Meet “everyone’s dream choc cake”!
This spongy chocolate cake with generously smeared creamy butter icing on the top is simply irresistible!
Once tasted this, you will never buy ready-made chocolate cakes available on the supermarket shelves. Even if offered a piece from those cakes to your kids they will spot the difference immediately, being your fiercely-loyal chocolate cake fans.
Even for an absolute novice, making this cake, metaphorically speaking, is a ‘piece of cake’. It is perfect for birthday parties or as the birthday cake itself for the event.
I suggest you stick to a good quality spread or margarine to make the icing. Some prefer to use butter but in my opinion, butter gets too lumpy in cold weathers and too weak and runny in hot weathers. Either way, it is not very appealing. So, as approved by the celebratory British baker Marry Berry, the good old margarine spread is the best for any cake and for frosting too.
So, let’s start making this delicious treat;
|Self-raising flour||250 g|
|Stork spread/Margarine||250 g|
|Caster sugar||250 g|
|Vanilla essence||1 tsp|
|Baking powder||1 tsp|
|Cocoa powder||3 tbsp|
|Milk||2 – 3 tbsp|
Let’s make it:
Set the oven to 180 C . (Temperature conversion chart is given under Tips)
Cream the batter
- Beat butter and sugar together until creamy, using an electric hand mixer (3 mins)
- Add eggs, one at a time. Beat well after each addition (2 mins)
- Add vanilla essence, lemon juice, salt and beat for two rounds
- Mix baking powder, flour and cocoa powder and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
- Fold the flour gently with a wooden spoon until everything turns into a creamy batter (Do not use the electric mixer at this point)
- Add milk
- Finally, give a good mix with a wooden spoon going clockwise
Tray the batter
- Line up a baking tray with parchment paper and spoon the batter into the baking tray and flatten with a spatula, leaving some space on the top for the cake to rise
- Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try
- Place the tray in the oven and bake for 20 – 25 mins. In the first 10 mins never open the oven door.
- Insert a skewer into the middle of the cake and if it comes clean, your cake is ready.
- Take it out from the oven and let it rest for 10 mins.
- Slowly remove from the tray and place it on a cooling rack to cool off completely. This will take 2 -3 hrs.
- Your cake is ready to ice now.
Tip : If the top of your cake has got a nice brown colour but the middle is still very runny, immediately cover the top of the cake with a foil or baking sheet. This will allow the middle of the cake to bake without damaging the upper crust
Butter Icing Recipe
|Icing sugar||300 g|
|Good quality spread or margarine||125 g|
|Cocoa powder||5 tbsp|
|vanilla||a few drops|
|Sprinklers to decorate|
- Sieve icing sugar to get rid of hard bits
- Beat the icing sugar and margarine together
- Add milk, vanilla and lemon.
- Beat in high speed until the consistency is creamy
- Your chocolate icing is ready
Now Ice the cake :
- Cut the cake into four squares. Remove the top crust slowly without damaging the cake
- Slice them from the middle with a long knife, dipped in hot water
- Spread icing on the bottom layer
- Place the top layer, press softly
- Spread icing on top, throw a handful of sprinklers
- Place in the fridge
- Take out 20 mins before serving
- Serve on a pretty plate with a small spoon on the side