I told a friend that I did not bake as many chocolate cakes as I could do – given my love of baking and Ignacio’s love of chocolate! So she recommended a chocolate cake recipe by Anna Jones @we_are_food
OMG 😳 what a treat!
I modified it a little by slicing it in half and putting black cherry jam in the centre. Also didn’t have muscovado sugar so I used coconut sugar instead (also only used 200g).
It was just the most loveliest of birthday cakes.
- For the icing:
- 100g olive, coconut or vegetable oil
- 65g dark muscovado sugar
- 2 tbsp cocoa powder
- 200g dark chocolate finely chopped
- For the cake:
- 200g plain or light spelt flour
- 1 ½ tsp bicarbonate of soda
- 75g cocoa powder
- 250g dark muscovado sugar
- 75g olive, coconut or vegetable oil, plus extra for greasing
- 1 ½ tsp vinegar (I use cider)
- Heat the oven to 180°C/16O°C fan/gas 4. Grease a 20cm round springform cake tin with oil and line the base with baking paper.
- Put all the icing ingredients except the chocolate into a saucepan with 60ml cold water. Heat until everything is melted, making sure the mixture doesn’t boil, then turn off the heat, add the chocolate at once and leave it to sit. After about a minute, the chocolate should have melted. Whisk until you have a thick icing and set aside. It should be cool by the time the cake has baked and cooled.
- For the cake, whisk the flour, bicarbonate of soda, a good pinch of sea salt and the cocoa together in a bowl. Make sure there are no lumps of bicarbonate of soda.
- In a separate bowl, mix the sugar, 375mI of just-boiled water, the oil and vinegar. Stir the mixture into the dry ingredients, then pour into the prepared tin (it will be quite a wet batter). Bake for 30-40 minutes.
- When it is ready, the cake should have pulled away from the edges of the tin and a skewer inserted into the centre will come out clean. Cool for 30 minutes in the tin, then transfer to a wire rack to cool completely. Spoon over the icing and decorate as you like.
Chopped candied nuts
Chopped stem ginger
Flakes of sea salt
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