Making chocolate cake is quick, easy and always delicious. Get the children involved with the following recipe and they can help out icing the cake (or more likely eating the left-overs). This recipe is much like the basic cake recipe except for the addition of cocoa powder plus a little milk and boiling water. You can either cover and/or fill the cake with icing (details below) or just spread jam/cream in the middle if you don’t have time or don’t want to make icing.
175g (6oz) self-raising flour.
175g (6oz) caster sugar.
175g (6oz) butter or margarine, room temperature.
3 large eggs.
1 teaspoon of baking powder.
40g (1½oz) cocoa powder.
2 tablespoons of warm milk.
2 tablespoons of boiling water.
Pinch of salt.
- Preheat the oven to 180 degrees C (mark 4). Slightly less (160 degrees C) if you have a fan oven.
- Put the butter and sugar into a large bowl and mix with an electric whisk or wooden spoon until smooth and creamy.
- Beat the eggs, add to the butter, sugar and salt.
- Add the cocoa powder, milk, boiling water and mix thoroughly until the mixture starts to thicken.
- Fold in the flour and baking powder with a spatula.
- Divide the mixture evenly between two non-stick cake tins and bake for 25-30 minutes until golden brown and slightly firm to touch.
- Allow to cool in the tins for a couple of minutes before turning out onto a wire rack and leaving to cool completely (roughly an hour or so).
Once the cake has cooled you can follow the serving instructions below.
To fill the cake you can either use icing (details below) or just spread jam/cream in the middle. Cover the cake with chocolate icing and then either add broken up bits of Cadbury’s Flake or any other toppings you might like such as sugar sprinkles to top it off. Perfect with candles in as a birthday cake!
Recipe For Chocolate Icing
You’ll need: 150ml of double cream and 150g of plain dark chocolate. Fill a pan full of water and bring to the boil before turning down to simmer. Place a heatproof (Pyrex) bowl over the pan and roughly break up the chocolate into it. Add the cream and stir slowly until the chocolate has melted. Leave to cool slightly until it starts to thicken and becomes ready to use.
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