|Nutritional Guidelines (per serving)|
|Servings: serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chocolate cake recipe is voted one of the best chocolate cakes ever. The cake is both rich, moist and so, so easy to make.
- 6 oz/175g sugar
- 6 oz/ 175g of either margarine or half margarine and half softened butter
- 3 large eggs, beaten
- 1 1/2 tsp baking powder
- 5 oz/ 140g self-raising flour
- 1 1/2 oz/40g cocoa
- 2 tbsp warm milk
- 2 tbsp boiling water
Preheat the oven to 180 C / 350 F / Gas 4
In a large baking bowl cream the sugar with the margarine and butter until light and fluffy and very pale in color. You can use either an electric hand whisk, wooden spoon, or fork (obviously the electric whisk makes it easier).
Add the beaten egg a little at a time and again beat well.
Sieve the cocoa with the flour and baking powder. Fold gently into the butter and egg mixture. Finally, add the milk and boiling water, stir well.
Grease 2 x 7"/18cm cake tins. Divide the mixture between the two tins, and gently spread to create a smooth surface.
Bake in the preheated oven for 20 to 25 minutes until risen. To check the cake is cooked insert a metal skewer into the center, it should come out clean with crumbs on it, not cake mixture.
Remove the cakes from the tins and leave to cool on a wire rack. Once cooled decorate as desired.
You can fill the cake with jam, jam, and cream or a chocolate icing. The spreadable icing can also be used on the top of the cake.