This chocolate cake recipe was given to me many years ago by one of my cousins. True to it’s title, I have never had a failure with it! The mixture is runnier than many cake batters but the baked result is light and fluffy.
I have created a gluten-free version which I now bake more often than the original. (The gluten-free recipe appears in this post below the original.) The gluten-free mixture is even runnier than the original but don’t be dismayed, it cooks up just as well, and is light and moist. On more than one occasion, I have served the gluten-free version to people who are not on a restricted diet. I haven’t divulged to them that the cake is gluten-free and they have complimented it as much as people compliment the original. I hope you like it too!
Never-Fail Chocolate Cake (original)
Ingredients:
- 1½ cups sifted flour
- 1½ cups sugar
- ¾ cup milk
- 3 Tablespoons cocoa
- 140g (4½ oz) melted butter
- 3 eggs
- 3 teaspoons baking powder
- 1½ teaspoons vanilla essence
Method:
Line a 20cm (8 inch) square or round cake tin with baking paper.
Preheat the oven to 180º C (350º F).
Place all ingredients into a large mixing bowl and beat with a wooden spoon or hand-held beater. Do not over beat but ensure all of the ingredients are well combined and any large lumps are dissolved.
Pour the mixture into the prepared tin and bake for 50 minutes.
Allow the cake to cool in the tin for 10 minutes prior to turning out.
Never-Fail Chocolate Cake (gluten-free)
Ingredients:
- 3 eggs
- 1 egg white
- 84 grams (3 oz) oil
- ½ cup milk
- 1 teaspoon vanilla essence
- 1/3 cup brown rice flour
- ¼ cup white rice flour
- ¾ teaspoon Xantham gum
- ¾ cup sugar
- 1/3 cup cocoa
- 3 teaspoons baking powder
Method:
Line a 20cm (8 inch) round cake tin with baking paper.
Lightly whisk together the eggs and egg white. Add the oil, milk and vanilla, and whisk lightly to combine.
Add the brown rice flour, white rice flour, Xantham gum, sugar, cocoa and baking powder. Whisk or beat lightly to combine and to dissolve any large lumps. (The mixture is very runny.)
Turn the oven to 180º C (350º F).
Pour the mixture into the prepared tin and set aside while the oven heats. Once the oven is at temperature, place the cake in the oven and cook for 50 minutes. Test with a skewer before removing from the oven.
Never-Fail Chocolate Cake, gluten-free
