Chocolate Cake
- 225g plain flour
- 150g caster sugar
- 85g cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 eggs
- 250ml milk
- 125ml vegetable oil
- 2 tsp vanilla extract
- 250ml boiling water
For the icing
- 200g dark chocolate
- 200ml double cream
- Heat oven to 180ºC/160ºC Fan/Gas 4 and line two sandwich tins with baking paper
- In a large bowl add 225g plain flour, 150g caster sugar, 85g cocoa powder, 1½ tsp baking powder, 1½ tsp bicarbonate of soda, 2 eggs, 250ml milk, 125ml vegetable oil, 2 tsp vanilla extract and whisk until smooth
- While continuing to whisk gradually add 250ml boiling water, keeping the mixture smooth (it will be very liquidy)
- Pour the mixture equally into the two lined sandwich tins and bake for 30 minutes, until a knife inserted into the centre comes out clean
30 minutes
- Remove from the oven and allow the cakes to cool in their tins
- Meanwhile, in a pan over a low heat melt 200g dark chocolate and 200ml double cream stirring until smooth
- Once the chocolate has melted remove from the heat and set aside to cool for 1 hour until thick enough to spread
1 hour
- Remove the cakes from their tins and spread a little of the chocolate icing over one cake
- Place the other cake on top and then spread the rest of the chocolate icing over the top and sides of the whole cake