Nanna Mac’s Moist Chocolate Cake

Nanna Mac's Moist Chocolate Cake Feature

Last week was full of Birthday celebrations, well 2 birthdays full at least.

I love an excuse to bake, you guys know that, so with one Zadada and one Kaymac celebrating a Birthday what does one Mummy, Baking Blogger do………she volunteers to make the birthday cakes.

Zadada’s favourite cake to eat and my favourite cake to make is my Nanna Mac’s Moist Chocolate Cake, it truly is delicious, every time someone new samples a slice their face lights up like they’ve never eaten chocolate cake before.

This recipe has a very special place in my heart, being passed on to me from my sweet, kind-hearted, late Nanna Mac. I have precious memories of eating lots of the yummy food she used to bake in her combustion oven, cakes and sponges were her speciality.

I know Nanna Mac being the gorgeous soul that she was wouldn’t mind me sharing this recipe with my lovely readers, I think she would be looking over us all, tickled pink, letting out one of her cheeky little giggles.

The beauty of Nanna Mac’s Moist Chocolate Cake is that you combine all the ingredients in the one bowl, turn on the electric beaters and that’s it, so easy and delicious, you have my word!

I originally did a very basic post for this delicious cake HERE. Pretty sure it was during my first week of blogging!

How you choose to decorate this little treasure is completely up to you. A dusting of icing sugar, easy icing made with icing sugar, cocoa and water works a treat. My favourite is dark Chocolate Ganache. You can grate chocolate over the top, sprinkle with good old hundreds and thousands or go gold class like I did below for Zadada’s Birthday Cake last week (I used all his favourites).

Here’s the basic single quantity recipe, as well as the instructions to create a cake like Zadada’s (note:  Zadada’s cake requires double quantities). Chocolate cake instructions icing instructions Zadada's Birthday cake Up close Nanna Mac's Moist cake

Nanna Mac's Moist Chocolate Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1⅓ cups Self-Raising flour
  • ½ cup cocoa
  • ¼ teaspoon bicarbonate soda
  • 1½ cups caster sugar
  • 1 cup milk
  • 125g butter softened
  • 1 teaspoon vanilla essence
  • 2 eggs lightly beaten
  • DARK CHOCOLATE GANACHE ICING:
  • ¼ cup cream (I used thickened cream, coconut cream works well too)
  • 100g dark chocolate roughly chopped.
  • NOTE: For Zadada's cake I doubled all the quantities above and decorated with a selection of his favourite confectionery.....
  • Approx ½ cup of each:
  • Cherry Ripe, diced
  • Maltesers
  • Skittles
  • White chocolate chips
  • Chicos
  • M&m's
  • 3 x 170g KIt Kat blocks (trimmed to 4 finger clusters)
  • 6 wafer sticks (trimmed to meet in the centre of cake as pictured)
  • 1 ferrero rocher
  • 1m length of ribbon.
Instructions
  1. Preheat oven to 160C (150C fan forced)
  2. Grease and line a 20cm square cake tin.
  3. Sift flour, cocoa and bicarb soda into bowl. Add sugar, milk, butter, essence and eggs.
  4. Beat mixture for 3-5 mins starting on low speed increasing to high, mixture will lighten slightly in colour, mixture will be quite thin and runny.
  5. Pour into prepared cake tin.
  6. Bake in oven for about 45 minutes, cake is cooked when skewer inserted comes out just clean. Stand cake 5 mins before turning out onto wire rack to cool. Refrigerating cake for at least an hour, better still overnight will reduce crumbs when icing.
  7. DARK CHOCOLATE GANACHE ICING:
  8. Place cream and chocolate in a microwave safe bowl and heat on high for 30 seconds, stir and return to microwave for another 20 seconds, continue this process until chocolate is melted and mixture is smooth. Alternatively you can heat cream in a heavy based saucepan over low heat until just starting to steam, add chocolate, stir until chocolate is starting to melt through, remove from heat and stir until completely smooth. Set aside.
  9. Chocolate mixture will thicken as it cools, (I give it a stir about very 5 mins, if it's a hot day pop the mixture in the fridge for a bit, but be keep an eye on it, you don't want it to set or you'll have to melt it down and start the cooling process again) once it reaches a spreadable consistency you can ice your cake.
  10. NOTE: For Zadada's cake I greased and lined a 25cm spring form tin, making sure I had a good overhang around top about 3cm.
  11. REMEMBER TO DOUBLE ALL QUANTITIES FOR THE BIRTHDAY CAKE VERSION.
  12. Bake at 150C fan forced for 1 hour 10 minutes, than reduce temp to 140C and cook a further 30 minutes. All ovens vary slightly so just keep an eye on things.
  13. Cool cake as above.
  14. Turn (refrigerated) cake upside down on a pretty cake plate, this way you have a nice smooth flat top to ice, slide some strips of baking paper around base of cake (acts like mini drop sheets).
  15. Spread prepared ganache (see instructions above) over top of cake working it down and around the side/s.
  16. Arrange confectionary on top of cake, start with Kit Kats around the edge, followed by wafer sticks on top, position Ferrero rocher in centre of cake where stick meet.
  17. Arrange remaining confectionery into each sector.
  18. Tie ribbon carefully around cake and trim as needed.

