Ultimate Chocolate Cake (with a nod to Lucy Young)
I cooked this cake for Harry’s birthday –
Such an easy cake to make. It will feed 8-10 chocolate lovers
You will need:- two 20cm diameter loose bottomed sandwich tins, each greased and base lined with baking parchment
50g cocoa powder
6 tbsp boiling water
Mix together to form a chocolate paste
225g baking margarine – room temperature
225g castor sugar
225g self – raising flour
2 tsp baking powder
In a mixing bowl add all of the cake ingredients except the cocoa powder and boiling water.
Add the cocoa mix to the cake ingredients and blend all together. Fill your prepared tins equally and smooth the tops of each one.
Bake in your baking oven on the grid shelf on the floor of the baking oven or in your top roasting oven with the cold plain shelf on the second set of runners.
For conventional cooking bake at 180 degrees
Bake for 30 minutes and remove to cool.
For the icing –
150g dark chocolate, broken into small pieces
150 ml pouring double cream
Leave this on the top of your aga in a bowl to melt. Once melted, set aside to cool and thicken up
50g white chocolate – either chips or buttons
To put together – cover the middle layer with the chocolate icing leaving enough to smoother the top of the cake. Decorate with the white chocolate buttons or chips and enjoy.