Store Cupboard Standby : Fast Fudge Cake
You should have all of the ingredients in your store cupboard, which makes it even quicker to prepare.
This is the kind of cake that you can make on a Saturday afternoon, just because – or on a Tuesday night (for the same reason).
Mind you, if you do have kids around, we suggest hiding it away, because they won’t save you any.
As a bonus, we have included instructions for you folks who do not have spring form cake tins at your place (though we will need to talk about that sooner or later).
Recipe makes 1 cakePreview
115 g (1 stick) Butter, melted
2 med Eggs
1 tsp Vanilla
125 g (1 cup) Plain flour
40 g (1/3 cup) Cocoa powder
½ tsp Salt
½ tsp Bicarbonate of soda
250 g (1¼ cup) Brown sugar
½ cup Hot water
Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease and line a spring form cake tin (or overline a deep round casserole dish, so you can turn your cake out on to a plate)
Mix together the butter, eggs and vanilla in a mixing bowl. Sift in all the dry ingredients and stir to combine. Add the water slowly, folding it into your batter.
Pour this into your cake tin and bake for 30-35 minutes. Allow to cool for a few moments before serving.
Really good bit
Quick, easy and chocolaty – could you need more? Well of course. You can add hazelnuts into your batter, or sprinkle them on the top of your cake before baking if you enjoy them.
And, don’t forget, slicing and freezing this cake means you can always have some on hand.
From the notebook of Katie Schenk
Once you’ve fallen in love with baking again, try some of these favourites. These are selected from our current and forthcoming cake books:
And do please share your own favourite recipes below… we’d love to hear from you.