Here is a recipe of a yummy chocolate cake I made recently, I was trying to get the flavour and consistency of chocolate brownies but on a loaf tin.
The cake came out perfect so I decided to post it up here.
Ingredients
2 Eggs- 1/3 Cup of Milk
- 1 Teaspoon Vainilla Essence
- 1 Cup Dark Muscovado (or Molasses) Sugar
- 1 Cup of Plain Flour
- 1 Teaspoon of Baking Powder
- 150g Butter
- 150g Dark Chocolate
- 50g Finely Chopped Pecan or Walnuts
- 50g Finely Chopped Dark Chocolate
Preparation Time
Steps
1. Pre heat the oven at 190C degrees.
2. Mix the eggs, milk, sugar and vainilla into a bowl and whisk lightly
3. Break chocolate into pieces and melt in the microwave with the butter
4. Sift flour and baking powder into a bowl, then add chopped pecan (or walnut) and chocolate bits, add the melted butter/chocolate mix and stir, then add the egg and milk mix and keep mixing until you have a thick dark gooey paste.
5. Butter a loaf cake tin and sprinkle with flour, then add the mix in and put in the oven. Drop the temperature to 160C degrees and wait for 45 minutes or til the top no longer wobbles when you shake it lightly.
6. Test the cake with a skewer, it should have raised but remain *slightly* undercooked in the middle. Remove the cake from oven when ready and leave to rest for 30 minutes before removing from the pan. The cake will flop a bit after a few minutes but dont worry about this as it will make it thicker and more densely chocolatey.
I find the cake tastes a lot better after a day in the fridge. Have a slice cold with some freshly made espresso. yuuummm..