There Are So Many Eggs in this Chocolate Cake it's Practically Breakfast
We’ve Got Vitamin C and D Covered
6 October 2015
Winter stops a lot of stuff, like wearing bikinis, lying in the hammock, plants growing and chickens laying eggs.
While the ladies in the henhouse take a break, I create lunch box treats made with other ingredients. I eventually find myself forgetting about the existence of eggs. And the sun.
When the chickens get back into the swing of things, I am taken completely off-guard and find myself drowning in a huge supply of eggs. This weekend I needed to play catch up and baked my brains out. At the end of my marathon Sunday session, I had made thirty-six mini quiches, one kale and cheddar pie and a deliciously naughty chocolate cake. All up about twenty-five eggs.
I am not usually a chocolate cake maker. They don’t do it for me. However, I discovered it does do it for my littlest person, who has enjoyed a few pieces for breakfast on the slower and colder mornings.
The blossoms are out and I can feel it’s almost time to dust off the hammock, look sadly at my swimwear, unpack the stash of stubbie holders and start planting our crop of tomatoes. Daylight savings is only thirty-eight days, twelve hours and forty minutes away.
THERE ARE SO MANY EGGS IN THIS CHOCOLATE CAKE IT IS PRACTICALLY BREAKFAST
WHAT YOU NEED
For the cake:
- ¾ cup hot water
- ½ cup raw cocao
- 1¾ cup self raising flour
- 1½ cup rapadura sugar
- pinch of salt
- ½ cup coconut oil
- 7 large eggs
- 1 tsp vanilla
- 1 tsp cream of tartar
For the buttercream (you don’t need to put this on top of the cake if you’d like less sugar):
- 125g butter, softened
- 1½ cups icing sugar mixture
- 1 tbsp milk
WHAT YOU NEED TO DO
- Preheat oven to 180˚C / 350˚F / Gas Mark 4.
- Grease and line a large cake tin.
- Mix hot water and raw cacoa until smooth and leave to cool.
- Whisk together flour, sugar, and salt and make a well for the wet ingredients.
- Beat the coconut oil, egg yolks, cooled cacoa, and vanilla until smooth.
- Add the wet ingredients to the dry and mix well.
- Whisk egg whites until stiff and then add cream of tartar. Fold into cake batter.
- Pour batter into your cake tin.
- Bake for 45–50 minutes.
- Leave cake to cool in tin for 10 minutes then turn out on wire rack to cool.
- Once totally cool, cream icing sugar, butter and milk together until well combined and fluffy.
- Ice your chocolate cake and decorate with seeds, nuts or those cool silver balls I found at the back of the pantry.