Spiced Chocolate CakePrep.Time: 30 mins
Cook.Time: 45 min
Lots of Slices
Tools1 Large Mixing Bowl
2 Small Mixing Bowls
18cm/7" Square Cake Tin
Ingredients175g/6oz Self-Raising Flour
100g/4oz Butter or Spread
190g/7oz Caster Sugar
8 Tbsp/120ml Milk
50g/2oz Melted Dark Chocolate
½ tsp Cinnamon
½ tsp Mixed Spice
Pinch Ground Cloves
for the topping
150g/6oz Icing Sugar
3 drops Vanilla Essence
40g/1½oz Melted Milk Chocolate
MethodPre-heat oven to 180°c / 400°f / Gas Mark 4.
Grease and line cake tin
Cream together the butter and sugar until they are light and fluffy.
Separate egg whites from the yolks and place in separate bowls.
Beat yolks and melted chocolate into the creamed butter and sugar.
Sieve flour and spices and alternately stir in with the milk.
Beat the egg whites until stiff.
Fold beaten egg whites into the mixture.
Pour into the cake tin and bake in the centre of the 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.
Once cooked, turn it cake onto a wire rack and leave to cool.
When cooled, make the icing by creaming the filling ingredients together until they are soft and light.
Spread the icing over the top and sides of the cake.
Store in an airtight container.
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