Happy New Year everyone! I had a shocker of a day yesterday and despite not getting in until late I had to do some baking to cheer me up, so came up with this recipe which is perfect for both night owls and early birds alike. It's a proper fudgy chocolate cake, studded with more chopped chocolate and lightly perfumed with vanilla. You can top with some butter icing if you want to really crank up the fudge factor, but I'm happy enough with it straight out of the tin!
Prep time: 20 Mins
Baking time: 50-55 Mins
200g Unsalted Butter (Softened)
225g Caster Sugar
3 Large Eggs
1tsp Vanilla Extract
100g Ground Almonds
200ml Milk
2tsp Baking Powder
100g Cocoa Powder
100g Plain Flour
100g Chocolate (Chopped finely)
Put on some music, make sure your jim jams are properly covered with an apron and let's begin! Preheat the oven to 170C/325F/Gas 3, grease a 20cm deep loose bottomed tin and line with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time with the vanilla extract. Fold through the ground almonds, then pour in the milk and stir around until combined. Sift in the baking powder, cocoa powder and flour and mix together to a smooth batter, then fold through the chopped chocolate. Spoon into the prepared tin and bake in the centre of the oven for 50-55 minutes, until a metal skewer comes out sticky with crumbs when inserted into the middle of the cake.
When you're happy it's cooked, remove from the oven and leave to cool completely in the tin. You can even do this overnight, which is precisely what I did! To serve, carefully remove from the tin and slice. Just in time for breakfast!
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