A deliciously moist chocolate cake
160 grams of butter
1 cup of castor sugar
4 tablespoons of cocoa
1/2 a cup of boiling water
1 tablespoon of whisky (optional)
1 cup of self raising flour
1/2 a cup of plain flour
1 teaspoon of cinnamon
1/2 a teaspoon of vanilla essence.
Simmering time on the stove top: 30 to 35 minutes.
Thermal cooking time: 3 hours minimum.
1. Melt the butter and sugar in the boiling water.
2. Stir in the whisky and allow the mixture to cool.
3. Grease the base of the cake tin or Pyrex dish and line with baking paper.
4. Mix into the cooled mixture, lightly beaten eggs.
5. Fold in the sifted flour, cocoa and cinnamon
6. Stir in the vanilla essence.
7. Put the mixture into the cake tin and cover with a round of baking paper.
8. Cover the top of the cake tin with Alfoil or a suitable lid to prevent condensation entering.
9. Place a suitable sized trivet in the inner saucepan.
10. Rest the cake tin on this (in the 3 litre pot the tin can sit on a fold of Alfoil in the base)
11. Carefully pour in enough hot water to come halfway up the side of the cake tin.
12. Bring the water to the boil.
13. Put on the lid and turn the heat down to a simmer.
14. Simmer for 30 to 35 minutes.
15. Turn off the heat and place the inner saucepan into the insulated outer container.
16. Close the lid and leave for a minimum of 3 hours.
NOTE: As cakes do not dry out you can cook these in the evening and leave them all night.