Chris@rigdenage

Two loaves of chocolate cake

Chocolate cake (new larger, easier version)

I normally bake in a small top oven, but all ovens vary so you may need to adjust time or temperature. This larger version makes 28 oz (weight) of cake batter.

6.75 oz self raising flour
     > for best results, use Premium SR cake flour
1/2 tsp baking powder
1.25 oz good quality cocoa (eg Green & Black's)
8 oz castor sugar
4 oz soft margarine (I use Vitalite)
2 eggs, size Large (2oz/60g ea)
5 fl oz milk
1 tsp vanilla essence

Dairy free version!

Just change the milk for water, and choose a vegetable margarine.

Same light texture, but more chocolate-y.

Sieve flour, baking powder, cocoa and sugar together. Add the margarine and cut it into the flour a bit, with a fork.

Add vanilla to the milk, then pour milk and eggs into the bowl with the other ingredients, and beat until smooth.

Spread evenly in a greased 7" x 9" x 2" baking tin, and bake just above the bottom shelf, at Mk 4/350°F/180°C, for about 30 minutes, or until just done. Remove from oven, place tin on a wire rack, and cover with a clean tea towel. Cool in the tin, and serve from tin.

Alternatively: Divide between two 1 lb loaf tins and bake at 170°C for 40 min (14oz batter = 13oz cake when baked). 1 doz cupcakes take about 20 min, 4 doz mini cupcakes about 15 min.

When cold, ice with Frosting, and leave a few hours (uncovered) to set. Cut into 4x4 or 4x5 pieces. Serve with cream, icecream, custard, or alone. Keeps well, about 1 week if in a plastic container or bag.

 

Chocolate cake (old version)

3 oz margarine or butter
6 oz castor sugar
2 eggs
3 fl oz skimmed milk
1 tsp vanilla essence
5 oz self raising flour + 1/4 tsp baking powder
     > for best results, use Premium SR flour
1 oz good quality cocoa

(Note: For double the recipe, use 3 eggs and 7 fl oz milk.)

Cream the marg and sugar until light, beat in the eggs one at a time, and add the vanilla. Sieve flour, baking powder and cocoa together, and add to the mixing bowl in 3 parts, folding in gently and alternating with the milk in 2 parts.

Spread evenly in a greased 7"x9"x1.5" baking tin, and bake just above the bottom shelf, at Mk 4/350°F/180°C, for about 30 minutes, or until just done. Remove from oven, place tin on a wire rack, and cover with a clean tea towel. Cool in the tin, and serve from tin.

Ice with Frosting, and leave a few hours (uncovered) to set. Cut into 2-3 doz. Serve with cream, icecream, custard, or alone. Keeps well, about 1 week if covered.