SIMPLE COKLAT
CAKE
INGREDIENTS
- 175g (6oz)
margarine or softened butter
- 175g (6oz)
caster sugar
- 3 large
eggs
- 150g (5oz)
self-raising flour, sifted
- 50g (1¾oz)
of cocoa, sifted
- 1tsp baking
powder
- 1tsp vanilla
extract
·
Pinch of salt
FOR THE SIMPLE CHOCOLATE ICING:
- 100g (3½oz)
of dark chocolate
- 100g (3½oz)
of chopped butter
METHOD
- Heat
the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake
tin with a little extra butter or margarine and cut a piece of greaseproof
paper or non-stick baking parchment to fit the base of the tin.
- Put
all of the ingredients in a large mixing bowl and beat with a wooden spoon
or a hand-held mixer for 1 minute, or until just combined. It's important
not to beat the batter too much - just long enough to make it smooth.
- Pour
or spoon the mixture into the tin, smooth the top and bake on the middle
shelf of the oven for about 45-50 minutes. The cake is cooked when it
looks well risen and golden; the top should spring back when lightly
touched with a fingertip. Another test is to insert a skewer into the
centre of the cake - it should come out clean.
- Let
the cake sit in the tin for 5 minutes, then gently run a knife around the
edge and turn the cake out onto a wire rack to cool.
- For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted. Cool for 15 minutes, then spread over the top of the cooled cake
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