Tonight is the first night that my whole family have been under the same roof for at least a few months – we are all back at my parents house tonight, back from work and uni etc, all back in one city and under one roof and so tonight we are having a scrummy home cooked dinner together.
The main course is sorted already but, as we all know I love a good dessert, I was put in charge of making sure everyone’s sweet tooth was attended to.
I was originally going to make a peanut butter chocolate cheesecake, but apparently my sisters no longer like peanut butter (clearly they have no idea what they are missing!) so that went out of the window. (I will post the recipe another time though – supper yummy!)
With limited time, and not a huge amount of ingredients I decided to go with a classic – An absolutely filthy classic chocolate cake – you can’t go wrong with a classic really, can you?!
What You Need:
5oz Self-raising Flour
1oz Cocoa Powder
Extra butter, cocoa powder and icing sugar for the icing
Whatever decoration you want on top.
2 standard size cake tins
How To Do It:
1. Preheat the oven to 200 degrees C.
2. Mix the butter and sugar in a bowl until creamy. Add the Eggs and mix.
3. Add the flour and cocoa powder and stir until thoroughly mixed in.
4. Grease the cake tins and dust with flour. Pour half of the cake mix into each tin and carefully spread around the tin.
5. Place in the oven for around 15-20 minutes – until a skewer comes out clean.
6. Allow to cool.
For the icing, mix a large knob of butter (maybe around 2oz) with icing sugar and a few teaspoons of cocoa powder until it is of the right consistency. Spread the icing onto the top of one half, placing the other on top and then ice the top of the cake. Add whatever decoration you fancy on top (I used chocolate chunks and Ferrero Rocher!)