Home
Recipes
cocoa powder

Tiramisu-inspired brown butter chocolate brownies

Cake recipes

Tiramisu-inspired brown butter chocolate brownies

1 hour

Chocolate banana bread and custard

Afternoon tea

Chocolate banana bread and custard

1 hour 20 minutes

Chocolate-and-gingerbread tray sponge

Cake recipes

Chocolate-and-gingerbread tray sponge

35 minutes

Coffee spekkoek

Afternoon tea

Coffee spekkoek

40 minutes

Chocolate waffles with miso chocolate

Chocolate recipes

Chocolate waffles with miso chocolate

25 minutes

Aunty Bev’s mud cake

Cake recipes

Aunty Bev’s mud cake

20 minutes

Cheat’s lamingtons and snowballs

Afternoon tea

Cheat’s lamingtons and snowballs

4-ingredient chocolate truffles

Chocolate recipes

4-ingredient chocolate truffles

5 minutes

Condensed milk biscuits

Afternoon tea

Condensed milk biscuits

15 minutes

Air-fryer chocolate brownies

Air-fryer recipes

Air-fryer chocolate brownies

28 minutes

Air-fryer baked chocolate chip protein oats

Air-fryer recipes

Air-fryer baked chocolate chip protein oats

8 minutes

One-bowl chocolate-and-raisin cake

Cake recipes

One-bowl chocolate-and-raisin cake

40 minutes

Load more

One-bowl chocolate-and-raisin cake

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ soaking time

Cooking Time 40 minutes

Ingredients

3⁄4 cup strong, hot coffee
150 g raisins
210 g flour
60 g cocoa powder
1 1⁄2 t baking powder
a pinch salt
1 free-range egg
1⁄3 cup olive oil
1 T vanilla extract
1⁄2 cup milk
1 cup Woolworths long-life cream, chilled and beaten

Method

1. Soak the raisins in the hot coffee for 30 minutes. Preheat the oven to 180°C.

2. Place the dry ingredients in a bowl and whisk in the remaining ingredients except the cream. Add the raisins and 1⁄4 cup of the soaking liquid.

3. Pour the batter into a 23 cm greased cake tin. Bake on the middle rack of the oven for 40 minutes. Cool, then remove from the tin.

4. Whisk the raisin soaking liquid into the cream and spread over the cake, or use a piping bag to make a pretty pattern.

Find more one-bowl bakes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay