This is my go-to chocolate cake!! I make it often, and it doesn’t last long in the house because it is De-licious! This recipe is a version of the chocolate fudge cake which was originally from a kids cookbook I had when I was young. I lost the cookbook many years ago, but through the power of the internet I re-discovered the recipe a few years ago, and it is now one of my favourite recipes. As an added bonus it is also vegan friendly, so it’s a good one for parties when they will be vegetarian and vegan peeps attending.
This cake also works really well as small cupcakes (which I have used for the purpose of this post). The cake is fairly light in texture, and almost always cracks on top. It’s not heaps chocolately, but it’s chocolatety enough. The only thing that this cake doesn’t do well is hold its structure well enough to layer or stack….but apart from that it’s perfect.
1 1/2 cups self raising flour
1 cup castor sugar (I only used 3/4 cup to cut down on sugar)
1 cup of water (I added teaspoon of coffee to help bring out the chocolate flavour)
3 tablespoons cocoa
1 tablespoon vinegar
1/2 cup vegetable oil
1 teaspoon vanilla essence
strawberries (for strawberry surprise cupcakes, or for decoration on top of the chocolate fudge cake)
This has got to be the easiest cake, just mix all ingredients together in a bowl, until there are no lumps of flour or cocoa. If you want to add choc chips, then do so at this stage.
Bake in preheated oven at 180 degrees for 30-35 minutes. If making cupcakes then they should be ready in about 15 minutes.
To make Strawberry Surprise chocolate cupcakes: place a spoonful of cake mixture in the bottom of each patty pan and then a small teaspoon of finely chopped strawberry, then cover with cake mixture and place in oven.
The finely chopped strawberry make a yummy gooey strawberry centre.