Chocolate Cake
Submitted by Grace
This recipe is in categories Baking, Party food
About this recipe
Healthiness : (15 votes)
Difficulty: 
Comments: Care needs taking with melting the chocolate (it is easy to scald or burn oneself) and with the oven.
Cooking Time: 40-45 mins
Number of servings: About 12 slices
Serving suggestions: Very rich, so do not cut into huge slices
This is a vegetarian recipe
This is a very rich chocolate cake - ideal for a special occasion, like a birthday.

Comments: Care needs taking with melting the chocolate (it is easy to scald or burn oneself) and with the oven.
Cooking Time: 40-45 mins
Number of servings: About 12 slices
Serving suggestions: Very rich, so do not cut into huge slices
This is a vegetarian recipe
This is a very rich chocolate cake - ideal for a special occasion, like a birthday.
Ingredients
- 250g self-raising flour
- 300g sunflower margarine
- 300g soft brown sugar
- 150g dark or milk chocolate
- 150ml double cream
- 2 tsp sunflower oil
- 6 tbsp cocoa powder
- 2 tsp vanilla essence or extract
- 6 large eggs
- 2 tsp baking powder
Equipment
- Greaseproof paper
- 2 Baking tins
- Brush
- Sieve
- Big bowl
- Wooden spoon
- Little bowl (for cracking eggs)
- Spatula
- Cooling rack
- Heatproof bowl
- Pan
- Your favourite plate
Making and cooking it

- Brush the tins with sunflower oil then line the tins with greaseproof paper
- Put oven on to heat at 190 c or gas mark 5-6
- Sieve the flour, cocoa powder and baking power into a large bowl
- Put the margarine and the sugar into a bowl and beat, then add the vanilla and beat again
- Crack your eggs into a little bowl, add to the mixture with a tbsp of flour each time (repeat with each egg)
- Very gently stir the rest of the flour into the rest of the mixture
- Pour the mixture into the baking tins and place in the middle of the oven for 40-45 mins
- Leave the cakes to cool down for 5 mins
- Start to make the icing
- To make the icing, break the chocolate into a heatproof bowl and add the cream, put the bowl in the pan, heat 5cm (2in)of water in a pan until it is just bubbling
- Stir the icing a few times and then place in the fridge, it will thciken and when it is soft like butter, take it out
- Spread a third of the icing on one cake, then carefully put the other cake on top and cover that top with icing too

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Comments
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Name: Jane | 19th April 2017 |
Hi! This looks lovely :) Can the recipe be used for chocolate cupcakes? |
Name: Caty | 15th November 2015 |
thanks you helped me with my homework |
Name: Fiano | 10th January 2015 |
thanks you helped me alot |
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