Doodle Cake

Otherwise known as Brown Sugar Chocolate Cake with Orange Blossom Icing! This cake won me first prize at a work baking contest although I made rose icing instead of orange blossom icing. I did happen to have organised the contest and chosen all the prizes but it really wasn’t a fix! I wasn’t even on the judging panel and submissions were anonymous. I was so thrilled to win Mrs Beeton’s Household Trivia Board Game! Thanks Doodle Cake!

What you need for the cake:

100g dark chocolate (broken into small pieces)

100ml boiling water

150g white flour

1 tsp baking powder

200g brown sugar

4 tbsp cocoa powder

100g butter

1 egg

125g condensed milk

What you need for the icing:

a box of icing sugar

a couple of drops of orange blossom or rose flavouring (it’s better when it’s subtle)


red food colouring

This recipe is adjusted from one by Dan Lepard to make it more chocolatey and caramely (with the brown sugar) and the orange blossom doodle style icing is added to satisfy the fun visual side to making and presenting cakes!

So, you need to:

1: Preheat the oven to 180C or 170C if it’s a fan oven.

2: Lightly grease a circular cake tin with vegetable oil (or use butter).

3: Stir 3 tablespoons of cold water into the cocoa powder until you have a smooth paste and then whisk in the boiling water.

4: Add half of the broken chocolate pieces (save the other half for later to add to the flour mixture so that the cake has surprise bits of chocolate in it!)

5: As these bits melt, beat the butter and sugar together and then beat in the egg and stir in the condensed milk.

6: Sift the flour and baking powder together.

7: Beat half of the flour and baking powder into the egg mixture, fold in the chocolate mixture and then beat in the remaining flour. Stir in the remaining chocolate pieces.

8: Scrape into the tin and bake for 40-45 minutes. It will be ready when a skewer comes out with a few little crumbs still on it.

9: Whilst the cake cools (if you don’t want to add icing it is really good warm as it’s like a squishy brownie) you can make the icing so take about 100g of the icing sugar and add water little by little until you have a loose but not too loose paste, add the drops of flavouring and mix well.

10: Pour most of it over the cake, then add a touch of colouring to the remaining icing, mix and drizzle that over the cake in a willy nilly pattern making it a doodle cake!



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