Chocolate Cake
Posted on :: recipes
cake
225g
  • 0.225kg
  • 0.496lb
  • 7.94oz
 plain flour		siftbeat until smoothdivide between two lined 20cm tinsbake 180°C, 25–30 min
55g
  • 0.055kg
  • 0.121lb
  • 1.94oz
 cocoa powder
1 tsp
  • 0.005 l
  • 5 ml
  • 1⁄3 tbsp
  • 0.021 cup
  • 0.009 pint
 bicarbonate of soda
1 tsp
  • 0.005 l
  • 5 ml
  • 1⁄3 tbsp
  • 0.021 cup
  • 0.009 pint
 salt
285g
  • 0.285kg
  • 0.628lb
  • 10.1oz
 caster sugar
115g
  • 0.115kg
  • 0.254lb
  • 4.06oz
 quick creaming margarine
140ml
  • 0.14l
  • 9 1⁄3tbsp
  • 28tsp
  • 0.592cup
  • 0.246pint
 buttermilk
2 eggs
icing
170g
  • 0.17kg
  • 0.375lb
  • 6oz
 icing sugar		siftbeat until smoothstir until fairly thick
55g
  • 0.055kg
  • 0.121lb
  • 1.94oz
 cocoa powder
85g
  • 0.085kg
  • 0.187lb
  • 3oz
 butter		heat until just boiling
4 good tbsp water
115g
  • 0.115kg
  • 0.254lb
  • 4.06oz
 caster sugar
1⁄2 tsp
  • 0.003 l
  • 2 1⁄2 ml
  • 1⁄6 tbsp
  • 0.011 cup
  • 0.004 pint
 vanilla essence
cakesandwich, spread over top
icing

Method

To make the cake:

  1. Sift flour, cocoa powder, bicarbonate of soda and salt in a basin.
  2. Add sugar, butter, buttermilk, and eggs. Beat all until smooth.
  3. Divide mixture into two greased lined 20cm sponge cake tins and spread level.
  4. Place in centre of oven, 180°C, for 25–30 minutes until firm to the touch.
  5. Cool 5 minutes in tin. Then turn out and leave till cool.

To make the icing:

  1. Sift together icing sugar and cocoa powder in a basin.
  2. Place butter, water, caster sugar, and vanilla essence in a pan, stir over low heat until it just boils. Then immediately draw off the heat.
  3. Pour into the sifted ingredients.
  4. Beat until it all becomes smooth, then set aside.
  5. Stir occasionally until fairly thick.
  6. Sandwich a little between the layers of cake.
  7. Spread the rest over the top.

Notes

  • Do not be tempted to change the recipe, it is great as is!
  • Originally in imperial: 8oz flour, 2oz cocoa, 10oz sugar, 4oz margarine, 1/4 pint buttermilk; icing 6oz icing sugar, 2oz cocoa, 3oz butter, 4oz sugar; 8-inch tins.

Bridget Halnan's recipe, with edits and comments by Andrew Orr.