Chocolate Thank-You cake
Good for a once in a while indulgence
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Difficulty and servings
Makes 8 slices
Preparation and cooking times
Time to cool overnight (optional)
- Pre-heat the oven to 200c Grease a cake tin and dust with flour
- Firstly cream the fat and sugar, using a whisk or a wooden spoon.
- Add in the eggs, vanilla essence and cocoa powder.
- Then add the flour. And whisk more. Add anyother ingredients such as cream or milk.
- 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.
- 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.
- 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.
- Palette knife or pipe the cake and finish with chocolate buttons.
- Allow to cool in fridge.
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http://www.bbcgoodfood.com/recipes/2467635/
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Ingredients
- 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)
Search Good Food
Difficulty and servings
Makes 8 slices
Preparation and cooking times
Time to cool overnight (optional)
Ingredients
- 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)
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Latest comments and suggestions
15 August 2012
patchybear rated this recipe
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