This week I made my 100th post on here, I got my first photos accepted to foodgawker and today is my six month blogaversary. As of today, I have been blogging for six months! So to celebrate, I made my favourite chocolate fudge cake for today’s cooking with my cook books post.
As far as I can remember this Kid’s Cookbook by Mary Pat Fergus was my first ever cook book. I don’t remember how old I was when my My Auntie N got this for me, but I was definitely still in primary school. I looked in the back to see when it was printed (1992) and found that it was printed by a company called Toppan Printing Co. Ltd. Singapore. What are the chances?
The cook book is well loved and I’d say that I’ve cooked almost every single recipe in it over the years. I lost the cover years ago, the edges are stained from food splatters and the pages are creased. There are heaps of memories in it from my childhood like when I made the jam slice and our beloved cat Selina (who only just passed away recently at the ripe age of 20) licked the entire coconut topping off it while it cooled on the bench.
I still make the chocolate fudge cake often, I’ve made it for birthday’s and even for Christmas.
This time, I halved the recipe to make a mini layered cake (the original full recipe is below) because Key and I do not need a full cake in the house. Especially when there are still off cuts of this checkerboard cake in the freezer.
This is one of those cakes that actually gets better the day after it’s made. Something about the vinegar and keeping it in the fridge makes it really fudgy and moist. I haven’t given you a recipe for icing or a glaze because there are heaps online already. It’s good with a simple chocolate icing, but a chocolate ganache makes it even more special.
(camera phone picture)
This is the glazed version with sour morello cherries that I made for Key’s family Christmas a few years back.
Halving the recipe gives enough to make 2 x 10cm small cakes which I then layered with whipped cream and strawberries. When I make this recipe into a full cake I don’t bother layering it, I just keep it whole and decorate it with fresh strawberries or canned sour morello cherries and chocolate shards.
It has some unusual ingredients in it like vinegar and the majority of the liquid is just water. But somehow it just works. It’s a perfect fudgy consistency without being too rich like some mud cakes can be.
The original recipe doesn’t suggest it, but I always dust the tin with cocoa instead of flour. It just means you won’t get any white marks or a floury taste on the edge of the cake.
It’s so easy to put together. Just whisk all of the ingredients until the batter is smooth.
Kid’s Cookbook Chocolate Fudge Cake – Original Recipe by Mary Pat Fergus
Ingredients – Makes 1 x 20cm cake
- 3 tbs cocoa powder plus extra for flouring the pan
- 1½ cups of self raising flour
- 1 cup of fine white sugar
- 1 tsp vanilla extract paste
- 1 tbs white vinegar
- ½ cup of vegetable oil
- Preheat the oven to 180°C. Grease a 20cm circle cake tin and then dust the base and sides of it with cocoa instead of flour.
- In a medium sized mixing bowl, add all of the ingredients with 1 cup of water and whisk until well combined and no flour or cocoa lumps remain.
- Pour it into the prepared tin and then bake for 35-40 minutes or until a skewer comes out clean.
- Cool in the tin for 10 minutes and then turn out and cool completely on a cake rack.
- Ice or glaze the cake if you wish and serve with fresh strawberries or canned sour cherries. Cake keeps well for a couple of days in the fridge.