2 Ingredient Cake!

SONY DSCYes, you read it correctly. 2 ingredients! A cake with 2 ingredients; it’s like magic. I always said to myself that if I ever found a recipe with just 2 ingredients I would make it all the time, so now I really am going to have to… I’ve heard about 2 ingredient recipes before and got really excited, only to find that one of the ingredients is a type of cake mix only available in America, which was very annoying! So when I saw this one, my immediate reaction was that it was just another unattainable cake. How wrong I was!

You’re probably wondering what the 2 ingredients are: nutella and eggs. That is it, so simple! Technically you could say nutella isn’t an ingredient as it is a combination of different things, but it is easily available and we can just pretend for now! The secret to creating a tasty cake is how long you whip the eggs for. They need to triple in volume, or the cake will just collapse and you’ll end up with a nutella omelette, yum… As there are so few ingredients, it is incredibly important to follow the steps exactly and not to cut any corners, or it probably will not work. More than ever with this cake, ingredients need to be weighed out really accurately.

Ingredients:

4 large or extra large eggs

235g Nutella

1. Grease a 6 or 7 inch round springform pan. Then line with parchment paper on sides and on bottom. Preheat oven to 180 degrees. Beat eggs on highest speed with stand mixer until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don’t try to save time on this step. Eggs must be beaten until triple in volume as that is what creates the cake. If you don’t have a stand mixer you could use a hand held whisk, however you would need to be really careful that the volume triples! Unfortunately this step is not possible with a hand whisk, however strong you are!

2. Microwave Nutella for about 20 seconds to make it softer. Add in 1/3 of the egg mixture. Gently stir with a spatula until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain. Make sure to do this in 3 batches because otherwise the whipped eggs may lose too much of the air that has been whipped into them if you try to do it all at once. The mixture may become really thick at the beginning, but keep stirring and you should find it comes together.

3. Pour batter into springform pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving. It will collapse when it comes out of the oven, but it tastes so good this doesn’t matter!

People honestly could not believe that this was only 2 ingredients! I recommend trying it, and let me know how it goes!

 

 

 

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Chocolate Cupcakes with Peanut Butter Frosting

Chocolate and Peanut Butter CupcakesThere is nothing better than chocolate and peanut butter. Together. In a cupcake.

I’ve been searching for the perfect chocolate cupcake recipe for a while, and I think this may be it. I used to always go by the Primrose Bakery chocolate cupcakes; however these are so much richer and less sickly sweet. They last a lot longer too, if they don’t get eaten immediately…

This recipe does have coffee in it, which may put people off making it, but don’t, because once it is cooked you cannot taste it. It just makes the chocolate flavour more intense.

And the peanut butter frosting. Words are not enough, just make it.

I’ll apologize in advance; the recipe is in cups… I hate weighing things in cups, but this recipe has some really weird numbers if it’s in grams, so sorry!

Makes 24 cupcakes

Ingredients:

1 1/2 cups  or 205g plain flour

3/4 cup or 70g cocoa powder

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 3/4 cups or 340g caster sugar

1/2 cup or 120ml sunflower oil (any unflavored oil will do)

2 eggs

1 1/4 cups or 300ml strong coffee, cooled

For the frosting:

2 cups icing sugar

1/2 cup smooth peanut butter

1/2 cup unsalted butter

2 tbsp milk
Mix1. Preheat oven to 180 degrees. Whisk all the dry ingredients together in a bowl.

Wet ingredients2. Whisk together the sugar, oil and eggs until smooth. Add the vanilla.

Chocolate cake mix3. Alternate adding the sugar mix and the coffee to the flour. Whisk until smooth and glossy.

London cupcake caseSONY DSC4. I got some gorgeous cupcake cases cheap after the Jubilee weekend, so they had to be used… Fill each case 2/3 full. I use an ice-cream scoop to get them all the same size. Put into the oven and bake for 20-25 mint

SONY DSC5. Whilst the cakes are cooking, make the frosting.  Beat the butter and sugar together with an electric mixer or handheld whisk until smooth. Add the peanut butter and milk and beat until light and fluffy. Try not to eat it all at this stage, tempting though it is…

SONY DSC6. Leave the cakes to cool. They should be springy to the touch and a skewer should come out clean.

Peanut butter cakes7. Ice and decorate with whatever, I used fudge chunks and crunchy chocolate balls.