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Spiced Hot Water Chocolate Cake

Yields1 Serving

Why not make this extremely AWESOME Spiced Hot Water Chocolate Cake that is so moist and delish that there won't be any left for tomorrow. 

 2 Plain Flour
 2 Sugar
 ¾ cup Cocoa Powder
 1 ½ tsp Baking Soda
 2 tsp Baking Powder
 3 tsp Mrs Rogers Cinnamon or Mixed Spice
 1 tsp Mrs Rogers Sea Salt Premium Fine
 3 tsp Instant Coffee or Espresso Shot (see notes)
 1 cup Milk
 ½ cup Rice Bran Oil
 2 Eggs
 2 tsp Vanilla
 1 cup Hot Boiled Water
1

NOTE: Dissolve the coffee into the boiled water or alternatively make an espresso shot within the volume of the 1 cup of boiled water i.e. if you have ½ cup of coffee, top it up with ½ cup boiling water.

2

Line a 20-25cm cake tin. Preheat oven to 180C.

3

Sieve the dry ingredients into a large bowl. Put to the side. Whish the eggs, milk, oil and vanilla together in a separate bowl. Add to the dry ingredients and stir until combined and then slowly add the hot boiled water/coffee into the mixture and stir. The mixture will be runny.

4

Cook for 40-50 minutes until the skewer is clean when pushed into the cake.

5

If you want to create a buttercream layer, wait until the cake has completely cooled. Slice the cake in half and put a 3rd of the buttercream on the layer. Place the top of the cake back on and complete icing the cake with the rest of the buttercream. To make a buttercream you will need:
250g Butter, softened
3 cups Icing Sugar
1 Tbsp Cocoa Powder
2-3 Tbsp Boiling Water

Beat the butter using an electric beater until smooth. Add the icing sugar and cocoa powder and continue beating into the butter. Slowly add the boiling water 1 tablespoon at a time until you achieve a thick but creamy icing.