Just a quickie. I’m posting this here because I have an appalling filing system and I know that I’ll lose a paper copy. This is the recipe for an egg-free chocolate cake that my friend Julie emailed me. I’ve not had much luck with egg-free cakes, so made it half-heartedly. I only bothered because it was so kind of Julie to take the effort to transcribe it.
Well, crikey gor blimey, I’m so glad that I did! It has a sponge that is very light, it’s perfectly sweet (I hate sugary sweet cakes), is intensely cocoa-y, and very, very moreish. The coconut adds a hint of mystery rather than a crazy flavour combination. I absolutely love it! The icing is far too rich, though, for
someone with gallstones a year old baby, so I’ll do a different icing and a different shape of caketin for baby R on the advent of her first birthday next month. I may even make another in the meantime, just to practice <whistles innocently> The Boss, Maxi and Midi Minx all had a fantastic time making it at the weekend, so I’m sure there’ll be lots of volunteer helpers.
I’m afraid I have no idea which cookery book it came from, so can’t credit it, yet. I’ll edit this post to add a credit when I find out.
Egg-Free Chocolate Cake
150ml (1/4 pint) sunflower oil, plus extra to grease
75g (3oz) creamed coconut
25g (1oz) plain chocolate broken into pieces
50g (2oz) cocoa powder
350g (12oz) self-raising flour
1 tsp baking powder
a pinch of salt
175g (6oz) light muscovado sugar
For the icing:
350g (12oz) plain chocolate, broken into small pieces
150ml (1/4 pint) double cream
* Preheat the oven to 180 degC (160 degC fan) mark 4
* Grease and line a 12 x 4 tin
* Put the coconut into a heatproof bowl, pour on 425ml boiling water and stir to dissolve. Set aside to cool for 30 minutes.
* Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth, then remove the bowl from the pan and leave to cool slightly
* Sift the cocoa, flour, baking powder and salt into a bowl. Stir in the sugar and make a well in the middle. Add the cocount mixture, melted chocolate and oil. Beat to make a smooth batter. Pour the cake batter into the prepared tin.
* Bake for 1-1.1/4 hours or until risen and just firm to the touch (if necessary, cover with foil after about 40 minutes, if it gets too brown on top). Leave in the tin for 10 minutes, then transfer to a wire rack to cool. When cold, trim to neaten the edges.
* To make the icing, put the chocolate into a heatproof bowl. Heat the cream to just below boiling point. Pour on to the chocolate and stir until melted. Leave to cool, beating occasionally, until thick – pop into the fridge for 30 minutes to help thicken if necessary.
* Cut the cold cake in half horizontally and sandwich the layers together with one-third of the icing. Spread the rest evenly over the top and sides of the cake.