This is my first unaided attempt at a chocolate cake – it’s not perfect, but it’s getting there. Here’s the recipie I used:
The Cake

- Caster Sugar (250g)
- Butter (250g)
- 3 large eggs
- Self raising flour (250g)
- Baking powder (teaspoon)
- Cocoa powder (tablespoon or two)
- Take 2 cake tins about 8″ across, and put greaseproof paper in the bottom. Rub butter around them to stop the cake from sticking.
- Soften the butter and add the sugar. Mix until they’re well combined. Add the cocoa powder and mix in well.
- Add the flour in small amounts.
- Beat the eggs – add a spot of milk if you like to make them mix better. Slowly add eggs to the mixture and try and get air into the mixture, too.
- Add the baking powder, and vanilla essence if you desire. Fold the mixture to ensure it’s well combined, but don’t beat it or you’ll lose the fluffy texture when it’s cooked.
- Divide the mixture equally between the two tins. Flatten off with a spatula. If you can, make a dimple in the middle of the mixture – this will stop the cakes from making peaks when they rise.
- Put into the oven for 25-30 minutes. Don’t open the oven before they’re finished. If you do, they’ll collapse and have a huge dent in the middle – not very attractive.
- After the 25 minutes, turn the oven off but leave the cakes in to cool down slowly. After 5 minutes or so, remove the cakes and turn them out onto a cooling rack or something roughly equivalent. Leave to cool for about 20 minutes. Don’t try to rush this or it’ll probably fall apart in your hands.
Icing and filling

- Icing sugar (sieved)
- Butter
- Cocoa powder
- A bit of flour
- Take the butter and melt it in a pan.
- Add the icing sugar and cocoa powder and stir well for 10 minutes, whilst keeping the mixture on a low heat.
- Thicken the icing by adding more icing sugar. Make sure it is sieved or you’ll get lumps in it (like mine did)
- When it’s done, leave to cool off a little before icing the cake.
For the filling, simply reduce the amount of butter and increase the amount of icing sugar, and don’t heat it.
All that’s left is to fill the cake, ice it and dust it with icing sugar. Yum!
