As a child I vividly remember a failsafe chocolate cake recipe that my Mum relied on time and time again to produce something at the last minute. My Dad was very fussy when it came to chocolate, he could see very quickly through the imitations available at the time (1960s-1970s) and always insisted on lots of flavour. Mum, not wanting to disappoint, came up with the goods in the form of this chocolate cake which always put a satisfied look on my Dad’s face when he bit into it. Real chocolate was too expensive so Mum used plenty of cocoa powder to get that chocolatety taste. Since then we have become spoilt for choice in the world of chocolate and I have adapted Mum’s recipe to incorporate real chocolate instead of cocoa powder. I think this gives the cake an earthy taste which is perfectly complimented by the rich chocolate sauce poured over the top. The chocolate I recommend is from our Hot Chocolates range, Organic Dark with 72.5% cocoa solids. The cake can be served as a dessert with cream or ice cream or for tea on its own.

Mum’s Never Fail Chocolate Cake
Sift together: 7oz SR flour, 8oz sugar, 3/4 tsp salt
Rub in: 4oz marg
Stir in: 3 beaten eggs, 5tbsp evaporated milk, 5tbsp water, 6oz melted Hot Chocolates 72.5% organic dark, 1 tsp vanilla essence
Beat well; use a 9″ cake tin and place in oven for 35 mins at Gas mark 3-4 or 170C
Icing: melt 2oz butter with 4oz organic dark chocolate and add icing sugar to taste. Pour over cake when the cake is cool. Yummy!

Sharon

This entry was posted on Friday, April 17th, 2009 at 3:43 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.