The 9-year-old wanted me to get back into the "chocolate zone" - so I dutifully obliged with the easy boiled chocolate cake and tzujed it up with a chocolate glaze. It uses one pot and minimum utensils.

125 g butter

1 c coconut sugar

1 c water or espresso coffee

2 Tbsp cocoa 

1 tsp vanilla extract

2 eggs

2 c flour (I used spelt)

1 tsp baking powder

1/2 tsp baking soda


200 g 70% dark chocolate

100 g butter

1/4 c liquid glucose

2 tsp vegetable oil

Preheat oven to 180C. Grease a bundt tin or line a 20cm round tin with baking paper.

In a medium pot melt the butter, sugar, water/coffee and cocoa. Bring to the boil and simmer for 3 minutes. Remove from the heat and leave to cool until lukewarm.

Whisk in vanilla and eggs, then mix in flour, baking powder and baking soda until fully incorporated.

Pour into your tin and bake for 25-35 minutes or until the cake is cooked through and comes away from the sides of the tin. Leave to cool in the tin then turn out onto a wire rack with a tray underneath.

To make the glaze put the chocolate, butter and glucose into a small pot and heat until melted. Stir in the oil. Pour over the cake and leave to set before transferring onto a serving plate.