CHOCOLATE CRAVING CAKE
This is one of those divine moist chocolate pudding / cakes that are mixed up in a jiffy and can be served as it is or with cream.
1 cup all purpose flour
1 cup granulated sugar (castor sugar)
½ cup unsweetened cocoa
3/4 teaspoon baking soda
3/4 teaspoon baking powder
½ teaspoon coarse salt
1 large egg
½ cup full cream milk
¼ vegetable oil
2 teaspoon vanilla extract
½ cup boiling water (you can add coffee here)
Frosting:
1 cup milk chocolate chips
½ cup sour cream
1 teaspoon vanilla extract
Preheat oven to 350°F. (180ºC)
Grease an 8 x 8 ceramic baking dish. Line with grease proof paper. Spray the sides and bottom. If use a metal baking pan heat oven to 325°F. (170 ºC)
Mix flour, sugar, cocoa, baking soda, powder and salt in a bowl of stand mixer.
Add egg, milk, oil, vanilla extract, mix on low till incorporated.
When mixed in, increase speed to medium, mix for 2 minutes.
Add boiling water and stir – batter will be very thin.
Pour batter into the prepared dish and bake 35-40 minutes. Or until inverted toothpick is removed clean.
Allow to cool 10 minutes in pan. Then continue cooling on rack until room temperature.
While the cake is cooling make frosting.
In a medium microwave bowl heat the chocolate chips in the microwave bowl in 50% power in 30 second increments, stirring after each heating until they are fully heated.
Add the sour cream and vanilla until the frosting is well combined and fluffier.
Pour over cooled cake.
Recipe and photo: Diana Faith Du Plessis-Swart
