This is my go to recipe. You know when you get the urge to bake and have no butter and/or that one egg in the fridge is really getting to you? Well, this is the cake, or this time, cupcake, you bake.
The original recipe can be found on the New Zealand Woman’s Weekly website. It is from the same site mentioned in the Anzac recipe post. I have found a few good recipes on here and I often search it first.
Yes, it is called a moist cake and it is moist. I have just eaten the cupcake in the photo and it was lovely. I hadn’t made cupcakes with the recipe before, it worked well and filled 12 cases. On the cupcakes I just used water, cocoa powder and icing sugar to top them. I do use the icing recipe when I make a bigger cake. I manage to use just one bowl (mixer bowl) when making the cake and the mix is runny, just to warn you.
Moist chocolate cake
¾ cup milk
1 tbsp white vinegar
1 cup caster sugar
1 large egg
½ tsp salt
½ cup vegetable oil such as sunflower or rice bran oil
1 tsp vanilla essence
1½ cups self-raising flour
¼ cup cocoa powder
½ tsp baking soda
1. Heat oven to 170c fan bake. Line a 23cm square cake tin with nonstick baking paper. Place milk and vinegar in a large bowl and stir to make soured milk. Whisk in the sugar, egg, salt, oil and vanilla essence.
2. Sift together the flour, cocoa powder and baking soda and add to the wet mixture, stirring just enough to combine into a smooth batter.
3. Pour into the prepared cake tin and bake for 30 minutes or until the centre springs back when pressed with a fingertip. Remove to cool, then ice with chocolate frosting.
50g softened butter
1 cup icing sugar, sifted
2 tbsp cocoa powder, sifted
2 tbsp boiling water
1. Beat butter and icing sugar together in a bowl.
2. Add cocoa powder and boiling water and beat until creamy. Makes 1 cup.