It's quick, DELICIOUS, any decent cook is always in possession of the ingredients... and it's loaded with calories. Hence the 'I regret' part. It is THE worst recipe to have when you're at that time of the month, it's late and there is nothing to scoff in the entire house. However, since I don't want to be the only fat person on this planet who is addicted to this chocolate cake, I will post the recipe so you too, can succumb. Because I am mean like that.
However, DISCLAIMER: Do not come crying to me if you've found yourself evening after evening scoffing this lovely, rich, moist, chocolate cake. Because I have warned you. The recipe is for the base only. The cake. There are endless possibilities to decorate it. Use your creativity and your taste buds. Chocolate goes well with raspberries, strawberries, jam, chocolate paste and nuts. I usually decorate it with store bought chocolate icing and chocolate or sugar sprinklers, because I'm lazy like that. But release your inner Martha and go wild.
Kitchen utensils
- Large mixing bowl
- Sifter
- Fork
- Wooden spoon
- Spatula
- Oven dish/silicone pan (I use a silicone pan, which is great for cakes, but I don't think silicone should be used for muffins or cup cakes, your product stays too moist, which is great for cake, but not for muffins or cup cakes)
Ingredients
- 1 cup/200gr sugar
- 1,5 cup/150gr all purpose flour
- 1/2 tsp salt
- 1/4 cup cocoa/30gr cocao
- 1 tsp baking soda (NOT baking powder, in Dutch it is 'zuiveringszout' and you can get it at baking goods stores or in my case, at the health food store)
- 1/3 cup/80ml vegetable oil (go with a neutral one, like sunflower oil)
- 1 tsp vanilla essence
- 1 cup/240ml water
Preheat oven till 350F or 175C. Mix the dry ingredients in a bowl, pour in liquids. Stir until smooth. Pour batter in dish. Bake for 35 minutes. Lick batter of spoon and mixing bowl and smile knowing you won't get salmonella from raw eggs. Does stick to hips, though.
