Some recipes you return to over and over again, and this chocolate cake is one of them! My friend’s see this cake on their birthdays, my parents have a slice on their birthdays – it’s all around the perfect base for a party cake! You can decorate it any way you choose, but inside it has that unbeatable rich chocolate flavour. Here’s how:
5oz self-raising flour
1oz cocoa powder
6oz caster sugar (there wasn’t any in the supermarket so you’ll see granulated sugar in the photos)
Top Tip: Baking soda is optional, but makes the cake a brownie-like texture (as shown in these photos)
No messing about here, just measure out all of the ingredients into a large bowl. Combine using a hand mixer, or whatever electronic whisk you have. A splash of milk can also be used to loosen up the mixture if it’s too stiff.
Line two round baking tins with greaseproof paper.
Preheat the oven to 180°/160° Fan.
Spilt the batter evenly between the two tins. I use a scale to be precise because you don’t want one half larger that the other!
Bake for around 18 minutes, or until a skewer comes out clean. Allow to cool on the side completely before decorating.
Decorating is the fun part because you can do it however you like! This particular cake was for a birthday, so I iced with chocolate buttercream before piping on a greeting with melted white chocolate. Here’s my final result:
How did your’s go? Make sure to send in your photos if you did follow this recipe. I would love to see how you decorated it.
What’s your favourite type of chocolate? Plain, white or milk?
Plain is definitely my favourite, or chocolate orange. They even do dark chocolate oranges now which is just heaven for me haha. Let me know in the comments, and have a great day!
After procrastinating writing this recipe for so long, finally I am here. To be quite honest I’m not sure why I left this so late! This recipe is among my go-tos because it’s so tasty but easy to make. Let’s get our ingredients and start baking:
300ml hot tea (made with 2 tea bags)
360g mixed dried fruit – I used raisins and sultanas
225g self-raising flour
135g soft brown sugar
30g butter, softened
First you will need to boil your kettle and make your tea. Then measure out your mixed dried fruit. Once you have done that, take out your tea bags and pour the hot liquid on top of the fruit to soak overnight. I recommend using a large bowl for this.
Add the flour, sugar and butter to the bowl. We only had demarara sugar in the cupboard so we had to use that, however the best one of the job is soft brown sugar (light or dark doesn’t matter). Once combined – it will be a stiff mix – add your egg. This will loosen the mixture and bring it all together.
Now preheat your oven to 140°C. Line a loaf tin with greaseproof paper or if you have pre-cut cases – brilliant! Then spoon your mixture into the tin.
Bake for 1 hr 30 mins, or until a skewer comes out clean.
Serve by cutting the loaf into 5, then in half. This is because thin slices usually break apart when cut. Keep that in mind! Another option is to serve with butter and creamy cheese, though I like it plain.
And that wraps up this recipe! Super yummy, so easy and works out perfectly every time. Don’t forget to send your creations of this recipe to me via email or Instagram. It would be so great for you to try this out for yourself.
Do you like fruit cake? What other recipes do you want to see from me?
Leave your suggestions in the comments and have a lovely day,
Ever stuck wondering what easy treat you can make for Spring? These simple Easter cookies are bursting with flavour, a perfect fruity contrast to the abundance of chocolate we get at this time of year. They can be dressed up with icing, or kept simple! I invite you to do this with family, if you live with them (obviously don’t go out to meet them!). The decorating part can be really fun, especially when you involve sprinkles, chocolate and piping bags! In this recipe I didn’t include a photo of my final result because a) they were super messy and b) you need to use your own imagination! Additionally, I have no Easter-shaped cookie cutters. Though I could have made one, I wasn’t really thinking straight at the time so I did butterflies instead.
115g margarine or unsalted butter
115g caster sugar
1 large egg
Grated rind of a lemon or orange (we had no lemons, but orange worked just fine!)
200g plain flour, plus extra for dusting
30g cornflour (if you don’t have this, extra flour will be okay too)
Cream the margarine until soft, then add in the sugar until light and fluffy. Once mixed, add in the egg and rind and stir gently until combined.
Sift the flour and cornflour into the creamed mixture. Form the mixture into a dough.
On a lightly floured surface, knead the dough until smooth.
Using cling film, wrap up the dough into a mass and chill for half an hour. Be aware that any longer will cause the dough to break apart.
On a well-dusted surface, roll the dough out to a 1/2 centimetre thickness.
Using the cookie cutters of your choice, cut out the shapes you desire. Continue until all the dough has been used.
Pre-heat the oven to 180C/350F.
Lift cut-outs on to lined baking trays. You will not need too much space between them, as they do not spread in the oven. See images below:
Then bake in the middle of the preheated oven for 12-13 minutes. The shorter length of time they have baking, the softer they will be.
Allow to cool on the baking tray or a wire rack if you have one.
Once fully cooled, decorate them to your preference!
What’s your favourite Easter treat? Is it the chocolate, hot cross buns, or does your family have its own tradition?
We’re all in our homes these days, meaning we have the perfect opportunity to start baking. I was looking through the fridge and found a tiny bit of stem ginger, left over from a curry the previous night. It got me thinking, what could I make with this? Out of my little-to-none baking experience I invented a perfect ginger cookie recipe. Trust me, they are delicious. If any of you want to try this out, please share your photos with me on Instagram!
75g brown sugar (I used demerara because that’s all we had in the cupboard
1tbsp fresh ginger, grated
100g golden syrup
250g self-raising flour (plus extra for forming into a dough)
1tbsp ground ginger
1tsp baking powder
1 beaten egg yolk
Over a low heat in a large saucepan, combine the margarine, sugar, grated ginger and golden syrup. Once melted, leave to cool.
Mix ground ginger, baking powder and flour in a large bowl.
In three stages, combine the cooled sugar mixture and beaten egg yolk to the flour and make a dough. You will probably need to add more flour while kneading to reduce the stickiness.
Line two medium baking trays with parchment paper.
Ft. previously used baking paper
Roll the dough into 20g balls and place on the trays, leaving space for spreading.
In an oven preheated to 190C/170C fan/gas 5, bake the cookies for 8-10 minutes. Do not make the mistake I did and forgot to press start on the timer! This batch were a little overdone, but they still taste really good. Leave to cool on the trays for a little bit and they taste delicious while warm!
Thank you so much for reading, whether you baked these or not. I really appreciate your comments and kind words in this difficult time! Hope you’re all well.
What’s your favourite thing to bake? What’s your favourite flavour of cookie/biscuit?