Fenella’s Children’s Chocolate Cake
For the cake -
6oz soft butter (170g)
6oz golden caster sugar (170g)
3 large eggs beaten
6oz self raising flour (170g)
2 large tablespoons of cocoa powder
1 teaspoon baking powder
½ teaspoon of vanilla paste
For the filling & topping -
2 tablespoons of cocoa powder
Soft unsalted butter
4oz milk chocolate
Preheat the oven to 180ºC and grease two 9 inch cake tins.
Beat the sugar and butter together until light and smooth. Then gradually beat the eggs in and add the vanilla paste.
Sieve the self raising flour, baking powder and cocoa powder into the the mixture and lightly fold in with a figure of eight motion with a metal spoon.
Bake for around 20 – 25 minutes until the sponge springs back to the touch.
Leave to cool completely.
In the meantime make the filling by beating the butter, cocoa and icing sugar together adding a little milk to soften the consistency.
For the topping simply melt the chocolate in a heatproof bowl over a pan of simmering water .
Build your cake and watch it disappear in seconds!