Due to the shortage of ingredients of late we’ve all had to come up with ingenious ways of making some of our favourite foods, albeit it another way. So forget your usual way of baking, ignore the eggs, flour and butter and simply get creative. Necessity is the mother of invention so scrap the rule book and create your own!
This 3 ingredient chocolate cake works because the cookies contain the vital elements of what we would typically use for cake baking, add to the that a little milk and baking powder and voila we have a chocolate cake to help eliminate the pangs.
Easy peasy yes, so let’s get cracking.
Preheat the oven to:
Fan Assisted 170°C
Conventional Oven 190°C
Gas Mark 3
350 grams Maryland Double Chocolate Chip Cookies.
2 and a quarter Teaspoons of Baking Powder
360ml of Semi-skimmed Milk (Room temp if possible)*
*Note: – Pre-measure the milk in a jug and leave on the side while heating the oven and prepping the other ingredients.
7-inch Square Tin
Food Processor **
Large Mixing bowl
**Note: – If you do not have a food processor place the cookies in a large food bag and bash with a rolling pin until they resemble crumbs.
Topping – Optional
Chocolate Fudge Icing
Place your tin on top of the baking paper and draw around it.
Grease your tin using a baking spray.
Cut out the baking paper and place it on the greased tin.
Cut out an extra piece the width of the tin but longer in length. (Place to one side as we will use this later).
Weigh out 350 grams of cookies.
Place some of them in the food processor.
Pulse until they become powdered crumbs.
Remove the lid, add more cookies, pulse again and continue the process until all the cookies become crumbs.
Carefully remove the blade from the processor and pour the crumbs into a large mixing bowl.
Measure out the two teaspoons of baking powder and place in the sieve above the crumbs.
Measure out the quarter teaspoon of baking powder and add that in too.
Sift into the crumbs.
*Now take your pre-measured milk and pour it all into the mixing bowl.
Combine the wet and dry ingredients using a spatula.
Until fully combined.
Then lightly whisk the ingredients for about 30 seconds on a slow speed. I used no 1 on my electric whisk.
Now place the additional piece of baking paper in the tin and pour the ingredients on to it.
Pour all the contents of the bowl into the tin.
Carefully place the tin in the middle of the oven and bake for approximately 30-35 mins or until the skewer comes out clean. (I baked ours for 33 minutes).
Once baked remove from the oven and leave in the tin for five minutes to cool. Then lightly score the edges with a palette knife. The cake has a texture of a brownie, and lava cake rolled into one; hence all the skewer marks to ensure it was baked.
Turn the cake out onto a new piece of baking paper that’s on a wire rack and allow to cool.
You can eat warm or cold if you prefer and then add a topping of your choice.
We let the cake cool and then piped chocolate fudge icing on the top using a 1M nozzle.
Here is the final slice of the 3 Ingredient Chocolate Cake with Chocolate Fudge Icing.
I would also like to say a ‘Special Thank You’ to Hannah for all her help with the making, production and taste testing of this cake.