I thought it was about time for a cake recipe (a little later than planned). I love cake. Most of all chocolate cake, but also lemon drizzle cake, Victoria sponge, pound cakes and cupcakes.
What better way to cheer oneself up than with a delicious homemade cake. That mouthwatering smell that wafts from the oven as it bakes away. It’s almost too much to bear. And then there’s the difficult decision about what to ice it with, if anything – melted chocolate or chocolate butter icing, or just as it is, warm from the oven.
Whatever you decide, it will be scrumptious. You will come down the next morning to find your boyfriend/husband/child has taken a HUGE chunk and run off to work with it. You will then eat an equally large chunk. For breakfast.
Use the best quality cocoa powder you can find – Green’s & Black is pretty nice. Usually I cook cakes in round tins, but this time I chose to bake it in a tray so it could be cut into chunks which are much easier to fit into lunchboxes.
80z caster sugar
8oz butter (room temperature)
4 tbsp milk
8oz self raising flour
2oz cocoa powder
1 tsp baking powder
Preheat your oven to 180°C.
Line and/or grease your cake tin with a smear of butter and some greaseproof paper.
In a bowl cream together the sugar and butter until light and fluffy.
Slowly add the eggs one at a time.
In a separate small bowl, mix together the cocoa powder and milk to form a paste – add a little more milk if needed.
Mix the cocoa paste into the cake batter.
Sieve the flour and baking powder into the batter and gently fold in.
Pour the mixture into your cake tin and pop in the oven for about 30 minutes. You can test to see if it’s cooked by inserting a skewer – it should come out clean.