Fantasticly Yummy Chocolate Cake by Nancy Burn

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SERVINGS

16 servings scale / convert

INGREDIENTS

6 oz. margarine
7-1/2 oz. caster sugar
3 eggs
3 tbsp. cocoa powder
6 tbsp. hot water
6 oz. self-raising flour

Topping
6 oz. icing sugar
3 oz. butter
Vanilla
3 oz. good quality chocolate

INSTRUCTIONS

Mix the cocoa and the water until you get a gorgeous chocolatey mixture. Leave to cool. Cream the margarine and sugar until creamy and fluffy. Beat the eggs and then slowly add to the fat/sugar mix. Add the cocoa stuff, then fold in the flour. Bake in two lined 7-inch cake tins for 20-25 minutes at 375°F until firm (and risen).

Meanwhile, cream the butter and melt the chocolate in the microwave. Mix the chocolate into the butter; add the icing sugar - leave this to cool a bit, but don't chill! When the cakes have cooled sandwich the whole lot together with about half the topping. Plaster the rest on the top.

CHEF COMMENTS

I use Lindts 70% cocoa solids choc to make the topping. The higher the cocoa solids the more *wow* this is!!!

I had to make three at the weekend because people kept coming and complaining that they hadn't had a bit and someone else had eaten the last bit - you have been warned!!! :-)

TAGS

cakes, chocolatecake, desserts add tags