By Jenny Leishman
I got this recipe from "The Age" newspaper 27 years ago and it became my favourite go-to choc cake. The Age was printing a chocolate cake recipe every week, usually from well-known cooks, chefs and celebrities at the time. I was home on family leave, so cooking a choc cake each week became a ritual.
Cake Mix - Ingredients
1 cup of milk
Juice of 1 lemon
90g soft butter
1 cup sugar
2 tabs cocoa (or more)
1 ½ cups pl. flour
½ tsp salt
1 tsp bicarb soda
Line a 22cm cake tin
Strain the lemon juice into the milk and allow it to stand
Cream the butter and the sugar until light in colour
Add the egg and beat until fluff
Fold in the curdled milk
Sift all the dry ingredients together and fold into the creamed butter mixture
Put the batter into the cake tin and bake at 175 degrees for ¾ hour
Icing - Ingredients
30 g butter
1 tbs cream
1 tbs soft brown sugar
1-2 tbs cocoa (or more
1 ½ - 2 cups of icing sugar
Melt the butter and cream in a saucepan with the brown sugar and cocoa. Don’t let it get too hot.
Take off the heat and add the sifted icing sugar.
Add a little boiling water if required for a spreadable icing.
Cover the cake with the icing allowing it the ooze over the edges.
Don’t overcook it as the cake will lose its fudgy texture and be dry The cake batter will look curdled and lumpy….but it comes out OK. I find there is too much icing for the cake, so go easy on adding the icing sugar.