Before you get too excited or think oh no not for me, let me just tell you, the coffee is not there so that you can taste it, it is there to bring out a rich deep flavour of the chocolate, hence why it is mocking you…
you dive in hoping to sneak a hint of coffee, but you are left searching and longing for it to show it self. (Evil, maybe- but its still worth the exploration).
2½ cups self raising flour
¼ tspn baking soda
250grm Chocolate 60 %
½ cup sugar
500 grms dark brown sugar (Muscovado)
1 ½ tspn vanilla
1 cup coffee freshly brewed and filtered
¾ cup hot water
1 cup mayo
- In a high sided bowl break up the chocolate into small pieces and add in the boiling hot water along with hot filtered coffee.
- carefully stir till all the chocolate is melted
- add both the sugars into the hot mix and stir until sugar is also melted
- In a separate large high sided bowl measure out the flour and baking soda, sifted, (or (when I am in a hurry, or feeling lazy), I use a whisk and give a quick whisk of the dry flour in the mixing bowl, this breaks up any lumps).
- Carefully pour in the hot chocolate mixture into the flour bowl whisking slowly as you pour in.
- mix well
- in a separate small clear glass bowl crack in the eggs and remove any shells that may have slipped in.
- next add the mayo, and eggs to the cake mix and mix well
- Pour the cake mix into two medium sized cake tins (pre-greased/lined)
- bake at 180 degrees Celsius, gas mark 4 (reduce temperature for fan assisted ovens) for about 40-50 minutes or until cooked. To check insert a toothpick in the middle and if it comes out clean it is ready.
Best served warm! Or you can leave to cool on a cooling rack and then place in an air tight container. It can be layered and decorated for parties.
Left over cake (should such a thing ever occur!! or if you want to hide it away for indulging in in secret later!) always stored in an air tight container or wrapped in cling to stop it from drying out.
Keeps for few days out at room temp or for two week in the fridge, unless you invite me over then tis not a crumb in sight.. no not really a cake monster, but I’m sure I could pose as one!
Vegan strawberry cake:
2 tblspn heaped flaxseed powder
10 tblspn water
2 cups self-raising flour
1 cup (white) sugar
350-400ml blended fresh strawberries (about 8-10 strawberries)
1 cup oil (not level just under full)
1/2 tspn baking soda
1 tspn vanilla extract (you can use essence too)
1/3 cup water (only if needed depending on size of strawberries)
-mix flaxseed powder with the 10 tbspn of water in a separate bowl leave to rest on side
- blend strawberries
- mix flour, baking soda and sugar in a big mixing bowl (a quick dry hand whisk of the two helps remove any lumps therefore reducing the need to sieve, but you can sieve if you like, it will only improve it, but I often skip it due to laziness).
- preheat oven to 180 degrees Celsius (Gas mark 4)
- line your baking tin with parchment paper/grease your baking tin or use a nonstick silicon cake tin, which ever you fancy (parchment paper is my fav. because it just makes life easier on the other side).
- add the blended strawberries and flaxseed paste to the flour and sugar
- next add the oil and vanilla start mixing all together. Slowly add the 1/3 cup of water as mixing, mixture should be very thick but pourable (if mixture is already quite loose due to strawberries hold back on the water)
- pour mix into baking tin and bake for about 50-60 minutes depending on your oven at 180 degrees Celsius/Gas mark 4 (reduce temperature for fan assisted ovens).
Avoid opening the oven door whilst the cake is baking. When you come to check at around 50-60 minutes and it looks like it is done nice and golden brown (not when it is looking close to over done -very brown) and you are tempted to take it out to check, leave it in there for a further 5 mins before you go opening the door to check. After 5 mins open the door slowly and using oven mitts take out the cake partially and check with tooth pick/knife. If it comes out clean, you can take it out. If it doesn't put it back in there for further 10-15 mins depending on how wet the tooth pick/knife was.
The above mentioned "cup" measurement is done by a normal household tea mug (namely an old Corelle Corningware mug just so you can have a rough idea of size) it can be done with exact "cup" measurements too but that is a personal choice.
I enjoy baking and like to keep it enjoyable so I do it in a stress-free manner; hence I grab my normal tea cup, I don't fluff around with measuring cups and weighing machines when I can avoid it.
I believe the energy you put in is the energy you get out. I know you will find exactness being enforced in most baking dishes, well, not with me! With me I enforce happiness, be happy, stress-free and enjoy what you make.
Over the years what I have come to the conclusion of is, baking cakes is precise yes but its not taboo to tweak and chop and change within reason. Often I have found people are scared to bake because of these very reasons, this is why I am emphasising that if you are not a confident baker then don't worry, a few grams here or there isn't going to spell disaster!
At home I always bake with my kids, I let them throw in the ingredients and mix till their hearts content. I don't use electric mixers just a plain old hand whisk and good old fashion muscle power. Let them enjoy making the cake, don't stress about the mess and exact millimetre perfect measurements, if it doesn't turn out looking like a fancy cake shop cake don't fret over it, they will still love to eat it because they made it themselves! Just like beauty isn't skin deep, nourishment and taste isn't either. It will be full of positive happy soul nourishing energy!
Bake Happy, Eat Happy!
me-the children's chef
My recipes are not about the show stopper artworks...for me its all about satisfied tums and satisfied mums!
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