Before I begin, I would like to mention to you that I only cook out of necessity! It is not my favourite thing to do, so over the years I have accumulated numerous recipes that are quick to prepare.
This chocolate cake is one of my most gorgeous recipes. I tend to decorate with sweets (as a little treat if you have children) but still tastes great served plain. It’s prepared and cooked quicker than popping down your local shop or supermarket (depending on whether you drive, walk or crawl), and gives you better value for money than the shop-bought ones. You’ll get a lot of cake! Trust me… ?
- 6oz Self Raising Flour
- 5oz Caster Sugar
- 1 teaspoon of baking powder
- 2 tablespoons of cocoa powder
- 2 eggs
- 3fl oz milk
- 3fl oz vegetable oil
Set the oven to 160C or gas mark 3.
Put sieved flour, sugar, baking powder and cocoa powder in a bowl. Add vegetable oil, milk and the 2 beaten eggs.. Beat it all together until combined, then fold gently for about half a minute to create some air. Pour into two circular baking tins that have been greased and lined with baking paper and pop into the oven for about 25 minutes.. Check at 20 minutes.. If the centre springs back when touched lightly, they are done..
Leave to cool for 10 minutes in their tins, then turn out onto a wire rack to cool.
- 4oz icing sugar
- 2 level tablespoons of cocoa powder
- 2oz of margarine
- A little water
Put all the icing ingredients into a bowl apart from the water and beat until combined. The mixture may be a little dry so add a teaspoon of water at a time mixing thoroughly until the consistency is easy to spread, but not runny.. Spread half between both cakes and then spread the remaining icing over the top..
Decorate with your favourite sweets if you fancy. This cake lasts me and my children about 3 days, depending on how greedy we feel.. Here is mine covered in small marshmallows.