It was Baba Jacques’ 2nd Birthday a couple of weeks ago. For one reason or another ,and usually by popular request, I tend to make lemon or orange birthday cakes or a combo of the two. But this time I fancied a change, and as Jacques’ never really that bothered about cakes anyway I went for a choccie one as that’s what I fancied!
As ever it was a quickie last minute operation and my Google search for ‘easy chocolate cake’ came up with this gem of a recipe, thanking you kindly The BBC. It’s a recipe I know I’ll be using time and time again for birthday cakes, or for a special tea time or after dinner treat. It’s incredibly quick, easy and surprisingly low in fat (choccie icing aside anyway). Not that you would have any indication of this from it’s rich fudgily (I’m making up words again) moist texture and depth of flavour.
So here’s the recipe, that I haven’t changed a bean of from the original: It makes two 20cm round cakes.
For the Cake:
225g of plain flour
350g of caster sugar
85g of cocoa powder
1½ teaspoons of baking powder
1 ½ teaspoons of bicarbonate of soda
2 free-range eggs
250ml of milk
125ml of vegetable oil
2 teaspoons of vanilla extract
250ml of boiling water
For the Icing:
200g of plain chocolate
200ml of double cream
Pre-heat your oven to 180ºC/Gas 4.
Grease and line two 20cm wide cake tins with butter or oil.
Place all the cake ingredients together, except for the boiling water, in a large bowl. Using an electric whisk or a wooden spoon beat together until very well combined.
Slowly add the boiling water a little at a time, mixing continuously. The cake mixture will now be very liquid.
Evenly pour into the cake tins and bake in the oven for 25 to 35 minutes. The cakes are ready when the top is firm to touch and an inserted skewer or fork comes out clean.
Remove from the oven and allow to cool completely in the tins.
Now prepare the icing. Place the chocolate and cream in a saucepan and place over a very gentle heat. Stir continuously. Once the chocolate has melted into the cream remove from the heat and whisk the mixture until it’s very smooth and glossy. Set aside to cool for one to two hours.
Remove the cakes from the tins. Spread about a third of the icing over the top of one of the cakes. Sandwich the other cake on top. Now spread the remainder of the icing over the top and sides of the entire cake.
Decoration with Smarties purely optional!