Oh. My. Goodness. This chocolate cake smells divine. If I could put it into my diffuser I would. There is a surprise centre so read through the recipe to find out what it is. This recipe works great as a base. I like making variations on flavours for example lemon, chocolate or even strawberry. I will add another recipe soon which brings in a fun and summer appropriate flavour combination so follow along.
250 gr margarine
200 gr brown sugar
200 gr flour
50 gr cocoa powder (not chocolate powder!)
1 tsp vanilla extract, with seeds
1 tsp baking powder
Whip the margarine and sugar until it forms a light and creamy mass. Add in each egg one at a time fully combine. Add in the vanilla extract and stir to combine. In a separate bowl sift together the flour, cocoa powder and baking powder to make sure there are no lumps. Slowly add into the wet mix and mix only to combine. Fill a parchment lined cake loaf with half the mix. In the centre place a line of whole hazelnut dark chocolate (or omit, your call). Cover with the remainder of the mix. Bake in the oven’s middle at 180c for 60 minutes or until a cake tester comes out clean (obviously you will need to avoid the molten chocolate when testing). Let cool on a wire rack for five minutes and then remove from cake loaf to fully cool. Enjoy!
Note: when it comes to margarine always check the ingredients. Just because they say are plant based etc does not mean that milk powder has not been added. Many companies still add some form of dairy so do yourself a favour and read the labels.
Ps. I actually like it when the cake splits a bit. For me it represents how much flavour is inside and bursting to get out. If this is something that bother you can always cool the cake upside down or cut it across to make it straight and pour a chocolate glaze across. Yummy!