This brownie chocolate cake is so moist and so delicious you might not stop at one slice. I made a simple mascarpone icing to go on top. If you do the same keep in mind it needs to be devoured the same day.
After I had been for my blood tests in March, I was prescribed a new chronic medication. This one is more age appropriate and I started on it in April. As with all chronic medications in South Africa, one can only get a month’s supply at a time. During the second week of lockdown I needed to get my prescription renewed. It was going to be my second foray into the out and I did not want to waste time. Some instinct made me call our local chemist to ensure they had stock. And I was glad I did, as they were out of the medication I needed. I then phoned the chemist I usually use and they informed me that the product was completely out of stock. My next phone call was to my Doctor, who was not at work as the partners were splitting their working days.
Today’s inspirational recipe from Lavender and Lime ♥ Brownie Chocolate Cake ♥ #LavenderAndLime Click To Tweet
When she called me back the following day, I asked her if there was an alternative. She asked me if I had any side effects? And as the answer was yes she knew what to prescribe. As I was not certain that this one would be on the shelf, I asked her to email the prescription to me. Dave printed it off at work and brought it home for me. I then called the local pharmacy and as they had it I went straight up there to collect it. Not wanting to spend more time than necessary at the chemist, I asked them to please load the script after I had left. Thankfully I have not had any side effects from the new medication, so the original one not being available was a blessing in disguise.
Click on the links for conversions and notes.
Brownie Chocolate Cake
- 270 g flour
- 410 g fructose
- 80 g cocoa powder
- 7.5 mls baking powder
- 7.5 mls bicarbonate of soda
- 5 mls fine salt
- 2 eggs, lightly beaten
- 250 mls milk
- 125 mls canola oil
- 10 mls vanilla extract
- 250 mls boiling water
For the frosting (optional)
- 150 g mascarpone
- 50 g honey
- Preheat the oven to 180° Celsius
- Place the flour, fructose, cocoa powder, baking powder, bicarbonate of soda and salt into the bowl of a stand mixer
- Use a whisk attachment and mix for 30 seconds on a low speed
- Place the eggs, milk and oil into a mixing bowl
- Whisk to combine and the add to the dry ingredients
- Mix to combine before adding the vanilla extract
- Mix again and then add the boiling water
- Whisk until completely combined then pour the batter into a lined, square baking tin
- Place into the oven and bake for 60 minutes
- Remove from the oven and leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely
for the frosting
- Place the mascarpone and honey into a mixing bowl
- Whisk until combined and it starts to thicken
- Ice the top of the cake and serve the same day
This is my submission to The Great Bloggers’ Bake-Off 2020. Click on the link if you are interessted in taking part.
Inspiration published on Lavender and Lime June 5:
Has any of your regular medication been out of stock due to this pandemic?