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Flop-Proof Chocolate Oil Cake

A community recipe by MKTH

Not tested or verified by Nigella.com

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Introduction

I have seen many versions of this flop proof and easy recipe. It is delicious and easy to make.

Ingredients

Serves: 10-15

Metric Cups

For the Cake

375 millilitres sugar
5 millilitres vanilla
5 large eggs
200 millilitres sunflower oil
200 millilitres coffee (strong or water)
430 millilitres cake flour
15 millilitres baking powder
80 millilitres cocoa (sifted)
2 millilitres salt

For the Icing

300 grams icing sugar
250 grams butter (soft)
100 millilitres cocoa
2 teaspoons instant coffee (dissolved in teaspoon boiling water)
1 can condensed milk

For the Cake

13⅙ fluid ounces sugar
⅙ fluid ounce vanilla
5 large eggs
7 fluid ounces vegetable oil
7 fluid ounces coffee (strong or water)
15 fluid ounces cake flour
½ fluid ounce baking powder
2⅘ fluid ounces unsweetened cocoa (sifted)
fluid ounce salt

For the Icing

11 ounces confectioners' sugar
9 ounces butter (soft)
3½ fluid ounces unsweetened cocoa
2 teaspoons instant coffee (dissolved in teaspoon boiling water)
1 can sweetened condensed milk

Method

Flop-Proof Chocolate Oil Cake is a community recipe submitted by MKTH and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

The night before, place the condensed milk in a pot and cover with water, bring to the boil and then reduce heat and simmer for 4 hours. Remove from pot and leave to cool, you now have lovely caramel for the cake.

Preheat the oven to 190 C. Beat the eggs, sugar and vanilla essence for at least 6 and up to even 10 minutes, until pale yellow and thick. Add the oil and water, beat well. Add the sifted dry ingredients and mix gently.

Now pour either into 2 spring form cake pans (or into a large 24 cm x 34 cm oven roasting pan) and bake for 20-30 minutes until cake is done.

Beat the icing ingredients together with an electric beater and use to ice sides and top of cake, use the caramel you made to ice the centre of the cake.

The night before, place the sweetened condensed milk in a pot and cover with water, bring to the boil and then reduce heat and simmer for 4 hours. Remove from pot and leave to cool, you now have lovely caramel for the cake.

Now pour either into 2 spring form cake pans (or into a large 24 cm x 34 cm oven roasting pan) and bake for 20-30 minutes until cake is done.

Beat the icing ingredients together with an electric beater and use to ice sides and top of cake, use the caramel you made to ice the centre of the cake.

Additional Information

VARIATIONS: CHOCOLATE PUDDING SYRUP (375 ml (1 ½ cup) water, 5 ml vanilla, 375 ml (1 ½ cup) sugar, 15 ml coffee powder). Heat syrup ingredients together. Bake cake in roasting pan, as soon as cake comes out of the oven pour hot syrup over and serve as dessert with cream. TRAY BAKE Bake cake in roasting pan. Once cooled cover with a layer of caramel condensed milk and then another layer of cream. Break chocolate flakes up and sprinkle over cake / Or smash 2 peppermint crisps and sprinkle over cream OR ice with regular icing. LAYER CAKE Bake cake in spring form cake tins. Ice as desired.

My favourite is to make caramel condensed milk by simmering over a low heat 2 tins of condensed milk for 4 hours. Once cooled a spread the caramel condensed milk in the centre and sometimes chop 2-3 mars bars or flakes or crunchies and scatter over the centre half of the cake. Then I place the over half of cake over and pour a CHOCOLATE GANACHE over, this is made by melting 300 g DARK chocolate with 150 - 200 ml cream. Allow to cool and slightly thicken and then pour over chocolate cake allowing it to slowly drip down the sides so it must not be runny.

Serves at least 10