I’ve been awaiting this recipe from my ex-flatmate for about a year and a half and it finally found its way to me a few weeks ago. I stored it in my recipe book then forgot for another few weeks. Mistake! This cake manages to be really tasty without needing any fancy ingredients like sour cream or even cream. Store-cupboard, but doesn’t taste it. Definitely better the 2nd or 3rd day, so make sure you make it in time and can wait that long!
(serves about 8)
141g self-raising flour
1 tsp baking powder
170g caster sugar
1/2 tsp vanilla.
- Sift the flour and baking powder together.
- Add the margarine and sugar and beat.
- Mix the cocoa with 6 tbsp boiling water.
- Beat the eggs with the vanilla essence.
- Add the cocoa and eggs to the bowl and beat until smooth.
- Divide the mixture between two 7inch tins. (Weigh the mixture in each to create even layers.)
- Bake at 180oC/350oF for 30-35 minutes.
113g icing sugar
28g cocoa powder / hot chocolate powder
56g caster sugar
- Sift icing sugar and cocoa into bowl.
- Melt the butter and caster sugar in a pan with 3 tbsp cold water. Bring to the boil, then pour into bowl.
- Beat until smooth.
- Allow to cool until reasonably thick, then use 1/3 to sandwich the cakes together and pour the rest over the top.