix to make a thicker frosting. You may need to add more icing sugar to make the frosting thicker.
Spread over the cake (once cooled) and leave to set.
Once the icing has set cut into little bites.