I am so, so, so excited to share this recipe! This is by far the most used recipe in the Farm and City Cookbook, and the colour of the page (a mix of cocoa and brown sugar) proves it. I call this cake "birthday cake" because it's what I remember asking for my birthday every February. I've always been a chocolate lover. My oldest brother's birthday is the day after mine, and he is allergic to chocolate. So, growing up, the chocolate cake was mine and the vanilla cake was his.
Which brings me to my next point, I don't really like "cake". I find most cakes a bit dry and spongy and unflavourful too (there are, of course, a few exceptions to this rule!). I blame growing up with Hot Fudge Pudding, which is how I developed my baseline expectation for what I think cake is and should be. I feel very spoiled! To me, this recipe is exactly what cake should taste and look like. It is chocolatey and saucy and super easy to make. Eat it hot with whipped cream, ice cream, or just on its own. It also re-heats very nicely in the oven or microwave. Simple, tasty, and impressive!
I have decorated one or two cakes in my life - I am not that great with a pastry bag and decorating tip. Yet! My mum on the other hand, is great. She can make pretty little roses and squeeze out the smoothest most even line for letters. I don't know how she does it! She says practice (so there is hope for me!). Two years ago I tried my hand at making and decorating a cake for a co-worker's son's birthday. It was more or less the most stressful baking experience I've had. In the realm of cakes and decorating, I have a lot to learn. But for now, this cake will be my slam dunk!
Hot Fudge Pudding
1 cup flour
3/4 cup white sugar
6 Tbsp unsweetened cocoa powder, divided
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbsp oil
1 tsp vanilla
3/4 cup brown sugar
1 3/4 cups hot water
Sift together flour, white sugar, 2 Tbsp of the cocoa, baking powder, and salt in a bowl.
In another bowl, beat milk, oil, and vanilla; stir into dry ingredients. Pour into greased 8 inch (2L) square pan.
Stir together brown sugar, remaining 4 Tbsp cocoa, and hot water; pour over batter.
Bake at 350°F (180°C) for 40-45 minutes.
Note: My mum usually makes this in a glass dish (I find the cake to be saucier in a glass dish, but that could be my imagination). You can leave this cake covered on the counter, and re-heat it in the microwave.
*Recipe from The Farm and City Cookbook