Chocolate Cake

Product Information

Carefully sandwich the cakes together and use the rest of the icing to cover the top. This mix holds well to the sides, so if you’ve made this as one big cake (my preferred way) then you can cover top and sides of the whole cake if you like (we do!) 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.

Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.

Ingredients

self raising flour.If you’ve had the flour for a while, also add a heaped teaspoon of baking powder. Melt the chocolate in a bowl over a pan of simmering water, then cool slightly. In a bowl, beat the butter and icing sugar together with an electric hand whisk until light and fluffy, then fold in the melted chocolate. Add the eggs, 1 at a time, beating after each addition. Sift in the flour, baking powder and cocoa, then lightly fold into the mixture.

The chocolate cake mixture is quite thin, so it's important to use sandwich tins rather than springform tins, which could leak. You’ll love how it really does taste of chocolate even though it’s only been made with cocoa powder (the secret is to add boiling water – it makes the chocolate flavour “bloom”). This milk chocolate cake is known in my family as ‘The’ birthday cake, as it’s the one my mother would bake for each and every one of our birthdays. So nostalgia is admittedly a part of the charm of this cake for me, but it also tastes sooooo good! There must be a million or more chocolate cake recipes around, and I’m sure most of them will make you a lovely cake.

As a result, a free recipe book was produced and handed out at the exhibitions as well as door to door. The Be-Ro cookbook contained recipes to feed hungry families on a very low budget. This is a really easy yet exceptional Chocolate Cake that truly tastes of chocolate. The crumb is beautifully tender and moist, and it keeps for up to 5 days. It requires no beater, just a wooden spoon. Our best chocolate cakes collection has all types of chocolate cake covered, including gluten-free and vegan options, light spongy cakes and rich deeply-chocolatey cakes. Add a little milk until you have a dropping consistency, then divide between the tins. It’s best to only fill the sandwich tins 3/4 full.