This was ripped out of a weekend Dommion Post at least a year ago eagerly by my mother. Therefore it is no surprise that it is a Ruth Pretty passalong creation. She calls it Serena's Cheating Chocolate Cake - Her website says "New York caterer, Serena Bass, says this cake takes less time to make than it does to heat the oven to bake it so she calls it a cheating cake. She describes it as damp, dark and toothsome."
Living in a flat and being a student, I don't often have Buttermilk in the fridge therefore use low fat natural youghurt as a substitute. It works beautifully, if not better! The cake must be cover in either chocolate buttercream icing or ganche!
I am very much a cup and teaspoon girl so will post the recipe as I use it below. I am also even lazier with this recipe, i.e. i don't sift the flour etc. and I only use one bowl! A link to her recipe is displayed above.
Ingredients:
3/4 cup Dutched cocoa
2 cups Sugar
1 3/4 cups Flour
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 pinch Salt
1 cup Yoghurt (she uses Buttermilk)
2 large Eggs
1/2 cup Vegetable Oil
2 teaspoons Vanilla Extract + 1 teaspoon of Vanilla Bean Paste
1 cup Boiling Water
Preheat oven to 180°C.
Lightly grease base and sides of a 23cm deep round cake tin with oil and line with baking paper.
Into a large bowl sift cocoa, sugar, flour, baking powder, baking soda and salt and combine.
Make a well in flour mixtures centre and add eggs, oil and vanilla extract/ paste and whisk to combine.
Pour in water and whisk till combined and batter is smooth.
Immediately pour batter into prepared tin and place into preheated oven for 40-45 minutes or till cake skewer when inserted comes out clean.
Remove cake from oven and cool completely before removing from baking paper and tin. Ice !
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