This is me and Maia pouring the
mixture into the cake tin.
This is me making butterflies using our butterfly cutter.
This is me with the final product.
Do you want the recipe for the delicious Crazy Italian Egg-Free Chocolate Cake? Here it is: Ingredients:1 1/2 cups standard flour.1 cup caster sugar1/2 cup of good quality dark baking cocoa1 1/4 tsp baking soda3/4 tsp salt1/3 extra virgin olive oil1 tbsp balsalmic vinegar2-3 tsp pure vanilla essence1 1/2 cups of waterMethodPreheat the oven to 160c regular bake.
Grease a 20-22cm cake tin and dust all over with cocoa (make sure the tin isn’t too big or the cake will be a little flat). Or, just plonk a piece of baking paper in (that’s what I do now). If your tin is too big, it won’t rise properly.
Sift the flour, sugar, cocoa, baking soda and salt into a large mixing bowl. Stir with a whisk to combine evenly. Make a large well in the centre.
Pour the olive oil, vinegar, vanilla and water into the well. Using the whisk, start in the middle and stir the mixture GENTLY in a circular motion until the mixture is combined to a smooth batter – don’t worry if there a few small lumps, these will disappear in the oven. Don’t go crazy or you’ll flatten all the bubbles.
Bake just below the centre of the oven for about 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven.
If you’re going to serve it as a cake, let it cool in the tin for 10 minutes before turning it out onto a rack. You can either dust with icing sugar to serve or ice it when cool (see below).
For a delicious pudding, dust with icing sugar and serve straight hot, straight from the tin, with ice cream.
The cake keeps in an airtight container for about 4 days (if it actually lasts that long I’ll be surprised).
Chocolate icing
Place the chopped chocolate and butter (or coconut cream) in heatproof bowl, then set over a saucepan of simmering water (don’t let the water touch the bowl).Stir until melted, then remove the bowl from the saucepan stir in the oil.
Leave to cool at room temperature until it’s thick enough to spread on the cake. If you try and speed it up by putting it in the fridge, keep an eye on it as it will need stirring often. Thanks for reading! Thanks for reading!!
Grease a 20-22cm cake tin and dust all over with cocoa (make sure the tin isn’t too big or the cake will be a little flat). Or, just plonk a piece of baking paper in (that’s what I do now). If your tin is too big, it won’t rise properly.
Sift the flour, sugar, cocoa, baking soda and salt into a large mixing bowl. Stir with a whisk to combine evenly. Make a large well in the centre.
Pour the olive oil, vinegar, vanilla and water into the well. Using the whisk, start in the middle and stir the mixture GENTLY in a circular motion until the mixture is combined to a smooth batter – don’t worry if there a few small lumps, these will disappear in the oven. Don’t go crazy or you’ll flatten all the bubbles.
Bake just below the centre of the oven for about 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven.
If you’re going to serve it as a cake, let it cool in the tin for 10 minutes before turning it out onto a rack. You can either dust with icing sugar to serve or ice it when cool (see below).
For a delicious pudding, dust with icing sugar and serve straight hot, straight from the tin, with ice cream.
The cake keeps in an airtight container for about 4 days (if it actually lasts that long I’ll be surprised).
Chocolate icing
Place the chopped chocolate and butter (or coconut cream) in heatproof bowl, then set over a saucepan of simmering water (don’t let the water touch the bowl).Stir until melted, then remove the bowl from the saucepan stir in the oil.
Leave to cool at room temperature until it’s thick enough to spread on the cake. If you try and speed it up by putting it in the fridge, keep an eye on it as it will need stirring often. Thanks for reading! Thanks for reading!!
Kia ora Ava, ka pai to mahi! This is very impressive work. I like that you added butterflies and ladybugs. Did you use fondant icing? What was the texture of the cake like? What would you give this recipe out of 10? I have to say you kept your baking area very tidy. When I cook my bench gets very messy! Keep up the blogging! Elizabeth K
ReplyDeleteHi, yes we used fondant icing and the texture of the cake was moist and delicious. I would give the recipe a 10 out of 10.
ReplyDeletehi Ava that cake looks really good but next time you could take a video or take more pictures on how you made the cake. I like how you put the instructions for it.
ReplyDelete