Family Chocolate Cake

Favorite Cakes
Card 22
Family Chocolate Cake

OKAY!  So this is a recipe that lots of people mentioned when I first announced this project.  I made it today (early this morning, in fact) with the Caramel Icing (as above.)  I think it would be extra nice with Chocolate Icing as well.  Max thought this cake was quite nice.  He said he would prefer it if this cake was rich and chewy and chocolaty like a brownie.  It isn't those things, but it is a nice light tea cake.  Not very chocolaty though.  You could add lots more cocoa, I think, and chocolate icing, and that would placate the Chocolaty People.  Ari did not really like the icing.  But Max did. So go figure.  Maybe chocolate icing is the safest option here?!

Personally, I think it is really nice as is. Cam liked it too, and he thought it was nice and moist.  He said he hates dry cakes.  This cake is  not dry. Phew.  It is lovely and moist with delicious caramel icing.  That is what it is. Yum.

Points to note ::
The caramel icing took a bit more icing sugar than mentioned to make the icing thick enough, so watch out for that and have a bit extra on hand, perhaps.  You will note that I made this in a heart shape.  That is because I did not have a big square tin, and also because I like hearts.  I lined it well with baking paper and greased it super goodly.   You could make a heart cake too, if you wanted to.  I think it is nice to defy convention and use fancy tins.  Perhaps you have a tin in the shape of a bowler hat, or a monkey, or a bottle of whiskey.  Those would all be great options too.  Or just make a square and ignore my silly tin fetish.

Is this cake part of your culinary history?! Did someone in your family make this cake for you?  We would LOVE to know more.  Tell us!

xx Pip

Simplicity Chocolate Cake - via NMAA

I made this today. It turned out great. I used a bit more butter and dutch cocoa and a tablespoon of espresso instead of instant.


2 tbsp butter
2 tbsp cocoa
1 cup SR flour
1 cup sugar
1/2 cup milk
2 eggs
1/2 tsp vanilla extract
1/2 tsp instant coffee

Grease a ring tin very well and heat oven to 350F

Cream butter and sugar. Add eggs. Add cocoa, vanilla and coffee. Add flour and milk alternately. Bake for 30 mins. Cool in tin and then turn out.

Never Fail Chocolate Cake

Okay.. this cake is missing two pieces.. but that's because they've scooted into the lunchboxes of two hungry boys. I got up early to face the week and make soup and cake for the boys and cake for Brown Owls too. Lots of early making makes me happy, I can tell you! I'll show you the cherry cake a bit later on (it's still in the oven.)

Never Fail Chocolate Cake
1/2 cup softened butter
1 cup white sugar
2 eggs
1/2 cup cocoa
pinch salt
1 cup of milk
dash of vanilla essence
2 cups of SR Flour

Cream butter and sugar. Add eggs one at a time beating constantly. Add salt and vanilla. Mix cocoa and milk together in a jug. Add this cocoa/milk mix alternately with spoonfuls of the flour until nicely combined. Bake in a moderate oven in a 7"pan for 40 mins or until done!

*adapted from 'Royal Flying Doctor Women's Auxiliary Cookbook'

Stephanie's (and Elizabeth David's) Chocolate Cake

I double this recipe and use a bigger tin!

125g good cooking chocolate, chopped
1 tbsp brandy
1 tbs black coffee
100g unsalted butter
100g caster sugar
100g ground almonds
3 eggs, separated
icing sugar to dust


Preheat the oven to 160 C. Butter and line an 18cm baking tin - springform is best.

Combine the chocolate, brandy and coffee in a bowl over a pan of simmering water. Stir when melted and add the butter and sugar. Mix very well. Add the ground almonds and mix well. Lightly beat the egg yolks, take the bowl off the heat, and mix in. Beat the egg whites with a mixer until stiff. Fold one tablespoon of the whites into the chocolate mix to loosen it up. Then gently fold in the remaining whites. Goop into the tin and bake for 40 minutes or so. It will be crusty on the top, but fudgy in the middle. Cool completely and serve dusted with icing sugar.

LoobyLu's Mum's Chocolate Cake

via Loobylu and her Mum

Melt 85 grams (3 ounces) of butter.
Put in bowl (in order of appearance) with:
1 cup of sifted self raising flour,
1 cup of caster sugar,
2 Tablespoons of cocoa (sifted) — not drinking chocolate, but real cocoa
2 cold eggs
dollop vanilla
pinch of salt
1/2 cup of whole cream milk



combine & beat 3 minutes.
Cook for 45 minutes on 180°c.
Cool and ice with chocolate glace icing.
Eat. With ice-cream.