Some days we just need to eat cake! I am all about healthy eating and ensuring we do as much as we can to stay healthy BUT I also believe in taking a balanced approach to all of life’s pursuits. Life is to be enjoyed right?! In our house we happen to really enjoy eating cake!
This chocolate cake is our all-time favourite. It is super quick and easy and seriously never-fails. It’s a special recipe this one – it has been shared amongst my family having been passed down from my Nanna Frances. Frances was a beautiful lady both inside and out – which is probably why this cake is so damn good. I asked my Mum if it was okay to share this family recipe with you – we both agreed that Frances would think it was pretty darn cool that her recipe was being shared amongst cake-lovers via the internet!
This cake contains dairy, gluten and sugar and I have never attempted to substitute with alternative ingredients – so am not sure how it would go if you did. I use this recipe to make one bar cake or 10-12 cupcakes (depending on size).
To make the cake it is as simple as ….
Melt butter in a saucepan. Place all ingredients, including slightly cooled melted butter, into a bowl and beat for approximately 3 minutes. The mixture should become light and fluffy – almost velvety in appearance.
Place mixture in a greased and lined cake tin and bake in a 180 degree oven for approximately 40 minutes (please remember all ovens bake differently, so if your oven bakes hot it might be best to start checking after 35 minutes). If a skewer comes out clean once inserted in the cake, it is cooked:-)
Let the cake cool and then top with icing. Various icing types work well with this cake:
- For a special occasion I top with butter cream.
- For something super quick I simply sprinkle with sieved icing sugar.
- For a citrus taste I mix orange juice with icing sugar to a paste a spread.
My preference when I am making this cake as an ‘everyday’ treat is to ice it with a simple mix of icing sugar, cocoa and boiling water. You are aiming for a nice thick consistency that is spreadable, but isn’t going to run straight down the sides of the cake. I often find I have to tweak the amounts to get the right consistency.
I often sprinkle coconut over the icing before it sets.
This cake lasts a few days if stored in an airtight container – although it doesn’t usually last that long!
I hope you enjoy Frances’s chocolate cake as much as my family does xxx
Frances’s Chocolate Cake
- 90 grams butter, melted
- 1 cup self-raising flour
- 2 eggs
- 3 tablespoons cocoa
- 2/3 cup sugar (*)
- 1/2 cup milk
- Melt butter over lower heat.
- Add all ingredients into bowl and beat for approximately 3 minutes on high until mixture is smooth, light and ‘velvety’.
- Place cake mix in greased and lined tin and bake in a 180 degree Celsius oven for approximately 40 minutes.
- Once cool, ice cake.
*The one change I have made to the original recipe is reducing the sugar from 1 cup to 2/3 cup. I think it is sweet enough with the reduced amount.
Simple chocolate icing
- 3/4 cup icing sugar (approximately)
- 1.5 tablespoons cocoa
- 2.5 tablespoons boiling water (approximately)
- Mix all ingredients in bowl until a thick but spreadable consistency is achieved. You may need to tweak the amount of icing sugar and hot water to get the right consistency
- Spread over cake. Once icing is set …. serve and enjoy!
Note: This recipe makes approximately 10 – 12 cupcakes (depending on size). They take approximately 15 minutes to bake.