gorgeously gooey chocolate cake

  • Yield:

    2 cakes
  • Cooking Method:

    baking
  • Prep Time:

    40 mins
  • Cook Time:

    25 mins

Allergens:

gluten
gorgeously gooey chocolate cake

This is Aars' absolute favourite cake - it is gooey and sticky and not very pretty; but absolutely delish and über chocolatey. As he has to eat gluten again this is my original recipe which I have been baking for Aars since he was four years old. He requests it every birthday and it has never failed to delight everyone we have fed it to! Always serve this cake warm - it's gorgeously gooey! 

Ingredients:

The Cake:
  • 1 C water
  • 1 C sunflower spread
  • 4 Tbs (heaped) raw cacao powder*
  • 2 C self-raising flour
  • 2 C demerara sugar
  • 1 tsp bicarbonate of soda
  • ½ Tbs ground cinnamon
  • pinch of salt
  • 2 C mini marshmallows*
  • ½ Tbs vanilla extract
The all important icing:
  • ½ C sunflower spread
  • 4 Tbs (heaped) raw cacao powder* 
  • dash of salt
  • ¹/3C m!lk alternative (we used koko a thin coconut m!lk)
  • ½ Tbs vanilla extract
  • 3 C sifted icing sugar

Method:

  1. Preheat your oven to 200°C (fan) and prep 2 bread loaf tins with paper cases. 

  2. Pop the water, spread & cacao powder into a pan & place over a low heat to slowly melt, stirring occasionally.

  3. In a large bowl combine the flour, sugar, bicarbonate, cinnamon and salt.

  4. Once the ingredients in the pan are melted and combined, stir in the marshmallows. When they start to melt into the mixture add the dry ingredients from your bowl and remove the pan from the heat. Continue to stir until everything is combined and then add in the vanilla - mix it in well.

  5. Now ladle the gloopy mix into your waiting bread tins and pop into the oven for 25 minutes.

  6. It's time to get to work on the icing as it needs to be poured onto the cakes as soon as they come out of the oven. In a clean pan add the spread, cacao, salt & m!lk alternative. Place the pan over a low heat and slowly melt.

  7. Once it's melted, keep it on a low heat and add in the icing sugar, I do it in ½C batches sifting it as I go. When all the sugar has been added and the icing is smooth add the vanilla and take off the heat.

  8. When your cakes come out of the oven use a skewer to stab some holes in it and pour the warm icing over the top. Leave to cool but ALWAYS ALWAYS serve this cake warm! 

Notes:

*if you don't have raw cacao powder use normal cocoa powder
*if you don't have mini marshmallows chop up some big ones! 

Use your families favourite m!lk alternative. To understand C measures check out my post here.