h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Here's my chocolate cake recipe (ultimate, of course). This can be found at A644591 too.



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 a chocolate cake of generous proportions.




Ingredients

140g or 5oz Self-raising flour (wholemeal preferably)
60g or 2oz Cocoa powder
340g or 12oz butter or soft margarine
170g or 6oz Caster sugar
3 medium or 2 Large eggs
140g or 5oz Icing sugar
Some cooking chocolate - as much as you want to cover the top with!


You Will Also Need

2 Baking tins (about 18cm or 7 inches in diameter)
Sieve



Method

Sieve flour and 30g/1oz of the cocoa powder together. Next, cream the sugar and 170g/6oz 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 170g/6oz of margarine and 30g/1oz 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.

Please has anybody got the recipe for Bakewell tart, or even a Cherry Bakewell tart, in need of one desperatly.

Thanx

Lezzetli xx