Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

cake

    Gooey Chocolate Fudge Cake

    This makes the two tier, 10” springform cake and the smaller 6” cake 
    420g plain flour
630g caster sugar
200g cocoa powder
160ml grapeseed oil
2 large eggs
3 tsp baking powder
1 tsp fine sea salt
2 tbsp vanilla bean paste
380ml milk
380ml hot water with 4 tsp coffee
    Preheat oven to 170deg C. Line and butter the tins with greaseproof with the bottom sheet coming up the sides slightly. This is because the mixture is quite runny. Mix all the dry ingredients in a bowl and whisk all the wet ingredients together except for the coffee. Mix the wet and dry ingredients, then slowly add the coffee. Pour into the tins to the same height. Cook in the oven for approx 35mins for the small tin and an hour for the big tin. They’re cooked when the skewer comes out with cake attached, but not batter. Cool for 10 mins or so, them take out of the tin. The cake tends to rise in the middle, so turn it upside down on the colling rack, so it’s own weight will flatten it a little.