My other half’s favourite cake has always been chocolate cake ever since childhood. However I haven’t tended to make it very often, as his mum used to make one and bring it on every visit. But as an afternoon tea treat, I decided I would make him one. Unfortunately I seem to have lost my grandma’s Devil’s Food Cake recipe which was the delicious version I always used to bake as a teenager and none of the recipes I see online are quite how I remember it. So instead I have opted to bake a plainer chocolate sponge cake, which my other half will probably prefer as he doesn’t like very much icing, which the Devil’s Food Cake would have had lots of.
150g light brown sugar
2 large eggs
150g self raising flour
1 tsp baking powder
2 tbsp cocoa powder
milk to mix
250g icing sugar
50g cocoa powder
Preheat fan oven to 160 deg C.
Grease and line a 20cm round cake tin.
Cream together margarine and brown sugar.
Beat in the eggs.
Sieve and fold in the 2 tbsp cocoa.
Sieve and fold in the flour.
Add sufficient milk to give a dropping consistency.
Spoon mixture into prepared cake tin.
Cook on middle shelf of preheated oven for about 25-30 minutes until a skewer comes out clean.
Allow to cool.
Turn out of tin.
Allow butter to soften at room temperature.
Cream butter in a bowl.
Sieve in the icing sugar gradually, mixing as you go along.
Sieve in the 50g cocoa.
Mix together until smooth.
Spread over the top of the cake.
Serve and enjoy.
As mentioned my other half doesn’t like too much icing but if you prefer you can make a larger quantity and slice the cake in half and fill with the additional icing. That would be my personal preference for my sweet tooth.
His verdict. A very tasty cake. Thumbs up.
Disclosure. This post is my entry to the Great Denby Cake Off Competition.