Wet cocoa cake
Wet cocoa cake
2 people made this
About this recipe:
Delicious and light alternative to heavy winter cakes and Christmas puddings. The sauce that is poured over after baking makes it incredibly moist.
4 medium eggs
1 tablespoon vanilla sugar
400g caster sugar
240ml vegetable, rapeseed or sunflower oil
2 tablespoons good quality cocoa powder
256g plain flour
1 tablespoon baking powder
1 pinch salt
dessicated coconut to decorate
- Preheat the oven to 180 C / Gas 4.
- Whisk the eggs, vanilla sugar and sugar until the sugar is dissolved and the mixture is foamy.
- Add the milk, oil and cocoa powder; whisk. Using a mug, set aside a cupful of this mixture. You'll use it as the sauce later.
- Sift in the flour and add the baking powder and salt to the rest of the mixture. Pour into a 20cm round baking tin.
- Bake until risen and a skewer inserted near the centre comes out clean, about 45 minutes.
- Once it's baked pour the sauce (that you set aside before) all over the cake while it's still hot and in the cake tin. Let it cool down and absorb all the sauce.
- Decorate with desiccated coconut if you like. Serve warm or at room temperature.
Use room temperature eggs when baking cakes.
To check if the cake is cooked poke with a toothpick. If it comes out dry cake should be cooked.
this is a great cake , I always receive compliment whenever I make it, so easy to make , thanks for this great receipe
- 24 Sep 2011
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