It's definitely a chocolate cake day today!
You see, thanks to a horsefly bite on Tuesday I am now bed bound with Cellulitis....and it is ouchie. The swelling has gone down a little bit (thank goodness as I looked like elephant woman yesterday) but I'm still pretty immobile. I'm not much good at being ill and I haven't been bed bound like this since a rather nasty episode of food poisoning in Corfu 10 years ago - it was my own fault on that occasion - they tell you to avoid salad for a reason. On this occasion though it was entirely the fault of the fly and I will never trust another one again. Hmmm where is that fly swatter?
Anyway, I'm lying here itching to do the hoovering, washing and cooking.....but I can't! Perfect excuse then to eat chocolate cake and watch rubbish TV and be waited on hand and foot by the kids and hubby - very novel!
My Ultimate Chocolate Cake
A fudgy indulgent chocolate cake, perfect for parties and celebrations.
- For the cake
- 50g Cocoa Powder
- 175g Self Raising Powder
- 225g Caster Sugar
- 4 Eggs, beaten
- 225g Butter
- For the icing: 100g Dark Chocolate (70% cocoa)
- 200g Butter, softenend
- 200g Icing Sugar, sifted
Step 1: Preheat oven to 180c and line and grease a deep 20cm springform cake tin.Step 2: Sieve together the cocoa and flour into a bowl and set aside.Step 3: In a standing mixer (or by hand) cream together the butter and sugar until pale and fluffy then gradually beat in the eggs. Finally fold in the flour and cocoa and combine gently. Pour into tin and bake for 40 minutes.Step 4: Turn the cake out onto a cooling rack and get on with the icing. Melt the dark chocolate in a microwave (be careful not to overcook it) and set aside to cool slightly.Step 5: In a mixer, combine the butter and icing sugar then pour in the cooled chocolate mixture.Step 6: Once the cake is cool spread on the icing with a palette knife.
DetailsPrep time: Cook time: Total time: Yield: 8-10 slices