this cake was so tasty it didn't even last long enough for a photo! best to eat this one when it's still warm from the oven ...
3tbsp cocoa powder
1/3 cup brown sugar
1 cup self raising flour
2tbsp sunflower oil
2/3 cup cocoa powder
2/3 cup brown sugar
1 cup hot water
put the oven on to about 180 oC.
lightly oil your cake tin (about 8" will do), i use a loaf tin.
sprinkle in the ingredients for the sauce, don't worry about sieving or mixing - just bung it all in the tin.
put all of the ingredients for the cake into a mixing bowl and mix it all up until you get a thick, gloopy batter.
pour a cup of hot water into the cake tin, on top of the dry sauce ingredients.
stir it gently.
now pour the cake batter in (no more stirring or poking about, that's really all there is to it!)
pop it into the oven for about twenty minutes or until a knife comes out clean from the cake.
if you put the cake tin onto a baking tray before putting it into the oven, it'll help catch any sauce that runs out over the top of the tin while it's cooking (learnt that one the hard way!).
i can't remember where i printed off the original recipe from but part of the instructions say that it is ready when the sauce looks gloopy and slightly volcanic which is a perfect description!
i sometimes add a different flavour by grating in some green & black's maya gold or you could add a few drops of flavouring or something like rose water.
i usually up-end the loaf tin onto a plate so that the lovely, gooey sauce runs all over the cake, slice it up, bung on some cream/ice cream and serve :)