Humble, because of the simplicity of the cake. I made this as a part of a selection of deserts for a party. This is a very Simple but delicious cake. As the cake can be made in advance, it is perfect for a party or as a fabulous ending to your meal. But due my memory, I forgot to serve the cake so I was left with a whole CAKE to myself and I have been nibbling on pieces of it it all round the clock. And, I can’t stop because it’s so delightful. It makes me feel very NAUGHTY, but not GUILTY.
Serves: 10
Duration: Preparation 20mins Cooking 1 Hour, Plus Cooling
Ingredients:
Cake
100g Margarine, plus extra for greasing
300g Self-Rising Flour
1 tsp. Bicarbonate of Soda
15g Cocoa
225g Caster Sugar
100g Plain Chocolate
250ml Milk
2 Eggs
Chocolate Fudge
200g Plain Chocolate
100g Butter
150ml Crème Fraiche
Method:
1. Pre-heat the oven to 180C. Grease and line a 20cm round, deep cake tin.
2. Sift the Flour, Cocoa and Bicarbonate of Soda into a bowl. Then, add the rest of the cake ingredients to the bowl with the milk being last. Beat with an electric mixer until smooth. Pour into the cake tin and spread making sure there are no air pockets. Place in the middle of the oven and bake for an hour, until the centre is firm.
3. Once the cake is done, take it out and let it cool for 10 minutes. Then turn out onto a cooling rack and let the cake completely cool down.
4. Meanwhile, make the Icing by melting the butter and chocolate in a cooking pot on the stove over a low heat. Stir the mixture until smooth then beat in the Crème Fraiche and let it cool for 5 minutes.
5. Then, assemble the cake. Halve the cake through the middle, then add a quarter of the icing to the inside of one half and sandwich together. Spread the rest of the icing on top and on the side of the cake.
6. Finally, serve.
NOTES:
· Store in an Air-tight Container and it will last for three days
· Serve with a dollop of freshly whipped cream and Strawberries for a special touch
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