…it’s best not to get between her and that cake. After accidentally grilling rather than baking the first try I bravely tried again. I did everything as the book says. And double checked the oven was on bake mode. And still failed. The recipe came from The Edmonds Cookbook. Every woman in New Zealand has that book in their kitchen which is probably not too much of an overstatement. Moving out of home? Give them an Edmonds book. Going off to university? Edmonds. A bad cook? Edmonds! If it’s from that book it’s ‘sure to rise’. They forgot to mention that it might collapse straight after it rises though. And still only be partly cooked. And so I come to you, my adoring fans, to ask if you have a chocolate cake recipe that has never failed you, that’s moist and tasty and that is worth sharing. Please won’t you share it with us?
I once again have a mountain of baking dishes to wash. I swear, I feel like this is my life lately.
lovestitches 
I like Sophie Gray’s recipe… you can find it here. Whizz everything in the food processor and bung it in the oven. http://katekiwi.blogspot.com/2007/08/sunshine-sophie.html
It’s our go-to recipe for birthday cakes.
ok – this one works for me
boiled chocolate cake
1 cup water
1 1/2 cups sugar
2 tbsp good quality cocoa (I’m dutch so I use dutch)
3 tbsp butter
1/2 tsp bi-carb soda
boil these ingredients in a large saucepan – once it foams up, turn off and allow to cool.
Then fold in
2 beaten eggs
1 1/2 cups Self Raising Flour
Bake for about 45 min in a moderate oven.
Goodluck – like I said, it has always worked for me and it’s nice and moist and it goes really well with cream.
okay – i’m salivating now 🙂
l
x
When I need a no-fail chocolate cake recipe I turn to “wackey” cake (also called “crazy” cake or “dump” cake). Here is a link to a good version:
http://vegweb.com/index.php?topic=6433.0
I would recommend mixing up the dry ingredients then making three wells in the flour mixture and adding the oil to one, the vinegar into another and the vanilla into the third. Then pour the water over the top and mix. But the reason it’s called “dump” cake is that you pretty much just throw the ingredients in a bowl and mix!
The best part is that it’s egg and dairy free so more people can enjoy it and it’s probably a bit cheaper to make (it is a Depression era recipe after all). And it’s still super rich and moist that most people aren’t even aware it’s vegan. Good luck!
I’ve been stalking you for awhile, love your blog. Here’s my no fail recipe…go down to the store and buy Betty Crocker boxed mix (here in the U.S.), follow directions, eat! Good luck on your future baking (and best of wishes on your quest for a baby too)!
http://renaissancemama.blogspot.com/2008/02/happy-valentines-day-cake-recipe.html
Here’s my favorite chocolate cake recipe. Sorry about the recent cake mishaps. Could it be your oven?
I always make the six minute chocolate cake from the Moosewood cookbook. Quick, easy and very delicious. I have to run off to work or I would write it here for you but I know you can find it on the net as I got it from there whilst needing it during a move and my cookbooks were buried in a box somewhere. Good luck!
I recently posted a recipe on my blog for a ‘black and white’ cake that is half vanilla and half chocolate. I don’t think the ingredients are too funky that you couldn’t get them in NZ. Do y’all have buttermilk?
Are you baking with a gas or electric oven?
It sounds like you maybe took it out of the oven before it was cooked. It shouldn’t sink once it’s done. Did you do the check with the toothpick or press the top and see if it bounces back? All ovens are different and your oven might not be true to temperature so the cake might have needed a little longer.
Don’t give up – it’s a trial and error process but you’ll get it right soon! In the meantime I’d recommend getting yourself an oven thermometer (about $20 from Kirks or other kitchenware places). Our oven is consistently 20 degrees too hot and until I got a thermometer I could never work out why everything burnt and cooked too fast…
Have a good weekend
I’m with Pauline on this one. You want Dana’s Chocolate Cake from Destitute Gourmet by Sophie Gray. It is so easy, doesn’t have any fancy ingredients, but if you want to make it fancy add the icing.
Oh dear, I’m in the process of making that chocolate cake now … I think that maybe the temperature of 400F is too high – especially if it’s cooking for an hour (I’m assuming that’s the recipe you used). If mine doesn’t turn out well I’ll have to follow that sophie gray link. 😦 I’m not used to baking failures. I’ve turned down the oven and I just hope it turns out all right.