I made this chocolate cake after trying some that my colleague Gill had made and loving it. It was an amazing chocolate cake, not too rich, not too dry, just right. So I asked her for her recipe and she printed it off for me in work. She always makes cakes to bring into work and gets asked for the recipes so often that she has them all on her computer in work! Libraries and librarians really love cake. It's true.
So this is my attempt at her cake! It was really easy. I made it in 2 cake tins instead of 1, which is what she does, because I am lazy and thought it was too much effort to cut the cake in half. Plus, it cooked a lot quicker this way. And I am always impatient for cake!
Wow, look at that close up. The icing is an amazing fudgey icing and it was wonderful if you popped the cake in the microwave for 30 seconds because it created a lovely fudgey sauce for the cake.
75g cocoa powder
350ml boiling water
275g caster sugar
3 eggs, beaten
275g plain flour
1 1/2 teaspoons bicarbonate of soda
1/4 teaspoon baking powder
Pre-heat the oven to 180c/gas mark 4. Grease 2 8 inch cake tins.
Dissolve the cocoa powder in the boiling water and allow to cool.
Cream the butter and sugar until pale and creamy. Then gradually beat in the eggs.
Sift the flour, bicarb & baking powder. Fold the flour and cocoa mixture alternately into the creamed mixture.
Pour this into the cake tins and bake in the middle of the oven for about 40 minutes, or until firm to touch.
Remove from the oven and leave in the tin to cool completely.
150g plain chocolate, broken up into small chunks
75g butter, cubed
3 tablespoons milk
225g icing sugar, sifted
Melt the chocolate and butter in a bowl over a pan of hot water. Gradually beat the melted mixture into the icing sugar until the mixture is smooth. Beat in the milk & mix well. Sandwich the cake with about 1/3 of the icing and spread the rest on the top & sides of cake.