Cake of dreams

Hello everyone. I want to introduce myself. My name is Claire. I am 20 years old and I am writing to you from Belfast, Northern Ireland where I have lived all my life. My plan for this blog is to write about things I make and do, and things I discover that are too good not to share! I am a film student so expect lots of film related posts. I am also an avid baker and I love to take photos!

I thought I would start by sharing my favorite chocolate cake recipe with you. This is a really easy classic chocolate cake recipe, the result is a yummy chocolate sponge that's light and chocolately, but not overkill! If you don't fancy using baking a whole cake you can also use it to bake cupcakes! I usually end up with about 20 cupcakes from this recipe.

Simple Chocolate Sponge Cake

Preparation time: 25 minutes. Cooking time: 25 minutes. Serves: 8 slices. I use two 18cm cake tins, approx 4cm deep. You can pick these up in Sainsbury's for about £3 each!

  • 170 grams self raising flour
  • 170 grams butter or margerine
  • 170 grams demerara sugar
  • 3 medium eggs
  • 1 heaped tablespoon cocoa powder
  • 1 heaped teaspoon baking powder
The butter must be soft. The best way to achieve this is to measure out the butter an hour or so before it is needed and leave it at room temperature. If this is not possible, break up the butter with a fork and beat it for a minute or so or heat it in the microwave in two 10 second bursts, mixing in between. Be careful not to melt it though!

Turn the oven on, setting it to 170 C / 325 F / Gas Mark 3.

Next, grease both of the baking trays with margarine or butter.

Mix the flour, cocoa powder and baking powder. Sieve into a separate bowl. Add the butter, sugar and eggs to the flour mixture and mix well using an electric beater or if you don't have one a fork will do! Mix for around 2-3 minutes. The resulting mixture should fall off the spoon but reluctantly. If the mixture is too thick, add a little water and mix it in well.

Put half of the mixture in each tin. Place the tins in the centre of the pre heated oven and cook for 25 minutes. Be sure not to open the oven whilst the cakes are baking or you could cause air bubbles or an uneven surface. Test if the cake is cooked by poking a fork into it. If the fork comes out with mixture on it return the cake to the oven and cook for a further three minutes then repeat the process.

Leave the cakes in the tin for a minute to cool. Turn them out of the tins onto a wire rack. This is to let the air circulate around them as they cool.

To ice the cake I use the godess Nigella's Chocolate Fudge Frosting recipe. Trust me it is divine!

I love to decorate this cake in halved strawberries. It is so easy but it looks lovely and is so yummy! The cupcakes are just iced with melted chocolate, really easy. Enjoy!

1 comment:

  1. Those cakes look yummy! I'm looking forward to seeing more baking from you hehe. I really want to bake but my time is all consumed by uni work at the moment.


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