Recipe - Chocolate Cake

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Chocolate Cake

Ingedients

The cake

• Two 20cm (8inch) sandwich tins (you can just use one and half the recipe)
• 6oz of self-raising flour
• 6oz of caster sugar
• 6oz of butter/margarine (I use Anchor Spreadable as it has a really nice taste and I'm not a fan of butter)
• Splash of milk
• 3 eggs (I use free range, organic but that's personal preference)
• As much drinking chocolate powder (In prefer this to Cocoa Powder and it's cheaper!!) as you need to make it chocolatey- you can eat the raw mixture!!

The icing/frosting

• 6oz icing sugar
• 3oz of Anchor Spreadable
• As much drinking chocolate powder as you need to make it taste chocolatey
• Splash of milk for smoothness (These are rough as I often fiddle with more/less butter depending on if the mix is too feeling-like-sugary- you'll know what I mean if it happens!!)

Method

The cake

Beat the butter and sugar until pale, add the beaten eggs individually.

Sift the flour in and then the drinking chocolate powder and divide into the cake tins

As an optional extra I often buy some Dairy Milk Buttons and put them in the tin- covered with the mixture so they don't burn.

This take about 20 mins at a 180 degree oven.

When it's done a skewer/knife should go in and come out clean and the mixture skrinks away from the tin a bit.

The icing/frosting

Just mix them all together- the icing sugar goes EVERYWHERE so it's best to make a paste with the milk first before incorporating the butter and chocolate powder!!

Slap it on when the cakes are cool (turn them out [carefully] onto a wire rack when they've been out of the oven for 5 mins) and put the frosting inside and on top.

Comments

This is my birthday cake recipe but you can have the cake for anytimes obviously and it does keep for up to a week in an airtight container which I was quite pleased about!!

Also See

• Basic Sponge Cake
• Malteaser Cake
• Saf's Super Sponge Cake
• Strawberry Cream Cake
• Icing Recipes