Today I'm giving you a simple to make, yummy to eat, chocolatey cake. It doesn't have chocolate, as such, in it, just cocoa, but you could put melted chocolate over the top, or cut it in half and spread it with chocolate spread to make it even more choccy! It's based on a recipe from On The Eigth Day Cookbook pudding section. I make mine vegan and wheat free, but you can use milk and wheat flours. It works either way - I used the recipe before I became intolerant to wheat! Read the decisions bit at the end re choices to make. Heat the oven early, it's so quick to make!!
Grease and line an 8" cake tin. Heat oven to 180C, Gas 4.
170g SR flour
30g cocoa powder
1tsp baking powder (add more baking powder if you used plain flour instead of SR flour)
Melt 100g margarine, then stir it into the dry ingredients: add
125-175mil either apple juice, cold water, or milk of any sort to make a quite runny cake mixture. Pour it into the cake tin and bake for about 25 mins, until firm in the centre.
Flour - half and half wholemeal and white, or whatever you fancy. I use rye, soya, barley and besan flours.
Sugar - I like to use vanilla sugar - just stick a vanilla pod in your sugar jar and leave it, topping up the sugar as you use it. You can use soft brown, white, demerara, it's up to you.
If you like fruit in chocolate cake, you could stir in about 50g of raisins, cherries or whatever you fancy.
Leave it to cool in the tin for a few minutes before turning it out to cool. Leave it as it is, or cut in half and sandwich with chocolate spread, or black cherry conserve for a Black Forest Gateau type cake, drizzled with kirch and some cream or soya cream topping. Yummy. Enjoy it whatever method you choosen :-)
I'm off to meet my friend for an afternoon dawdling round the shops, then for an Indian meal at Shimla Pinks in Manchester - they serve lovely, freshly made food, and handle the fact that we're vegan with no problems as a rule. Worth visiting if you're in Manchester and enjoy Indian food.
Have a good day.