We all have one, a favourite recipe that we make over and over for so many gatherings, birthdays, or lunch box fillers.
This recipe is my very own. I wish I could say handed down to me by my grandmother, sadly no. But it is made with the love of my grandmother and using ingredients she would know. I tested and tested this recipe until I felt it was perfect, and have made it ever since.
In my repertoire I have gooey sticky chocolate cakes, feather light sponge styles and fudgy brownie styles. This one is a good old fashioned cocoa based cake. Nothing too fancy.
I often split it and fill it through the centre with a luscious icing, or serve it lightly warmed with rich vanilla ice cream as a quick dessert. Best of all you can easily make it gluten free. Yes, this one ticks all the boxes!
The steps to a fabulous, lightly moist, high sided light family chocolate cake:
Recipe: makes one 20cm high sided cake, but can be successfully doubled for a large cake.
2 cups (300g) self raising flour *
½ cup (55g) dark cocoa
185g unsalted butter, at room temp
1 cup (220g) caster sugar
½ cup (75g) brown sugar
1 tsp vanilla extract
3 large eggs, at room temperature
250mls milk, lightly warmed
2 tsp white vinegar
2 Tbs (38g) sour cream
Icing: (this makes enough for the middle, sides and top of the cake; recipe can be halved if desired)
300g unsalted butter, at room temperature
400g icing sugar mixture
200g dark eating chocolate (or good quality dark cooking chocolate), melted
Preheat oven to 180 OC (160 fan forced). Butter the sides and line the base of a high sided 20 cm pan. (I line the sides so the paper comes up above the top of the tin), this gives you a very high sided cake.
Combine the flour and cocoa. You can do this using the standmixer with the whisk attachment and whisk on a low sped until combined, or stir the mixers together with a small hand whisk. Set aside.
Attach the flat beater to the mixer, beat the butter on speed 6 for 1 minute. Add the sugars and vanilla and beat on speed 10 for 5 – 7 minutes or until very light and fluffy. You might need to wipe the bowl down a couple of times during the beating.
Add the eggs one at a time and beat very well in-between each addition, at least 30 seconds. The mixture should look very light and fluffy.
Turn off the mixer; add the flour cocoa mixture, soured milk and sour cream. Mix on speed 1 for about 15 seconds or until just combined.
Pour the mixture into the prepared pan and smooth the top. Bake in the lower 1/3 of the oven for 1 hour 10 minutes or until firm when touched. Allow to cool 10 minutes before turning out onto a cake rack to cool completely.
Ice cake only when it is completely cool.
* This cake can be doubled to make a large 28cm deep cake. With a large cake, it can be difficult to get the centre to cook and the cake the cake to coo through perfectly, so top the cake with a large greased sheet of foil and secure lightly to the sides of the pan. Allow to cook a further 8 or so minutes. This technique ‘steams’ the cake and cooks the centre.
To make the icing: This can also be doubled for a large cake.
Attach the flat beater to the mixer. Beat the butter on speed 8 for 1 minute. Add the icing sugar (place on the food shield if you have one) and beat on speed 2 for 30 seconds, then speed 8 for 5 minutes. Reduce to speed 2, add the cooled chocolate and beat until well combined.
- gluten free version: omit self raising wheat flour. Replace with a gluten free self raising flour (I used White Wings brand) combined with 3 tsp of gluten substitute. (this is found at good health food stores)
For other delicious choccie recipes check out the KitchenAid Australia website…www.kitchenaid.com.au or click the images below.