For my second post I thought it’d be nice to give you a good option as its half term (spring break) for the kids and it’s such a lovely day in London, this one is perfect for picnics!
125g butter, softened
300g caster sugar
1 tablespoons red food colouring
1 & 1/2 tablespoons best quality cocoa powder
180g plain flour
1/2 teaspoon vanilla extract
Pinch of salt
1/2 teaspoon bicarbonate of soda
2 bars of chocolate
Always start your baking by preparing the things you will need at the end of your mixing so have your cake tin lined with baking paper (I put something inside the tin to keep the paper weighed down).
Preheat the oven to Gas Mark 3/ 170 C
Whenever there is butter and sugar in a recipe, be sure to use room temperature butter because you’ll have to cream them together and having a softer butter makes this easier.
You then want to add your eggs in one at a time and mix well after each one
And your mixture will begin to look like this
Add your cocoa powder and food colouring and mix until it begins to look a vivid red colour! I used a food colouring powder as that’s all I had
Add your salt, vanilla extract and bicarbonate of soda to the mixture
Then add a little of your milk/buttermilk and flour alternately, mixing well between each addition
Pop the mixture into your cake tin and put in the preheated oven
I left my cake in the oven for over an hour (it is quite a low heat, though)
When you take the cake out, it’ll be a gorgeous bake with a few cracks on the top if its anything like mine. Stick a clean knife in and out and if the knife comes out clean, your cake it ready!
Because I’m a chocoholic, I melted 2 bars of chocolate (I used Galaxy cookie crumble and plain Dairy Milk). I then carved a hole in the middle of the cake and poured the melted chocolate within the whole and spread the other bar of chocolate all over the top. To help the chocolate set, I put the cake in the fridge using a bowl to prop it up so that the chocolate in the middle didn’t pour out.
And you can then enjoy…