Messy Chocolate Cake


  • 4 eggs
  • 185ml sugar
  • 5ml vanilla essence
  • 200ml cake flour
  • Pinch of salt
  • 85ml cocoa powder
  • 100ml boiling water
  • 2tsp Baking powder
  • 125ml sunflower oil

To serve:

  • 30ml apricot jam
  • 15ml water
  • 200g milk chocolate, chopped
  • 75ml fresh cream
  • Marshmallows, nuts etc, to garnish

Here’s how:

  1. Preheat oven to 180 degrees Celsius.  
  2. Grease and line a 25cm cake tin.  
  3. Dissolve cocoa in boiling water and leave aside to cool.
  4. Sift the cake flour and baking powder.  
  5. Add the salt to the sifted dry ingredients.
  6. In a large mixing bowl, beat the eggs with a hand held beater.
  7. Gradually add the sugar while beating continuously.  
  8. Continue beating until the mixture is thick and pale in colour.
  9. When the beaten egg mixture leaves a trail on the surface for three seconds, add the vanilla essence and sifted dry ingredients.
  10. Fold the flour into the egg mixture.
  11. Pour the cold cocoa mixture and sunflower oil into the mixing bowl.
  12. Gently fold the ingredients together.
  13. Pour the cake mixture into the prepared tin and bake for 30 minutes.
  14. Turn out the cake onto a wire rack and glaze with the hot jam.
  15. Leave the cake to cool.
  16. Boil the cream and then add the chopped chocolate.
  17. Whisk the cream until the chocolate dissolves.
  18. Continue whisking until the chocolate is thick and shiny.
  19. Pour chocolate over the cake and garnish with marshmallows etc.