I’d been a member of Simple Savings for a while, a web site with handy hints to save money in all aspects of your life. I came across a thread in the member’s forum for a “No Fuss Fudge Cake” (also more commonly known as the “crazy” cake) and being a traditionalist with baking, didn’t think much of it at first but eventually gave it a try. It’s one of my most used recipes and favourite cake recipes. It’s so quick and easy and produces a gorgeous, moist cake. It’s so easy to adapt to a slice, brownie, bar cake, loaf, cupcakes, you name it.
No Fuss Fudge Cake
1 and half cups plain flour
3 tablespoons cocoa
1 cup sugar
1 cup water
1 teaspoon vanilla
1 tablespoon white vinegar
6 tablespoons oil (I use canola)
1 teaspoon bicarb soda
half teaspoon salt
Turn oven to 180 C. Grease a 20cm tin well. Dust inside the tin with a little flour. Tap out excess. Put the flour, sugar, cocoa and water in a bowl. Add vanilla, vinegar, oil, baking soda and salt. Mix with beaters until smooth. (Mixture is runny.) Pour into the tin. Bake 35 to 40 minutes. Cool for 10 minutes then take out of tin. Ice with your favourite icing.
Tonight I made a Black Forest version, using the exact recipe above, except replaced the water with 1 cup of the liquid from the jar of sour cherries, 1 cup of sour cherries. I then split the cake and filled with whipped cream and topped with chocolate ganache (100gm melted dark chocolate and 100mls cream, warmed and mixed together). Very moist, very light and very quick.
