I must admit I am not a huge fan of Donna Hay. I do like her approach to food: fast, fresh and simple and her food styling is amazing (I am exceedingly jealous of her ability in this area!). I think my apathy stems from the fact that none of her recipes I have seen (to date) have blown me away. There is nothing that attaches me to a cook book (or a chef) more than mind-blowing recipes that I am dying to try!
I received a subscription to Donna Hay Magazine for Christmas and I have a friend on Twitter that idolizes Donna. It is not uncommon to see tweets with a picture of a lovely-looking meal that has come from a Donna Hay recipe.
I started thinking that perhaps I hadn’t given enough of her recipes a chance in the kitchen. It was time to try one out!
I wanted chocolate cake. I wanted a cake that was made with real chocolate and not just cocoa. I wanted a quick and easy recipe, and I wanted a delicious chocolatey cake! It was now or never for a Donna Hay recipe to perform!
I searched Donna’s website and as you’d expect, it was very pleasant to navigate around. I settled on a Classic Chocolate Cake.
It was easy to make. I had all of the ingredients in my pantry to make it and it sounded delicious! Success was only 50 minutes away!
I must admit, it was a lovely way to spend a Saturday morning and I am thrilled with the result. Donna lives to fight another day in my kitchen, and I promise to give her a fair run from now on!
Classic Chocolate Cake
- 300g dark chocolate, chopped
- 250g buttter
- 5 eggs
- ½ cup caster sugar
- 1¼ cups plain flour (I used anchor brand flour for cakes and pastries)
- 1¼ teaspoons baking powder
- ¾ cup almond meal
- Preheat your oven to 150 degrees
- Melt the chocolate and butter in a saucepan over low heat or melt in the microwave. I prefer the microwave for this operation but you must be extremely careful as the chocolate can burn easily. I set the microwave on 40 seconds and just keep taking out, stirring, and putting back until melted. Put it to one side to cool a bit.
- Using an electric mixer, beat the eggs and sugar for about 10 minutes or until they are pale and thick. I used the paddle attachment of my mixer for this.
- Sift the flour and baking powder and add to the eggs and sugar.
- Add the almond meal to the mix and then fold it all through the chocolate mix.
- Butter and flour a 23cm round cake tin.
- Pour in the mixture and bake for about 50 minutes or until cooked when tested with a cake skewer.
- Cool completely in the tin before turning it out.
I chose to serve the cake with just a sprinkle of icing sugar but you can add a chocolate icing of your choice. It is a very rich cake and a sprinkle of icing sugar and a dollop of double cream was perfect!