Double-Choc Delight Cake
"This is my husband's favourite chocolate cake. It's a quick and easy one bowl mix. No electric mixer needed. The recipe originally came to me back in the late 1980's via the fax machine when I was working a little country newspaper. It was promotional material by White Wings. Best thing that ever came through on that fax machine. ;o)"
photo by Tisme
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Yields:
-
1 cake
- Serves:
- 10
ingredients
-
Cake ingredients
- 354.88 ml plain flour
- 100 g packet instant chocolate pudding mix
- 14.78 ml baking powder
- 44.37 ml cocoa powder
- 177.44 ml caster sugar
- 125 g soft butter or 125 g margarine
- 236.59 ml milk
- 2 eggs
- 4.92 ml vanilla essence
- 100 g packet chocolate chips
- extra chocolate chips or grated chocolate, for decoration
-
Icing
- 44.37 ml soft butter
- 29.58 ml hot tap water
- 354.88 ml icing sugar
- 29.58 ml cocoa powder
- 2.46 ml vanilla essence
directions
- Pre-heat oven to 180C (350F).
- Grease and flour a 20 x 7cm (8" x 2 3/4") round tin. I usually use a large bundt tin.
- Sift flour, instant pudding mix, baking powder and cocoa into a bowl.
- Add all remaining cake ingredients except for the chocolate chips and beat with a spoon for 1 minute.
- Add chocolate chips and beat for a further 30 seconds or until choc chips are mixed through evenly.
- Pour batter into the prepared tin and bake for 50-55 minutes or until a skewer when inserted in centre of cake comes out clean.
- Remove cake from oven and allow to cool in tin for 5-8 minutes, then invert onto a wire rack to further cool.
- When cold, spread with Icing over top and sides of cake.
- Decorate with extra choc chips or grated chocolate.
-
To prepare Icing:
- Place butter and hot water into a mixing bowl.
- Stir with a wooden spoon until butter has melted.
- Add remaining ingredients and beat with spoon until icing is smooth.
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Reviews
-
Made for Australia/NZ Swap #22. Oh, decadent YUMM!! Took this to the beach (house) with friends for a 2 day respite before starting a holiday dinner. Got 6 thumbs up !! Of the 3 Tbsp. cocoa, I used one of K.A. BLACK cocoa, and 1 in the icing. Also used mini-bittersweet chips in the cake, and no nuts. Just an informative note -- caster sugar = Superfine sugar (for the American cooks. We all enjoyed it and there was none to bring home. Thanks for posting, busyozmum. This will be made and shared often ! -
This cake is fantastic! Nice and moist, full of chocolate flavor, and a breeze to make. I will certainly make this often for the DH who is currently devouring it :D -
Yummy and easy! The kids gobbled it up! Thanks. Reviewed for the Aussie/NZ recipe swap. -
This is a lovely chocolate cake...it definitely tasted better the next day! -
My goodness, this is such an easy cake to make! I ran out of plain flour and used self raising instead, but still used 1 teaspoon of baking powder and it worked wonderfuly well. I was in the middle of making this recipe when I realised I had no eggs left, I went to the shops quickly to buy some, and when I got back the mixture I had mixed so far had turned into a pudding!! So out with the processor gave it a quick whirl and then I was back to normal and continued as per recipe. The cake turned out fantastic busyozmum, very moist and I think it tastes even better the next day, as I just had the last piece of it and it was so very very nice, and still moist. Will be making this one again and again........ Thanks busozmum absolutely wonderful recipe.
RECIPE SUBMITTED BY
I was born to migrant (Polish) parents in the western suburbs of Victoria, Australia in the early 60's. I was born to love food. My mother, a talented lady, taught herself to cook after she got married and turned out to be a wonderful cook. People everywhere rave about her meals. I am especially fond of the few traditional Polish dishes she makes. These days that only happens by special request. :o)
When I was 18, I married into a Greek/Macedonian family and so my love of food was further expanded and enhanced. Those people can cook!
Now married for a 2nd time to a true-blue Aussie guy, I struck gold again with a mother-in-law who was extremely talented in her kitchen. Unfortunately she's too elderly and unwell to weild her wooden spoon these days but I thoroughly enjoy discussing her favourite recipes and perusing her old cook books.
Food has always been a huge part of my life. I love all types of cuisines.
Hubby and I have 7 kids (his, mine and ours). At present (2010), they are 26, 26, 25, 24, 20, 11 & 9 years old. I get to practice in the kitchen a lot. Sometimes more than I really want to. LOL! The 5 older kids are no longer living at home but phone me with foody requests regularly. I LOVE it when they ask for a favourite dish to be cooked by me. I feel my job has been well done. :o) My 2 younger kids are a Mum's nightmare to feed. I don't know why, but these 2 are by far the pick-iest eaters of the 7. Still, they are asked to try new things regularly and I'm sure one day, they too will have a love of good food as the rest of us do.
<img src="http://i26.photobucket.com/albums/c105/jewelies/Erica-1-1.jpg">
Australian/New Zealand RECIPE SWAP #22 - November 2008
<img src="http://i26.photobucket.com/albums/c105/jewelies/MullaMulla-1-1.jpg">
Australian/New Zealand RECIPE SWAP #21 - October 2008
<img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group07kiwi.jpg>
Veg*n Swap 3 ~ October 2008
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