One Egg Chocolate Cake
Ingredients
50g NZ Butter
1 Tablespoon Golden Syrup
1 free range egg
1/2 cup sugar
1 Tablespoon Cocoa
1 cup plain flour
1 teaspoon Baking Powder
4 drops Vanilla Essence
1 teaspoon Baking Soda
180ml Blue Top Milk
CHOCOLATE ICING
2 cups Icing Sugar
1/4 teaspoon Mainland Buttersoft
2 Tablespoons Water (approximately)
1/4 teaspoon Vanilla Essence
1 Tablespoon Cocoa (or 2 Tbsp for a richer icing)
Description
For more recipes by Trudi Nelson, go to www.freshinthekitchen.co.nz
Method
Pre-heat your oven to 180 degrees Celsius. Grease a 20cm round cake tin and line base with baking paper. Or choose a ring cake tin as shown (but reduce cooking time by 10 minutes).
Melt butter and syrup in a small saucepan. Pour melted ingredients into a small bowl. Add egg and sugar, beat well.
Sift cocoa, flour and baking powder together. Fold sifted ingredients and essence into egg mixture. Dissolve baking soda in the milk.
Fold this into the egg mixture.
Pour your cake mix into chosen pan and bake for 30 minutes or until cake springs back when lightly touched.
Leave cake in the tin for five minutes before turning out onto wire rack.
Serve plain as shown, or dust with Icing Sugar.
For a true choc fix make Chocolate Icing: sift icing sugar and cocoa in a bowl, add butter, add sufficient water to mix to a spreadable consistency, flavour with essence.
Categories
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