Chocolate Cake by O&RC

Chocolate cake by Oven & Range Cleaning chocolate cake by O&RC

Chocolate cake by O&RC

The weather forecast looks a bit changeable so why not bake this chocolate cake recipe by O&RC? Rich, dark, moist texture, and keeps well if it gets a chance. The recipe is adaptable and easy to make and easy to remember for another time, especially if you make it in a food processor.

Before we start, we are now back to work after the recent lockdown, with safety protocols in place. Look on the bright side: no need to dish out the tea and biscuits for us now because we bring our own.

As long as you are happy with physical spacing, then we are happy to help return your oven to its shiny best. 01989750121

Our system is unique because we don’t keep going in and out to a vehicle-based soaking tank (unsafe for children and/or pets and downright unpleasant in wet and windy weather). We work right by your oven, much-less disruptive for the customer.

Biodegradable, non-caustic method. No nasty after-smells and you can use your fresh and clean oven straight away.

We drive an electric car too, so we feel we are doing all we can to help you, your family, and the environment. 01989750121

chocolate cake by O&RC


6 oz (170 grms) self-raising flour

4 heaped tablespoons cocoa powder (don’t skimp!)

1 heaped teaspoon baking powder

4 oz (112 grms) caster sugar

1 dessertspoon black treacle

2 large eggs

5 fluid oz (140 mls) milk

5 fluid oz (140 mls) sunflower oil

1 jar of chocolate spread (palm oil free is best)

Chocolate Cake Recipe Method

You will need some baking parchment/greaseproof, 2 x 7″ (17 cms) sponge cake tins or 1 x 8″ (20 cms).  The best cake tins are springform or loose bottom.

Pre-heat oven to 170C/gas 3-4 (you know your oven best). Grease and line the baking tin(s).

Put all the cake ingredients into a large bowl or, ideally, into a food processor, and blend. When mixture is creamy and dark brown and you are sure all the ingredients are blended, pour mixture into your baking tin(s). Bake for about 45 minutes then remove from oven, turn out, and leave to cool, then spread one half with chocolate spread (nice and thick please!). Then sandwich together. If you have baked a single cake, split it in half when it is cold and prepare as previously.

If you are unsure about final baking time, carefully open oven door at 40 minutes, quickly dab your finger on top of the mix. If it springs back up, it is ready. Ensure edges don’t burn. If you are baking the single cake, it might take a bit longer than 45 minutes.

I bet this cake won’t last out the day, let alone the weekend.

Oven & Range Cleaning are proud to be your local professional oven cleaning company.