I did mention 2 rounds of birthday cakes last week. I made Kaymac (my little sister) a batch of my surprise cupcakes, experimenting with some 2 tone disposable piping bags and some edible glitter! You’ll find the recipe and instructions here. surprise cupcakes for kaymac The birthday beholders

What’s your favourite Birthday cake to make?

Do you have treasured recipes that have been handed down in your family?

Until the next time……

Zamamabakes

(Visited 4,199 times, 1 visits today)

Nanna Mac's Moist Chocolate Cake Feature

Last week was full of Birthday celebrations, well 2 birthdays full at least.

I love an excuse to bake, you guys know that, so with one Zadada and one Kaymac celebrating a Birthday what does one Mummy, Baking Blogger do………she volunteers to make the birthday cakes.

Zadada’s favourite cake to eat and my favourite cake to make is my Nanna Mac’s Moist Chocolate Cake, it truly is delicious, every time someone new samples a slice their face lights up like they’ve never eaten chocolate cake before.

This recipe has a very special place in my heart, being passed on to me from my sweet, kind-hearted, late Nanna Mac. I have precious memories of eating lots of the yummy food she used to bake in her combustion oven, cakes and sponges were her speciality.

I know Nanna Mac being the gorgeous soul that she was wouldn’t mind me sharing this recipe with my lovely readers, I think she would be looking over us all, tickled pink, letting out one of her cheeky little giggles.

The beauty of Nanna Mac’s Moist Chocolate Cake is that you combine all the ingredients in the one bowl, turn on the electric beaters and that’s it, so easy and delicious, you have my word!

I originally did a very basic post for this delicious cake HERE. Pretty sure it was during my first week of blogging!

How you choose to decorate this little treasure is completely up to you. A dusting of icing sugar, easy icing made with icing sugar, cocoa and water works a treat. My favourite is dark Chocolate Ganache. You can grate chocolate over the top, sprinkle with good old hundreds and thousands or go gold class like I did below for Zadada’s Birthday Cake last week (I used all his favourites).

Here’s the basic single quantity recipe, as well as the instructions to create a cake like Zadada’s (note:  Zadada’s cake requires double quantities). Chocolate cake instructions icing instructions Zadada's Birthday cake Up close Nanna Mac's Moist cake

