A fine Chocolate Cake is very simple to make and the results are most rewarding. Remember, if it goes wrong you can use it to make a wonderful trifle.

Although very similar in nature to the Tasty Jam Sponge, the Chocolate Cake has its own nuances and strong points. Here is a recipe for Chocolate Cake of generous proportions.

Ingredients

• 140 g or 5 oz self-raising flour (wholemeal preferably)
• 60 g or 2 oz cocoa powder
• 340 g or 12 oz butter or soft margarine
• 170 g or 6 oz caster sugar
• 3 medium or 2 large eggs
• 140 g or 5 oz icing sugar
• some cooking chocolate - as much as you want to cover the top with!

You will also need

• 2 baking tins (about 18 cm or 7 inches in diameter)
• an oven
• a sieve

Method

Sieve flour and 30 g/1 oz of the cocoa powder together. Next, cream the sugar and 170 g/6 oz of marge together in a separate bowl using a metal spoon. Once the mixture is fluffy and light gradually fold in the chocolatey flour until all is mixed together. Finally, break the eggs in a small bowl and whisk them. Add these to the mixture and beat with a wooden spoon as hard as you can. This takes a lot of arm-work! Alternatively, shove the lot in a food mixer and whizz round.

Grease the two tins and then spoon in the mixture. Level the mixture in the tin using a spatula and place in the oven on Gas Mark 5 (probably 425°F or 200°C) for 15 to 20 minutes. This is best on the highest shelf.

Once the time is up you can check the cakes by sticking a knife in and making sure it isn't covered in gooey mixture when you remove it. Cool the tins on a rack for about 5 minutes but don't place them in a draft, otherwise they will sink. Work them loose with a knife and shake them out to finish cooling.

Mix the icing sugar with 170 g/6 oz of margarine and 30 g/1 oz of cocoa powder to make a buttercream. When the cakes have cooled spread the buttercream over one loaf. Sandwich together and then decorate the top with a nice thick layer of melted cooking chocolate. Once this sets, the cake is ready to eat but use a good serrated knife to cut it.

Consume on its own or with a nice cup of tea.