New Zealand Chocolate Cake
A nice ‘Dessert Cake’ made with just one egg. We love this recipe for chocolate cake.
New Zealand Chocolate Cake
Description
A gem in my cake collection, often praised for being exceptionally moist and surprisingly economical. What makes this recipe a standout "emergency cake" is its simplicity; it requires only one egg and very little butter, yet results in a rich, dense texture that gives you a "the perfect chocolate cake every time."
Ingredients:
For Cream Icing
Instructions
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Pre-heat oven to 190º c/375 ºF
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Grease and sprinkle flour in an 8 “/20cm round cake . Shake of extra flour.
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Melt butter and syrup in a small saucepan.
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Sift cocoa, flour and BAKING POWDER together.→ set aside
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While butter is getting melted, Dissolve BAKING SODA in milk.→ set aside
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Whisk egg and sugar well till light lemon yellow color.
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Add the melted butter mixture to the whisked egg and sugar and whisk again.
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Fold in the dry, sifted ingredients into the egg mixture till incorporated.
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Stir well to incorporate.
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Then fold the milk mixture into the egg mixture till smoothly incorporated.
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Pour mixture into prepared pan and bake for 30 minutes or until cake springs back when lightly touched.
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Allow to rest in the tin for 5 minutes, then turn out onto wire rack.
Cream Icing:
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In a small saucepan, combine the butter, sugar, cream, and chocolate→. Boil 2- 3 minutes till thickened and pour over the cake. Sprinkle chocolate shavings atop. You may add the cream frosting while warm or wait till cool.
Note
- You may add nuts to the batter. you may also choose other toppings over the icing.
- This cake is perfect served with vanilla icecream. We use chocolate sauce and nuts to top our icecream.
