A basic recipe for a simple but very tasty chocolate cake, with chocolate butter cream icing, and chocolate chunks on the top. Yum.
What could be better as the winter nights draw in but a cup of tea and a slice of cake?
150g / 6oz unsalted butter
150g / 6oz caster sugar
150g / 6oz self-raising flour, sieved
1 rounded tbsp cocoa, blended with 2 tbsps boiling water.
200g / 8oz icing sugar
100g / 4oz unsalted butter
1 tsp cocoa
2 tbsp boiling water
Preheat oven to 180°C / 350°F / Gas 3. Cream butter and sugar together until light and fluffy. Add the eggs a little at a time, beating thoroughly after each addition. Add flour and cocoa and continue to mix (at low speed if using electric beaters.)
Turn into a greased 20cm/8inch tin and bake for 40 minutes. Allow to cool in the tin for a few minutes and then cool completely on a rack. Slice in half to get the two halves of your cake.
Next make the icing. Beat the butter and icing sugar together, adding the cocoa and boiling water as needed to create light, fluffy icing. When the cake is completely cool, spread the icing over the two cake layers and sandwich together, decorating with chocolate chunks.
With thanks to Nigella Lawson for the Malteser cakes recipe, from which this is adapted.