An Everyday Chocolate Cake

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This is a really straightforward cake to make, a favourite with all the family.

You will need:

a round, deep cake tin (approximately 8″ – 9″ (20 – 22cm) in diameter), greased and lined with baking parchment

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For the cake:

4 eggs, weighed in their shells

the weight of the eggs in:

  • self raising flour plus an extra 50g of flour
  • caster sugar
  • softened butter

25g of cocoa powder (if you prefer your cake a little darker, add an extra tablespoon of cocoa powder)

2 teaspoons of baking powder

4 tablespoons of milk

For the icing:

375g of icing sugar, sifted

25g of cocoa powder

200g of softened butter

a little warm water to make the icing a spreadable consistency

Method:

  • preheat the oven to 180°C
  • place all of the cake ingredients into a large mixing bowl and beat everything together until the mixture is smooth and creamy
  • place the cake mixture into the prepared cake tin and level the surface of the mixture

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  • bake the cake for approximately 40 – 50 minutes.

To check whether the cake is cooked you can try any of the following:

  • gently insert a skewer into the centre of the cake. When the skewer is pulled out, there should be no wet cake mix sticking to it
  • press the surface of the cake with your fingertips – the cake will spring back if it is cooked
  • lastly, look at the edges of the cake – when it is cooked it shrinks back a little from the sides of the tin

 

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  • leave the cake in the baking tin on a cooling rack until it is almost cold
  • in the meantime, prepare the icing by placing all of the ingredients into a large bowl and then beat everything together until the mixture is smooth, creamy and well blended
  • split the cake in half horizontally then spread half of the icing onto the top and half onto the cut side of the bottom half
  • sandwich the two halves of the cake together

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Lastly, decorate the cake with whatever takes your fancy!

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