Why a cake in an outdoor cooking book, you ask? Why not!
This one requires absolutely no special skills or talents, no electric mixer and, best of all, no effort!
Makes 1 Round Loaf – 50 Minutes
2 Cups (300g) self-raising flour
½ Teaspoon (3ml) baking powder
1½ Cups (375g) sugar
½ Cup (50g) cocoa powder
4 Extra-large eggs, beaten
1 Cup (250ml) milk
½ Cup (125ml) sunflower oil
Butter or oil, for greasing
1 Large bar (150g) milk or dark chocolate, broken into squares
Prepare your COBB Grill and light a half CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place the Grill Grid, Fenced Roast Rack, and Dome Lid on COBB Grill and let it heat up for at least 20 minutes.
- Mix the flour, baking powder, sugar and cocoa in a bowl.
- In a separate bowl, whisk the eggs, milk and oil together.
- Stir the wet mixture into the dry ingredients until well combined.
- Pour the batter into a Bread Pan that’s been well greased and lined with parchment paper.
- Cover with the dome and bake for 30–35 minutes or until a skewer inserted comes out clean.
- Remove and cool for 5 minutes.
- Unmold the cake and while it’s still warm, top with chocolate squares. Wait for the chocolate to melt a bit, then spread it with a knife to ice the cake.
For a Vanilla Cake: replace the cocoa powder with ¼ cup self-raising flour. Then play around with flavours by adding lemon or orange zest, and use white chocolate for icing.