Let them eat cake

Simple and delicious cake that every family will love.

Family baking together (Illustrative) (photo credit: INGIMAGE)
Family baking together (Illustrative)
(photo credit: INGIMAGE)
No matter how many different kinds of tasty cakes I made when my children were small, they always begged me to make the simplest basic cake you can prepare with just one bowl. It’s one of the best kinds of cakes because it’s so easy to make – it’s quick and always comes out perfectly. All you do is pour all the ingredients in a bowl, mix, and then pour the batter into a pan and bake it. Within minutes, your entire house will smell like heaven.
Nowadays, whenever my son, Gal, informs me he’ll be coming home soon from his army base, I immediately begin rummaging through my fridge and pantry to check what ingredients I have so that I can bake a cake he loves – no fruit, just chocolate and lots of love. I always sprinkle the cake with powdered sugar before serving and sometimes I cover it with chocolate icing. This type of cake usually comes out dense and solid, and doesn’t crumble easily. For best results, make sure you don’t over-mix the batter.
This cake includes basic ingredients such as flour, sugar and a liquid. You can add spices and fun additions, such as dates, nuts, raisins, or dried fruits like cranberries. It’s enough to add just one of them to arrive at a completely different texture or flavor. For example, you can use juice in place of water, parve whipped cream in place of dairy cream, or margarine in place of butter.
The cake can be baked in a round or loaf pan.
Basic cake
3 large eggs, or 4 medium eggs
1½ cups sugar or demerara sugar
2 packets vanilla sugar
1 cup oil
1½ cups orange juice, soy milk, or almond milk
1 tsp. rum
2½ cups light spelt flour
2½ tsp baking powder
Chocolate mixture
3 Tbsp. Nutella diluted with a little water or melted bittersweet chocolate
100 gr. margarine or coconut oil
½ cup demerara sugar
3 Tbsp. cocoa powder
1 Tbsp. instant coffee
½ cup water
100 gr. bittersweet chocolate
Alternatively, you can skip the icing and instead sprinkle powdered sugar on the cake.
In a mixer, add eggs, sugar and vanilla sugar and mix on high speed for 10 minutes. Lower the speed and add the oil, orange juice and rum while mixing. Add the flour and baking powder and continue to mix. Pour ¾ of the batter into the pan. Add the chocolate mixture to the bowl and mix well. Drop a few spoonfuls of chocolate batter onto the cake and then take a knife and make a few swirls with chocolate.
Bake for 50 to 55 minutes in an oven that has been preheated to 160º or until a toothpick poked into the center of the cake comes out almost dry.
Let cool and remove from pan. Sprinkle with powdered sugar or make chocolate icing: In a small pot, add margarine or coconut oil, sugar, cocoa powder and instant coffee. Melt over low flame until smooth. Add the water and chocolate and heat over low flame until smooth. Ice the cake on top and sides.
If your cake splits open on top and batter from the inside has bubbled out, apparently your oven was too hot.
If you prefer your cake to be lighter and fluffier, you can whip the egg whites separately with the sugar and then add the rest of the ingredients.
To store cakes, it’s best to wrap them in a layer of plastic wrap, and then on top of that to cover them tightly with aluminum foil.
Translated by Hannah Hochner. Originally published in Ma’ariv.