As a conscientious and responsible step-mother, my goal in life is to do everything better than…I’ve ever done it before. This year K asked for a chocolate birthday cake topped with chocolate goo and more chocolate. Ta daaaaaa!
It’s decorated primarily by Mars but the cake work was all me. I bastardised a chuck it all in recipe and replaced around a quarter of the flour with cocoa powder and it worked a treat. Everyone should have a foolproof chocolate cake recipe in their arsenal so here’s my easy peasy chocolate cake recipe.
Self raising flour
Pinch of salt
1tsp vanilla extract
Enough chocolatey treats to send 30 small children into a frenzy.
Preheat the oven to 180C and grease and line two 20 cm baking tins.
Weigh the eggs in their shells and weigh out your butter, sugar and flour to the same weight as the eggs.
Replace on 1/4 of the flour with cocoa powder.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, along with the vanilla extract. Don’t panic if it looks curdled, it can be brought back together by adding a spoonful of flour and beating.
Sieve the flour, cocoa powder and pinch of salt and fold into the butter, eggs and sugar.
If the mixture is a bit thick fold in a little milk to loosen it up.
Pour into the baking tins, level off and bake in the middle of the oven for 25-30 minutes until your skewer (yes, really a skewer this time) comes out clean.
Allow the cakes to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.
Sandwich the cakes together with some jam and go to town on the topping and decorations.
It’s easy, it’s delicious and tomorrow I’m about to start harping on about my new wheat free self so it’s a bit redundant.
Still feeling all fancy schmancy so download the recipe here.