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ONE POT CHOCOLATE CAKE

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Serves: 8-10.

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  • Vegetarian
What does this mean?

It's very shallow in volume, but that's not an issue after you taste it, as this is a very rich cake. I use ½ and ½ (half cream half milk) for the cake as well as the icing, but you could just as easily substitute milk or heavy cream, without any worry. Serve this shiny topped, modest cake to anyone who happens to be around, glass of milk alongside.

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Ingredients

For the cake

  • 4 oz unsalted butter
  • 4 oz bittersweet chocolate
  • ½ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons heavy cream

For the icing

  • 1 oz unsalted butter
  • 1 oz bittersweet chocolate
  • 2 tablespoons heavy cream
  • 1 cup confectioners' sugar

Method

You will need a 9-inch springform pan, buttered and lined with parchment paper.

  1. Preheat the oven to 350ºF.
  2. For the cake, melt the butter and chocolate together in a large, heavy bottomed saucepan over low heat. Take off the heat, and with a wooden spoon, beat in the sugar.
  3. Then beat in the eggs, one at a time. Stir in the vanilla.
  4. In a small bowl, mix together the flour, baking powder, salt, and cocoa. Beat this mixture in, bit by bit, until it's smoothly combined.
  5. Now stir in the ½ and ½. Scrape into the prepared pan. Place in the oven and bake for about 25 minutes, until a toothpick comes out clean. Cool, in the pan, on a wire rack for 10 minutes. Then take out of the pan and finish cooling on the rack.
  6. To make the icing, melt the butter and chocolate in a small saucepan. Off the heat, beat in the ½ and ½. Beat in the confectioners' sugar.
  7. Spread all over the surface of the cooled cake. ENJOY!

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