Cici here! I remember the first time I tasted the chocolate fudge cake from Java (tasted, not ate); it was an epiphany for my taste buds, especially since I have such a sweet tooth. I spent so much time thereafter dreaming about eating it, craving it but not being able to satisfy the craving as frequently as I wanted because it cost money. I had to find a way to have my cake and eat it (get it?), so I spent a lot of time looking for recipes online that could help me achieve anything close enough to that chocolate fudge cake. I failed at so many of the ones I tried but I found some good ones too. Then…I found THE ONE and I could not believe how simple and cheap it was to make. I decided to tweak it to my liking and I have not looked back since. These days, whenever I make it, I have to make two because the first one will be over in a few hours and because it tastes even better on the second day.
This cake is simply delicious, so much so that I keep getting requests to make it for them or share the recipe. The name is simple too because it’s exactly what it is: chocolate. No prefixes necessary, need I say more?
I want to say thank you to everyone who has been patient enough to wait for this recipe. May it fill your mouths and hearts as much as it has mine!
FOR THE CAKE:
- 1 ¾ cups self-raising flour
- ¾ cup unsweetened cocoa powder (it’s usually sold in an orange container, as opposed to the usual purple one)
- 1 cup sugar
- 2 eggs
- ¾ cup milk
- 1 cup black coffee
- ½ cup cooking oil
- 1 tsp salt
FOR THE CHOCOLATE SAUCE:
- 3 tbsp unsweetened cocoa powder
- 1 cup sugar
- 1/3 cup black coffee
- 3 tbsp margarine/butter
- 2 tbsp vanilla essence
- Preheat oven to 180oc and grease your baking tin with butter. Dust with a little flour.
- In a bowl, mix the sugar and oil thoroughly then add in the eggs one at a time and whisk until fluffy.
- In a separate bowl, sift the dry ingredients i.e flour, cocoa and salt.
- Slowly add a third of the flour mixture into the bowl with the eggs and oil. Fold in the flour until it is mixed well.
- Pour half of the milk and mix, then a bit more of the flour, then half the coffee and mix again. Remember to mix well after every addition of ingredients. Do this repeatedly until all the ingredients form into a smooth and slightly runny batter.
- Pour the mixture into your baking tin and bake in the oven for 40 minutes or until a toothpick poked through the cake comes out clean.
- Once ready leave to cool for 30 minutes. Then remove from the baking tin. Meanwhile prepare your chocolate sauce glaze.
METHOD (CHOCOLATE SAUCE)
- In a saucepan over medium heat, place the margarine and sugar to melt for about a minute (do not to leave it too long as it will form a hard caramel).
- Add the cocoa powder, vanilla and coffee then mix thoroughly. Leave to simmer for a few minutes until all the sugar dissolves, stirring occasionally.
- Remove from heat and set aside to cool.
- Once the sauce has cooled, it thickens. If you would like a more runny consistency; return it over the heat, add A BIT more coffee and stir it in well (for less than a minute).
- Before pouring the glaze onto the cake, use a fork or skewer to poke holes into the cake to allow the sauce to drip in and be absorbed into the cake.
- Enjoy with a nice hot beverage or alternatively, a cold glass of milk.
- Spare a slice to eat the next day as it tastes even richer then!
— Cici & Ivy xx