Messy Chocolate Cake
The cake pictured is made by multiplying the recipe x 3 and sandwiching the layers with cream. You could also just serve it as a single layer!
5ml vanilla essence
200ml cake flour
10ml baking powder
Pinch of salt
85ml cocoa powder
100ml boiling water
125ml sunflower oil
30ml apricot jam
200g milk chocolate, chopped
75ml fresh cream
Marshmallows, nuts etc, to garnish
Pre-heat oven to 180 degrees celsius.
Grease and line a 25cm cake tin.
Dissolve cocoa in boiling water and leave aside to cool.
Sift the cake flour and baking powder.
Add the salt to the sifted dry ingredients.
In a large mixing bowl, beat the eggs with a hand held beater.
Gradually add the sugar while beating continuously.
Continue beating until the mixture is thick and pale in colour.
When the beaten egg mixture leaves a trail on the surface for three seconds, add the vanilla essence and sifted dry ingredients.
Fold the flour into the egg mixture.
Pour the cold cocoa mixture and sunflower oil into the mixing bowl.
Gently fold the ingredients together.
Pour the cake mixture into the prepared tin and bake for 30 minutes.
Turn out the cake onto a wire rack and glaze with the hot jam.
Leave the cake to cool.
Boil the cream and then add the chopped chocolate.
Whisk the cream until the chocolate dissolves.
Continue whisking until the chocolate is thick and shiny.
Pour chocolate over the cake and garnish with marshmallows etc.