Here is the recipe for the delicious chocolate cake I made with my two lovely children last week for the Royal Wedding...
... and for the photo shoot a few months ago.
200g/7oz caster sugar
200g/7oz softened butter*
3 large free range eggs
200g/7oz self-raising flour
1 teaspoon baking powder
3 tablespoons cocoa powder
4 tablespoons milk
filling - 200ml/7fl oz double cream, 1 punnet strawberries (washed and halved)
topping - 100g/4oz butter, 100g/4oz quality cooking chocolate (dark chocolate), 100g/4oz icing sugar,
3 tablespoons milk
* I always use butter. You really can taste the difference in cake that has been made with butter!!!
1. Pop on a lovely pinny (if you don't have one visit my shop beforehand!)
2. Pre-heat the oven to 180°C/350°F/gas 4. Grease and line base of 2 x 20cm/8 inch cake tins with greaseproof paper.
2. Cream together the butter and sugar until light and fluffy. Add flour sifted with the cocoa and baking powder, eggs and 4 tablespoons of milk.
3. Mix well and divide between the two cake tins. Bake for approximately 25mins. Once cooked leave in the tins until cooled.
4. Make the topping by melting the ingredients in a bowl above a simmering pan of water. Stir until well blended and then leave to cool.
5. Put the cake together by whipping the cream into gentle peaks. Spread this over one of the sponges, then add the strawberries on top. Put the final cake on top and gently press down.
6. Drizzle over your chocolate topping (as the lovely ladies did!!) and allow your topping to harden a little before you eat (if you can resist it!!!!!!).
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