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Saturday, 3 November 2012


I can't believe it has been three months since I last posted on my blog.  The beginning of August was when the kids broke up for their summer holiday and it has just been one thing after another since then.  I had almost decided to not carry on with my blog because of the amount of time it takes up but I have really missed it and so for my own 'me time' I'm back.
The kids are now on their half term break and had asked me to bake them a cake.  Their preference is always for a chocolate cake and when they saw this one on the front cover of the latest Olive magazine it was a done deal.  I was really pleased with the way it turned out.  It was really moist and lasted for at least a week which I think is quite unusual for a chocolate cake.  I did have a little disaster when I was taking the photos.  My backing board (which is a heavy piece of wood) fell over and of course it fell on the cake - completely ruining my nice glossy glaze.  Still tasted good though!!

  • 225g unsalted butter, diced
  • 225g caster sugar
  • 175g self raising flour, sifted
  • 50g cocoa powder, sifted
  • 2 tsp baking powder, sifted
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 100ml full cream milk
  • 100g butter, softened
  • 100g icing sugar, sifted
  • 2 tsp cocoa powder, sifted
  • 1 medium egg yolk
  • 100g milk chocolate, broken into small pieces
  • 15g butter
  • 30g cocoa powder, sifted
  • 50ml water
  • 1 tblsp golden syrup
Cooking Directions
  1. Heat the oven to 190C/fan 170C and butter and baseline 2 x 20cm sponge tins with removable bases.
  2. Put all the cake ingredients in the bowl of a food processor and cream together.
  3. Divide the mixture into the cake tins, smoothing the surface.
  4. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
  5. Run a knife around the collar of the cakes and leave to cool completely.
    To make the buttercream
  1. Blend the butter, icing sugar and cocoa in a bowl and then mix with an electric whisk on high speed for 2 minutes until really pale and fluffy.
  2. Add the egg yolk and whisk for another minute.
  3. Spread the buttercream over the bottom sponge and sandwich together with the top sponge.
    To make the icing
  1. Gently melt the chocolate and butter in a bowl set over a pan with a little simmering water in it, stirring until smooth.
  2. At the same time, combine the cocoa, water and golden syrup in a small saucepan and heat almost to boiling point, stirring until smooth.
  3. Add this to the melted chocolate and blend to a thick icing.
  4. Working quickly, smooth over the top of the cake using enough so that it drips down the side.
  5. The glaze needs to be prepared and used straightaway.  If it starts to appear oily, simply whisk in 1tsp of water until it returns to being glossy.
  6. The cake will keep well in a covered container for up to a week.
Written by : Angela Darroch

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