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Happy CHOCOLATE DAY everyone!

 Here is a really easy choccy cake recipe.  My brother learnt how to make this when he was 5 years old instead of pestering mum to do it!  Always better with fruit on top, or nuts or maybe even some dark rum or Grand Marnier for the adults.



200g golden caster sugar
200g unsalted soft butter
4 eggs
1 tsp baking powder
2 tbsp cocoa powder
½ tsp vanilla extract
2 tbsp milk



50g plain & 50g milk chocolate
200g soft unsalted butter
5 tsb cocoa powder
300g icing sugar
2 tbsp mil


Decorate with chocolate or walnuts or your favourite berries.



Pre-heat oven to 190C/170C fan/gas 5. Sieve together all the dry ingredients. Separately, beat the sugar and butter eggs. Combine with dry ingredients and gradually add liquids. Consistency should be thick but dropping off spoon. Grease and line 2x 20cm sandwich tins with baking paper. Pour mixture into tins leaving a small ‘well’ in the middle to avoid peaks when baked. Bake for 20 mins or until a knife comes out clean. Put on rack to cool.

Butter Icing:

Melt chocolate in a heatproof bowl in a microwave – about 20 second intervals until melted. Mix icing sugar and butter together. Add melted chocolate. Sift in dry ingredients and mix until smooth. 

When the cakes are totally cool decorate with the icing and fruit.

TIP:  for extra indulgence add some raspberry jam and double cream.

*If the kids are cooking supervise oven and hot ingredients.

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