Easy but Elegant Chocolate Cake
We adapted this basic recipe from Oxfam’s Fair World Cookbook and the measurements and directions are translated for your convenience. If you go the frosting route (rather than the apricot jam), you can use the canned version, or make your own. Or experiment with a filling that you like (how about a mocha filling?). If you like, you can frost the top of the cake, too (Americans tend to like their cake sweeter than the British do).
¾ cup flour
3 tablespoons Fair Trade cocoa (Café Campesino sells Dagoba brand)
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup sugar
1 tablespoon molasses*
5fl oz vegetable oil**
5fl oz milk**
apricot jam or vanilla frosting to finish
Preheat the oven to 325 degrees and grease two 7 or 8 inch cake pans. Mix all the dry ingredients together in a food processor and combine until thoroughly blended. Add the liquid ingredients and process again, scraping the sides of the bowl until everything is thoroughly mixed-in. If you do not have a processor, you can do this by hand. Pour the mixture into the pans and bake for 45 minutes. Cool. Sandwich the two layers together with apricot jam or vanilla frosting in between.
* the original UK recipe calls for black treacle which is sweeter than molasses, but molasses is a fine substitute.
** given that a cup is 8 fluid ounces, you’ll need to guestimate this on the measuring cup