Chocolate Thank-You cake
Member recipe

Chocolate Thank-You cake

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Cooking time

Time to cool overnight (optional)


Serves 1 - 8 Slices

Good for a once in a while indulgence

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  • For the cake-
  • 125g of self-raising flour
  • 2eggs
  • 125g of soft brown sugar
  • 30g of cocoa powder
  • 2 table spoons of single cream (optional)
  • 125g of margarine
  • Vanilla essence (cap full)
  • For the icing and decoration-
  • As many chocolate buttons as preferred
  • 200g of icing sugar
  • 100g of unsalted butter
  • a small amount of single cream
  • 30g of cocoa powder
  • vanilla essence (cap full)


    1. Pre-heat the oven to 200c Grease a cake tin and dust with flour
    2. Firstly cream the fat and sugar, using a whisk or a wooden spoon.
    3. Add in the eggs, vanilla essence and cocoa powder.
    4. Then add the flour. And whisk more. Add anyother ingredients such as cream or milk.
    5. Spread the thick mixture into the dusted tin. And then cook at 200c until risen and bake by eye. test for readiness by using a skewer.
    6. At this stage the cake needs to be cool. So cool overnight or you can make an ice bath for the tin to rest in.
    7. Put all icing ingredients in a bowl and whisk using an electric mixer. Give or take a few ingredients until the icing reaches perfect consistency.
    8. Palette knife or pipe the cake and finish with chocolate buttons.
    9. Allow to cool in fridge.

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