The One & Only Chocolate Cake

MAKES 10-12 SLICES

This ultimately comforting cake travels well for picnics or for campervanning. It’s rich and moist and I like that it can be made in whatever shape you please. I favour a loaf shape as it cuts so well (and somehow brings a sensibleness to the decadence). I’ve lavishly iced mine but you can leave it plain and it’s just as tempting. And guess what? It’s a one-bowl wonder and you’ve got to love that!

CAKE

2 cups self-raising flour (or 2 cups plain + 1 teaspoon baking powder)

⅓ cup cocoa

1 teaspoon baking soda ½ teaspoon salt

⅔ cup cooking oil (or use a mix of oil and melted butter) ⅔ cup natural yoghurt 2 small-medium eggs

1 cup white sugar

⅓ cup loosely packed brown sugar

2 teaspoons vanilla essence ⅔ cup strong hot co ee (or Milo or just boiling water for a kid-friendly version)

MILK CHOCOLATE ICING

1 cup icing sugar

3 heaped tablespoons cocoa 2 tablespoons butter 2 tablespoons sour cream or cream cheese 2 tablespoons milk

Preheat the oven to 160°C fan bake. Grease and line a 22cm loaf tin (or 20cm springform).

Place all the cake ingredients, except the hot co ee, in a large bowl of a stand mixer and beat to just combine. Add the hot co ee and beat for 1 minute.

Scrape into the prepared tin. It’s supposed to be a thin batter, so don’t freak out.

Bake for 55 minutes or until a skewer comes out clean. I like to rotate the cake once during cooking to ensure it cooks evenly, with a flat top.

Once cooked, allow cake to settle for 15 minutes in the tin before removing and allowing to cool completely.

Mix all the icing ingredients together until smoothly blended. Swirl over the cooled cake and set aside until the icing has set.

Slice and eat with a cuppa in your camper!

Note: Make this GF using 1¾ cups GF flour.