Some people like cake. Some people prefer ice cream. I am definitely a cake girl. I love to eat cake, any cake, but that doesn’t mean I am always in the kitchen baking. Despite my previous few posts all being about cake, I actually don’t make that many cakes myself, but each time I make one, I want to make another, and with Easter upon us and chocolate on my mind, what better time to do some baking.
So of course when I was sent a few baking products and asked if I would like to make and a recipe on BakingMad.com I could hardly turn down the chance to have a go. Baking Mad has a huge selection of all types of sweet and savoury baking recipes and you can search for exactly what you want to make, including specifying what ingredients you’d like to include and what ingredients you’d like to avoid, which is a really useful feature, unless you try to be too specific and then there are no results. I also liked the fact that when reading through the method for the recipe there were extra tips you could click on for each stage, which is a really useful feature for anyone not at all confident at baking.
I chose to make a chocolate cake as I haven’t made one for a long time, well apart from a chocolate cheesecake, and with Easter coming up, it just felt like the right type of cake to make. I was seduced by the name, rich moist chocolate cake. It sounded like exactly the sort of cake I wanted to eat. It had good reviews, 4 stars and was described as easy. Perhaps most importantly, it looked good. The recipe sounded interesting, containing marmelade, which I thought might give it a slight orange flavour, although I couldn’t actually taste it in the finished cake so I would just use any jam or preserve if I was making it again.
The cake turned out really well. It was indeed rich and moist, as the recipe said. I didn’t cook it for quite as long as the recipe stated as it was ready after 70 minutes, but maybe my oven was little hot. The chocolate icing was easy to make and set to just the right consistency to cover the top of the cake easily without running down the sides. I also used a few wafer daisies to decorate it and give it a spring/Easter look.
Ingredients – Serves 10 -12 Recipe from Baking Mad
150ml sunflower oil
5 tbsp marmalade (I used rindless)
175g unrefined dark muscovado sugar (I used Billingtons)
3 free range eggs
225g white self-raising flour (I used Allinsons)
2 tbsp cocoa powder
1 tsp bicarbonate of soda
175g milk chocolate, broken into pieces
50g unsalted butter
How to Make Rich Moist Chocolate Cake
1. Heat the oven up to 170C or 150C fan. Grease and line a 20cm (8inch) round cake tin.
2. Put the first 5 ingredients (oil, yoghurt, marmalade, sugar and eggs) into a food mixer and beat until well combined.
3. Sift in the flour, cocoa and bicarbonate of soda. Beat them into the wet mixture and stop as soon as there are no dry bits left.
4. Pour into the cake tin and bake for 1 1/2 to 1 3/4 hours but be aware of how hot your oven is. Mine was ready sooner.
5. Let the cake cool in the tin for about 10 minutes and then turn it out on to a wire rack to cool completely.
6. To make the icing, either put the chocolate and butter in a bowl above a pan of boiling water or put them in the microwave and microwave for 30 seconds and then 10 seconds at a time. Keep taking it out and stirring it until all the chocolate has melted and then leave it to cool and thicken but don’t let it harden completely.
7. When the chocolate has cooled and is a thick spreading consistency, pour it on top of the cake and use a palette knife to spread it around.