My friend Shirley used to make the most wonderful Chocolate Cake She died a couple of years ago so this is in her memory and this is her recipe
This is a Gruffalo cake but made from this recipe
8oz flour Self raising I don’t do this grams stuff
8oz Caster sugar
8oz Marg or butter
4 eggs
4 tablespoons of Bournville Cocoa mixed with warm-hot water
Put the oven on for 375′
Cream/beat the butter & sugar together – add the beaten eggs but between each egg drop in a teaspoon or so of SR flour to stop the mixture curdling Then add the rest of the flour. When all the ingredients are finished then mix the cocoa with hot water to make a smooth fairly runny mixture, beat the cocoa mixture in and divide between either a couple or three sponge cake tins. Bake for 20 minutes ( although if you use three tins it isn’t going to need so much cooking) if you want burnt cake cook for 45 minutes
I think its the hot cocoa mixture that makes it so light and wonderful – its not a paste the consistency is like a double cream.
ICING – put 2 oz butter in a bowl with a splash of very hot water. Add 4 tablespoons of cocoa ( Sieved) and gradually add icing sugar ( sieved) Im always surprized at the amount you need . Nearly a pound I think
Nigella I aint but this is a good cake
