This is the last installment of the Jamie Oliver series for Zoe’s (Bake for Happy Kids) event – Cook Like a Star. I thought it’d be appropriate to end it with a dessert (all meals aren’t complete without dessert, right?) and the dessert I chose is to an extremely easy, buttery, a perfect snack for breakfast and tea and is also one that I tried back in 2009!
Surprisingly this post is the most visited and most attempted recipe despite the horrible photo (my apologies!). And I did mentioned that I would re-bake this cake to take a better photo but that didn’t happen until now… (Tsk… I’m such a procrastinator!)
Well, the Jamie Oliver series definitely will not be ending here – there are so many other recipes of his that I want to try out! So, if you’re interested to see my past attempt on his recipes, here they are:
On to the step-by-step photos!
First measure flour and baking powder in a small bowl. Mix them together.
Next measure butter and sugar in a large mixing bowl.
I ran out of caster sugar so I used brown sugar instead. Equally yummy!
Cream them until light and fluffy.
Add in one egg and beat it in.
Add in the second egg and some vanilla extract / vanilla paste and beat it in.
Then grab some cocoa powder…
… Add a little hot water to make a cocoa paste.
Let it cool slightly and add it into the batter.
I added mine without letting the cocoa paste cool down, hence it started to melt the butter mixture! Thankfully the cake still turned out fine and delicious 😉
Sift in the flour mixture…
…and fold until fully incorporated.
Add in some chocolate chips if you’re feeling you need more chocolate love.
Spread them into a baking tin.
And bake until done!
Unmould and dust with some icing sugar (to make it pretty!) and serve!
To see all other foodies’ Jamie Oliver cooks and bakes, please click the little froggie below!
I’m also submitting this to Bizzy’s Recipe Box #7!
Re-bake: Jamie Oliver's Easy Chocolate Cake and an Award
- 200 grams 1 3/5 cups plain flour
- 1 teaspoon baking powder
- 200 grams 1 3/4 sticks unsalted butter, at room temperature
- 150 grams caster sugar, 5/8 cup / brown sugar (3/4 cup)
- 2 large eggs
- 1 teaspoon vanilla extract / vanilla paste
- 3 tablespoons cocoa powder, dissolved in a little hot water to form a smooth paste
- 100 grams 3/4 cup semi-sweet chocolate chips (optional)
- Preheat the oven to 170 degrees Celsius. Grease and line the bottom of a 8 x 4-inch loaf tin.
- Measure plain flour and baking powder in a small bowl. Stir with a fork / spoon / whisk to mix them altogether. Set aside.
- Place the softened butter and sugar in a large mixing bowl. Beat, with an electric mixer, for 5 minutes, scrapping the sides down occasionally. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, followed by the cocoa paste.
- Sift in the flour mixture in two batches and fold the flour in gently. Fold in the chocolate chips if using.
- Transfer the batter into the loaf tin and bake for 35 - 45 minutes until a skewer inserted into the centre of the loaf comes out clean. Let the cake cool completely in the tin.
- Turn the cake out and peel off the parchment paper. Turn the cake right side up. Slice and serve!