Have your cake and eat it

I love food. I love writing about food and I’ve just discovered that some of you love reading my writing about food!

This post is a special request from @Handibode. Back in May I delivered a piece of MiniHim’s birthday cake as a thank you for some of her yummy tablet. She reckons it’s the best chocolate cake she’s ever tasted and I reckon it’s the easiest chocolate cake recipe ever so she suggested I share it with all of you.

It’s from the Usborne Children’s Book of Baking Cakes and for the cake in the pic I doubled up the quantities to make a sandwich.

Cake ingredients:

100g (4oz) self-raising flour

40g (1.5oz) cocoa powder

1.5 tsp baking powder

150g (5oz) softened butter

1 tsp vanilla essence

3 tbsp milk

3 large eggs

Frosting ingredients:

100g (4oz) softened unsalted butter

175g (6oz) icing sugar

40g (1.5oz) cocoa powder

0.5 tsp vanilla essence


Heat the oven to 180C/350F/gas 4. Grease and line a decent sized cake tin (2 tins if you’re sandwiching).

Beat together the butter and sugar until pale and creamy then mix in the vanilla and milk. Sift in the flour and baking powder and mix together. Crack in the eggs and beat till well to get some air into the mixture. Place into the tin or split between two tins for a sandwich.

Bake for 30-35 minutes or until risen and springy.

Leave in the tin for a few minutes then turn out onto a wire rack to cool.

Once completely cool make the frosting. I can’t be bothered with all the different steps so I shove it all in the bowl and use an electric whisk till I’m happy with it. You can use this to sandwich the cakes together or make double and you can top it with it too.

For the cake in the pic I used the frosting in the middle then covered the whole thing with a chocolate ganache but as you can see I ran out of time. (It’s supposed to chill for an hour before you put it on but hey ho, it tasted fine!)

Chocolate ganache

40g (1.5 oz) plain or milk chocolate

2 tbsp cream


Melt the chocolate in a bowl over simmering water. Stir in the cream. Lift the bowl off the pan. Let it cool for 10 mins then put in the fridge for 1 hour. Stir every now and again then use.

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