Do you remember Kate Bracks from Masterchef? She was the shy-ish mother from Orange who could whip up some mean desserts, and went on to win the series back in 2011. The other day I looked up what she was up to – she had a business, but ceased trading in October last year to have a break and focus on other things. Whatever she does, I’m very glad she passed on this recipe, for her grandmother’s chocolate cake – so named because you put all the ingredients in and “bung” it in the oven. It is marvellously simple, with the added bonus of being made up of pantry staples, and results in a crumbly and tasty chocolate cake that the children love. Do use good quality Dutch processed cocoa.
300g self raising flour
330g caster sugar
2 eggs, lightly beaten
2 tsp vanilla extract
150g butter, melted
200g icing sugar
2tbsp cocoa powder
30g melted butter
1 tsp vanilla extract
2 tbsp milk
1. Pre-heat the oven to 180 C fan forced. Grease a 23cm square tin and line the base with baking paper
2. Place dry ingredients in a bowl and stir to combine. Make a well in the centre, add the wet ingredients and whisk until mixture is smooth.
3. Pour into tin and bake for 40-50 minutes or until a skewer inserted in the centre comes out clean. Cool in tin for 10 minutes then turn onto a wire rack to cool completely.
4. For the icing, sift icing sugar and cocoa into a bowl. Add butter and vanilla, and enough milk to get it to a paste consistency. Stir vigorously until smooth, then spread over cake.