This is the recipe for my popular and utterly delicious chocolate cake. The best part about it is that the longer you let it stand, the moister (more moist?) it gets. Unless of course you leave it for longer than a week. Then it’s just gross and mouldy. Yeah.
1 and 3/4 cups castor sugar
180g butter/margarine at room temperature
1.5 cups self-raising flour
1/4 teaspoon bicarbonate of soda
4 tablespoons cocoa
3 teaspoons coffee powder/granules
1/2 cup water
1/2 cup milk
red food colouring (optional)
100g mix of chopped dark and milk chocolate
Preheat the oven to 190 degrees Celsius (or medium heat) and spray two round sandwich baking tins with non-stick cooking spray. Dust lightly with cocoa.
Cream sugar and butter well with an electric mixer until sugar has dissolved. Add eggs, one at a time, mixing well after each addition. Sift together dry ingredients and add alternatively to butter mixture with water and milk (you can mix these two together in the same cup with red food colouring, if using). Fold in with a spoon and not with an electric mixer; this will result in a lighter cake. Divide batter evenly between the two baking tins and bake on the middle shelf of the oven for 45 minutes.
While the cake is baking, melt the butter and chocolate over boiled (not boiling) water or in a double boiler until everything has melted. Stir occasionally to combine well and leave to cool until it reaches a spreadable consistency.
Once the cake is done baking, leave in the tins to cool for 10 minutes and then turn out onto wire racks to cool completely. Sandwich the two cakes together with cream or apricot or strawberry jam and spread the icing over the tops and sides. You can decorate as you please but it looks pretty as is. I sometimes sprinkle with edible gold dust.