When my sons were younger, we used to have LOADS of chocolate Easter eggs and chocolate bunnies lying around the house, weeks before and after Easter – all gifts from their uncles, aunties, late grandma, friends and of course from papa and mama as well. There was a moment when there were too many of these chocolates around the house that I had to give them away to my colleagues and friends. Now that my sons have outgrown this phase, I suddenly became fidgety and started ransacking the fridge and cupboards looking for chocolates. Zilch. Nada. Zip!
Then I saw cocoa powder in my kitchen cabinet and that’s how I ended up making this all-in-one-bowl chocolate cake.
Of Cement and Chocolates
If you were following my last post Our Veranda Project: Now you see it, now you don’t (Part 2), I mentioned that our veranda was not 100% completed, and I actually meant it. The contractors came yesterday morning and started cementing the floor of the veranda. That time, I was at home as I took the week off from work.
While the work was going on in our veranda, I decided to bake a cake! Mind you, baking a cake would have been one of the last things on my mind, if not for the measuring cups and spoons I got as a gift from a blogger friend, Chris . That became a wake-up call 😉
Scribbled past with a bright future
Alas, I couldn’t remember where I got this recipe. I had this recipe scribbled on a scruffy piece of paper since time immemorial. The only way to do justice to this scribbled past was to put a name and place for this recipe – on my blog!
I shall call it The forgotten all-in-one-bowl Chocolate Cake. I made a few adjustments and modifications here and there.
2 cups self-raising flour
2 cups sugar (I used 1 cup brown Cassonade Graeffe sugar and 1 cup castor sugar)
¾ cup unsweetened cocoa powder (I used Van Houten’s cocoa powder)
2 tsp baking powder
2 large eggs
A pinch of salt
1 cup buttermilk (I used 1 Tbsp white vinegar and filled the rest with milk measured to 1 cup. Let stand for 5 minutes until thickened)
1 cup vegetable oil (I used Culino corn oil)
1.5 tsp vanilla extract (I used Vahiné Vanillestokjes Poeder)
1 cup boiling water (I added 2 Tbsp Nescafé Gold Dessert instant coffee – trust me, you will not regret!)
1. Preheat the oven to 160 degrees Celsius
2. Lightly grease and flour the baking dish
3. Put all ingredients (except the boiling water with instant coffee) in a mixing bowl and mix well to form lump-free batter
4. Finally add the boiling water with the instant coffee and mix well for another minute.
Pour the cake batter in the baking dish and bake in the oven for 60 minutes, or insert a skewer in the centre of the cake. If it comes out clean, the cake is ready.
Et voilà !