Best Chocolate Cake recipe



Ingredients:

8oz self-raising flour
3tbsp cocoa
2tsp baking powder
8oz margarine
8oz caster sugar
4 eggs, beaten
10tbsp milk

Method:

Sieve the first three ingredients into a bowl (or processor bowl), then add the margarine, caster sugar, beaten eggs, and milk, and beat until combined.
Tip into two well-greased 8” round baking tins, and bake at 160 degrees C for about 50 minutes.
Test with a skewer – when it comes out of the cake clean, the cake is done.
Cool on a wire rack, and finish with icing of your choice.

Toppings

Each topping recipe makes enough to top one 8” cake. To make enough to fill and cover, double the quantities.

Chocolate ganache:
Pour 4floz double cream into a saucepan, and add 4oz of broken dark or milk chocolate. Allow to melt, whisk to blend, and then refrigerate until it reaches spreading consistency. Spread over the cake.

Chocolate butter icing:
Beat 3oz butter until soft. Sift in 6oz icing sugar and up to 1oz of cocoa, depending how strong you want the icing. Add 1tbsp boiling water and beat until well blended.