One-Bowl Chocolate Cake



  • 8 tablespoons butter (chopped)
  • 1 cup sugar
  • 1 cup milk
  • 1 cup self-rising flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup ground almonds
  • 2 eggs (lightly beaten)
  • 1 teaspoon rum extract
  • whipped cream (to serve, optional)
  • 7 ounces semi sweet chocolate (chopped)
  • 1/3 cup heavy cream
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    1. Preheat the oven to 350°F. Lightly grease and flour an 8-inch round cake pan.
    2. Place butter, sugar and milk in a large saucepan on medium heat. Stir for 2-3 mins until melted and combined.
    3. Sift flour, cocoa and soda together into the saucepan (or bowl if using a microwave). Stir in ground almonds, eggs and rum extract until smooth. Pour into prepared pan.
    4. Bake for 50-60 mins until a toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack.
    5. For the ganache, place chocolate and cream in a small saucepan on low heat. Stir for 2-3 mins until melted and smooth. Transfer to a small bowl. Cool until ganache thickens slightly. Spread over cooled cake. Serve in wedges with whipped cream, if desired.
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