Quick and easy to make!!
No eggs, butter, milk or bowls are used and you don’t even need to grease the pan. All ingredients are mixed directly in the cake tin by hand. You won’t believe how delicious this cake is!
Ingredients:
1 1/2 Cups (190g) Plain Flour
1/2 Cup (100g) Sugar
1/4 Cup (30g) Cocoa Powder
1 Teaspoon (6g) Baking Soda
1/2 Teaspoon (2g) Salt
5 Tbls (70ml) Vegetable Oil
1 Tbls (15ml) White Vinegar
1 Cup (240ml) Hot Water
1 Teaspoon (5g) Vanilla Essence
20cm/8-Inch Springform Cake Tin
Chocolate Ganache:
200g/7oz Dark Chocolate, chopped
1/2 Cup (120ml) Emlea Double Cream (Heavy Cream)
Method:
Preheat oven 180C/350F.
Cake-
No need to grease or flour the tin. Add the flour, sugar, cocoa powder, baking soda and salt. Using a hand balloon whisk, stir all the ingredients together. Add the oil, vinegar, vanilla and hot water and whisk again until completely combined. Use a spatula to spread the top evenly and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool slightly and remove the sides of the pan.
Chocolate Ganache-
Heat the cream in a small pan until almost boiling to the edges. Remove from heat and add chopped chocolate. Let it sit for 1 minute and then stir until smooth. Pour the ganache on top of the cake and spread it leaving a 1 inch border at the edge. Use a spoon to create a flower shape. With the tip of the spoon slightly further down from the centre push it in the ganache curving it like we write a comma “,” nearly to the edge and do it again in the centre but smaller ones (it’s not visible on mine because I placed fruit on top as a presentation).
Enjoy!
Leave a Comment