Helpful Hubby cleaning up!
So yesterday it was a horrid rainy wintery day and there was only football on the TV instead of Olympics to watch so I decided I might bake something yummy and share it with you all. I decided on a chocolate cake recipe that is a "secret family recipe" of my mother-in-laws. Unfortunately, her "secret family recipes" have a habit of being also readily available in most Women's Weekly cookbooks, but I let her believe that I think they're special and secret nonetheless.
Ingredients
- 500ml water
- 660g sugar
- 250g chopped butter
- 35g cocoa powder
- 450g self raising flour
- 1 teaspoon bicarb
- 4 eggs
I'm not going to win any prizes for my butter chopping
Method
Preheat the oven to 180 degrees and grease a big, deep springform pan. I like to cook my springform pans with a baking tray underneath in case of leaks.Now, here's why I called it an EXPLODING CHOCOLATE CAKE. You see, my mother in law says to use a "medium sized saucepan". So that's what I did. In that saucepan you put the water, sugar, butter, cocoa and bicarb and you stir it over medium heat until the sugar has dissolved. So that's what I did.
So my advice, when making this super yummy cake is to use a BIG saucepan!!
Anyway, once that mixture has simmered uncovered for 5 minutes put it to one side off the heat and let it cool a bit. Meanwhile put the self raising flour and eggs in a big mixing bowl.
Pour it all into the pan.
Icing Ingredients
- 90g butter, softened
- 80ml water
- 35g cocoa powder
- 110g sugar
- 240g icing sugar
Method
This also involves a saucepan but by this time I had learned by lesson and was using the biggest saucepan in the cupboard just to avoid any more spills!Stir the butter, water, cocoa powder and sugar over low heat until the sugar is dissolved. Then remove from heat and let cool a little.
In a medium bowl put the cocoa and icing sugar. Then gradually add the chocolate mixture.
Put the bowl in the fridge for about half an hour. Mix the frosting until its spreadable and cover the cake!
I added sprinkles - because everything tastes better with sprinkles
So what do you all think? Do you think you'll try making this one? Its actually not very hard to make at all - as long as you have the right sized saucepan hopefully your chocolate cake will just be a chocolate cake and not an EXPLODING chocolate cake!