We’re not really bakers in our home.
Which is probably why this recipe has become a staple – although it’s been quite a while since we’ve knocked it together.
It’s a robust, idiot-proof recipe. There’s nothing too delicate, fussy or technical going on here – just throw some stuff in a bowl and bake.
The result, using our floppy non-stick cake “tin”, is maybe not so deep but is certainly dark. Rich, too.
I love its rather austere chocolatey-ness.
I think the added sweetness of icing would spoil a perfectly fine cake.
The high moisture content means a very runny batter – and presumably ensures a really moist product despite the unrefined nature of the recipe.
This recipe comes from a dandy and slim community cookbook from Canvastown, an area in the northern South Island province of Marlborough.
Deep Dark Chocolate Cake was contributed by Shontell Green, to whom we are very thankful. I suspect this Shontell Green is the one and the same.
1 3/4 cups unsifted flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1/2 cup oil
1 cup boiling water
2 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
2 teaspoons vanilla essence
1. Combine all dry ingredients in a large bowl.
2. Add all remaining ingredients, except boiling water, and beat together.
3. Add boiling water, stirring gently until a thin, consistent batter is formed.
4. Pour into greased cake tin.
5. Bake at 180C for 40 minutes or until a skewer comes out clean.
6. Eat, enjoy.