All in the pan chewy chocolate cake with chocolate butter icing by Regan Daley

Regan Galley write in her “In the sweet kitchen” wonderful book : “…I think is the simplest, fastest, yet most satisfying chocolate cake there is…and the result is nothing short of your chilhood memory of real chocolate cake…”

As there are zillion chocolate cake recipes, very elaborate and impressive...this one is so much fun to do and has such a strong cocoa taste, that if you were in a crumpy mood, one bite and you’re a teddy bear !

yelds : 8X8 inch square cake pan

here’s what we need :

1 1/2 cups all-purpose floor, 1 cup sugar, 1/4 cup natural unsweetened high quality cocoa, 1 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons flavourless vegetable oil, 1 tablespoon white vinegar, 1 teaspoon pure vanilla extract, 1 cup cool water.

ICING : 1/4 cup unsalted butter at room temperature, 2 cups icing sugar, 2 to 3 tablespoons water or milk, 1 1/2 tablespoons natural unsweetened high quality cocoa, 1 teaspoon pure vanilla extract.

here’s what we do :

preheat your oven at 350°F

sift the floor into the baking pan
in a small bowl, whisk together the sugar, cocoa, salt & baking soda
add the mixture to the floor in the pan & stir well with a fork

with the back of a spoon, make 3 wells, one large, one medium-sized & one small
pour the oil in the large well, the vinagar in the medium-sized & vanilla extract in the small
pour the water over everything and stir the mixture with a fork until the ingredients are well blended (do not beat this batter)
bake the cake for 20/30 minutes (check with a knife)

meanwhile, in a medium bowl, cream together the butter and 1 cup of icing sugar until the butter is well distributed
stir in one tablespoon of milk or water, then sift the cocoa powder and cream to blend
mix in the vanilla extract and the remaining icing sugar
add as much milk or water you need to obtain a rich, thick and creamy icing


relax, savour & share!