Chocolate Cake
Over a year ago
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Ingredients
- 50g (2oz) cocoa
- 6 tablespoons boiling water
- 175g (6oz) self raising flour
- 2 teaspoons baking powder
- 175g (6oz) caster sugar
- 175g (6oz) Soft margarine e.g. Stork margarine
- 4 eggs
- 450g (1lb) icing sugar, sifted
- 100g (4oz) plain chocolate. broken into pieces
- 50g (2oz) butter
- 4 tablespoons milk
Accompaniment
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Method
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1. Grease and bottom-line two 20cm (8 inch) sandwich tins.
2. Blend the cocoa with the boiling water to make a smooth paste. Place the cocoa paste in a mixing bowl with the flour, baking powder, caster sugar, margarine and eggs.
3. Beat with a wooden spoon until light and fluffy, about three minutes (or 1 minute with a mixer). Divide the mixture between the two prepared tins and smooth the tops.
4. Bake in a preheated oven 180c 350F Gas Mark 4, for 20 minutes, until well risen and firm to the touch. Leave the cake in the tins for 1 minute, then turn out on wire tray to cool completely.
5. To make the filling and icing, place the icing sugar, chocolate, butter and milk in a bowl over a saucepan of hot water. Stir the ingredients together until they have melted to a smooth and glossy icing, about five minutes.
6. Cool the icing for about 15 minutes, then beat well until thickened, 2-3 minutes. Fill the cake with a little icing, then spread the remaining icing evenly over the top and sides, swirling with a knife.
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