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World's Best Chocolate Cake | Recipe


This recipe has made it's way out at every birthday and special occasion since I can remember. It was a cake my grandmother made when my mum was a little girl, and it would have to be at least 50 years old. Ridiculously simple, this recipe strikes the perfect balance between rich, chocolatey goodness and sweetness, is lovely and moist and just the right amount of fluffy.

Apart from being the most delicious chocolate cake, this recipe is also incredibly easy. Your most basic melt-and-mix. It's very child and beginner-friendly! 

This recipe is also firm enough (it won't fall apart on you) to use to create fancy cakes, cut into shapes or layer. As a little girl, this cake was served topped with pastel-coloured Vienna Cream (similar to Butter Cream), and made into all kinds of wonderful cakes, ala the Australian Women's Weekly Children's Birthday Cake Book. You can also bake it as cupcakes, and it freezes un-iced exceptionally well. 

These days, I usually serve it naked with pure whipped cream, but on occasions I also top it with my preferred flavour of Loving Earth Raw Chocolate. 

Below, I've listed the ingredients in the form I use (you'll notice the flours and sugar are not your standard), but this recipe still works perfectly fine (was originally baked with) white flour and white sugar. 


All measurements used are Australian metric measurements. 

1 cup = 250ml
1tsp = 5ml

I use organic whole-grain flours (either wheat, spelt or a combination), freshly ground. This ensures the entire vitamin and mineral content is retained, and as I use a grain mill and grind the grain myself (similar to having a coffee grinder!), there is no bleaching or refining process to destroy the nutrients and alter the nutrient content of the grain.

To make the whole-grain flour self-raising, simply add -
1tsp of Cream of Tartar and 1/2tsp of Bicarbonate Soda per 1cup of flour. 

The sugar used is organic rapadura - the most unrefined cane sugar available. All of the vitamins and minerals are retained, as it is quite simply the cane sugar juice, dehydrated at a low temperature. No bleaching or chemical processes. 

If you're baking this cake on white flour and white sugar, you will probably want a butter cream or chocolate icing, as white flour tends to be drier than the fresh whole-grain flours. 


Ingredients

- 1 ¾ cup Self-Raising Flour
- 1 ¼ cup Organic Rapadura 
- 1/2 cup Organic Raw Fair-trade Cacao Powder (I use Loving Earth)
- Pinch of Bicarbonate Soda

- 1 cup milk
- 125g butter, melted
- 2 eggs
- 1tsp Vanilla Extract*

- Whipped Cream to serve


Optional

- 1 x 80g bar of Loving Earth Raw Chocolate in flavour of choice (I love Mylk, Hazelnut or Dark)
- Roses, or other edible flowers to decorate


Method

Preheat the oven to 160°C. 
Line the base of a 20cm round cake tin with baking paper, and grease the sides with a stick of butter. 

Place the self-raising flour, sugar, cacao powder and pinch of bicarb soda in a mixing bowl.
Combine, and make a well in the centre. 

Add the milk, melted butter and vanilla extract and beat well. 
Once combined, add the eggs one at a time, beating each for 2mins. 

Pour into the prepared tin and bake for 40mins, or until the cake has just come away from the sides of the tin. 

Allow to cool in the tin for 10mins, then turn onto a wire rack to cool. 

If topping with chocolate, break the bar into squares and place on top of the hot cake. Leave them sit for a few minutes until they begin to melt, then spread evenly across the top of the cake. 

Allow to set and finish cooling, then decorate with edible flowers, and serve with whipped cream.

You can download a printable version of this recipe here.

*Don't use vanilla essence. It isn't pure vanilla, often includes a sweetener and will give an inferior flavour.  I make my own vanilla extract by placing 3-4 Loving Earth Whole Vanilla Beans (split length-ways, seeds scraped into the jar) into a small jar (approx 300ml) of alcohol of choice (I use good quality vodka so as not to effect the flavour), and leave sit for around 3-4 weeks, inverting every 2-3 days. You can then top-up the jar with alcohol and another vanilla bean every now and again. 

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Let me know if you make this cake, and pop any questions below or over on instagram!

Kelsey xx
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