Creamy Rich Chocolate Cake
From the kitchen of Caitlin Green
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Good for parties/potlucks, Kid friendly
125 grams self-rising flour
25 grams cocoa powder
1 teaspoon baking powder
150 grams soft margarine or butter
150 grams caster sugar
1 teaspoon vanilla essence
2 tablespoons cold water
150 grams deluxe plain chocolate, for cooking
142 milliliters carton double cream
2 tablespoons raspberry jam
to decorate chocolate buttons, sweets and\or edible flowers
Draw round the base of a 20 cm cake tin on a sheet of grease proof paper and cut it out just in side the line.
Brush the base and sides of the tin with oil. Press in the paper circle and brush that lightly with oil too.
Put the flour, cocoa powder and baking powder into a sieve and shake it into a large mixing bowl.
Add the margarine or butter, sugar and vanilla essence. Stand the mixing bowl on a damp cloth to stop slipping.
Break the eggs on by one into a mug, the tip them into the bowl. Add 2 tablespoons cold water.
Beat together well with a large wooden spoon until smooth and creamy.(Use an electric beater if you have one)
Spoon and scrape the mixture into the tin. Smooth the top with a knife and bake in the oven for 40 to 45 minutes.
Wearing oven gloves, gently press the top of the cake to test it. If it is springy then it is cooked. If not, bake for 5 more minutes
Leave the cake to cool for 15 minutes, while you make the icing. Loosen the sides and turn on to a wire rack to cool.
Melt the chocolate and cream in a heat proof bowl, placed on a pan of simmering water.
Stir well, cool, then chill.
Cut the cake in half. Spread jam on one half and some icing on the other. Put the two half together.
Spread the rest of the icing around the sides and on the top of the cake. Decorate with chocolate buttons, sweets and\or edible flowers.
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