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How to use up Easter Eggs? Boiled Chocolate Cake

Although I love food, pretty much all food, I’m not a chocolate fan, and certainly not the stuff the kids eggs are made of. Given that Georgia had 50 eggs and Marcus wasn’t far behind I decided we had to do something with them. Before you start to imagine a room brimming with eggs, some of them were no bigger than a macadamia nut, but even so, it was a stupid amount. So I made an unlikely choice – to bake a chocolate cake. Fearing the world may implode, I thought I’d better google a recipe. I can honestly say I can’t ever recall making a chocolate cake that didn’t come from a packet mix. I know, the shame of it!

I came across this recipe.

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This is a really moist cake that keeps for a few days, not much chance of that with my family though.  It’s very easy if you are a beginner.

Boiled Chocolate Cake

Pre-heat oven to 150 degrees C (300 F, gas mark 2)
Use a 250 ml measuring cup

1 cup sugar
1 cup boiling water
125 g butter (4.4 oz)
½ teaspoon bicarbonate of soda
2 tablespoons cocoa powder

Put all above ingredients into a large saucepan and bring to the boil.  Simmer for 5 minutes, stirring from time to time.
Remove from heat and allow to cool for 15 minutes.

Mix in:
2 eggs
1 ½ cups self-raising flour

Transfer mixture to greased & lined cake tin and bake approx 40 minutes, or until skewer comes out clean.

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They sold it to me on ‘It’s very easy if you are a beginner.’ I decided there and then that this was the recipe for me. I quickly realised though that it didn’t say 2 tablespoons of cocoa powder OR a certain quantity of easter eggs, so a little guess-work was involved. Instead of adding the cocoa, I melted 6 medium-sized eggs (the ones that are the size of a hen’s egg) and one large easter egg over a bain-marie while that was sitting on top of the rest of the mix that was simmering. I added it towards the end and just simmered for another minute of so. Can you believe it? I, yes I the baking-phobic, was ad-libbing on the recipe! Matt came home part through my baking extravaganza and I thought he was going to collapse at the very sight.

I let Matt try the first slice. While he ate his eyes bulged out and he had a big grin on his face. I couldn’t tell if this meant it was disgusting or not. Guess what? It was fabulous! Moist, tasty, and home-made! I am possibly THE worst person in the southern hemisphere at baking. Notice I didn’t say world? You see, that title is tightly held by my mother-in-law and she’s not loosening her grasp.  The point is though, for me to be able to cook this and for it to be good (Matt had three slices in half an hour), it HAS to be a great recipe so I would urge you all to try it, even if it’s just an excuse to get rid of some of your kid’s eggs.

And here-eth ends your cookery class today by Rachael Delia Smith-Turner

 

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