Irresistible and Easy Chocolate Cake

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: 8-9

Ingredients: 1 1/3 cups firmly packed brown sugar 3/4 cup milk 1/2 cup + 1 tbsp. (1 stick + 1 tbsp./4 1/2 oz./125g) butter, cubed 1/2 cup unsweetened cocoa powder 1/4 tsp. baking soda 1 cup self-rising flour 2 tbsp. all-purpose flour 3 eggs, lightly beaten Chocolate Icing: 11/4 cups confectioners' sugar 1 tbsp. unsweetened cocoa powder 2 tsp. butter, at room temperature 1 tbsp. boiling water

Instructions: 1. Preheat oven to 325 degrees F/160 degrees C. Lightly grease a 8 x 8-inch square cake pan with melted butter. Line the bottom and sides of the pan with parchment paper. 2. Place the sugar, milk and butter in a large saucepan. Sift the cocoa and baking soda over the mixture. Place the pan over medium-low heat and use a whisk to stir until the mixture is smooth (don't boil the mixture). Remove the pan from the heat and set aside for 5 minutes to cool slightly. 3. Sift half of each the self-rising and all-purpose flours into the pan. Use the whisk to stir until the mixture is smooth. Repeat with the remaining flours. Add the eggs and continue to stir until well combined 4. Pour the mixture into the prepared cake pan and gently tap the pan on kitchen counter or work surface to release any large air bubbles. Bake in preheated oven for 45 to 55 minutes or until a skewer inserted in the center of the cake comes out clean. Set aside for 2 minutes before turning onto a wire rack. Set aside for 1 3/4 hours or until completely cool. 5. To Make the Chocolate Icing: Sift the confectioners' sugar and cocoa into a medium bowl. Add the butter and boiling water, and stir with a wooden spoon until smooth. Use the back of a spoon or palette knife to spread the icing evenly over the top of the cooled cake. Set aside for about 50 minutes or until the icing is firm. Makes 8-9 servings. Microwave Tip: Place the sugar, milk and butter in a large, heatproof microwave-safe bowl. Use a fine sieve to sift the cocoa and bicarbonate of soda over the mixture. Heat, uncovered, on Medium/500watts/50%, using a whisk to stir every minute, for 2-3 minutes or until smooth. Variations: Quick Hazelnut Chocolate Cake Add 1/2 cup hazelnuts, finely chopped, with the eggs in step 3. Quick Mocha Liqueur Cake Reduce the milk to 1/2 cup. Add 1 1/2 tbsp. instant coffee granules with the sugar, milk and butter in step 2. Add 1/4 cup coffee liqueur (Tia Maria or Kahlua are good) with the eggs in step 3. Tip: A non-stick cake pan is not suitable to use when making this cake as it will retain too much heat and burn the cake's base and sides. Storage: This cake (and the variations) will keep in an airtight container for 2-3 days. In warmer weather, keep in an airtight container in the fridge and bring to room temperature before serving.

Date: March 22, 2007

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