Chef Brad from our regular chef club, shared this recipe with us recently and it’s title, yes you guessed it “moms chocolate cake”. Now, you know whenever a recipe title is preceded by the word “mom’s” it’s a going to be a winner, don’t you?! If it’s created by a mom, and it has made its way to paper and then to the family recipe book, it really is a recipe you can trust! Well this recipe was no different, an absolute silencer! What makes it different is the fact that it’s a warm batter and then the icing, well that is poured over a steaming hot cake which makes it moist but still leaves the most incredible chocolate icing topping.…Yuh! It sounds decadent doesn’t it? That’s because it is.
Test it, try it, trust it! Pass it on!
This also makes a wicked Valentine’s treat for any chocolate lover by the way! Enjoy! Xx
- Chocolate Cake
- 250g butter
- ¼ cup cocoa, heaped
- 250ml water
- 2 cups white sugar
- 2 cups flour
- ¼ tsp salt
- 2 eggs lightly beaten (I used a manual beater for 1 minute)
- ½ cup plain yoghurt or buttermilk
- ½ tsp cinnamon
- 1 tsp bicarbonate of soda
- 1 tsp vanilla essence
- Chocolate Icing
- 2 cups sifted icing sugar
- ½ cup cocoa
- 60ml melted butter
- 1/3 cup plain yoghurt or buttermilk
- Preheat oven to 180°C
- In a medium sized pot, bring the butter, cocoa and water to the boil
- Once boiling, remove from the heat, add the sugar, flour and salt and mix well ( I used a whisk for this and it worked well)
- Add the whisked eggs, yoghurt/buttermilk, bicarb, vanilla essence and cinnamon and whisk until smooth.
- Pour the mixture into a round, greased baking tin and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
- Mix the icing just before the cake is about to come out of the oven.
- Mix all the ingredients together until smooth and creamy – (remember to use melted butter)
- Once the cake has been taken out the oven (and still in cake tin), spoon the icing gently over the cake and then place in the fridge until it sets (about 30-40 minutes)