This recipe is so simple, and sooooooo delicious.
You will need a 14cm x 21cm loaf tin, lined with baking paper, leave extra so you can grip it to lift the cake out of the tin when its cool.
Ingredients:
125g Dark Chocolate chopped (you can use cooking chocolate but I prefer to use something I like to eat)
125 Butter chopped
1 teaspoon vanilla essence
3/4 cup (165g) castor sugar
2 large eggs
1 3/4 cup (265g) S.R. Flour
3/4 cup (180ml) Sour Cream (or Greek yoghurt).
Place chocolate and butter into a microwave safe bowl and heat on high for about 45sec. Your butter should be melted and your chocolate should be softening. Remove and mix with a spatula until the chocolate finishes melting and the two combine. (see photo).
Place all ingredients including melted mix into a large mixing bowl and beat on low speed until combined (unless you want a flour dust storm). Then when combined beat on medium speed until mixture is smooth and lighter in colour. Spread mixture into lined loaf tin. Bake in a moderate (approx 180C) for about 1hr. Cake is cooked when it springs back when touched in the centre.
Remove from oven and allow to cool for a few minutes in the tin. Then take out of tin by grasping the baking paper and lifting the cake onto a wire rack. When cold top with whatever you like. Plain chocolate icing, chocolate butter cream, whipped cream and strawberries....whatever you like.
By the way you will notice there are no photos of the cooked cake. I forgot to take one. Then when it was iced and cut up on a plate (taken for supper at a meeting) it disappeared so fast I didn't get a chance to rectify the problem.
So, don't worry about my photo of the end product, it's gone, the proof is in the eating, I reckon.
Just make it yourself and watch how fast it disappears. I was lucky my husband wasn't home when it came out of the oven as it smells AMAZING when it's cooked and he would probably have eaten 1/2 of it hot, best way to eat cake sometimes, no icing required. Less sugar is better for you.
Anyway it's the best tasting chocolate cake I think because of the real chocolate in it and not cocoa. Enjoy!!!
Oh, if this recipe isn't big enough for you, just double it and put the mixture into a larger tin.
You will need a 14cm x 21cm loaf tin, lined with baking paper, leave extra so you can grip it to lift the cake out of the tin when its cool.
Ingredients:
125g Dark Chocolate chopped (you can use cooking chocolate but I prefer to use something I like to eat)
125 Butter chopped
1 teaspoon vanilla essence
3/4 cup (165g) castor sugar
2 large eggs
1 3/4 cup (265g) S.R. Flour
3/4 cup (180ml) Sour Cream (or Greek yoghurt).
Place chocolate and butter into a microwave safe bowl and heat on high for about 45sec. Your butter should be melted and your chocolate should be softening. Remove and mix with a spatula until the chocolate finishes melting and the two combine. (see photo).
Place all ingredients including melted mix into a large mixing bowl and beat on low speed until combined (unless you want a flour dust storm). Then when combined beat on medium speed until mixture is smooth and lighter in colour. Spread mixture into lined loaf tin. Bake in a moderate (approx 180C) for about 1hr. Cake is cooked when it springs back when touched in the centre.
Remove from oven and allow to cool for a few minutes in the tin. Then take out of tin by grasping the baking paper and lifting the cake onto a wire rack. When cold top with whatever you like. Plain chocolate icing, chocolate butter cream, whipped cream and strawberries....whatever you like.
By the way you will notice there are no photos of the cooked cake. I forgot to take one. Then when it was iced and cut up on a plate (taken for supper at a meeting) it disappeared so fast I didn't get a chance to rectify the problem.
So, don't worry about my photo of the end product, it's gone, the proof is in the eating, I reckon.
Just make it yourself and watch how fast it disappears. I was lucky my husband wasn't home when it came out of the oven as it smells AMAZING when it's cooked and he would probably have eaten 1/2 of it hot, best way to eat cake sometimes, no icing required. Less sugar is better for you.
Anyway it's the best tasting chocolate cake I think because of the real chocolate in it and not cocoa. Enjoy!!!
Oh, if this recipe isn't big enough for you, just double it and put the mixture into a larger tin.
 |
| Melted chocolate and butter. |
 | |
| Baking paper lined loaf tin |
 | |
| All in together ready to mix. |
 |
| Beating the mixture, nearly done. |
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