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Chocolate Snacking Cake

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Rate this recipe 4.2/5 (20 Votes)

Ingredients

  • 1-1/2 cups all-purpose flour 375 mL
  • 1 cup granulated sugar 250 mL
  • 3 tbsp cocoa 45 mL
  • 1 tsp each of baking powder and baking soda
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 1 tbsp white vinegar
  • 1 tsp vanilla
  • 1 cup warm water
  • 1/2 cup chopped walnuts (optional)

Details

Servings 9
Level of difficulty Average
Preparation time 15mins
 Cooking time 30mins
 Cost Average budget

Preparation

Step 1

In mixing bowl, combine dry ingredients (except nuts); mix thoroughly. Add liquid ingredients; stir with whisk until blended. Add nuts (if using).

Step 2

Pour into lightly greased 8-inch (20 cm) square cake pan. Bake in 350F (180C) oven for 30 minutes or until tester comes out clean.

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Instant Chocolate Icing: Sprinkle baked cake, while still hot, with about 1 cup (250 mL) chocolate chips OR top with a single layer of peppermint patties (round chocolate-coated patties with mint cream filling); spread when softened.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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