Chocolate in Disguise

Magic Chocolate Cakes

Prep: 15 minutes

Cook: 50 minutes (less if making smaller cakes)

1 cup sugar

1 large egg

1/2 cup milk

1 packed cup (100g) grated raw pumpkin or carrot or a mix of both

1/2 cup premium quality cocoa powder, sifted if lumpy

1/2 tsp mixed spice

1/s tsp ground cinnamon

100 g butter, softened

1 tsp baking soda

1 tsp natural vanilla essence

1 Tbs golden syrup

2 cups self raising flour

1/2 cup strong, boiling hot coffee

Preheat oven to 160 degrees C. Line a 23 cm round cake tin with baking paper or prepare 2 x 10 cm tins (recycled tuna cans are perfect) or 10 muffin tins (using 1/2 cup of mixture per muffin tin). Place all ingredients in the bowl of a food processor and mix until combined, about 30-40 seconds (or place ingredients in a mixing bowl and beat with an electric beater). Pour into prepared tin and smooth the top. Bake until risen, no longer wobbly in the middle and a skewer inserted into the centre comes out clean. One large cake will take about 50 minutes, for 2 medium cakes allow about 40 minutes and for muffin sized cakes allow 20-25 minutes. Cool in tin and cover with frosting. Store in a sealed contained in a cool place for 2-3 days or wrap and freeze.