This kid-friendly Mother’s Day chocolate cake is deliberately messy (and absolutely fabulous)

May 9, 2024 You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime.

The beauty of this cake lies in its sheer simplicity: a batter that comes together in one bowl, an icing that can be made by hand (or with a mixer if you have one), and decoration that no matter how messy it gets will still look fabulous. Just garnish with Mum’s favourite flowers (remembering to remove them before slicing if they’re not edible!). 50g Dutch processed cocoa powder 90g brown sugar 60g white sugar 120ml hot coffee or water 1 tsp vanilla extract 70ml olive oil 120ml milk 1 egg 1⁄2 tsp white vinegar 125g plain flour 1⁄2 tsp bicarbonate of soda 1⁄2 tsp baking powder 1⁄4 tsp fine sea salt 60g dark chocolate chips 150ml thickened cream 250g mascarpone 2 tbsp icing sugar 1 tsp vanilla extract or vanilla bean paste 2 tbsp of your favourite red fruit jam (I really like cherry jam with this) fresh flowers, to decorate Preheat your oven to 155C fan-forced (175C conventional).



Line the bottom and sides of a loaf tin (about 23cm x 12cm) with baking paper and set aside. In a medium mixing bowl combine the cocoa powder, brown and white sugar and the hot coffee or water. Mix with a whisk until completely smooth (no lumps).

Add in the vanilla extract, olive oil, milk, egg and vinegar and whisk again until smooth. In a separate small bowl, combine the flour, bicarb, baki.