This is the cake on the front of September's Better Homes and Gardens magazine. I took this cake to the Vet this afternoon when The Labradors had their Dental Check Up.
It is really important to have the correct size tin, mine was 24cm and the recipe says 20cm. My cake wasn't as high as the one on the cover.
It is a very easy recipe, you can use just one bowl if that bowl goes in the microwave. It cooked beautifully and I did sneak a little taste when I cut it open to cool and it was fudgy and rich. I used Dutch Cocoa, I think that helps. It doesn't give a fan-forced oven temperature and the cake was cooked in 40, not 50, minutes. Do check with a skewer though: if it comes out clean when poked into the centre of the cake, it's cooked.
The recipe says to add the vanilla before you use the microwave. I've always added vanilla after the heating is done.
You can add whatever you like to the cream: any kind of chocolate bar, plain chocolate, berries or other fruit.
One Bowl Chocolate Cake, Malteser Cream, Chocolate Sauce serves 10-12
- 125g butter, cubed
- 220g brown sugar
- 250ml water
- 3 eggs
- 150g self raising flour
- 75g plain flour
- 60g cocoa powder
- 2 tspn vanilla extract
- 1/2 tspn bicarb soda
For cream filling
- 400ml thickened cream
- 1 cup Maltesers, chopped
For the Chocolate Sauce
- 200ml thickened cream
- 200g good dark chocolate
Preheat oven to 160*C. Grease and line a 20cm round high sided tin with baking paper.
Pour into the cake tin and bake for 50 minutes. I turned the tin half way through and the cake only took 40 minutes. Cool in tin for 10 minutes and then cool on a rack.
When the cake is cold, cut it in half horizontally on the serving plate. I flip the top over onto another plate or board right next to the base. This way, if you remember not to turn the base, you can just flip the top back on and it will match the base perfectly.
Spread the cream over the base, almost right up to the edges. Place the top back on and push down slightly so the cream oozes out the sides. The cold cake is reasonably stable and flexible. Anyway, cream and chocolate sauce can hide a multitude of sins.
Pour the sauce over the cake, cut and serve. I don't have a photo because I left the cake at the Vet, so here's the photo from the cover of the magazine.