Sometimes you need something sweet and tasty, but really don't fancy the whole rigmarole of taking out mixers and beaters and whisks - let me be honest here - sometimes I want to have my cake and eat it, without having put much work into the process!!!
This cake is just what the doctor (that very strange doctor that lives in my imagination and tells me to eat all the chocolate I wish!!!!) ordered. Like Nigella's Guinness Cake this is a "one pot wonder", all you need is a scales, a large pot a baking tin and you're in business.
It started life out as the Birthday Cake in Nigella Lawson's "How to Eat", and although I still make the original, the one I make more often is this evolved version below. I have reduced the fat, by using a light condensed milk and by omitting the ganache (or sometimes just using 1/4 of the specified amount) - then I have replaced some of that fat (!) by adding chocolate chunks (and sometimes roasted hazelnuts). I no longer faff about with splitting the cake in half and sandwiching with ganache - not really in the spirit of my lazy inner self!!
Although I usually make the plain, uniced version - for special occasions I whip out the icing! This cake was made for a very special occasion - my sister's significant birthday!! Her little angel (he was so good he was given a "star stamp" at play school .... awwwwww!) helped me to decorate it with a delightful crater pattern, even going so far as to eat all the removed ganache - that's dedication!!
|I don't usually need much help in the creating craters dept!!
Dress Up or Downable Chocolate Cake
225g self-raising flour
200g caster sugar
100ml just boiled water
200g light condensed milk
200g dark chocolate (about 70% cocoa) - broken into pieces
50g chopped roasted hazelnuts (optional)
2 large eggs, beaten
Preheat oven to 180 C
Prepare a 20cm springform tin by buttering it and lining the bottom with parchment paper.
Put the sugar, butter, boiled water, condensed milk and 100g of chocolate into a large pot and put on a medium heat until melted, stir until glossy and smooth.
Remove from the heat and stir in the sieved flour and cocoa.
Finally add the eggs and mix well. (Do not forget this part - if you do the result is disastrous!!!!)
Add the remaining 100g chocolate chunks and the nuts (if using).
Pour into the prepared tin and bake for about 45 minutes.
This cake needs to cook like a brownie - firm on top but still slightly gooey in the center.
Remove from the oven and allow to cool in the tin for about 10 minutes.
After this time remove from the tin and cool completely on a wire rack.
If you wish to make a ganache for the top just heat 100ml double cream and then add 100g chopped chocolate, stir until amalgamated and pour over the cooled cake.
This is my contribution to Forever Nigella # 2 - seduced by chocolate over at Maison Cupcake.