One of my earliest baking memories is of this cake made by my Grandma – well not so much the cake, or even if I helped make it – but of the crumbs left in the cake tin! When you remove the cake from the tin it leaves little traces of soft moist cake behind – and it is those little traces of cake crumb that are my most enduring memory of this cake – and the best bit is that 20-30 years later it still tastes the very same!
The next most important point to make is this cake cooked in 5 1/2 minutes!!! So at any given point you are only around 10-15 minutes away from a whole chocolate cake – forget tasteless cakes in a mug – this is real cake, whole cake, cooked in no time at all 😉
This was definitely trial and error – the original recipe said to cook on medium for 10 minutes – so I thought I would try 40% for 10 minutes – and well suffice to say I now know how to make rock cake!
So second time around I went with fullpower and 4 minutes – eventually cooking for a further 1 1/2 minutes – each microwave will vary so I recommend starting at 4 minutes and going for 30-60 second increments until it bounces back to the touch and a skewer or knife comes out clean.
You will need a microwave proof cake tin – I have the original old ring tin but I see you can get them online and in some stores still.
1 1/2 cups Flour
1 Cup Sugar
3 heaped Tablespoons Cocoa
1 tsp Baking Soda
1 tsp Baking Powder
1 Cup Milk
1 Cup Oil
3 Tbsp Golden Syrup
Spray or line the microwave proof cake tin (I used a ring tin) It does leave a fine crumb behind but you can always use a circle of baking paper in the bottom of the ring to avoid losing the top of your cake.
Combine the dry ingredients in a large bowl and combine well.
Add the wet ingredients to the dry, and combine well – I used a whisk to ensure it was all well combined.
Pour into the prepared cake tin, pop into the microwave and cook on high for 4 minutes, then check and cook for 30-60 second increments it bounces back to the touch and a skewer or knife comes out clean. It took 5 1/2 minutes in our 1100w microwave.
Allow cake to cool in the tin then remove onto a rack ready to ice once cold.
To ice I used my basic Chocolate Icing Recipe
1 1/2 cups icing sugar
1 heaped dessertspoon of cocoa
1 tsp vanilla
1 – 2 tsp butter melted
Combine all of the above ingredients in a bowl and slowly add water a teaspoon or two at a time until you have the desired consistency, I just drizzle it straight from the tap a wee bit at a time.
Spread over cooled cake and store in an airtight container for up to 3 days.
I hope you enjoy this special recipe from my Grandma, I was so pleased to remember it and even better that my Mum was able to dig it up.
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Thanks for stopping by 🙂