I love one bowl cakes where you don’t have to plan anything in advance, the butter can be used straight from the fridge and the only clean up is a bowl and a couple of spoons.
This cake has a dense, moist crumb. It’s not light and fluffy, the crumbs stick together because of the amounts of butter and melted chocolate. There’s no way to mess this recipe up, I’m pretty sure it’s fail proof!
I call it a dessert cake because I think it’s best served warm out of the oven. You can of course eat it the next day as well but I think you’ll like it most when it still has the warm steam coming out of it and a good lathering of clotted cream or ice cream on the side. Fresh berries would also go nicely with it!
Ingredients for 1 normal sized rectangular casserole dish (lined with baking paper)
250h butter, cubed
175g dark chocolate, broken into pieces
200g sugar
100ml coffee/espresso
200ml hot tap water
250g flour
5g baking powder
55g cocoa powder (unsweetened)
2 eggs
• get a big stainless steel bowl and a saucepan that fits underneath it. Put 5cm of water into the saucepan and heat until lightly simmering
• place the butter, chocolate, sugar, coffee and hot water into the big bowl. Place on top of the saucepan and heat gently until melted. Stir frequently. Remove from heat once everything is melted. Give one more stir and then allow to cool for 5-10 minutes
• heat the oven to 160 degrees Celsius. Add flour, cocoa powder, baking powder and eggs to the bowl with the melted mix and whisk well until no lumps remain. Alternatively use an egg beater or stir with a spoon and press through a sieve to remove any lumps
• pour the mix into the prepared casserole dish and bake for 40 minutes, until just cooked through.
• remove from oven, allow to cool for 10 minutes and then serve and enjoy the chocolatey goodness!!
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