I can’t remember the last time I made a chocolate cake, let alone ate one. I love anything chocolate, but it is the cleaning up part that I hate the most.
Everything that is covered in a layer of cocoa powder, needs to be cleaned separately because once you take one look at the brown colored water you are put off chocolate cake for a while.
Last night, while I was busy getting ready for bed my mother kept pleading with me that she needs me to make a chocolate cake for tea time today, because she has been craving for one, for so many days now and I always cater for my father’s needs but not hers.
Of course my dad was not over the moon with joy when he heard what I was making for tea time, he kept mumbling that he was not a fan of the chocolate taste of chocolate cake…I have never met a person who does not love chocolate cake, like he does.
I will not lie, my mother threw me for a six. I had already planned my entire menu for April so that I could utilize every single item in my fridge and freezer during the lockdown. I had planned something completely different but I felt sorry for her, so I gave in and then came the other problem I did not have a chocolate cake recipe that was easy to make and that used the ingredients that I already had.
Some of the cakes I came across required egg whites and others this and that and so on and so on then I came across a Texas sheet cake recipe in the Vintage cake recipe book and I was intrigued. I had every single one of the ingredients in my fridge, even down to the buttermilk…can you believe it and I never and I mean never have buttermilk in the fridge. I either have to go out and buy or make homemade buttermilk with almond milk and apple cider vinegar. Not this time, this time I had the real deal in the fridge.
The original recipe contained eggs, I just substituted for my homemade vegan eggs and hey presto we had a chocolate cake.
Another upside to the cake was that there was no need to wait for the cake to cool before icing, as soon as the cake was out of the oven, the icing was poured over and allow to set as the cake cooled.
I nearly threw my toys out the cot when I woke up this morning and remembered that I had forgotten to take out the butter to defrost last night and then when I read through the method I discovered was that it didn’t matter, because the butter had to melted anyway so frozen butter was just up my street.
My mother loved it and believe it or not, my dad had a sliver of a piece and he loved it, he said it was not too sweet and there was no extra chocolaty after taste.
Ingredients for the batter:
- 8 x ounces butter.
- ½ x cocoa powder.
- 3 x tbsp. oil.
- 1 x cup hot water.
- 2 x cups cake flour.
- 2 x cups castor sugar.
- 1 x tsp bicarbonate of soda.
- ½ x tsp salt.
- 2 x eggs.
- ½ x cup buttermilk.
- 2 x tsp chocolate essence.
Ingredients for the frosting:
- 4 x ounces butter.
- ¼ x cocoa powder.
- 1/3 x cup milk.
- 3 x cups icing sugar, sifted.
- 2 x tsp chocolate essence.
- ½ x cup walnuts, roughly chopped.
Method for the batter:
- Melt the butter in a pan.
- Whisk in the cocoa, oil and water till well combined.
- Allow the mixture to come to the boil.
- Remove from the heat and set aside.
- In a bowl, whisk together the cake flour, castor sugar, bicarbonate of soda and salt.
- In a separate bowl, whisk together the eggs, buttermilk and chocolate essence.
- Pour the cocoa mixture in the flour mixture and whisk.
- Whisk in the egg mixture.
- Mix till well combined.
- Pour into a greased cake tin and pop into a preheated oven.
- Bake at 180 degrees for 20 – 25 minutes or until the cake tester comes out clean.
- Remove from the oven and immediately pour over the frosting.
Method for frosting:
- Melt butter in a pan.
- Whisk in the cocoa and bring to the boil.
- Remove from the heat.
- Whisk in the milk and chocolate essence.
- Whisk in the icing sugar a little at a time.
- Garnish with the chopped nuts and allow to set and cool