This is a very simple chocolate cake. It’s not the most luxurious chocolate cake you’ll ever eat but it’s quick and easy and great as a base cake serve with fruit sauces or ice cream. I made the cake with part sugar part marmalade so the cake itself has an orange flavor. If you prefer plain chocolate cake then omit the marmalade and add more sugar. I don’t like my cakes too sweet so don’t add too much sugar. If you like sweeter cakes then increase the sugar.
So what do you need?
- 160g of sugar (or 80g sugar and 80g of marmalade)
- 250g (2 cups) of plain (all purpose) flour
- 100g coco powder
- 3tsp of baking powder
- 60ml of vegetable oil
- a cup / small pot of sour cream / plain yoghurt
- 160ml water
- 2 large free-range eggs
So what do you do?
Pre-heat your oven to 175 degrees C / 350F. Oil a baking tin, I use a long (29 x 10 cm) loaf tin or you can use a bunt tin. Put all the ingredients in a food processor and blend until you have a smooth mixture. (If you want to do it in a bow I’d mix the wet ingredients together first then add the dry ingredients and mix well. Pour the mixture into the tin and then cook for about 40 mins, until a skewer comes out clean. Check after 30 mins and if the top is cooking to quickly place a piece of foil over the cake to stop the top burning. Once it’s done leave in the tin for 5-10 mins then turn out onto a wire rack and allow to cool. If you want it to look pretty when you serve it dust with icing sugar before serving.
While the cake is cooking you can make the fruit sauce. I used passion fruit, you could use summer berries instead if you like, or make a marmalade sauce by heating up some marmalade with a mottle water to make a sauce you can pour. I put the pulp of about a dozen juicy passion fruit in a small saucepan and added a little water about 1 or 2 tbsp and added 2 tbsp of sugar and heated it up and simmered for about 5 minutes and allow to cool. I then pour the sauce on the cake as I serve it you could add a dollop of whipped cream too for an extra treat.