This is the recipe I go back to time and time again basically because it is easy, full of flavour and very light in the mouth. When I have my hands full with those more and more complicated birthday cakes, this chocolate cake never fails me to get ahead with no worry and it keeps very well!
Ingredients:
- 4 eggs
- 200g/ 7oz sugar
- 90ml/3fl oz milk, room temperature
- 250g/9oz soften butter
- 250g/9oz white self raising flour
- 60g/2oz cocoa powder
- 1½tsp baking powder
- 2tsp good espresso or coffee powder *optional but it brings out the chocolate flavour
Preparation:
- Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 23cm/ 9″ round or square cake tin
- Beat the eggs and add the sugar, mixing until light and fluffy
- Add the milk and make sure it is well incorporated
- I change to my paddle attachment and chop the butter into the mixture
- In a bowl, sieve together the flour, cocoa, baking powder and coffee
- Add the dry ingredients to the wet mixture and beat really well till soft and larger in volume. It does take a few minutes hence the mixer!
- Spoon into the prepared tin (I sprinkled chocolate chips because I didn’t want to ice it later) and bake for 55 to 60mn, until dark, slightly firm and the sides shrink from the tin
- Leave in the tin to cool completely then dust with icing sugar or top with a simple chocolate buttercream