Do you want something absolutely chocolate without the fuss, without the beating around in a large bowl and whisking too much? If your answer is yes then perhaps this is the chocolate cake you’d want to try which is absolutely hassle free, easy to make with a fudgy rich center and takes barely moments to put together. The only waiting time is when it bakes and cools down and once that is done it’s ready to be eaten.
It’s something of a cross between a rich brownie and a simple tea time cake where all its chocolateness comes from the cocoa powder, which is why a good quality cocoa powder is a must for this recipe and of course it can be elaborated upon with icing or frosting and that’s why this cake is so perfect because its simple nature makes it so amiable to everything one could possible club it with.
The ingredients are few and basic. Flour, sugar, baking powder and soda, cocoa powder, instant coffee, oil, plant milk, vanilla and some salt.
In a large bowl mix in the flour
baking powder, salt, baking soda and coffee
and cocoa powder.
Mix it well together.
Now mix in all the wet ingredients. Vanilla, oil
Plant milk. I’ve used soy milk.
Mix it well. The batter will be a bit wet and that’s what makes the cake a very moist disc of chocolate goodness.
Scrape into a well greased baking dish of choice and bake at 180ºc for 40-45 minutes or until the cake starts to pull away from the sides and the center is baked. Check with a knife or toothpick.
Let cool for a bit before slicing.
This cake was deliriously simple and magical in how it tasted. Pair it with a dollop of ice cream of some cream or custard to make it into a richer dessert.
Cocoa powder: 30g
Coffee powder (instant): 1 tsp
Baking powder: 1 tsp
Baking soda: 1/2 tsp
Salt: 1/4 tsp
Oil: 70g (anything flavourless or coconut oil)
Plant milk: 220 mls
Vanilla extract: 1 tsp
Into a large bowl whisk together flour, sugar, baking powder, salt, baking soda and coffee powder. Mix well. Make sure there are no lumps.
Add in the vanilla, oil and milk and mix well. Scrape the sides of the bowl to ensure no dry flour is stuck to the edges.
Scrape into a well greased baking tin and bake at 180ºc for 40-45 minutesor until a knife inserted in the center comes out clean.
let rest for ten minutes before serving.