Chocolate Cake

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There must be a million or more chocolate cake recipes around, and I’m sure most of them will make you a lovely cake.

Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down. A little boy who really, really loves his mum’s chocolate cake wakes up in the middle of the night and decides to go downstairs just to look at it. Super quiet, he tiptoes past his parents’ bedroom and takes care not to wake up his brother, down to the kitchen. There’s the cake: brown and gooey and totally brilliant in every way. Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

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If the children are in a younger year group, ask them to write down how many onomatopoeias they heard when the poetry was read out to them. This could be a good way to assess the students understanding on key features (it can also be done with other features, like alliteration) This beauty is basically a chocolate Victoria sponge. The only difference to the recipe from a classic Victoria sponge is that you remove some quantity of flour, and replace that quantity with cocoa powder. It’s still based on the idea that you have equal quantities of flour, eggs, butter and sugar, which is the base of practically most cakes on this blog, but some of the dry becomes the chocolate. If your oven is definitely at the correct temperature, which most ovens technically aren’t, and you mix the ingredients in the right way, to the correct quantities, there is no reason that this cake should ever fail. With ‘The Great British Bake Off’, they apparently test all of the contestant’s ovens every day, by baking a Victoria sponge, and theoretically, they should all come out identical if the ovens work. There’s no need to cream butter like the usual recipes because this one is made with oil which is the reason why this cake is beautifully moist.No more dry chocolate cake! 🙌🏻 (Also means this is more forgiving than most, having once accidentally left it in the oven for 15 minutes longer than necessary and it still wasn’t dry).

You’ll love how it really does taste of chocolate even though it’s only been made with cocoa powder (the secret is to add boiling water – it makes the chocolate flavour “bloom”). This is a really easy yet exceptional Chocolate Cake that truly tastes of chocolate. The crumb is beautifully tender and moist, and it keeps for up to 5 days. It requires no beater, just a wooden spoon. self raising flour.If you’ve had the flour for a while, also add a heaped teaspoon of baking powder. Melt the chocolate in a bowl over a pan of simmering water, then cool slightly. In a bowl, beat the butter and icing sugar together with an electric hand whisk until light and fluffy, then fold in the melted chocolate.Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running. Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together. It depends on personal preference! This recipe is an easy, moist cake that keeps well (great when you don’t want to be cooking at the last minute). My mum used to use chocolate buttons, or if you’re after a more sophisticated look, a bit of grated chocolate orange over the top is absolutely divine. Don’t forget the candles or mini sparklers for birthdays and special occasions! Sprinkles make me happy – but I have found it best to ration the kids by putting some in a bowl… The exception to this is when a cake is filled with fresh cream (or anything else that needs to be kept cold) when you should fill it at the last minute to minimise time in the fridge. Also, if it’s a hot day you might need to chill a cake to prevent the icing melting.