As promised an incredibly easy and delicious chocolate cake. No silly ingredients necessary.
This cake is perfect for kids parties and can be baked in a loaf tin, round cake tin, or split between two round sandwich tins for a sandwich cake. Just reduce cooking time for sandwich tins as the two cakes will be shallower. It is a very moist cake though, and doesn’t really need the filling. Personally I would just stick with a solid cake and frost the top…
200g self-raising flour
175g caster sugar
1 tsp. baking powder
40g cocoa powder
175g unsalted butter
2 large eggs
1 tsp vanilla essence
150ml plain cottage cheese
2 tbsp milk
Preheat the oven to 180 degrees celsius. Grease and line a loaf tin – or if like me – be lazy and buy the pre-cut tin liners. No need to grease, just plop it in (chuckle).
Put all of the cake ingredients, yes all, in a food processor/cake mixer and press go! Start slow or you will end up with a light dusting of cocoa powder and flour over yourself and the kitchen.
Plop your cake mix in the tin. Bang your tin on the kitchen side quite hard but keeping it level to knock out any air bubbles and level your batter.
Cook for approximately 45 minutes, middle of the oven, give or take 5 minutes depending on how hot your oven is. The cake should look moist and dark (like a brownie) but be dry when you insert a skewer. Allow to cool for 10 mins, before turning out onto a cooling rack.
Delicious as is, smear with frosting, serve with creme fraiche and raspberries, or slightly warm from the oven with melting vanilla ice cream.