Nanna Mac's Moist Chocolate Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1⅓ cups Self-Raising flour
  • ½ cup cocoa
  • ¼ teaspoon bicarbonate soda
  • 1½ cups caster sugar
  • 1 cup milk
  • 125g butter softened
  • 1 teaspoon vanilla essence
  • 2 eggs lightly beaten
  • DARK CHOCOLATE GANACHE ICING:
  • ¼ cup cream (I used thickened cream, coconut cream works well too)
  • 100g dark chocolate roughly chopped.
  • NOTE: For Zadada's cake I doubled all the quantities above and decorated with a selection of his favourite confectionery.....
  • Approx ½ cup of each:
  • Cherry Ripe, diced
  • Maltesers
  • Skittles
  • White chocolate chips
  • Chicos
  • M&m's
  • 3 x 170g KIt Kat blocks (trimmed to 4 finger clusters)
  • 6 wafer sticks (trimmed to meet in the centre of cake as pictured)
  • 1 ferrero rocher
  • 1m length of ribbon.
Instructions
  1. Preheat oven to 160C (150C fan forced)
  2. Grease and line a 20cm square cake tin.
  3. Sift flour, cocoa and bicarb soda into bowl. Add sugar, milk, butter, essence and eggs.
  4. Beat mixture for 3-5 mins starting on low speed increasing to high, mixture will lighten slightly in colour, mixture will be quite thin and runny.
  5. Pour into prepared cake tin.
  6. Bake in oven for about 45 minutes, cake is cooked when skewer inserted comes out just clean. Stand cake 5 mins before turning out onto wire rack to cool. Refrigerating cake for at least an hour, better still overnight will reduce crumbs when icing.
  7. DARK CHOCOLATE GANACHE ICING:
  8. Place cream and chocolate in a microwave safe bowl and heat on high for 30 seconds, stir and return to microwave for another 20 seconds, continue this process until chocolate is melted and mixture is smooth. Alternatively you can heat cream in a heavy based saucepan over low heat until just starting to steam, add chocolate, stir until chocolate is starting to melt through, remove from heat and stir until completely smooth. Set aside.
  9. Chocolate mixture will thicken as it cools, (I give it a stir about very 5 mins, if it's a hot day pop the mixture in the fridge for a bit, but be keep an eye on it, you don't want it to set or you'll have to melt it down and start the cooling process again) once it reaches a spreadable consistency you can ice your cake.
  10. NOTE: For Zadada's cake I greased and lined a 25cm spring form tin, making sure I had a good overhang around top about 3cm.
  11. REMEMBER TO DOUBLE ALL QUANTITIES FOR THE BIRTHDAY CAKE VERSION.
  12. Bake at 150C fan forced for 1 hour 10 minutes, than reduce temp to 140C and cook a further 30 minutes. All ovens vary slightly so just keep an eye on things.
  13. Cool cake as above.
  14. Turn (refrigerated) cake upside down on a pretty cake plate, this way you have a nice smooth flat top to ice, slide some strips of baking paper around base of cake (acts like mini drop sheets).
  15. Spread prepared ganache (see instructions above) over top of cake working it down and around the side/s.
  16. Arrange confectionary on top of cake, start with Kit Kats around the edge, followed by wafer sticks on top, position Ferrero rocher in centre of cake where stick meet.
  17. Arrange remaining confectionery into each sector.
  18. Tie ribbon carefully around cake and trim as needed.

I did mention 2 rounds of birthday cakes last week. I made Kaymac (my little sister) a batch of my surprise cupcakes, experimenting with some 2 tone disposable piping bags and some edible glitter! You’ll find the recipe and instructions here. surprise cupcakes for kaymac The birthday beholders

What’s your favourite Birthday cake to make?

Do you have treasured recipes that have been handed down in your family?

Until the next time……

Zamamabakes

(Visited 4,199 times, 1 visits today)

About the author

Related posts

8 Comments on “Nanna Mac’s Moist Chocolate Cake

  1. What a super-fun birthday cake, Dannielle. I don’t think I’ll ever stop trying out new recipes for chocolate cake – it’s easily my very favourite for a celebration. Happy birthday to your man and your bubba! x

    Reply
  2. OMG Dannielle, today was supposed to be the first day of me being really healthy and good and look what you wave in my face 😉 I soooooo desperately want to put my face in that incredible creation xx

    Reply
    1. Dannielle

      Hehe sorry Sonia maybe put off that being really good and healthy for 1 more week so you have the chance to make this cake. It freezes really well too, the cake that is not all the bells and whistles. Hope you get to put some in your face soon xxxx

      Reply
  3. I wish my nanna baked like that! It looks positively decadent and luscious. YUM.

    Reply
    1. Dannielle

      Thanks Tammi. Bet your Nanna is amazing in other ways

      Reply
  4. Pingback: Triple M Slice......Maltesers, M&M's & More! - zamamabakes.com zamamabakes.com

  5. Pingback: Fabulous Foodie Fridays #57 - zamamabakes.com zamamabakes.com

  6. Pingback: Ferrero Rocher Chocolate Cupcakes - zamamabakes.com zamamabakes.com

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: