Whilst up in Yorkshire I just had to make my Sis a belated birthday cake (Like I needed an excuse!) as I'd been wanting to try Malinky's gorgeous looking chocolate cake. Having been suitably chastised when I suggested substituting the treacle for Golden Syrup (I had a tin needing finishing you know), I collected all the ingredients together, carefully weighting out the dry ingredients to avoid taking big bags of flour, etc and popped in the box for the car journey. Being a bit odd, I also took up a batch of Sleepless White Dough, so it could prove on the journey from South to North and be ready to bake in the morning. Time efficient me!
I had to make up for the previous batch of bread I'd made which had over-proved. Arghhhhhhhh! I didn't believe it was possible to over-prove a loaf, but just a few minutes (OK, half and hour or more) too long and the gluten structure just collapsed around the edges. I still baked the loaves, as I hate wastage and got some great splats. Still they tasted OK toasted!
I digress! Back to the cake. Its based on a traditional Swedish family recipe and I used duck eggs for my cake as I like their richness for baking. As cooking in a unknown kitchen which didn't have measuring spoons I guessed the treacle amounts, so may have been a bit generous. Added to the moistness. I totally forgot to snap a picture before I popped it into a lined 23cm tin and cooked it in a static 170c oven for 40 minutes. Can you spot the 'phantom photographer'?
Then covered in lashings of Nutella and adorned as desired!
And then dive in! Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Whilst doing an Amazon shop I just happened to acquire a copy of this old baking book, Jim Fobel's Old Fashioned Baking Book. Now this should give me good recipes for Pie! If anybody has tried some of the recipes I'd love to hear from you :)
Malinky's Swedish Chocolate cake
6 oz (170 gm) self raising flour or Plain flour + 2 teaspoons of baking powder
2 tbsp unsweetened cocoa powder
5 oz (140 gm) sugar
2 tbsp treacle
2 large eggs
3/4 cup (180ml) sunflower oil
3/4 cup (180ml) full fat milk NOT skimmed Milk
1x medium size jar of Nutella - must be this not any other kind of chocolate spread as this is made with hazelnuts.
You could make your own chocolate ganache - but it is a bother and Nutella is great quality.
Sift flour, cocoa powder, and sugar into a mixing bowl. Then add the treacle, eggs, sunflower oil and milk onto dry mixture and stir for about 3 minutes or until ingredients are thoroughly mixed together.
Pour into a greased and floured baking tin.
Bake in 170C (325 F) oven for 45 minutes or until cake springs back when lightly pressed.
Leave it in the tin for 5 minutes before turning out to cool.
Ice the cake with the Nutella when it is completely cool.
Store in an airtight container. This cake is nice eaten right way, but gets even more moist if left overnight and eaten the next day, if there is any left!!