I’ve spent most of January feeling ghastly and ill and it seems that everyone around me has been sick too, struck down by flu, hacking coughs, head colds etc. etc.
But it’s February now and I’m feeling much better. I even managed two glasses of white wine last night – having not touched a drop since the New Year (enforced, I might add, through illness not a dry January resolution).
To celebrate this more positive mood I’d like to offer you two more chocolate cake recipes to add to your collection.
The first – a Malty Chocolate Loaf – is elegant and velvety with a subtle hint of malt. It’s from my trusty Peyton and Byrne ‘British Baking’ cookbook. I don’t look forward to my trips to St Pancras Station as much now that they have closed their bakery there. Why did it go, it was such a joy?
The second is a hot, Magic Chocolate Pudding which creates its own sauce in the baking process. It’s a bit clumsy but comforting and delicious all the same – very school dinnerish. It’s my own concoction (with the aid of a little research on google).
Malty chocolate loaf
- 125g of softened butter
- 70g of light brown sugar
- 110g of dark brown sugar
- 1 egg
- 140g of self raising flour
- 1 tablespoon of Horlicks (or equivalent)
- A pinch of salt
- ½ a teaspoon of vanilla extract
- 110ml of milk (should be whole but semi skimmed seems to work just fine)
- 50g of dark chocolate
- 65g of milk chocolate chopped into small pieces
Preheat your oven to 170oC.
Butter and line a small loaf tin (mine is 11cm wide, 22cm long and 6cm high) with baking parchment.
Take a large bowl and tip in the butter, sugars, flour, Horlicks, egg and vanilla extract. With an electric hand whisk (or food processor) beat until light and fluffy.
Melt the dark chocolate in a microwave (on half power in short bursts) or in a heat proof bowl set over a pan of simmering water. Add this to the mix.
Add the milk and beat to combine.
Finally, stir in the milk chocolate pieces.
Tip the batter into the prepared tin and bake for 45-50 minutes or until a skewer in the centre comes out clean.
Let the cake cool in the tin. Store in an airtight container until ready to serve.
Quick magic chocolate pudding
If you need a quick pudding then this is very easy to whip up with bog standard store cupboard baking ingredients and it doesn’t need any accompaniments (although a dollop of ice cream would not be out of place). Perfect for a Sunday night in front of the TV. This recipe serves four very generously.
- 110g of self-raising flour
- 110g of caster sugar
- 110g of margarine (I use Stork)
- 2 eggs
- 2 tablespoons of cocoa powder
- 1 teaspoon of baking powder
- 2 tablespoons of cocoa powder
- 60g of light brown sugar
- 200ml of boiling water
Preheat your oven to 180oC.
Take a small baking or glass loaf dish (as pictured below) and butter well.
Measure out all the ingredients for the sponge in a large mixing bowl and mix quickly with an electric mixer until just incorporated, try not to over mix.
Tip the cake batter into the loaf tin.
Mix together all the ingredients for the sauce until the sugar and cocoa have dissolved and pour over the cake mix. This looks a bit wrong but don’t worry it will all turn out alright once it’s baked.
Bake for 25-30 minutes until just set and eat with greed and relish.