Chocolate Cake

Name: Chocolate Cake
Cook time: PT25-30 M
Yield: 1 cake
Ingredients: CHOCOLATE CAKE; 200g butter; 200g caster sugar; 4 eggs; 3 tbsp cocoa; 200g Doves Farm Organic Self Raising White Flour; 3 tbsp milk; 1 tsp vanilla extract; butter, for tins; CHOCOLATE FILLING; 50g butter; 75g icing sugar; 1 tbsp cocoa; CHOCOLATE ICING; 50g chocolate; 25g butter; 1 tsp golden syrup

4.9

8 Ratings

25-30 minutes 1 cake Nuts Vegetarian

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About this recipe:

The secret of this light layer cake is in the mixing, beating well after each egg is added. Chocolate is a perennial favourite and a great staple of many teas, birthday parties, school and village fêtes. If you are in a hurry the chocolate sponges could be sandwiched together with chocolate spread and topped with sieved icing sugar.

Equipment:

2 x 20cm/8 inch round cake tins, electric beaters and 2 x mixing bowls

Ingredients:

CHOCOLATE CAKE
200g butter
200g caster sugar
4 eggs
3 tbsp cocoa
200g Doves Farm Organic Self Raising White Flour
3 tbsp milk
1 tsp vanilla extract
butter, for tins

CHOCOLATE FILLING
50g butter
75g icing sugar
1 tbsp cocoa

CHOCOLATE ICING
50g chocolate
25g butter
1 tsp golden syrup

Method:

180°C, Fan 160°C, 350°F, Gas 4

Chocolate Cake

Pre-heat the oven.
Rub some butter around the inside of two 20cm/8 inch round cake tins or insert a baking liner.
Chop the butter into small cubes in a mixing bowl, add the caster sugar and beat together until light and fluffy.
Break one egg into the bowl and beat well.
Sieve one spoon of cocoa into the bowl and beat again.
Break the second egg into the bowl, beat to combine, sieve in the second spoon of cocoa and beat well.
Add the third egg and third spoon of sieved cocoa, beating after each one.
Beat in the final egg.
Sieve the flour into the bowl then stir it into the mixture.
Add the milk and vanilla extract and stir to create a mixture that just drops off a spoon.
Divide the mixture between the two prepared tins and smooth the tops.
Bake for 25–30 minutes.
Leave the cakes to cool in the tins for 5 minutes before turning out onto a wire rack and leaving to cool completely.

Chocolate Filling

Chop the butter into small cubes in a bowl and beat with electric beaters until it softens.
Sieve the icing sugar into the bowl a little at a time, beating after each addition until it is all combined.
Sift the cocoa into the bowl and beat well.
Spread the filling over one cold cake layer then place the other cake layer on top.

Chocolate Icing

Put the chocolate and butter into a bowl and gently melt them together in a bain marie or for short bursts on a medium heat in a microwave.
Stir gently until smooth then mix in the golden syrup.
Pour the icing over the top of the cake, allowing it to run down the sides a little.