The world’s cookbooks (and the internet) are awash with recipes for complicated cakes that look stunning and will take a good couple of hours to put together.
Those cakes are fantastic for events where you might want to showcase some baking talent but they won’t do if you want a slice of cake to take for lunch, or if you need to whip up a cake quickly without a trip to the supermarket.
This cake fills that slot perfectly. It’s quick and if you cook or bake regularly you should have the ingredients to hand. The recipe comes from a friend of my grandmother and this was the first cake I ever made ‘on my own’. It is my contribution to this month’s Family Recipes hosted by the Life and Loves of Grumpy’s Honeybunch.
Preheat the oven to 180C bake and grease your tin well.
Cream 50g of butter and 1 cup of caster sugar. When well combined, add 2 eggs and beat well. Then add 1 1/2 cups of self raising flour and 2 tbsp of cocoa. The mixture will be quite stiff. Mix 1/2 tsp of baking powder (or bicarb) with 1/2 cup of milk and add to the batter. Beat until combined and finish by beating in 2 tbsp of boiling water.
Pour into your cake tin and bake for about half an hour – the cake should be well risen and a skewer should come out clean.
Leave the cake to cool in the tin for 5 or so minutes before tipping out on a rack. When the cake is completely cool ice with your favourite icing or just dust with icing sugar.
If you’re lazy (like me!) and use a food processor like a Magimix the whole process, including the cleaning up, will take under an hour. To me, that is the perfect emergency cake!