Mrs B’s Chocolate Cake

It’s not the simplest chocolate cake, but it is damn close. With a few additional ingredients (which I was surprised I had in the pantry, vinegar and I used vegetable oil) beyond what I would call a basic cake, this recipe produced a medium dense, moist cake with a bubbly, airy, texture. If you have ever eaten an aero chocolate bar, the texture of the cake reminded me of one of those. It was practically fool proof to make, simply sift the dry ingredients, add all the wet ingredients and beat! Can it get any easier than that? Well there is all the measuring and melting, which does make it harder then most packet cakes, but the end product is so much better.

From this recipe I made a small nine (9) inch round cake and six (6) medium sized muffins. I had the muffins on the top rack of the oven, and obviously they didn’t need as long to cook as the cake, but once they were cool enough I lathered on some icing and they were devoured instantly.

I had no cream to make a genache, so I improvised whipping about 2 oz of margarine with the electric beaters, then adding 50g of melted dark chocolate and about half a cup of icing sugar and whipping again to make a very buttery chocolate icing.

Ingredients: Regular
Method: Easy
Rating: 4.5 Stars


Ingredients
1 2/3 cup SR Flour
1 1/4 cup Sugar
2/3 cup Cocoa
1 1/2 teaspoon Carb Soda
1 Tbspn Vinegar + enough milk to make up 1 1/2 cups
1/4 cup Oil
2 oz marg (melted)
2 eggs
1 teaspoon Vanilla Essence

Method
Sift dry ingredients into large bowl, add all other ingredients and beat on low for 1/2 min, then increase to high for 2 mins. Pour batter into a greased and bottom lined 9" tin or 2 smaller tines. Bake in moderate oven 35-45 mins or until cooked when tested. (A large tin will need the 45 mins). Turn out of tin and leave to cool. Ice with chocolate icing or your choice.
* for special occasions you can split the cake in half and fill with whipped cream and top with a Chocolate Ganache or you can put ganache in the middle of cake too.