The Red Fridge Cookbook
The Red Fridge Chocolate Cake
Score: 5.92
Comment: “Sweet, but yum”
Recipe origin: from The Red Fridge cookbook by the McSweeney Sisters
You can add anything you like to this recipe, such as chocolate chips and coconut or omit the coffee and add orange juice, and if you want a less rich icing just add two tablespoons of cocoa to the basic vanilla icing. If you need a really large cake, times the recipe by 4 and bake in a large roasting pan.
Ingredients
2 cups of flour
1 tsp baking soda
2 tsps baking powder
½ cup of oil
1 tsp vanilla essence
1 cup of brown sugar
1 cup of strong coffee, warm
1 cup of soy milk
1 ½ tbsps cider vinegar
½ cup cocoa
• pre-heat the oven to 180C
• sift together the flour, cocoa and baking powder
• beat the sugar and the oil together, add the coffee, milk, vanilla, vinegar and then the baking soda
• pour into the flour mixture and gently fold together until just combined
• pour into a 20cm round or square cake tin and bake 25 to 35 mins or until ready
• when cool pour over the icing letting it drip down the sides
For the icing
300g of chocolate, chopped
1 cup soy milk
• heat the soy milk, add the chocolate stirring until it melts
• let it cool a little, before pouring over the cooled cake
• if there is too much for the cake set some of this mix in the fridge and eat it later.