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Chocolate Cake

June 23, 2013

The Perfect Icing

I usually become nervous about making icing because I like to try different flavours praying they will work with the cake.  I made a beautiful light chocolate cake which would not have been ruined by a little extra sweetness.  Mary Berry provided the instructions for a lovely simple icing to compliment the cake, I added some icing sugar and water for a little extra sweetness and to loosen the icing so it would not be too thick.  This is one of the best chocolate cakes I have ever made.  I thought it was unusual to use such a high amount of oil and milk but this helped to make the texture so heavenly.

This recipe was adapted from Mary Berry’s Baking Bible (BBC Books, 2009).



75g plain flour, 200g self – raising flour, 3 tbsps cocoa powder, 1 1/2 tsps bicarbonate of soda, 1 1/2 tsps baking powder, 215g caster sugar, 3 large eggs (beaten), 225ml sunflower oil, 225ml skimmed milk, 200g plain chocolate, 50g milk chocolate, 3 tbsps icing sugar, 100g butter.


1. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl.
2. Add the caster sugar and mix well.
3. In a separate bowl or jug mix the eggs, oil and milk.
4. Make a well in the centre of the dry ingredients.
5. Pour the wet ingredients into the well and mix with a wooden spoon.
6. When the mixture is smooth pre heat the oven to 160 degrees C.
7. Prepare 2 round cake tins, 20cm max.
8. Bake for 35 minutes.
9. When the cakes are well risen and are springy to the touch cool on a wire rack.
10. While the cakes cool melt the chocolate.
11. Beat in the butter.
12. Add the icing sugar and a little water or milk to loosen.
13. Sandwich the cakes together with the icing when cool and spread the icing over the top. 20130623_215635


From → Baking, Desserts

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