This is Anthony's fail-proof Chocolate cake. Many a time when we have been caught short for a dessert, Anthony has whipped out this recipe and rustled up this cake. He has served it just as a Chocolate cake or we have modified it to make a dessert by adding fruit, cream or whatever. The basic recipe is as follows and I always double it for an average sized ring tin. (photo shown is recipe doubled). (This recipe is even so fail proof that one time we managed to cook it on grill, and it was still edible)
1 cup Sugar
1/4 cup Cocoa
150 g Butter chopped small
1/2 teaspoon salt
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 3/4 cup Flour
Throw everything into the bowl and add half to three quarters of a cup of boiling water. Beat it all together for three minutes with an e1ectric mixer. Pour into a ring tin and bake for approx 1 hour at 180 degrees. Check after approx 50 min with a skewer.
Cherry Chocolate Cake
Grab a can of cherries and add them to the bottom of the ring tin, then pour over the cake mixture and bake.
Divide the mixture into two, add cocoa to one half of the mix. Pour the two mixes together to create a marbled effect cake. Ice with melted chocolate when cooled.
Wairere Nursery 826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: Open 7 days 8:30am-5pm