There are various kinds of chocolate cakes - there's the kind you crave for at midnight, then the one you crave after lunch, the one you crave when you're feeling low, the kind you crave when you want to reminisce about your childhood... and finally, there's the one you crave while enjoying your pre-MBA celebrations :)
So here it is! For me, this is it - the cake I'd have (and have had...yummm!) to celebrate my MBA. I can just taste the rich chocolatey icing, the nicely textured cakey slice, the intense chocolate after-taste, and the ensuing feeling of satiety.
This is a tried-and-tested recipe. I (and many others) have made it for many many years now - it's a safe, chocolate bet. Follow the recipe and trust me, you won't go wrong. Oh, one more thing, i hate cake recipes that use 'xox cake mixes, instant puddings and so on'. I like cakes that are made from scratch - you feel a greater sense of achievement :D
So, without much ado, here it is:
(Source: Hamlyn's cookbook)
4 oz. plain flour
1.5 tea spoon baking powder
0.25 tea spoon salt
1.5 oz. cocoa
4 oz. butter
4 oz sugar
2 eggs, blended
1 tablespoon milk
1.5 oz butter
1 oz cocoa
3-4 tablespoons milk
4 oz. icing sugar
(The picture I took of the cake I made, utilized 2 times this recipe).
Sieve together flour, baking powder, salt and cocoa. In another bowl, beat butter and sugar until light and creamy. Add eggs a little at a time, beating well. Fold sieved ingredients into mixture with milk. Mix well. Turn into greased tin. Bake for about 40-45 minutes at 170-180 C/ 375 F until centre of sponge springs back when lightly pressed (you can stick a fork in to test if done - if fork comes out clean, then cake is ready).
Icing: Melt butter for icing. Add cocoa. Cook over low heat for 1-1.5 minutes. Add milk and sugar, and cook over low heat until you get a creamyish icing. Note: Add the sugar to suit your taste, as 4 oz may be too excessive. I usually go with about 2-2.5 oz sugar for the icing.
Spread the slightly warm icing on the relatively cooled down cake. ENJOY!!