Black woman

I made this cake one evening when I didn't have any eggs at home and still wanted something sweet and quick. I didn't beat anything with a mixer, just mixed with a spoon, and by the time the oven was preheated, I had finished the batter. The recipe is of the 'throw everything in a bowl and bake' type. Don't expect a very airy cake, but the texture is soft, slightly moist, and the simple glaze complements it well. It has always turned out well for me, without much hassle.

Quick Info

Total time: 55 minutes (10 minutes preparation, 35-40 minutes baking, 5 minutes for glazing and decorating)
Servings: 12-15, depending on how big you cut it
Difficulty: easy

Ingredients

Base:
- 3 cups flour (approx. 375 g)
- 1 packet baking powder (10 g)
- 1 pinch of salt (1/2 teaspoon)
- 1 cup sugar (approx. 200 g)
- 1 packet vanilla sugar (8 g)
- 3 tablespoons cocoa (approx. 30 g)
- 4 tablespoons jam (preferably a sour one: cherries, apricots, plums)
- 1/2 cup oil (125 ml)
- 1 1/2 cups sparkling water (375 ml)

Glaze:
- 1 cup sugar (about 100 g)
- 1 cup water (100 ml)
- 1 tablespoon cocoa
- A little vanilla sugar (about 1 teaspoon)
- Grated coconut (for decoration)
(optional) 30-40 g dark chocolate for a finer glaze

Preparation method

1. Prepare a rectangular baking pan (approx. 25x35 cm). Line it with parchment paper to avoid problems when removing the cake.
2. In a large bowl, mix the dry ingredients: flour, baking powder, salt, sugar, vanilla sugar, and cocoa. Use a whisk or a spoon to avoid lumps, especially with the cocoa.
3. Then add the jam, oil, and sparkling water. Mix well, but don't overdo it. The sugar won't dissolve completely at first, but it will during baking.
4. Pour everything into the pan. Level it as much as you can with the spoon.
5. Place the pan in the preheated oven at 180°C. Do not open the oven in the first 20 minutes, as the cake may sink in the middle.
6. Bake for 35-40 minutes. Do the toothpick test: if it comes out clean or with a few moist crumbs, it's done.
7. Remove the cake and let it cool completely in the pan; otherwise, it will break.
8. For the glaze, put the sugar and water over low heat and boil for about 3-4 minutes until the liquid becomes stickier (it shouldn't caramelize, just be a syrup).
9. Set aside, add the cocoa and vanilla sugar. If you want a thicker glaze, add the broken chocolate pieces while the glaze is warm and mix well until melted.
10. Let the glaze cool for 2-3 minutes, then pour it over the cooled cake base.
11. Sprinkle grated coconut on top and let it sit at room temperature until the glaze hardens.

Why I make the recipe often

The recipe doesn't require eggs or dairy, so it's suitable anytime. The ingredients are almost always available at home. The cake keeps well for a few days; it doesn't dry out quickly. It can be made quickly for guests or for lunch boxes.

Tips and variations

Tips

- Don't mix too much after adding the liquids, just enough to incorporate any dry flour.
- If you're in a hurry, cut the cake when it's completely cool; otherwise, it will stick to the knife.
- For nice cutting, use a large knife with a thin blade, wiped between cuts.

Substitutions

- Sparkling water can be replaced with still water, but it will be slightly less airy.
- The jam can be anything you have: apricots, cherries, plums. It's good to have something sour; otherwise, the cake will taste heavier.
- If you don't have vanilla sugar, vanilla essence works too.

Variations

- For extra chocolate, add a few pieces of chocolate to the batter.
- The glaze can also be made with a little butter for more creaminess.
- You can top it with chopped nuts or walnuts, not just coconut.

Serving ideas

- It can be cut into small cubes and stored in a container, great for taking to work.
- It also goes well as a dessert alongside bitter coffee or black tea.
- If you want to impress, glaze only half and dust the rest with sugar.

Frequently asked questions

Is the cake good the next day?
Yes, it actually becomes more tender after a day. The glaze keeps the base moist.

Can I use whole wheat flour?
You can, but the cake will be denser. I recommend replacing only a third of the white flour.

Does it have to have jam?
It helps with texture and taste, but if you don't have it, you can use banana puree or mashed baked apples.

Can I halve the quantities?
Yes, use a smaller pan and check the baking after 25-30 minutes.

Can I skip the glaze?
Yes, but the plain base is quite moist, so it also works just dusted with sugar.

Nutritional values

For one serving (about 60 g, from 15 servings):

- Calories: approx. 180 kcal
- Protein: 2.5 g
- Carbohydrates: 33 g
- Fats: 5.5 g
- Fiber: 1.5 g

These are approximate values, they vary depending on the jam and the amount of glaze used.

Storage and reheating

It keeps covered at room temperature for 3-4 days without problems. If you want it to last longer, it can be refrigerated, but it should be brought to room temperature before serving so it won't be hard. I do not recommend reheating in the oven or microwave, as the glaze will soften and the base will become gummy. The cake also keeps well when cut, in a container with a lid.

 Ingredients: 3 cups of flour, 1/2 cup of oil, 1 cup of sugar, 1 1/2 cups of sparkling water, 4 tablespoons of jam, 3 tablespoons of cocoa, 1 packet of baking powder, a pinch of salt, 1 packet of vanilla sugar. Glaze: 1 cup of sugar, 1 cup of water (100 ml), 1 tablespoon of cocoa, a little vanilla sugar, coconut for decoration.

 Tags:  chocolate cake