Simple chocolate cake
For over a week now I have yearned for chocolate cake, brownies or muffins. At the moment we have a limited supply of kitchenware, I decided to make the easiest cake I know.
My mom got this recipe from her sister and I have been baking this cake since I was 12. It's a family classic. For our birthdays mom used to make a double batch in a round cake tin and put a layer of apricot jam in the middle for a Sacher cake-esque creation.
Usually I simply bake this cake in a fluted cake tin, but this time I used a square pan to get more icing on top.
Chocolate cake300 ml brown sugar, unrefined
250 ml organic wheat meal, unrefined
1 1/2 tsp baking powder
2 tbsp vanilla sugar
4 tbsp Fair Trade dark cocoa powder
150 g melted organic butter
2 lightly whisked organic eggs
150 ml boiling water
Measure and mix the dry ingredients, then pour in the melted butter, the eggs and finally the water. Stir until even. Grease the cake tin or line a tray with non-stick baking paper, then pour the batter over. Bake at 180°C for about 40 minutes, less if you are using a flat tray.
75 g butter
150 g powdered sugar
2 tsp vanilla sugar
2-3 tbsp dark cocoa powder
2 tbsp cold water
1 tsp whisky
Mix all the ingredients in a small bowl – add ingredients to taste. I added a little more cocoa powder and a drop of whiskey to make the flavour more interesting. Spread the icing on the cake when it has cooled down, pop it in the fridge so it hardens a bit and then cut into squares.