CHOCOLATE CAKE FOR TEA ANYONE?

Another incredibly easy baking recipe, perfect for the coming half term and either people dropping in left right and centre for tea and cake or just generally great for keeping those little monkeys occupied!

So what I do is I get all the ingredients out on to the side and then take a mug from the cupboard/shelf, one that you would use for tea and proceed to measure all the ingredients out in the following quantities (if you’re a baking connoisseur you may have cup measuring implements which can be used as well). Just make sure you use the same mug throughout or the same cup measurements!

Ingredients:

For Sponge:

  • 1 ½ cups self raising flour
  • 1 cup of caster sugar
  • ¼ cup of cocoa powder (hot chocolate powder can be used if necessary, just increase the quantity a little!)
  • 1 tsp of baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla essence
  • ¾ cup of milk (you can use slightly gone off milk here too, crazy I know)
  • ½ cup of sunflower or vegetable oil (not olive oil as the flavour is too strong)
  • 1 egg

For the Icing:

  • 300g icing sugar
  • 125g cream cheese
  • 50g softened butter (if its cold pop it in the microwave for 20 seconds to take the edge off it)

Method:

  1. Turn the oven on to 180’C (or 160’C if its a fan oven)

  2. Measure out and put all of the dry ingredients into a big bowl (self raising flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda)

  3. Measure out and add to the bowl all of the wet ingredients (vanilla essence, milk, sunflower oil, egg)

  4. Whisk away until it makes a smooth, runny mixture!

  1. Split evenly between two greased cake tins and pop into the oven for 25 minutes (I set the pinger for 20 minutes and then check the cakes to see if they are cooking evenly and to figure out how much longer they might need)
  2. Take out once cooked (sponge is springy to the touch and a knife held in the centre of each cake for 8 seconds comes out clean)

  3. Leave to cool for half an hour before removing from cake tins.

  4. Meanwhile, make the icing. Beat the icing sugar and butter together (use an electric whisk if you have one and don’t add all the icing sugar at once else you will disappear in a cloud of white puff!)

  5. Once evenly mixed and all of the cream cheese and beat hard for about 5 minutes until it is light and fluffy. (The mixture can be flavoured with vanilla, cocoa powder, food colouring as required)

  6. Once the cakes are cold spread evenly into the middle and dust the top of the cake with a little icing sugar (use a sieve to get an even covering)

  7. EAT !!!! 

Start to finish this recipe can take an hour. It is so easy and straightforward with everything going into the bowl at once so great for the kids to try or you to whizz up last minute. Enjoy with a lovely pot of tea!