Denise's StoryThis is a really light cake and although it's of the chocolate kind, it's not sickly and doesn't feel heavy after you've eaten it. I found the recipe quite a few years ago in a magazine & it has always been a favourite with my son. When he was very young, if he heard 'bake a cake' in a conversation, he'd always say 'want chocolate cake'. Quite cute really, he was only 3 yrs old.
I'm sorry the recipe is in ounces, but hope despite this, you'll give it a try. I think you'll be very pleasantly surprised.
cadbury's bournville cocoa
4 fl oz fl
CHOCOLATE BUTTER ICING:
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icing sugar, sifted
cadbury's bourneville cocoa blended with 3 tablespoons boiling water, cooled.
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Makes a 7 inch cake.
Pre-heat oven to 180C - 350F/ Gas mark: 4
Grease two 7 inch sandwich tins with melted margarine then line with grease proof paper and brush again with melted margarine.
2Whisk the eggs and sugar together really we'll until very thick and pale. Sift together the flour and cocoa and carefully fold into the eggs. Sprinkle the mixture with the baking powder. Place the milk and margarine in a small pan and bring to the boil. Pour over the egg mixture.allow to froth up then fold into the mixture. Pour into the prepared sandwich tins. Bake in pre-heated oven for 40 minutes. When cooked, cool on a wire rack.
3For the icing, beat the butter, icing sugar and blended cocoa together. Spread 3 tablespoons over one cake. Then either:
1) Spread the remaining icing over the other cake
2) Place the remaining icing in a piping bag with a star nozzle and pipe a border around the iced cake. Use the remaining icing to spread over the other cake.
Sandwich both cake together.
Decorate with Chocolate Buttons, rubbing them between your fingers to make them shine. Enjoy