I put this together on a lazy Friday afternoon after spending most of my week craving Two Bite Brownies, but being horribly put off by their ingredients list. This is basically a scaled-back version of a damp chocolate cake I make occasionally; scaled back due to necessity, as grocery day is Saturday so foodstuffs were limited.
I gave the cake a nice dusting of lavender sugar part way through baking, and it cracked ever so nicely down the middle while it rose.
soft chocolate cake with lavender sugar.
200 grams butter, softened
200 grams sugar, half muscovado, half caster
2 medium eggs
1 tsp. vanilla
100 grams organic fair-trade chocolated, melted
200 grams flour
2 tbsp. cocoa powder (organic, fair-trade, again)
1 tsp. baking powder
100 ml boiled water
1 tbsp. lavender sugar
Cream the butter and sugar with a wooden spoon until smooth, and then mix in your eggs and vanilla. Once it is smooth (but not fluffy) add your chocolate. Carefully add half your flour-cocoa-baking-powder,stirring, then half your water, then follow up with the remaining flour and water. Mix the batter well; it should have the consistency of soft frosting.
Spoon into a parchment-lined loaf pan and bake at 190 C for one hour*. Check halfway to see if the top has set, and give it a dusting of lavender sugar.
Cool fully before eating.
* My oven might actually be the worst oven in all of Europe, so give or take a little. The cake should be somewhat 'undercooked' and soft in the centre.
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