Simple, yet delicious chocolate cake for all occasions. I used to watch my mum as a child making this Chocolate cake for tea on Sunday evening. It brings back wonderful memories of triangle sandwiches, jelly and carnation cream and a gorgeous iced chocolate cake. All balanced on our rickety trolley which we used to push into the lounge and all sit round a fire in our pj’s watching ‘Love Joy’ or ‘Howards Way’!!!
The great thing with this cake is its quick and easy for a Sunday afternoon tea, or you can turn it into a luxurious birthday cake. I love now that I have passed the recipe on to my girls and my 9 year old loves making it with her friends.
- 8 oz. Caster Sugar
- 8 oz. Butter
- 2 tbsp. coco powder
- 5 tbsp. hot water
- 8oz Spelt wheat Flour
- 3 Egg
- 1 tsp baking powder
- 1tbsp vanilla essence
- 2 tbsp. Milk
- 8 oz. Butter
- 16 oz. icing sugar
- 2 tbsp. Nutella chocolate spread
Heat the oven to 180C/170C fan/gas 5. Grease two 20cm round sandwich tins and line the base with baking parchments
In a large bowl, cream together the caster sugar and butter. In a separate dish add the coco powder and boiling water and mix to a paste. Add this to the sugar and butter, take care that this does not split you may need to add a tbsp. of flour. Whisk the eggs together and then fold the eggs and Spelt wheat flour and baking powder into the mixture. Finally add the vanilla essence and milk then separate equally into the prepared cake tins.
Bake for 20/25 mins or until skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 mins then turn out on to a wire rack to cool completely.
Add the butter, icing sugar and Nutella chocolate spread to a bowl and whisk until you have fluffy consistency, it is then ready to spread onto the cake. I like to use an icing bag to make beautiful flowers but this is up to you. Enjoy Tory x