Well, the yummiest chocolate cake that you can expect to come out from my oven anyway! It's been absolutely sodding ages that I've baked something that I've been so pleased with that it's resulted me doing a dance of joy in my kitchen. Yes, really!
Erm, yeh excuse the overly yellow lighting, sorry - I just wanted to get on with eating the entire sharing the damn thing.
This may have been to do with a recent cake-up I had with a butter and sugar free experiment that I tried out. (I've yet to share that with you because I still haven't managed to work out what went wrong there)
So hey, perhaps it was a case of tasting something half decent after something that went so horribly wrong. But I remain upbeat. This, in my Hungry Jenny opinion, is the most yummiest chocolate cake EVER! Spongy and fluffy, with the right amount of chocolatey goodness without being too sickly sweet. Go and make it now.
Yummiest Chocolate Cake
For a 7 x 10” traybake (24 bars):
200g self raising flour
75g brown sugar
2 tbsp cocoa powder
1 tsp bicarbonate of soda
100g dark chocolate, broken into small chunks
1 egg, lightly beaten
4 tbsp olive oil
200g double cream
1 underripe banana, mushed
For a 7 x 10” traybake (24 bars):
200g self raising flour
75g brown sugar
2 tbsp cocoa powder
1 tsp bicarbonate of soda
100g dark chocolate, broken into small chunks
1 egg, lightly beaten
4 tbsp olive oil
200g double cream
1 underripe banana, mushed
1. Preheat the oven to 180 degrees. In a large mixing bowl, sift in the flour and mix with the sugar, cocoa power, bicarbonate of soda and chocolate chunks.
2. In another bowl, beat the egg with the olive oil and double cream. Mash in the underripe banana. Tip this into the flour mixture and fold until just mixed.
3. Transfer to a lined traybake, and level out with a knife. Bake for 25-30 minutes until springy to the touch.
Prepare to have your socks knocked off when you eat it!
More Hungry Jenny cakes here.
Other chocolatey recipes you might enjoy.
No comments:
Post a Comment
Go on, say what you want!