No Mixer Required Chocolate Cake

Updated at: Thu, 17 Aug 2023 02:35:31 GMT

Step 1

Take butter and eggs out of the fridge to come to room temperature. Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease two 22cm round cake tins (spring form or loose bottomed) and line the base & sides with baking parchment. Mix the cocoa powder with 200ml boiling water, stir until smooth and allow to cool slightly. That paste will distribute the chocolate flavour. Take a big mixing bowl (you want to get plenty of air into the mixture) and sift 300g self-raising flour together with two teaspoons of baking powder into the bowl. Hold the sieve up to get plenty of air in for a lighter cake.

Step 2

Add 4 beaten eggs, the liquid cocoa mixture, a teaspoon of vanilla extract, 400g of caster sugar, 50ml of sunflower oil and 250g of melted unsalted butter to the flour mixture. Beat the mixture with a wooden spoon until smooth, divide the mixture equally between the two cake tins and bake for 40-45 minutes, or until a skewer inserted into the centre of the cakes comes out clean.

Step 3

Leave to cool in the tins for 10 minutes, then cool completely on a wire rack. Add ganache, buttercream, whipped double cream… even ice-cream and then decorate. Here’s what I did to mine:

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