Makes: 12 slices
Prep time: 20 minutes
Frosting time: 15 minutes

There are a few different ways to make cakes and I will run through them all, but this method has to be the best way to get a really fudgy or moist cake. This method is normally used for quite potent cakes that have a bit of substance. Think gingerbreads, banana breads, brownies – you know the texture I’m on about. In my opinion, the best kind of cake.

There are 4 main parts to the method and I think you’ll find these one of the easiest and most satisfying methods to work from and it's just a bit of a shame that it doesn’t work for every cake.

Step 1
To start off with, sieve all of the dry ingredients together into a bowl. So that would be the flour, spices, any raising agent and salt.

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Step 2
Then place the fat (butter or oil), sugar, tea, chocolate and/or syrup (if using) in a saucepan (step photo) Heat gently until the sugar has dissolved, the fat has melted and the ingredients have homogenized. Cool slightly.

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Step 3
In a separate bowl mix together the eggs and any dairy, (think milk, buttermilk, soured cream or yoghurt and remember the butter goes into the pan).

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Step 4
Mix the syrupy mixture into this dairy mixture.

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Step 5
Then you simply pour the syrupy mixture into the flour.

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Step 6
Mix the syrupy mixture into this dairy mixture.

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Step 7
Beat until smooth (but not too much so it toughens).

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Step 8
Pour the mixture into a greased and lined tin and bake.

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Cake recipes: