175g self-raising flour
3 tbsp cocoa
1 tsp coffee powder (optional)
175g butter (softened)
175g caster sugar
1tsp baking powder
3 eggs
4 tbsp milk
100g 70% dark chocolate (melted)
Mix everything together, add cooled chocolate.
Put in three shallow 7" cake tins and cook at about 180C for 20 mins.
Cool on wire rack.
Icing
300ml double cream
300g chocolate (broken up)
Heat cream add chocolate.
Cool, sandwich between layers of cake and enjoy
(adapted from BBC Good Food website)
Ps make sure the cake is completely cold before you put the icing on or all the icing will flow off!
Pauline's Chocolate Cake
Chocolate sandwich
Heat oven to 325F, 160C or gas mk 3.
grease and line ( with greaseproof) 2 x 8 inch straight sided sandwich tins.
Ingredients.
6 1/2 ozs Plain flour
5 ozs Castor sugar
2 tbs cocoa
1 level tsp bicarb of soda
1 level tsp baking powder
2 tbs golden syrup
2 beaten eggs
1/4 pint olive oil
1/4 pint milk.
ICING. (optional)
2 oz butter
4 level tbs cocoa
3 tbs milk
5 oz Icing sugar.
sift all dry ingredients into a large bowl. Make a well in centre and add syrup, eggs, oil & milk.
Beat well and pour into tins.
Bake in oven for 30 -35 mins.(until cake springs back when touched with fingers).
turn out and cool on rack. (without paper)
For icing.
Melt butter in a saucepan, add cocoa, and stir to blend. Cook for 1 minute. Stir in milk and icing sugar, remove from heat and mix well. Leave on side to cool, stirring occasionally. Sandwich cake halves together with half of icing and then spread remainder on top.
If not using icing then sandwich together with jam or butter icing.
For a treat I use cherries in kirsch and whipped cream for the filling, YUMMY.
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