This recipe is ideal for a chocolate cake that needs to be made in advance, the ground almonds in this recipe to help keep the chocolate sponge tender. If you need several layers it would be best to bake them one at a time. We topped our cake with a dusting of icing sugar and some fresh berries. You could create your own personal showstopper cake by adding a chocolate ganache, chocolate curls, or simply tie a large billowing ribbon around the cake.
|Round Cake Tin Diameter||4" x 10cm||6" x 15cm||8" x 20cm||10" x 25cm|
|water||1 tbsp||2 tbsp||4 tbsp||6 tbsp|
|vanilla extract||1/4 tsp||1/2 tsp||1 tsp||1.5 tsp|
|FREEE Self Raising White Flour||50g||100g||200g||300g|
|icing sugar (optional)|
|fresh berries (optional)|
170°C, Fan 150°C, 325°F, Gas 3
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