Er, am I allowed to say things like that?!
I'm not blowing my own trumpet. I didn't create this recipe, just tinkered with it a bit.
It's Australia Day here tomorrow and while my mind is wandering to Lamingtons and Pavlova, here's one I made before the move which DAMN I wish I had a piece of right now to go with my cardboard boxes and my where-the-heck-should-this-live? routine.
It's a thing of beauty, right?
You know this blog is not about fancy food. If you want amazing looking food that's innovative and smart and genuinely talented go see Lemonpi or Mowie. Over here you get the down-home version. Usually triple tested, always photographed with a bunch of sticky fingers just outside the viewfinder.
Truly, this cake rocks. My friend Anne-Marie made it last year and I begged the recipe. It was, in turn, her friend Carol's recipe. I reduced the sugar and the oil and upped the cocoa and here we are.
A gloriously chocolately chocolate cake that doesn't need chocolate which is convenient because it's a lot harder to snack on a box of cocoa in the pantry, than on a block of 70%. Or budget cooking chocolate.
Everything that looks good at three in the afternoon.
Utterly Awesome Chocolate Cake
1½ cups sugar
¾ cup oil
1 cup (hot) coffee
1 cup milk
2 cups plain flour
1 cup cocoa
1 tsp salt
1 tsp baking powder
2 tsp bicarb soda
Preheat oven to 165 degrees celcius.
Mix together: sugar, oil, eggs, coffee and milk.
Sift together: flour, cocoa, salt, baking powder, bicarb soda.
Add dry ingredients to wet mix and beat well.
Pour into cake tin (I make 2 x 20cm pans, the recipe suggests this or one large tin or three loaf tins.)
Bake for approx 35 mins on fan forced, (longer on regular oven.)
For the chocolate cream I used:
2 tbsp soft butter
2½ cups icing sugar
½ cup cocoa.
Mix well and spread onto cold cakes.
(With abject apologies to Fran if she's still sipping vegetable soup and trying to look away.)