Baking
Cake Recipe

Chocolate Cake

Chocolate Cake, photo by JMorton

The cake was lovely, very light, Peter said it melts in the mouth.  We did not bother with icing it instead we just poured a generous amount of double cream which did the business quite nicely.

We both love our big portion each.

Ingredients

• 225g/8oz plain flour
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 free-range eggs
• 250ml/9fl oz milk
• 125ml/4½fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

For the chocolate icing
200g/7oz plain chocolate
200ml/7fl oz double cream

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins or as above, I used a silicone loaf bakeware.
2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
4. Divide the cake batter between the sandwich tins or pour the mixture into the silicone baking pan and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the center of the cake comes out clean.
5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing, if icing.  With our chocolate cake, we ate it straight from the oven drizzled in the double cream.  Super yummy.
6. For the chocolate icing, heat the chocolate and cream in a saucepan over low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.