My Patisserie

Rich Chocolate Cake

Rich Chocolate Cake

 Prep.Time: 10-15 min
 Cook.Time: 50-55 min
 Difficulty: Easy
 Lots of Slices


 7"/18cm Cake Tin
 Large Mixing Bowl
 Small Mixing Bowl
 Small Bowl
 Wooden Spoon


 125g/5oz Self Raising Flour
 150g/6oz Caster Sugar
 150g/68oz Butter or Spread
 25g/1oz Cocoa Powder
 3 Eggs

 For the filling
 50g/2oz Butter or Spread
 100g/4oz Icing Sugar
 Few drops of Vanilla Essence

 For the topping
 150g/6oz Icing Sugar
 2 tsp Cocoa Powder
 30ml/2 Tbsp Warm Water


Pre-heat oven to 190°c / 375°f / Gas Mark 5.
Grease cake tin well.
Cream butter and sugar until light and fluffy.
Beat eggs in a separate bowl.
Add the eggs to the creamed butter a little at a time and beat well.
Mix the flour and cocoa together in the small mixing bowl.
Carefully fold in the flour a little at a time.
Pour into cake tin and place in the centre of oven for 45 minutes.
After this time, press gently on the centre of the cake if the crust springs back up the cake is done.
If not, put the cake back in the oven for 5 minutes then check again.
Repeat until the cake is cooked.
When the cake is cooked, remove from the oven and leave to cool for 5 minutes.
Remove from the cake tin and leave to cool completely on a wire rack.
To make the filling, place all ingredients in a mixing bowl and cream together until light and fluffy.
Cut the cake in half ready for filling.
Spread the filling over the bottom half of the cake.
Sandwich together then make the glace icing.
Put icing sugar and cocoa powder in a small mixing bowl and gradually add warm water until you obtain a smooth paste that will coat the back of a spoon.
Pour icing over the top of the cake and spread over the top and down the sides.
Place in the fridge to allow the icing to harden.
Store in an airtight container.

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