In the words of the immortal Monty Python, “Now time for something completely different!”

Do you like chocolate? Do you eat cake? If the answer is, “no” then try reading another one of our happy posts.

If however you are rather partial to a piece of delicious, moist chocolate cake, you are going to love this one. This is the only chocolate cake I now make. It is also the easiest (probably the easiest in the World ) especially if you have a food processor or mixer. If you’re making this is a bowl with a wooden spoon, I little more effort is required but as long as you follow my secret tip (below) if will be worth the effort.

Here’s what you need:
1oz (25g) cocoa powder
2 fl oz (60ml) boiling water
7oz (200g) soft margarine
7oz (200g) sugar (proper cooks like to use caster sugar but I’ve always just used the stuff you put in your tea!)
7oz (200g) self-raising flour
4 eggs
2 tsp baking powder
For the icing:
Icing sugar, cocoa powder and soft margarine

Before you start mixing all the above together, be sure to turn your oven on to gas mark 4.

I literally just put all the ingredients together in the mixing bowl and turn the mixer on. I like to cover the mixer with a tea towel initially to stop me from getting covered in flour

Give the ingredients a whizz round for the time it takes you to grease and flour two 8 inch/20cm round cake tins.

A quick hint for you: I often find that things get stuck toward the bottom of the bowl so after I’ve finished preparing the tins, I usually turn the mixer off and get a spoon to the very bottom and sides of the bowl to incorporate any of the bits that have got stuck. (If you have children, they’ll love that bit because they’ll love to lick the spoon ) Since this recipe has eggs in it which (until the cake is cooked) are raw, you might prefer to leave out ‘licking the spoon’. Be honest though, you did it as a kid yes? I still remember it now and always let my three fight over the raw cake mix at the end. (Sorry mum )

Once your mixture is mixed, share it out between your two tins and pop them in the oven for about 20 minutes. To check that they’re cooked, pop a skewer or cocktail stick in the middle. If it comes out with mixture on it, your cake will need a few more minutes.

Important ‘Secret’ Tip:

When your cakes are cooked don’t take them out of the tins. If you want your cake to be moist and yummy, you need to leave them in the tins for at least 10 minutes. The good thing is, if you leave them for longer than that, it does the cake no harm

When you do take them out of the tins, pop them onto a wire cooling rack while you make your icing.

I just make a simple butter icing to go with this cake with the addition of some cocoa powder to make it chocolate flavoured

Spread about half of the butter icing on one of your cakes and pop the second cake on the top. Use the remaining icing to cover the top (and sides if you’re feeling really brave ) and decorate with whatever chocolaty sweets you have lying around.

Done!

Whilst to explain how to make this cake has taken quite a lot of words, it really is very, very easy and the results are more than worth the effort. Even if you’ve never made a cake before in your life, I would recommend you try it. Let me know how you get on

Over to you. What do you think?

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photo credit: .hj barraza

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Tagged as: cake, chocolate