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Details

  • Cooking Time: 30 - 60 mins
  • Cuisine: British
  • Main Ingredient: Cocoa
  • Preparation Time: 30 - 60 mins
  • Serves: 4+

Ingredients

  • INGREDIENTS
  • 175g (6oz) margarine or softened butter
  • 175g (6oz) caster sugar
  • 3 large eggs
  • 150g (5oz) self-raising flour, sifted
  • 50g (1¾oz) of cocoa, sifted
  • 1tsp baking powder
  • 1tsp vanilla extract
  • Pinch of salt
  • FOR THE SIMPLE CHOCOLATE ICING:
  • 100g (3½oz) of dark chocolate
  • 100g (3½oz) of chopped butter

Method

Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin. Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool. For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted. Cool for 15 minutes, then spread over the top of the cooled cake.

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