There are two levels to this recipe – the cake itself it easy, and if there was ever an easy cake recipe to share, then this is it and it’s been part of my cake making repertoire for more than 25 years.
The second part is the mirror glaze, which is a bit more advanced. You can skip this bit and simply ice the cake with the buttercream, replacing some of the icing sugar with sifted cocoa, or make a glacé icing with melted chocolate and pure icing sugar – it’s up to you.
The reason I come back to this recipe when an every day chocolate cake is called for is that it’s so incredibly simple to make! It’s literally one you can throw the ingredients together almost all at once, beat it for a while and bung it in the oven in a cake pan.
It’s also made with water and not milk and suitable for people who don’t eat dairy.
Although I made one big cake this time it’s perfect for cupcakes and smaller cakes too. Just adjust the cooking time accordingly.
Enjoy this recipe – it’s a keeper.
NOTE-GLUTEN FREE OPTION:
Since making the cake in the pictures I’ve experimented with a gluten free version. It didn’t rise like this one and was a lot heavier, but was good all the same. The flours I used were:
- 1.25 cups coconut flour
- 1 cup brown rice flour
- 1/4 cup potato starch.
I also adjusted the liquids and added 1.5 cups water and used 4 lovely free range eggs instead of three.
Whatever version you choose to make, however you glaze, ice or decorate, it’s a fabulous recipe.